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Add the spinach and cook, stirring, until just wilted, about 1 minute; drain and press out as much water as possible. ... form the sausage meat into four 4-inch patties, about 3/4 inch thick ...
Although many think of this inexpensive cut of meat ($5.58 per pound on average) as a weeknight staple, a little extra work can transform humble ground beef into the star of the show.
[2] [3] The Chinese ham sausage is a mixture of meat and starch, as well as low concentrations of water, vegetable oil, salt, monosodium glutamate and other food additives. [4] A very small amount of ham sausage produced in China is exported to Japan (around .02% in 2004). [a] The Chundu Group is an example of a Chinese company that produces ...
Breakfast sausage patties, frying in a pan Breakfast sausage links as part of a full breakfast. Breakfast sausage (or country sausage) is a type of fresh sausage, typically made from pork, that is a common breakfast food in the United States. [1] In the United States, the predominant flavorings used for seasoning are black pepper and sage.
Shrimp and Sausage Stew. This Southern-inspired stew recipe uses andouille, a type of Cajun smoked sausage. It's sliced and browned in the pan first to flavor the other ingredients with its ...
In addition to the standard toppings burgers in that range include mustard fried on each meat patty, pickles, grilled onions, and extra spread. The "3×3" (pronounced 3-by-3), the "4×4", or variations of "m" and "c", refer to a burger with a varied amount of meat patties ("m") and slices of cheese ("c").
The company uses a slow curing process using salt, brown sugar, and sodium nitrite. [9] [10] [11] The mixture is rubbed onto fresh hams in a maple box; the hams are then aged an average of 9 to 10 months, but often up to 18 months.
Let cook like this, uncovered, for 20 minutes, until the sauce has thickened slightly and the meatballs are cooked through. Check the sauce for seasoning, adding some salt and pepper, if you like.
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