Dollarstorebreadedandfriedminiviennasausages Recipes

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!

VIENNA SAUSAGES AND PASTA IN MUSTARD SAUCE

Steps:

• Slice up the vienna sausages and heat them up in the liquid from the can at medium high. Add a can's worth of water to the pan. Add in the cooked pasta. Mix it up. When it's all heated up, turn off the heat, and add in the mustard -- that's the sauce.
• It tastes and looks much better than how super cheap it is. This works with any small pasta shapes, not just elbows.

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.