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re: Recs on a meal that features good sausage as the main and not as a seasoning.
Posted on 12/1/23 at 11:26 am to Jake88
Posted on 12/1/23 at 11:26 am to Jake88
Sausage and cabbage is one of my favorite things.
Brown sausage, add a diced onion and soften then remove all of it. Use a little bacon grease if needed (our sausage rarely has enough fat), then saute a head of cabbage in it till all coated. Add back sausage and onions and cook down. Cabbage will release some water after you salt and pepper it but may need to add a little water to help steam. Cook down till the cabbage is how you like it, sometimes I like it pretty firm and others a little softer. Add as much black pepper as you like. WE just eat it as is out of a bowl.
Brown sausage, add a diced onion and soften then remove all of it. Use a little bacon grease if needed (our sausage rarely has enough fat), then saute a head of cabbage in it till all coated. Add back sausage and onions and cook down. Cabbage will release some water after you salt and pepper it but may need to add a little water to help steam. Cook down till the cabbage is how you like it, sometimes I like it pretty firm and others a little softer. Add as much black pepper as you like. WE just eat it as is out of a bowl.
0
Posted on 12/1/23 at 12:22 pm to Jake88
Beer braised smoked sausage po-boy with vidalia onions and Pig Stand BBQ sauce
baw, this is da Ville Platte special
I'd make it on Evangeline Maid bread
baw, this is da Ville Platte special
I'd make it on Evangeline Maid bread 
Posted on 12/2/23 at 8:39 am to Jake88
Not my plate of food, pic taken of a smothered sausage plate lunch from Glenda’s in Breaux Bridge. Looks like fresh sausage, and looks great!
Posted on 12/2/23 at 2:31 pm to Jake88
Sausage and peppers, slow cook in a cast iron dutch oven. Really good.
Cook up your sausage (I use venison) most of the way and reserve.
Slice up 2-3 red peppers and 2-3 green peppers the way a normal person would. Same with one big onion.
Using the sausage grease (may have to dump some out, only need 3tbsp or so) sautee the above veggies plus some garlic. After 10-12 of sautee, put your sausage back in on top and simmer med-low for 20.
Some folks like red sauce or crusty bread, it's darn good alone.
Cook up your sausage (I use venison) most of the way and reserve.
Slice up 2-3 red peppers and 2-3 green peppers the way a normal person would. Same with one big onion.
Using the sausage grease (may have to dump some out, only need 3tbsp or so) sautee the above veggies plus some garlic. After 10-12 of sautee, put your sausage back in on top and simmer med-low for 20.
Some folks like red sauce or crusty bread, it's darn good alone.
Posted on 12/3/23 at 12:35 pm to tadman
quote:
Slice up 2-3 red peppers and 2-3 green peppers the way a normal person would
How would an abnormal person slice them?
Posted on 12/3/23 at 5:30 pm to Jake88
Posted on 12/3/23 at 6:37 pm to Darla Hood
quote:
Not my plate of food, pic taken of a smothered sausage plate lunch from Glenda’s in Breaux Bridge. Looks like fresh sausage, and looks great!
Can’t believe it took 3 pages to say sausage gravy over rice (Gris Mis)
Get smoked and fresh sausage.
Brown the fresh
Remove
Brown the smoked
Remove
Add a little water and scrape the bottom
Add trinity and pope. Cook until translucent
Let it sit and then scrape the bottom.
Add sausages back in.
Let them brown on the bottom
Add a little water and scrape
Brown on the bottom
Add a little water and scrape
Keep doing this and add a little tomatoe paste (half a can)
Cook it down and add more water
Cook it down and then serve over rice with peas
This post was edited on 12/3/23 at 6:38 pm
Posted on 12/7/23 at 10:46 pm to Jake88
Bangers and Mash is probably my favorite Sausage Dish. My mom was British and she would make it sometimes. The other really good one is sausage rolls (puff pastry with sausage inside) - its kind of a sausage version of a pig in the blanket. Those 2 are Staples at pretty much all British and Irish pubs.
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