Hello everybody, hope you are having an incredible day today. Today, we’re going to prepare a special dish, sausages with homemade mild rub and mayonnaise. It is one of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.
Sausages with Homemade Mild Rub and Mayonnaise is one of the most well liked of current trending meals in the world. It is easy, it is quick, it tastes yummy. It is enjoyed by millions daily. Sausages with Homemade Mild Rub and Mayonnaise is something which I’ve loved my entire life. They’re nice and they look wonderful.
Great recipe for Sausages with Homemade Mild Rub and Mayonnaise. I wanted to make something quick and tasty for my kids' snack. It takes minutes to cook and my kids enjoy them so much.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook sausages with homemade mild rub and mayonnaise using 4 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Sausages with Homemade Mild Rub and Mayonnaise:
- Get 10 small sausages
- Prepare 2 tbsp mayonnaise (I use Japanese mayonnaise because it's lighter)
- Make ready 1 tsp homemade mild rub (https://cookpad.com/us/recipes/2667371-mild-homemade-rub)
- Get 2 tsp oil
Homemade breakfast sausage made with ground pork and seasonings. Great cooked in crumbles for biscuits and gravy, or in patties for breakfast sandwiches or eggs benedict. I like to premake a large batch and freeze the patties, then just take out a few the night before. Too often though, grilled sausages turn out dry and flavorless due to incorrect or careless cooking; People tend to cook sausages for far too long.
Steps to make Sausages with Homemade Mild Rub and Mayonnaise:
- Skewer the sausages. To avoid the skin from bursting, lightly cut the surface in several places.
- Combine mayo and mild homemade rub. Coat the sausages with the mixture.
- Heat oil in a pan (I used medium heat). Add skewered sausages and flip after a couple of minutes. Enjoy!
I pan fried some arctic char with the rub and it didn't stick to the pan nor burn. I fried the fish in olive oil in a cast iron skillet and the rub became a crisp coating which I liked. However the flavor didn't knock my socks off. It was too subtle for me. Not sure if the fish is to blame but I probably won't use the.
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