Saucecondiment Essentials Spicy Beefpork Sauce Recipes

Steps:

• PREP/PREPARE
• If you are looking an awesome spicy ketchup, you must try this: https://www.justapinch.com/recipes/sauce-spread/other-sauce-spread/sauce-condiment-essentials-spicy-beef-pork-sauce.html?r=2
• Gather your Ingredients (mise en place).
• Add all the ingredients to a mixing bowl.
• Whisk until thoroughly combined.
• Place in a non-reactive container in the fridge, until ready to use.
• PLATE/PRESENT
• Use as a topping on your favorite burgers. Enjoy.
• Keep the faith, and keep cooking.

Steps:

• 1. PREP/PREPARE
• 2. I have not tried this recipe using regular ground beef; however, if I did, I would select something like ground chuck.
• 3. You can use store-bought or homemade sliders. If homemade is your preference, here is my recipe: https://www.justapinch.com/recipes/bread/other-bread/ready-when-you-want-them-freshly-baked-yeast-rolls.html?r=7 This sauce is essential to the recipe without it, the recipe falls apart: https://www.justapinch.com/recipes/sauce-spread/other-sauce-spread/sauce-condiment-essentials-spicy-beef-pork-sauce.html Okay, you do not have to make your own mustard, but if you always wanted to give it a try, here you go: https://www.justapinch.com/recipes/sauce-spread/other-sauce-spread/diy-essentials-homemade-yellow-mustard.html?r=6
• 4. Gather your Ingredients (mise en place).
• 5. Take the ground buffalo, and shape it into a patty, slightly larger than your bun (there will be some shrinkage during the cooking process). Sprinkle both sides with some salt and pepper, and throw into a hot pan (you should hear a nice satisfying sizzle). After a few minutes, flip the burger, and cook for another minute or two.
• 6. Chef's Note: If you are adding cheese, do that now.
• 7. Cut the bun in half, and add the mayo to the cut side of the bottom half. Add the yellow mustard to the cut side of the top half. Add enough lettuce to cover the bottom of the bun. Add Andy's spicy beef/pork sauce.
• 8. Add a slice of nice fresh tomato.
• 9. Add the burger, with the sautéed onions, and pickles (if using).
• 10. PLATE/PRESENT
• 11. Serve with chips, fries... whatever suits your fancy. Enjoy.
• 12. Keep the faith, and keep cooking.

Steps:

• PREP/PREPARE
• Here are two recipes for you that are homemade: This first recipe is the one I used for the spicy ketchup. This is not chili sauce, nor is it a plain ketchup, although either one would probably work. https://www.justapinch.com/recipes/sauce-spread/other-sauce-spread/sauce-condiment-essentials-spicy-beef-pork-sauce.html?r=9 A lot of folks like Worcestershire sauce; however, they do not like it when they find out it is made with anchovies. This recipe is anchovy free, and taste great. https://www.justapinch.com/recipes/sauce-spread/other-sauce-spread/diy-essentials-homemade-worcestershire-sauce.html?r=1
• Gather your Ingredients (mise en place).
• Whisk all the ingredients together, and store in a non-reactive container, in the fridge, until ready to use.
• PLATE/PRESENT
• Use on fried pork, chicken; even beef. Enjoy.
• Keep the faith, and keep cooking.

Steps:

• 1. PREP/PREPARE
• 2. Just to let you know, this is a spicy rub; however, you can control the heat by varying the cayenne pepper, and the ground white pepper. Varying these two ingredients will not change the overall flavor of the finished results, it will just make it more, or less spicy.
• 3. You can cut the recipe down; however, if properly stored, it should easily last six months, or more.
• 4. Gather your ingredients (mise en place).
• 5. Add all the ingredients together, and store in a tightly-sealed jar, in a cool place, away from sunlight.
• 6. PLATE/PRESENT
• 7. Rub a generous amount of the spice into whatever you are smoking, and then place it in the fridge for an hour or so. This will give the spices a chance to meld with the juices from the meat/poultry. Then, smoke according to your recipe's directions. Enjoy.
• 8. Keep the faith, and keep cooking.

Steps:

• 1. PREP/PREPARE
• 2. You will need a saucepan, large enough to hold all of the ingredients.
• 3. I tried this recipe first with ketchup... nope. Then crushed tomatoes... better. Tomato puree... hands down winner.
• 4. When I am talking about "prepared" horseradish, I am not talking about horseradish cream. This is full-blown horseradish. My favorite brand is: Bubbies Prepared Horseradish. If you can find it, pick it up... it is awesome.
• 5. Gather your ingredients (mise en place).
• 6. Add all of the ingredients (except the Additional Items) to a saucepan over medium-low heat.Whisk to combine, and slowly, slowly, bring up to a simmer.
• 7. Simmer for 20 minutes, stirring occasionally, and then remove from the heat.
• 8. Allow to completely cool, and then add the lemon juice, and horseradish.
• 9. I would suggest that you add 1 teaspoon of horseradish at a time, then taste and see if you are happy. I usually use 3 teaspoons, or more... I like it hot.
• 10. Stored in a non-reactive jar (glass) with a tight-fitting lid, it should last 7 - 10 days.
• 11. PLATE/PRESENT
• 12. Use as a dipping sauce for seafood... Shrimp comes to mind. Or, I like dipping hushpuppies into this yummy sauce. Enjoy.
• 13. Keep the faith, and keep cooking.

Steps:

• Combine all of the ingredients in a blender and pulse a couple of times to thoroughly combine. Pour the mixture into a medium saucepan and place over medium heat. Stir continuously until the sauce is heated through, but do not allow it to come to a boil. Remove the pan from the heat. Use the sauce immediately as you like, or, if reserving for a later use, allow the mixture to cool, then pour it into a large bottle or container and store, tightly covered and refrigerated, for up to 1 year.