Dollar Store Breaded And Fried Mini Vienna Sausages Food

DOLLAR STORE BREADED AND FRIED MINI VIENNA SAUSAGES

Steps:

• Open the cans of Vienna Sausages. Cut them in half.
• Open the nacho cheese. Dip the sausages in the cheese so they are coated in cheese.
• Roll the cheese covered sausages in the bread crumbs.
• Then when done, throw them in a deep fryer for 10 minutes.
• They should be golden brown. Then dump in a bowl and cover in hot sauce. Swish around until totally covered.
• Pour them on a plate and -- Enjoy.
• These are not only a treat for the eyes but also the palette. These are now ready to be taken into your work place to share with your lucky co-workers!

ARROZ CON SALCHICHAS (VIENNA SAUSAGES)

Steps:

• In a 5qt pot,add sofrito, sazón, vienna sausages, tomato sauce, salt, canola oil, olives and alcaparras.
• Rinse the rice well and add to the other ingredients.
• Add the hot water and liquid of the sausages and water to equal the amount of water specified. Turn heat up to medium high and stir well.
• When it starts boiling, lower the heat to medium, and let the rice completely dry out. By now, most of the liquid will be absorbed and you will not see the edges around the rice bubbling.
• Stir the rice with a large spoon, bringing the rice at the bottom to the top.
• Cover the pot to a tight fit with the lid and aluminum foil and reduce the heat to low.
• After about 20 minutes, uncover carefully
• and turn the rice again using the large spoon.
• Cover the pot again with and cook for another 10 minutes.
• Remove the pot and set it on a cool burner. DO NOT leave it on a hot burner or it will continue to cook.
• Let stand for about 5 minutes.

DRUNK SAUSAGES

Steps:

• Combine all but smokies in a small saucepan; add sausages and simmer for 45 minutes.
• Serve with toothpicks or fancy picks.

HOOSIER BREADED TENDERLOINS

Steps:

• Place each slice of pork tenderloin between two pieces of sturdy plastic (such as a cut-up large plastic freezer bag), and, using a meat mallet or the bottom of a heavy skillet, flatten the cutlet until it's about 1/4 inch thick, and about 3 1/2 by 5 inches in size.
• Beat the eggs and milk together in a shallow bowl, and whisk in the garlic powder, onion powder, seasoned salt, marjoram, oregano, salt, and pepper until the spices are well blended into the mixture. Place the bread crumbs in a shallow bowl.
• Dip each flattened cutlet into the seasoned milk-egg mixture and then into the bread crumbs, thoroughly coating the cutlets with crumbs. Set the breaded cutlets aside on a rack to dry slightly; do not stack.
• Add oil to a large heavy skillet to a depth of at least 1 inch. Heat the oil to 325 degrees. Gently lower the cutlets, one at a time, into the hot oil, and fry until golden brown on each side, about 3 or 4 minutes per side. Drain the cutlets on a cooling rack set over a rimmed baking sheet lined with paper towels.
• Serve on toasted buns; traditionally a breaded tenderloin will exceed the bun size by 3 or 4 inches all way around. Dress with ketchup, mustard, pickle, lettuce, tomato, and onion, and serve.