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re: Recs on a meal that features good sausage as the main and not as a seasoning.
Posted on 11/30/23 at 1:15 pm to Jake88
Posted on 11/30/23 at 1:15 pm to Jake88
Rago da patot
Heat up pot, add sausage and cover about 3/4 way with water, turn every 5-10 minutes over medium heat. When the water cooks out and you sausage is brown take it out. Dump in a finely diced onion and cook till past clear, a little brown adding water as necessary. When they brown a little drop in some garlic and a 1/2 stick of butter. Let that melt and get aromatic then add about 3lbs of diced red or Yukon gold potaos, add a little water and let that smother down for about 20-30 minutes, stirring often. When your potatos are almost done slice you sausage into bite sized pieces and add it back to the pot.
You want your potatos the still have pieces of potato, some mashed and some a little browned.
Heat up pot, add sausage and cover about 3/4 way with water, turn every 5-10 minutes over medium heat. When the water cooks out and you sausage is brown take it out. Dump in a finely diced onion and cook till past clear, a little brown adding water as necessary. When they brown a little drop in some garlic and a 1/2 stick of butter. Let that melt and get aromatic then add about 3lbs of diced red or Yukon gold potaos, add a little water and let that smother down for about 20-30 minutes, stirring often. When your potatos are almost done slice you sausage into bite sized pieces and add it back to the pot.
You want your potatos the still have pieces of potato, some mashed and some a little browned.
1
Posted on 11/30/23 at 1:22 pm to Jake88
A quick and easy dinner that we actually did last night:
Sausage, potatoes, bell peppers, red onion, garlic
Add olive oil and seasonings and bake in the oven at 425 until ready (we will normally put the potatoes in for a little while on their own because they take longer to cook)
Create a sauce of your liking and drizzle on top after plating.
Sausage, potatoes, bell peppers, red onion, garlic
Add olive oil and seasonings and bake in the oven at 425 until ready (we will normally put the potatoes in for a little while on their own because they take longer to cook)
Create a sauce of your liking and drizzle on top after plating.
Posted on 11/30/23 at 1:39 pm to Jake88
Sausage and sauerkraut
Posted on 11/30/23 at 1:50 pm to Darla Hood
I also do potatoes and sausage in a crockpot with onions, cream of chicken or mushroom, and cheddar cheese. Comfort food when it is cold outside.
Posted on 11/30/23 at 1:53 pm to Jake88
Dice sausage into 1/4 inch pieces and brown in skillet. Dice bell pepper (green and red if you have both) garlic and onion, then cook until tender in skillet with a litle butter or olive oil only if needed. Add flour salt and pepper and cook for a few minutes to cook the flour. Return sausage, add a little milk on heavy cream and some parmesan and mozzarella, stir everything together. It should be slightly wet. If not add just a bit more milk. Top with tater tots or hashbrown potato. then a little cheddar on top of cheese. Bake until potatoes are done.
Posted on 11/30/23 at 1:54 pm to SidetrackSilvera
quote:
Plan to sleep in separate beds.
FACT. Never tried it with apples. The sausage/cabbage combo is perfect.
Posted on 11/30/23 at 2:34 pm to BMoney
Sausage and Cabbage - A good easy low carb week night meal.
Saute an onion in a big pot.
Cut up a whole cabbage and add to the pot over medium heat.
Add sliced up sausage.
Add a can or two of rotel.
Cook until cabbage is cooked and is tender.
Saute an onion in a big pot.
Cut up a whole cabbage and add to the pot over medium heat.
Add sliced up sausage.
Add a can or two of rotel.
Cook until cabbage is cooked and is tender.
Posted on 11/30/23 at 3:05 pm to Jake88
quote:
Recs on a meal that features good sausage
Posted on 11/30/23 at 3:33 pm to Jake88
Cabbage and Sausage- use the renderings from the sausage to pan fry the cabbage
Posted on 11/30/23 at 4:00 pm to Btrtigerfan
quote:
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.
We do almost this exact same recipe and serve it on penne
Posted on 11/30/23 at 4:10 pm to Jake88
Sautéed cabbage and sausage
Posted on 11/30/23 at 4:18 pm to CHEDBALLZ
Can't believe not one recommendation for the OG...
Bangers and Mash. Got addicted to this dish while living in London and Yorkshire. But Cumberland Sausages do taste the best with it.
Bangers and Mash. Got addicted to this dish while living in London and Yorkshire. But Cumberland Sausages do taste the best with it.
Posted on 11/30/23 at 5:17 pm to Btrtigerfan
quote:Sliced lengthwise or whole?
I cook the sausages in beef broth about halfway submerged
quote:How many sausages and about how much broth?
The fat cooks out of the sausages and you get a greasy, flavorful sludge
Thanks.
Posted on 11/30/23 at 5:18 pm to BigAppleTiger
Good idea.
This post was edited on 11/30/23 at 5:21 pm
Posted on 11/30/23 at 5:25 pm to Jake88
quote:
Sliced lengthwise or whole?
I cook them whole. I remove them before I add the onions and then I slice diagonally. I add them back when I add the wine and tomato paste.
quote:
How many sausages and about how much broth?
Usually about six mild italian sausages. It takes a pint or so of broth.
I'm sure it would work with most sausages. If you didn't want the Marsala flavor, you could use beef broth there also.
The version I make is naturally sweet from the peppers and the wine. I forgot to mention toss some red pepper flake in there.
This post was edited on 11/30/23 at 5:31 pm
Posted on 11/30/23 at 6:11 pm to Jake88
People in other parts of the country actually make smoked sausage the main meal. It’s referred to as “center of plate”, meaning you would cook the sausage and then cut it and serve it as if you were cutting and serving a roast.
I learned this at a conference many years ago while trying to explain to a group of midwesterners how smoked sausage isn’t the main entree in the south, but an addition to many, many dishes. For the life of them, they couldn’t understand why the southeast sells so much smoked sausage (looking at grocer reports in the southeast vs the rest of the country, there’s a huge disparity in smoked sausage sales).
So, technically, sausage can be the main entree…
I learned this at a conference many years ago while trying to explain to a group of midwesterners how smoked sausage isn’t the main entree in the south, but an addition to many, many dishes. For the life of them, they couldn’t understand why the southeast sells so much smoked sausage (looking at grocer reports in the southeast vs the rest of the country, there’s a huge disparity in smoked sausage sales).
So, technically, sausage can be the main entree…
Posted on 11/30/23 at 8:23 pm to Jake88
Stupid simple, but Wayne Jacobs serves deep fried Andouille chips with straight creole mustard to dip. I have to have it every time I walk in the door.
We do app-only Easy Christmas, I'm gonna give this one a trial this year.
We do app-only Easy Christmas, I'm gonna give this one a trial this year.
Posted on 11/30/23 at 8:54 pm to Btrtigerfan
Italian Sausage and peppers recipe This is the recipe we use and eat it over penne also. My sister in law has made it with smoked sausage as well.
Posted on 12/1/23 at 10:21 am to Jake88
Sausage and baked potato.
Bake potato. Cook through in foil oil the skin and cut it on half with the skin up on baking sheet crisp up the skin under a broiler. Put potato halves on plate skin down and smash them flat. Top with your favorite baked potato toppings and heap on the sausage. Get crispy potato skin, creamy potato innards, and big piece of sausage in each bite for maximum enjoyment.
Bake potato. Cook through in foil oil the skin and cut it on half with the skin up on baking sheet crisp up the skin under a broiler. Put potato halves on plate skin down and smash them flat. Top with your favorite baked potato toppings and heap on the sausage. Get crispy potato skin, creamy potato innards, and big piece of sausage in each bite for maximum enjoyment.
Posted on 12/1/23 at 10:44 am to Jake88
My mom text me this Skillet Sausage and Cabbage recipe this week that I’m going to make:
1 (14-ounce) package sausage, cut into 1-inch pieces
1 tablespoon vegetable oil
1 onion, thinly sliced
1 green bell pepper, cut into thin strips
6 cups coarsely chopped cabbage
1/2 cup chicken broth
1/2 teaspoon caraway seeds
1/2 teaspoon salt
1/4 teaspoon black pepper
Directions:
In a large skillet that has been coated with cooking spray, saute kielbasa over medium heat 3 to 5 minutes or until browned.
Remove to a plate.
In the same skillet, heat oil until hot; saute onion and bell pepper 5 minutes.
Add cabbage and cook 8 minutes, stirring occasionally.
Add sausage, broth, and remaining ingredients.
Reduce heat to medium-low and cook 5 minutes or until cabbage is tender
Serve immediately.
1 (14-ounce) package sausage, cut into 1-inch pieces
1 tablespoon vegetable oil
1 onion, thinly sliced
1 green bell pepper, cut into thin strips
6 cups coarsely chopped cabbage
1/2 cup chicken broth
1/2 teaspoon caraway seeds
1/2 teaspoon salt
1/4 teaspoon black pepper
Directions:
In a large skillet that has been coated with cooking spray, saute kielbasa over medium heat 3 to 5 minutes or until browned.
Remove to a plate.
In the same skillet, heat oil until hot; saute onion and bell pepper 5 minutes.
Add cabbage and cook 8 minutes, stirring occasionally.
Add sausage, broth, and remaining ingredients.
Reduce heat to medium-low and cook 5 minutes or until cabbage is tender
Serve immediately.
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