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Recs on a meal that features good sausage as the main and not as a seasoning.
Posted on 11/29/23 at 9:01 pm
Posted on 11/29/23 at 9:01 pm
Went to Ville Platte and back towards Baton Rouge along 190 buying a bunch of smoked sausage and tasso, etc.
I wanted to cook something where the sausage isn't used to flavor a larger pot of something like beans or gumbo or jambalaya. Didn't want to just heat it and eat it or make a poboy either.
Thanks.
I wanted to cook something where the sausage isn't used to flavor a larger pot of something like beans or gumbo or jambalaya. Didn't want to just heat it and eat it or make a poboy either.
Thanks.
28
Posted on 11/29/23 at 9:10 pm to Jake88
Brown sausage, remove.
Add onion/okra, sautee.
Add canned diced tomatoes.
Season. Add sausage back.
Serve over rice.
Add onion/okra, sautee.
Add canned diced tomatoes.
Season. Add sausage back.
Serve over rice.
Posted on 11/29/23 at 9:17 pm to Jake88
My husband likes smoked sausage in a sauce picante, served over rice. I have no recipe because he uses either Cajun Power or Benoit’s from a jar.
Posted on 11/29/23 at 9:29 pm to Jake88
A good sausages and peppers fits that description. It has tomato paste in my recipe. If that sounds good to you, I'll do the work and share my process.
Posted on 11/29/23 at 9:32 pm to Jake88
Pigs in a blanket.
Posted on 11/29/23 at 9:33 pm to Btrtigerfan
Good red sauce over pasta
Sausage sliced lengthwise and grilled or broiled, then cut into bit sized pieces. Tossed in the pasta and red sauce, topped with Parm, green or Caesar salad, garlic bread
Sausage sliced lengthwise and grilled or broiled, then cut into bit sized pieces. Tossed in the pasta and red sauce, topped with Parm, green or Caesar salad, garlic bread
Posted on 11/29/23 at 9:34 pm to Btrtigerfan
Sounds good if you have a recipe to share readily.I don't want to put you out. I can look up some recipes otherwise. I appreciate all of the above suggestions!
This post was edited on 11/29/23 at 9:37 pm
Posted on 11/29/23 at 9:36 pm to Darla Hood
I've done Prudhomme's sauce piquants in the past. That's a good idea too. I bought a couple hundred dollars worth of meats so I'll look to use a bunch of these ideas.
Posted on 11/29/23 at 9:36 pm to Jake88
sauteed sausage, onions, and potatoes are one of my favorites
Posted on 11/29/23 at 9:43 pm to madamsquirrel
quote:
sauteed sausage, onions, and potatoes are one of my favorites
Smothered potatoes and sausage was just added to our Sunday supper.
Posted on 11/29/23 at 10:32 pm to Jake88
Sausage and peppers.
Lots of recipes out there that are mostly the same. I generally follow them but omit tomatoes and finish under the broiler for about 5 minutes.
Lots of recipes out there that are mostly the same. I generally follow them but omit tomatoes and finish under the broiler for about 5 minutes.
Posted on 11/29/23 at 10:47 pm to Jake88
quote:
Sounds good if you have a recipe to share
I normally make this with a mild Italian sausage, but it would be good with most.
I cook the sausages in beef broth about halfway submerged. I turn them often and add broth when needed. The fat cooks out of the sausages and you get a greasy, flavorful sludge. I then toss in finely sliced (julienne) sweet onion and cook until clear. Next, I add sweet bell peppers sliced the same way. Yellow, orange, red. I add lots of minced garlic. That all cooks down until it reduces a lot. Add some basil and oregano. I then squeeze about half a tube of tomato paste in there, add Marsala wine, and get it to the consistency I like.
We eat it with crusty bread, but it would be good on pasta.
Posted on 11/30/23 at 7:10 am to Jake88
Really like sausage and cabbage. Sauté an onion with a pound of the sausage of your choice. When cooked through, add a shredded head of cabbage with a little water or beer and cover. Cook until cabbage has wilted to your texture preference.
Simple. Cheap.
Simple. Cheap.
Posted on 11/30/23 at 7:31 am to Jake88
Posted on 11/30/23 at 8:13 am to Jake88
quote:I should look up that recipe and make it for my husband. For some reason, tomato based sauces and gravies are rarely dishes I crave, save for a good meat sauce for spaghetti.
I've done Prudhomme's sauce piquants in the past.
Posted on 11/30/23 at 8:16 am to madamsquirrel
madamsquirrel, sausage and potatoes are definitely a good combo I’d forgotten about.
Posted on 11/30/23 at 8:35 am to SaDaTayMoses
Technical question...
When I read the above or that I should simmer the sausages in broth to extract the fat to help make a slurry-like liquid(both sound great), does that improve the taste of the sausage itself or change it from what the maker intended it to taste like? Does the maker of the sausage season it and fatten it with the intention of it being cooked down to taste its best or is it made to taste best when gently warmed and eaten? I may be over-thinking this but this board has way more cooking knowledge then I'll ever have.
quote:
1. Cut up sausage and tasso and brown the heck out of it
When I read the above or that I should simmer the sausages in broth to extract the fat to help make a slurry-like liquid(both sound great), does that improve the taste of the sausage itself or change it from what the maker intended it to taste like? Does the maker of the sausage season it and fatten it with the intention of it being cooked down to taste its best or is it made to taste best when gently warmed and eaten? I may be over-thinking this but this board has way more cooking knowledge then I'll ever have.
Posted on 11/30/23 at 8:36 am to Jake88
Sausage, sautéed cabbage, apples and caramelized onions. Hit it with a splash of apple cider vinegar towards the end.
Plan to sleep in separate beds.
Plan to sleep in separate beds.
Posted on 11/30/23 at 1:04 pm to Jake88
Fresh sausage in a grease gravy over rice with a side of red beans, white beans or field peas served with some garden fresh cucumbers and tomatoes is one of my favorite meals.
This post was edited on 11/30/23 at 1:09 pm
Posted on 11/30/23 at 1:07 pm to Jake88
Sausage in a cream sauce over pasta is really good.
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