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Recipes using vienna sausage7/14/2023 ![]() ![]() 4 cans Vienna sausages, drained and patted dry. (The amounts for the brown sugar, Worcestershire sauce and mustard were not stated in the original recipe from Amys mom, so just add these ingredients 'to taste. Vienna Sausage Corndogs Difficulty: Easy Prep Time: Fifteen Minutes Total Time: Under an hour. I would recommend you thaw it to room temperature before reheating it on the stove. First you make the sauce by mixing the ketchup, brown sugar, Worcestershire sauce, mustard and water together until smooth. You can also transfer it to a freezer-safe plastic bag and freeze it for up to 2 months. Store any leftovers in an airtight container and chill in the fridge for up to 4 days.When you’re done making this recipe, make my Easy Cuban Arroz Imperial (Imperial Rice)! Storing Tips Fold the sausages into the yellow rice. 1 tablespoon canola oil 3 cans (4.If making the sliced chicken sausages, cook them for about 5-10 minutes until cooked through. Cover and simmer until liquid is absorbed and rice is tender about 15 minutes. Add rice, water, bouillon cube, achiote, and bay leaf. 1 scallion (optional) 1 teaspoon (heaping) ketchup black pepper (to taste) 1 tablespoon vegetable oil 1 teaspoon butter or margarine Open the can of Vienna sausages and rinse under cool water, then slice each sausage in half (of whatever size you like). In a Dutch oven or saucepan, heat olive oil over medium-high heat. The authentic version of arroz con salchichas is to sliced canned Vienna sausages and fold them into the yellow rice. ![]()
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