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I can't remember the brand name off the top of my head.  
There are white county style gravy packets that have small bits of dehydrated sausage in it.  All you do is add water and boil.
I have poured it over pasta and it's actually very good!    
Should be able to find it at most grocery stores.

Well, I know one thing the sausage would probably smell better while it is dehydrating.  I just finished the broccoli and if it tastes anything like it made the house smell I may end up not using it!  The carrots did great.  Haven't tried the oven thing yet, but will.

Are there any gravy mixes with dehydrated sausage already in it?  

dlk

For spaghetti you want to use Bob Evens sausage.  Much better than hamburger.  I use 2 or 3 Lbs regular to one Lb hot. I use the same sausage for eggs and sausage.  Make sure that you completely rehydrate sausage before adding powdered eggs.

Maybe I won't give up so soon.  I'll give the oven a try first.  I was counting on ground beef for the spaghetti dinner that's on the menu.

dlk

Used my oven to do some burger and some Italian sausage [ground]. Cooked in a frypan till browned, rinsed with boiling water, into the oven on cookie sheets layered with paper towels. Set on warm I got 165 degrees, and it took about 6 hours, a little longer for the sausage. Grape Nut consistency when done. Rehydrated in about 30 min. in boiled water. Tasted GREAT in a spagehtti dinner and beef stroganoff!

butthead

dlk,

You might give your oven a try.

I used my oven to make beef jerky before I got my dehydrator.  Set the oven to the lowest temp and use a wooden spoon to prop the door open a couple of inches.
Should work for drying ground beef.

The ground round that I dehydrated has a smell to it, not much but a little.  I don't think I'll use it.  I did what everyone suggested - cooked it thoroughly, rinsed it well with hot water & then dehydrated it to grape nuts consistency.  I was extra careful with cleanliness during the process.  Unfortunately all I have is one of those older dehydrators with just a heating coil and vents, no fan or thermostat.  Don't think I'll risk it .

On a more positive note, the apples - bananas - lima beans - potatoes all have turned out great.  Next is broccoli and carrots .  

dlk

I just use hot or boiling water to rehydrate my hamburger.  It only takes 15-20 minutes, not hours.  I dry my cooked and rinsed hamburger to the consistency of grape nuts also.  Kim

Thanks. I was figuring on just throwing it into boiling water while cooking, but it sounds like I need to give it more time than that. Thanks for the help.

Carl_Rogers wrote on Jul 7^th, 2006 at 11:57pm:


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