Hobart Meat Grinder

12 eggs, summer sausage, noodles, flour, cheese, bananas, grapes, mayonnaise, pickles, tomato paste, cream of broccoli soup, cream of mushroom soup! lol You can mix and match, I don’t really want to make like sandwiches

Ok so I’ve never cooked sausage peppers and onions and I was planning on going by these directions

1.Lightly coat the pan with olive oil and set to medium heat.
2.Once hot, place the sausages in the pan. Brown each side (about a minute per).
3.Reduce heat to low, add about a half cup of water and cover.
4.Let cook for seven to 10 minutes or to desired tenderness, rotating the sausages half way through. If you have a meat thermometer, the ideal sausage temperature is around 160 degrees Fahrenheit.

and then adding in sliced peppers and onions and frying them in the pan till done

is this a good way to cook this or am I setting myself up for food poisoning? lol.

Or are there any other easier methods of making sausage peppers and onions in a pan
I’m not a big fan on alot of seasonings and herbs.

So what do you think?

I’m supposed to make the stuffing for an early Thanksgiving dinner, and my recipe has sausage in it. I just realized that a couple of the people who will be there are Jewish … um, uh-oh. Does anyone know any good modifications, so I can maybe make them a small pan of still-tasty-but-not-pork-y stuffing?

Can solid bacon drippings be used when making home made sausage? The recipe calls for "fat" but does not really say what?

Also, how about solid chicken fat?

You make it the night before and bake it the next morning. It is like a casserole.

its full of fat and cholesterol, who’s idea was it to make Breakfast so unhealthy