- Bank ntawm ntsuab taum, drained - 1 piece
- Bank ntawm quav taum, drained - 1 piece
- Bank ntawm taum nyob rau hauv roj - 1 Daim
- Bank ntawm taum - 1 piece
- Bank ntawm taum ci nrog nqaij npuas - 1 piece
- Mustard hmoov - 1 st. ib spoonful
- Brown qab zib - 3/4 iav
- Hmoov ntawm chili - 1 st. ib spoonful
- Sauce Worcestershire - 1 Teaspoon
- Bank ntawm lws suav sauce - 1 piece
- Bank ntawm tuab lws suav kua zaub - 1 daim
- Packing ntawm nqaij npuas sausage - 1 piece
- Tws dos - 2 pieces
- Qej crushed - 2 Hniav
Preheat qhov cub kom txog 300 degrees Fahrenheit (150 degrees C). Nyob rau hauv ib lub me me brazier los yog Dutch qhov cub, sib xyaw cov taum, quav taum, taum hauv cov roj, taum, ci taum. Ntxiv thiab sib tov lub mustard hmoov, qab zib, av kua txob liab, Worcestershire ntses, lws suav sauce thiab lws suav kua zaub. Tshav kub hauv lub lauj kaub loj loj kom sov siab kub. Fry lub sausage, ntws ntau tshaj roj los ntawm lub lauj kaub frying. Fry dos, qej thiab nqaij npuas kom txog thaum muag, txog 5 feeb. Sib tov cov nqaij npuas nrog taum. Ci, kaw, 3 - 5 teev hauv qhov cub preheated, tshem lub hau 45 feeb ua ntej nws npaj txhij.
Kev Pabcuam: 20