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SMOKED SAUSAGE PREPARATION BY JIM BAUDO |
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SMOKED SAUSAGE USUALLY COMES WITH A TOUGH CASING ON IT SO I PREFER TO
TAKE A SHARPE KNIFE AND GENTLY CUT ABOUT 1/4 INCH INTO THE SAUSAGE ABOUT
EVERY 1 INCH, TURN IT OVER AND DO THE SAME ON THE OTHER SIDE.
SMOKED SAUSAGE THAT IS STUFFED WITH CHEDDAR OR MOZZARELLA CHEESE IS BEST PREPARED THIS WAY AS YOU CAN SEE THEY ARE READY AS SOON AS THE CHEESE STARTS TO COME OUT THE LITTLE CUTS IN THE SAUSAGE. THE LITTLE CUTS IN THE SAUSAGE MAKE IT EASY TO EAT. TRY IT YOU WILL LIKE IT. |
| SEE HOW THEY LOOK AFTER COOKING: SMOKED SAUSAGE ON YOUR FAVORITE BREAD | |
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| IF YOU HAVE A LOCAL MEAT MARKET THEY PROBABLY HAVE SOME GOOD HOMEMADE SAUSAGE. WHEN THE LOCAL BRAND IS NOT READILY AVAILABLE THERE IS ALWAYS JOHNSONVILLE BRAND, AVAILABLE ALMOST EVERYWHERE AT FINE FOODS STORES | |
| PHOTOS WITH HP CAMERA, RECIPES BY JIM BAUDO E-MAIL JIMBAUDO@YAHOO.COM | |