4x Sausage Recipes

4 classic sausage recipes used in European and American cooking.

Andouille Sausage (Louisiana Style)

Ingredients

 • Ground pork – 1 kg

 • Garlic – 4 cloves (minced)

 • Paprika – 2 tsp

 • Cayenne pepper – 1 tsp

 • Thyme – 1 tsp

 • Black pepper – 1 tsp

 • Salt – 1½ tsp

 • Smoked paprika – 1 tsp

Method

 1. Mix all ingredients thoroughly with pork.

 2. Refrigerate 2–4 hours to develop flavor.

 3. Stuff into sausage casings.

 4. Smoke or grill 20–25 minutes.

Flavor: smoky spicy Cajun sausage

Italian Mild Sausage

Ingredients

 • Ground pork – 1 kg

 • Fennel seeds – 1 tbsp

 • Garlic – 3 cloves

 • Paprika – 1 tsp

 • Salt – 1½ tsp

 • Black pepper – 1 tsp

 • Olive oil – 2 tbsp

Method

 1. Combine pork with spices and garlic.

 2. Mix until evenly seasoned.

 3. Stuff into sausage casings or form patties.

 4. Grill or pan-fry 10 minutes.

Flavor: herb and fennel flavored sausage

Lamb Merguez Sausage (North African)

Ingredients

 • Ground lamb – 1 kg

 • Garlic – 4 cloves

 • Harissa paste – 1 tbsp

 • Paprika – 2 tsp

 • Cumin – 1 tsp

 • Coriander – 1 tsp

 • Salt – 1½ tsp

Method

 1. Mix lamb with spices and garlic.

 2. Knead mixture well.

 3. Stuff into sausage casings.

 4. Grill 8–10 minutes.

Flavor: spicy aromatic lamb sausage

Rosemary Red Onion Sausage

Ingredients

 • Ground pork – 1 kg

 • Red onion – ½ cup (finely chopped)

 • Fresh rosemary – 1 tbsp (chopped)

 • Garlic – 3 cloves

 • Salt – 1½ tsp

 • Black pepper – 1 tsp

 • Olive oil – 2 tbsp

Method

 1. Mix pork, onion, rosemary, garlic, and seasoning.

 2. Refrigerate 1–2 hours.

 3. Stuff into casings or shape into sausages.

 4. Grill or fry 10–12 minutes.

Flavor: herby savory sausage

Chef Tip:

For juicy sausages, keep the meat very cold while mixing and include 20–30% fat.

No-Bake Peanutbutter Bars

How to make no-bake peanut butter bars?

To make no-bake peanut butter bars, you'll need the following ingredients ¹:

- Ingredients:

    - Melted Butter: ¾ cup (adds richness and binds graham cracker crumbs)

    - Graham Cracker Crumbs: 2 cups (holds the soft filling stable)

    - Powdered Sugar: 2 cups (sweetens and binds ingredients)

    - Peanut Butter: 1 ¼ cups creamy peanut butter (use a no-stir variety like Jif or Skippy)

    - Semisweet Chocolate Chips: 2 ½ cups (melts with peanut butter for the topping)

Instructions:

1. Make the base: Mix melted butter, graham cracker crumbs, powdered sugar, and 1 ¼ cups peanut butter. Press into a parchment-lined baking dish (8x8 or 9x9 inches).

2. Make the topping: Melt remaining peanut butter (3 tablespoons) with chocolate chips until smooth. Pour over the peanut butter base.

3. Chill and serve: Refrigerate for at least 1-2 hours or until firm. Cut into bars and store in the refrigerator for up to 1 week or freeze for up to 3 months.

Tips for Success:

- Use the right peanut butter: Avoid natural or oily peanut butter, using no-stir creamy peanut butter for best results.

- Add texture: Use crunchy peanut butter or mix in chopped nuts or graham crackers.

- Experiment with flavors: Try different types of chocolate or add-ins like M&M's or sprinkles.

By following these simple steps and tips, you'll create delicious no-bake peanut butter bars that are perfect for snacking or sharing with friends and family.

4x Beef Jerky Recipes

4 popular jerky-style recipes (dried meat snacks) commonly used for beef, chicken, or turkey jerky.

Classic Beef Jerky

Ingredients

 • Beef (lean, thin sliced) – 1 kg

 • Soy sauce – ½ cup (120 ml)

 • Worcestershire sauce – 2 tbsp

 • Brown sugar – 2 tbsp

 • Garlic powder – 1 tsp

 • Onion powder – 1 tsp

 • Black pepper – 1 tsp

Method

 1. Slice beef thinly against the grain.

 2. Mix all marinade ingredients.

 3. Marinate meat 8–12 hours in fridge.

 4. Arrange slices on dehydrator trays.

 5. Dry at 65°C (150°F) for 4–6 hours.

Flavor: savory smoky jerky

Spicy Chili Jerky

Ingredients

 • Beef – 1 kg (thin sliced)

 • Soy sauce – ½ cup

 • Chili flakes – 2 tbsp

 • Honey – 2 tbsp

 • Garlic – 3 cloves (minced)

 • Paprika – 1 tbsp

 • Black pepper – 1 tsp

Method

 1. Combine marinade ingredients.

 2. Coat beef slices well.

 3. Marinate overnight.

 4. Dehydrate 5–6 hours.

Flavor: sweet spicy jerky

Honey Garlic Jerky

Ingredients

 • Beef or chicken – 1 kg

 • Honey – ¼ cup

 • Soy sauce – ½ cup

 • Garlic – 4 cloves (minced)

 • Ginger – 1 tsp

 • Black pepper – 1 tsp

Method

 1. Mix marinade ingredients.

 2. Marinate meat 8 hours.

 3. Dry in dehydrator 4–6 hours.

Flavor: sweet garlicky jerky

Teriyaki Jerky

Ingredients

 • Beef – 1 kg

 • Soy sauce – ½ cup

 • Brown sugar – 3 tbsp

 • Rice vinegar – 1 tbsp

 • Ginger – 1 tsp

 • Garlic powder – 1 tsp

 • Sesame oil – 1 tsp

Method

 1. Mix marinade ingredients.

 2. Marinate meat overnight.

 3. Dry at 65°C (150°F) for 5 hours.

Flavor: sweet salty teriyaki jerky

BBQ Jerky

Ingredients

 • Beef – 1 kg

 • BBQ sauce – ½ cup

 • Soy sauce – ¼ cup

 • Brown sugar – 2 tbsp

 • Smoked paprika – 1 tsp

 • Black pepper – 1 tsp

Method

 1. Mix marinade ingredients.

 2. Marinate beef slices 8–12 hours.

 3. Dry in dehydrator 5–6 hours.

Flavor: smoky BBQ jerky

Chef Tips:

 • Use lean meat (top round, flank steak).

 • Freeze meat 30 minutes before slicing to cut thin slices easily.

 • Store jerky in airtight container.

6x Dump Cake Recipes

1️⃣ Peach Cobbler Dump Cake

Ingredients:

2 cans (15 oz each) sliced peaches in heavy syrup

1 box (15.25 oz) yellow cake mix

1/2 cup unsalted butter, sliced into thin squares

Instructions:

Preheat your oven to 350°F.

Pour the peaches and their syrup into a 9x13 inch baking dish.

Spread the dry cake mix evenly over the top of the peaches.

Place the butter slices in a single layer over the cake mix.

Bake for 45 minutes or until the top is golden brown and bubbling.

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2️⃣ Strawberry Cheesecake Dump Cake

Ingredients:

2 cans (21 oz each) strawberry pie filling

8 oz cream cheese, cut into small cubes

1 box (15.25 oz) white cake mix

3/4 cup unsalted butter, melted

Instructions:

Preheat your oven to 350°F.

Spread the strawberry pie filling into the bottom of a 9x13 inch baking dish.

Scatter the cream cheese cubes evenly over the filling.

Sprinkle the dry cake mix over the cream cheese and strawberries.

Drizzle the melted butter evenly over the top of the cake mix.

Bake for 40 minutes until the edges are bubbly.

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3️⃣ Lemon Cream Cheese Dump Cake

Ingredients:

2 cans (21 oz each) lemon pie filling

8 oz cream cheese, softened and dolloped

1 box (15.25 oz) lemon cake mix

1/2 cup unsalted butter, melted

Instructions:

Preheat your oven to 350°F.

Spread the lemon pie filling into a 9x13 inch baking dish.

Place small dollops of cream cheese across the surface of the lemon filling.

Pour the dry cake mix over the top in an even layer.

Pour the melted butter over the cake mix as evenly as possible.

Bake for 35 to 40 minutes until the top is set.

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4️⃣ Cherry Pineapple Dump Cake

Ingredients:

1 can (20 oz) crushed pineapple in juice, undrained

1 can (21 oz) cherry pie filling

1 box (15.25 oz) yellow cake mix

3/4 cup unsalted butter, sliced into pats

Instructions:

Preheat your oven to 350°F.

Pour the crushed pineapple and its juice into a 9x13 inch baking dish.

Spread the cherry pie filling over the pineapple.

Cover the fruit with the dry cake mix.

Place butter pats evenly across the top of the cake mix.

Bake for 45 to 50 minutes until golden.

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5️⃣ Blueberry Lemon Dump Cake

Ingredients:

2 cans (21 oz each) blueberry pie filling

1 tbsp lemon juice

1 box (15.25 oz) lemon cake mix

3/4 cup unsalted butter, melted

Instructions:

Preheat your oven to 350°F.

Spread the blueberry filling in a 9x13 inch baking dish and stir in the lemon juice.

Sprinkle the lemon cake mix over the blueberry layer.

Drizzle the melted butter over the entire surface of the cake mix.

Bake for 40 minutes until the blueberries are bubbling.

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6️⃣ Apple Cinnamon Dump Cake

Ingredients:

2 cans (21 oz each) apple pie filling

1 tsp ground cinnamon

1 box (15.25 oz) spice cake mix

1/2 cup unsalted butter, sliced

Instructions:

Preheat your oven to 350°F.

Spread the apple pie filling into a 9x13 inch baking dish and sprinkle with cinnamon.

Cover the apples with the dry spice cake mix.

Arrange the butter slices over the top of the mix.

Bake for 45 minutes until the apples are tender and the crust is browned.

Purple Haze drink

Purple Haze

Ingredients

1 1/2 oz vodka

1 oz black raspberry liqueur

3 oz lemon-lime soda

1/2 oz cranberry juice

Crushed ice

Garnish

Lemon wheel

Blackberries

Instructions

Fill a tall glass with crushed ice.

Add the vodka, black raspberry liqueur, and cranberry juice.

Top with lemon-lime soda.

Stir gently to combine.

Garnish with a lemon wheel and blackberries.

Serve immediately.

Mocktail version

1 oz blackberry or black raspberry syrup

1/2 oz cranberry juice

3 oz lemon-lime soda

Crushed ice

Lemon wheel and blackberries for garnish

Mocktail instructions

Fill the glass with crushed ice.

Add the syrup and cranberry juice.

Top with lemon-lime soda.

Stir lightly.

Garnish and serve.