42 sausage back Recipes

link beef sausage, link pork sausage, unsmoked back bacon, smoked back bacon (maple cured if you can get it) or 1 slice cured back bacon (maple cured if you can get it), egg, farl soda bread, potato bread, farl wheaten bread, scotch pancake, tomato, sliced in half, mushroom

mexican chorizo sausage or 8 oz other smoked sausage, garlic, minced, pork back ribs, cut into 6 serving pieces, tomatoes, chopped, fresh jalapeno peppers or 2 tbsp canned jalapeno peppers, chopped, oregano, zucchini , cut into 1/2 inch slices, sweet green pepper, seeded and membrane removed,cut into bite size pieces, sweet red pepper, seeded ,membrane removed & cut into bite size pieces, cold water, flour, canned sliced black olives, cheddar cheese, grated (or cheese of your own choice), yellow onions, thinly sliced

pork , lean, pork, back fat, pork sausage casing , 1 package, salt, powdered, pepper, ground, nutmeg, ground, sage, crumbled, thyme, dried

i can cooked potatoes, thick slice side bacon, peameal or pork back bacon, english breakfast sausages, four large tomatoes, mrs dash

dried black beans, carne seca (brazilian salted cured beef), sweet sausage (i use portuguese chorico when available), baby back ribs, bay leaves, onion, garlic, olive oil

smoked paprika or hot smoked spanish paprika, dried basil, dried thyme, garlic powder, onion powder, freshly ground black pepper, baby back pork ribs , cut into 4 slabs, vegetable oil (for brushing ), skinless boneless chicken breast halves, pounded with mallet to 3/4-inch thickness, fully cooked smoked sausages (such as chicken-apple), pierced in several places with fork, cherry cola barbecue sauce

cuccidati (italian fig and date bar cookies), margarine, granulated sugar, eggs, rind of 1 orange, orange juice, flour, baking powder, vanilla extract, string of figs, raisins, brown sugar, walnuts, dates, orange, cinnamon, whiskey, black pepper, water, powdered sugar, butter, orange juice, preheat oven to 375 degrees f., crust: in large bowl, cream together first 3 ingredients. add orange juice and orange rind. in separate bowl, combine flour and baking powder. add to creamed mixture along with vanilla., filling: prepare several days ahead of time. in a food grinder , grind figs and raisins. in large saucepan, simmer raisins and figs with brown sugar and water for 15 minutes. grind walnuts, dates, and orange. stir into hot mixture along with cinnamon, black pepper, and whiskey. remove from stove, mix well, cover, and let mellow for 3 days., roll dough into 3-inch wide strips on pastry cloth. lay filling down the center and wrap dough to form a long sausage-like" cookie. roll back and forth until crust seems very thin. cut in diagonal about every 1 1/2 inches. place on cookie sheet close together and bake for 10-13 minutes. cookies should be barely brown. cool and store in tins 5 days, then frost., frosting: in medium bowl, mix together margarine and powdered sugar until well blended. add enough juice to make a thick glaze. top cookies with a thin coat. let frosting dry a couple of hours then store in tins as follows., store : line tins with foil, place a layer of cookies, then a layer of wax paper (not plastic wrap). keep repeating, ending with foil and then the lid.

pork back ribs , parboiled, ham, sausage, shrimp , de-veined and peeled, onion, chopped, green pepper, chopped, celery ribs, chopped, garlic cloves, chopped, oil , canola, tomatoes, crushed, worcestershire sauce, tabasco sauce, broth, converted rice

sweet rice (soaked overnight), whole chestnuts, shelled, skinned, chopped shallots, fresh chopped ginger, diced chinese sausage, diced prosciutto ham, dragon eye fruit or langhan (1 package soaked overnight), chopped coriander, black tree ear mushroom (soak overnight in warm water), chopped green onion, white pepper , to taste, light soy sauce, far dill wine (or first press rice wine), sugar , to taste, dark soy sauce, light soy sauce, five-spice powder, sugar, salt, duck , split down the back bone (leave drumstick bone in), wine and herb mixture, for steaming, see below, star anise, fresh garlic (skin off but broken , deep-fried until golden brown), rice wine, far dill wine (or first press rice wine), red wine, sugar, whole scallions, ginger

fresh onion, peeled & chopped, chopped tomatoes, lean back bacon, chopped fine, baked beans, mushrooms, sliced, quorn sausage, diced, veg chicken stock cubes, potatoes, diced, boiling water, worcestershire sauce , sauce. (use 1 first, and add more at end of cooking if wanted), hp steak sauce, salt and black pepper

vegetable oil, sausages , ideally tomato, smoked back bacon , cut into strips, unsalted butter, onion, finely chopped, risotto rice, chicken stock, butter, chopped, brie cheese, diced, salt & freshly ground black pepper, parsley, chopped

fresh yeast or 3 (7 g) sachets dried yeast, honey or sugar, tepid water, strong bread flour, plus extra , for dusting, semolina, salt, garlic, finely chopped, olive oil, italian plum tomatoes, handful fresh basil, roughly chopped, sea salt and freshly ground black pepper, field mushrooms, black pudding, back bacon, sausages, tomatoes, quartered, extra-virgin olive oil, buffalo mozzarella, organic eggs, sea salt and freshly ground black pepper

tomatoes on the vine, stalks removed and the base of each scored, field mushrooms, peeled and the base of each trimmed, black puddings, sliced, sausages, olive oil, sea salt and freshly ground black pepper, organic eggs, a splash milk, butter, rashers dry cured , smoked back bacon, good white uncut bread , for toast, hp sauce and tomato ketchup, for serving

tomatoes on the vine, stalks removed and the base of each scored, field mushrooms, peeled and the base of each trimmed, black puddings, sliced, sausages, olive oil, sea salt and freshly ground black pepper, organic eggs, a splash milk, butter, rashers dry cured , smoked back bacon, good white uncut bread , for toast, hp sauce and tomato ketchup, for serving

olive oil, divided, chicken thighs, essence , recipe follows, salt, divided, chorizo sausage , diced into 1/4 half moons, onion, chopped, diced red bell peppers, diced green bell peppers, minced garlic, saffron threads, chicken stock, grain rice, jumbo shrimp (shell on, backs split ), mussels, frozen green peas, thawed

oil, links pork sausage, unsmoked back bacon , rindless, onions, chopped into large chunks, tomatoes, sliced, potatoes, sliced, beef bouillon cubes, bread, to serve, butter, to serve

gluten-free flour, mix, xanthan gum, dried sage, finely chopped, gluten free vegetable suet or 3 oz lard, cold water, vegetable oil, gluten free sausages, skinned, back bacon, onion, chopped, applesauce

butter, plus more for coating quail, chopped celery, chopped onion, chopped thyme, minced garlic, shrimp, peeled and deveined, andouille sausage, quartered and sliced, chicken or shrimp stock or broth, bread, crust removed, cubed, lightly toasted, chopped green onion, chopped parsley leaves, salt and pepper, hot pepper sauce (recommended : tabasco), semi-boneless quail (about 4 oz each), split down the back, spicy white wine sauce , recipe follows, chopped shallots, white wine, chicken or shrimp stock or broth, hot sauce (recommended : crystal), butter, cut into tablespoons, squeeze fresh lemon juice, salt