Web5 lbs ground venison (coarse grind) 5 lbs pork butt (coarse grind) 8 teaspoons sea salt 6 teaspoons black pepper 4 tablespoons fennel seeds, toasted 1⁄2 cup chopped …
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WebLoosely spread the ground meat on a large cookie sheet and sprinkle the spices evenly over the meat. Use your …
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Web3 lbs pork butt, finely ground 3 tablespoons salt 4 teaspoons ground pepper 2 teaspoons cayenne pepper 8 garlic cloves, minced 4 teaspoons onion powder 4 …
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WebInstructions. Preheat your oven to 350°F. Start off setting a cast iron skillet to heat up over a medium flame. When it's almost smoking, cook your sausage links until they're …
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WebInstructions. Cut the meat and fat into chunks that will fit into your grinder. Mix this with the salt and sugar and refrigerate overnight, or up to 2 days. You can skip this step, …
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Web1 cup cold water. 2 teaspoons mustard seed. 1 teaspoon garlic powder. 1 teaspoon onion powder. 1 teaspoon freshly ground black pepper. 2 teaspoons liquid smoke. 2 …
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WebItalian Sausage-Stuffed Mushrooms Yummly black pepper, nonstick cooking spray, panko breadcrumbs, dried parsley and 7 more Low Carb Sausage & …
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WebPreheat oven to 375°F. Add the olive oil to a large skillet over medium-high heat. Once hot, add the diced red pepper and cook until it begins to soften and blister, about 5 minutes. …
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WebBring to a boil over medium-high heat. Reduce the heat to medium, cover, and cook the broccoli until nearly tender, 3 minutes. Drain the broccoli and place it on a clean kitchen …
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WebQuick & Easy Venison Parmesan puts a Texas spin on a classic Italian dish! Low carb, keto friendly, gluten free. Great for a weeknight meal or entertaining! The key to this dish is using …
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WebPut sausages in a greased 9 x 13 casserole dish. Pour 24 oz marinara sauce over the top. Sprinkle 1 ½ cup shredded mozzarella cheese and ¼ cup Parmesan cheese over top of …
WebMake sure the cream cheese is soft prior to adding to the skillet. This will make mixing it into the sausage mixture easier. Use full-fat cheese, keto is a low carb …
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WebMix the dough into a ball, wrap in plastic and refrigerate. While the crust rests in the refrigerator, make the filling. Brown the venison, pork sausage and onion in a …
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WebPreheat oven to 350℉. Add olive oil to a large pan set to medium heat. Brown Italian sausage for 3-4 minutes. Add onions, mushrooms, riced cauliflower, salt, pepper, and Italian …
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WebHow to Make. Preheat the oven to 350°F and prick the sausage with a fork to let the steam escape. Cook for 50 minutes until no longer pink inside. Allow to cool for a couple …
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WebSimmer for 5 minutes. Add the chopped kale and return the sausage to the pan. Simmer for 5 more minutes. Turn off the heat. Immediately ladle out 2 cups (473 ml) …
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WebPrepare the sausage filling as directed above and stuff each banana pepper. Pour the marinara in the slow cooker crock, then layer the banana peppers in the slow …
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