42 sausage blankets Recipes

fully cooked chicken sausage, sheet frozen puff pastry, thawed, whole-grain mustard

little smokies sausage, crescent roll, parmesan cheese, garlic salt

pillsbury refrigerated crescent dinner rolls, little smokies sausages (cocktail), mustard, honey

pancake mix, buttermilk, eggs, coconut oil, maple syrup, chia seeds, pecans, chopped, precooked sausage links, chopped, blueberry flavoring syrup (optional)

little smokies sausages, crescent rolls, parmesan cheese, grated (the kind in a can), garlic salt

all natural cocktail/mini sausages, sharp cheddar cheese, shredded, jalapeno, minced (remove membrane and seeds), smoked paprika, all-purpose flour, kosher salt, granulated sugar, baking powder, butter, cubed and chilled, buttermilk, cold (you might need a little more)

lean ground beef, pork sausage, garlic salt, sweet paprika, black pepper, white rice, cooked and cooled, cabbage, whole canned tomatoes, crushed with a fork, chicken broth (organic or homemade is best ), olive oil , to coat roasting pan, salt and pepper

flour (white or whole wheat), baking powder, sugar, salt, butter or 1/3 cup margarine, milk (any type should work), hot dogs or 12 sausage, to be wrapped

crescent roll dough, links vegetarian breakfast sausage (boca is good), honey, dijon mustard

egg yolk, hot dogs or sausages, puff-pastry sheets , defrosted

links (six to eight-inch) of andouille sausage, sheets of puffed pastry (six to eight inches wide) thawed, eggs, water

pancake batter, heat and serve link sausage, heated, syrup, powdered sugar (optional), margarine

flour, salt, baking powder, vegetable shortening, egg, beaten, milk, lean pork sausage, ground beef, breadcrumbs, cream, salt and pepper, to taste

puff pastry, 2 sheets slightly thawed, andouille sausages, cut into 32 pieces, egg, beaten, flat leaf parsley, cilantro leaf, garlic cloves, olive oil, red wine vinegar, crushed red pepper flakes

egg, lightly beaten, heavy cream, flour , for rolling out dough, recipe white bread dough , recipe follows, onion marmalade , recipe follows, well-chilled boudin sausage, each link about 2 oz, casings removed, essence, for garnish , recipe follows, creole mustard , for serving, active dry yeast, lukewarm water (100 to 110 degrees f), granulated sugar, all-purpose flour, kosher salt, unsalted butter , cut into pieces, lukewarm milk, olive oil, chopped onions, vegetable oil, kosher salt, freshly ground black pepper, cayenne pepper, sugar, distilled white vinegar, chopped fresh thyme leaves, paprika, salt, garlic powder, black pepper, onion powder, cayenne pepper, dried leaf oregano, dried thyme

pork sausage , recipe follows, all-purpose flour, plus more for bench, dark brown sugar, baking powder, mustard powder, baking soda, cayenne pepper, sea salt, unsalted butter, cold, cut into 1/4-inch cubes, shredded mozzarella cheese, buttermilk, egg, well beaten, chipotle agave mustard , recipe follows, coriander seeds, fennel seeds, caraway seeds, minced garlic, dried ground sage leaves, kosher salt, fresh cracked black pepper, red chile flakes, ground pork, maple syrup, amber agave, dijon mustard, yellow mustard, adobo sauce , from canned chipotles, pepper

olive oil, boudin sausage, formed into 2-oz links, white bread dough, divided into 16 (2-oz) portions, onion marmalade, creole mustard

link) package little smokies sausages, any brand crescent rolls, beaver brand sweet-hot mustard (or other brand if you can tsp find it), grated sharp cheddar cheese