Removed casing from sausage links and cut into 1/2 inch slices. In a large skillet, brown sausage over medium heat for about 10 minutes; remove and set aside. In a large skillet, heat ground beef, olive oil, garlic and onion over medium heat until meat is nicely browned; drain. Pour in tomatoes and tomato sauce; mix in salt, ground black pepper, basil, oregano, bay leaf and cooked sausage. Simmer uncovered for 1 hour, stirring occasionally. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Learn To Use A Mouth Call. Sit down with Will Primos, Chris Ashley, and Kevin Meacham to go over the basics of yelping on a diaphragm mouth call.Learn about tongue pressure, call placement, and other basic techniques.it down with Will Primos, Chris Ashley, and Kevin Meacham to go over the basics of yelping on a diaphragm mouth call.
Place your hand on your stomach and make a huffing sound with your breath. Don't purse your lips -- think of it as a long, forceful breath rather than blowing as you might blow out a candle. You should feel your diaphragm contract. This is the breath you want to produce when using your mouth call.Hold the call with the curved end facing backward and the flat end and reed facing forward. Locate the small tab or bead on one side of your call, and point that side toward the ground.ou should feel your diaphragm contract. This is the breath you want to produce when using your mouth call. Hold the call with the curved end facing backward and the flat end and reed facing forward. Locate the small tab or bead on one side of your call, and point that side toward the ground.