23842 this little went sausage boat Recipes

good quality sausage (my favorite for this is jimmy dean sage but the hot is great too!), crescent rolls ( you may rather use the large size , in which case you will not need but 1 can), cream cheese, chopped mushrooms , if desired., chives or parsley, if desired

rolled (ground) sausage (hot or mild , though hot will give more flavor to the dish without being overpowering), pork & beans (i like bush s boston recipe for this), kidney beans, drained, cut green beans, drained, garbanzo beans (chick peas) drained, lima beans, drained, celery cut diagonally, onion chopped, tomato sauce, ketchup, brown sugar, chili powder, mustard

little smokie sausages, bacon slices, cut into thirds crosswise, brown sugar, divided, cola-flavored carbonated beverage, chinese five-spice powder, hot pepper sauce , or to taste (optional)

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

little smokies sausages, brown sugar, ketchup, dijon mustard (any prepared brown mustard will do)

little smokies sausage, ketchup, barbecue sauce, brown sugar, bourbon, worcestershire sauce

little smokies sausages, seafood cocktail sauce, grape jelly

little smokies sausage, ketchup, barbecue sauce, brown sugar

bulk pork sausage, butter, all-purpose flour, salt, chicken broth, light cream, chopped mushrooms, cut-up cooked chicken, prepared pie crusts, room temperature

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

little smokies sausage, bacon, splenda granular, sugar substitute

flour , for dusting, pizza dough, red onion marmalade , recipe follows, house sausage , recipe follows, smoked slaw , recipe follows, salt and pepper, this recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. the food network kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results., red onions, salt, dark balsamic vinegar, divided, sugar, splash water, chopped garlic, grated onion, fresh oregano, leaves chopped, chopped fresh italian parsley, fennel seed, toasted and ground, ground dried oregano, crushed red chile flakes (depends on desired heat level), red wine, red wine vinegar, sugar, salt, ground pepper, pork shoulder, ground, head savoy cabbage, handful hickory wood chips, whole grain mustard, aioli, shallot, grated, apple cider vinegar, sugar, salt and pepper, food network kitchens suggest caution in consuming raw and lightly-cooked eggs due to the risk of salmonella or other food-borne illness. to reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade a or aa eggs with intact shells, and avoid contact between the yolks or whites and the shell. for recipes that call for eggs that are raw or undercooked when the dish is served use shell eggs that have been treated to destroy salmonella, by pasteurization or another approved method.

muffin tins-sprayed with cooking spray, ground turkey sausage, browned and crumbled ., make a package of hidden valley ranch dressing/use 1 cup for this recipe, green pepper diced quite small, red onion , diced quite small, monterey jack, sharp white cheddar, wonton skins

little smokies sausages (we use hillshire farm), bacon (real , no turkey or maple flavored), light brown sugar

little smokies sausage, bacon (cut into thirds ), brown sugar, toothpick

little smokies sausage, cut up, zucchini , chunked, avocado, pitted, peeled, mashed, hot sauce, butter

little smokies sausages, crescent rolls , 8 oz, dijon mustard, cranberry sauce (whole cranberries)