Heat 1 tablespoon olive oil in a large skillet on medium heat. Add sausage. Cook on medium heat or 2 to 3 minutes on one side, then flip over and cook for couple minutes on the other side.
Smoked fish has a slightly longer shelf-life than fresh fish and doesn’t need to be kept on ice. Keep it refrigerated and use within the use-by date. If smoked fish does require further cooking ...
Smoked cheeses will generally have a golden brown rind. Note that a cheaper way for producers to add a smoky flavour to cheese is to use an artificial liquid smoke flavouring. Look for those that ...
Or pork sausage with pepper jack and Creole seasoning. Preheat oven to 425 degrees. 1. Cut the smoked sausage into thin slices, about ⅛- to ¼-inch thick. 2. Lightly spray sausage with oil and ...
Smoked fish doesn’t keep much better than fresh fish in the refrigerator, but you can store it in the freezer for up to 3 months at best quality (up to a year, if necessary). Thaw it ...