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Thought I’d blogged this before, but couldn’t find and needed the recipe for this week’s menu/shopping list. We used cream instead of coconut milk (yum) last time because that’s what we had on stock. This time we’ll probably try the coconut milk.
via Caveman food.
- 1-1.25 lbs bulk breakfast sausage
- 1/2 a large onion, minced
- 1/2 cup mushrooms, sliced
- one 15-oz can of pumpkin
- 4 cups chicken stock
- 1 tsp dried oregano
- 1 tsp dried thyme
- pinch of dried rosemary
- 1 tsp paprika
- pinch of red pepper flakes
- 1 tsp sea salt or to taste
- 2 T butter
- 1/2 cup coconut milk
Heat the butter in a heavy deep pot and cook the onions, mushrooms and sausage all together. Add the pumpkin to the pot and deglaze with the chicken stock, and simmer for 20 minutes. Remove from the heat and stir in the coconut milk.
- 1 TBS melted lard
- 3 slices coarsely chopped bacon (the thicker & smokier the better; we used bacon from our Snow’s Bend 1/2 hog)
- 1 diced yellow onion
- 2 cups sliced fresh okra, about 1/2-inch thick (use frozen if necessary)
- 2 cups frozen butterbeans
- 1 lb smoked sausage (we used Conecuh Spicy & Hot)
- 2 cups seeded and diced tomatoes (you could peel ’em also, but I’m too lazy)
- 2 cups freshly shaved sweet yellow corn (or use frozen silver queen)
- 2 tablespoon unsalted butter
- 1 tsp sea salt
- Freshly ground black pepper, to taste
- 1/4 cup chiffonade of sweet basil
Heat the lard in a large skillet over medium heat. Add the bacon and cook until brown and crispy, about 3 minutes. Add onions and cook until softened and translucent, about 3 minutes. Do not allow the onions to brown. Increase the heat to high, add the okra and cook for 8 to 10 minutes, stirring frequently.
Reduce heat to medium, add sausage and butter beans, and cook 15 minutes. Add the tomatoes and corn and cook an additional 3 minutes. Remove from the heat, add the butter and stir until melted. Season with salt and pepper and add the chiffonade of basil.
Great during the winter, when you can use frozen okra and sausage.
- 1 lb bulk sausage
- 1 onion, diced
- 1 green pepper, diced
- 3 ribs celery. diced
- 2 Tbs olive oil
- 2 bay leaves
- 4 cups sliced okra (about 1 lb)
- 1 small bunch fresh thyme sprigs
- 4 cups chicken stock
- 1/2 tsp crushed red pepper
- Freshly ground white pepper, to taste
- Freashly ground black pepper, to taste
- File powder
Saute onions, green pepper, celery, and bay leaves in olive oil over medium heat until soft and translucent. Add sausage, and continue cooking until sausage is browned. Add okra, stock, thyme and peppers and bring to a boil. Reduce to a simmer and cook uncovered until okra is done, 20 to 30 minutes.
N.B.: Claire strongly suggests that this should have tomatoes. YMMV.
It’s winter, the summer vegetables are long gone, and you’re tired of spinach and broccoli. What can you do? Here’s a bit of frozen summer vegetables with the added bonus of sausage. Makes plenty of leftovers for lunch. Delicious with corn bread. Based on a recipe from Epicurious.
- 4 Tbs butter
- 1 onion, finely chopped
- 12 oz. andouille, sliced
- 3 cups frozen sweet corn (1 lb.)
- 3 cups frozen baby lima beans (1 lb.)
- 14 oz can diced tomato
- 1/4 cup chopped parsley
- juice of 1 lime
Sautee onions in butter until soft. Add sausage and frozen veggies. Cook until corn and limas are done, 10-15 mins. Add tomatoes, and simmer 5 more mins. Add parsley and lime, then season to taste with salt & pepper.
- 1lb canned cut up mushrooms
- 1 box Uncle Ben’s Wild Rice mix
- 1 cup chopped onion
- 1 can cream of chicken soup
- 1 lb. country sausage
- 1/2 cup cream
- Seasoned salt
- Tabasco, salt, pepper to taste
Cook rice according to package. Saute sausage and onions until brown & soft. Add cream, chicken soup, and spices. Mix in chopped mushrooms. Pour into casserole and bake 20 to 30 minutes until bubbly.
Mmmm, I love sausage. Here’s a quick pot o’ food featuring sausage and some vegetables. Takes about 40 minutes, start to finish, and there’s plenty left for lunch tomorrow.
10 oz bag, shredded cabbage
2 carrots, peeled and cut into chunks
1 lb green beans
1 lb potatoes, peeled and cut into 1/2 inch dice
2 cups frozen tiny peas
3 cups beef stock
1/2 tsp salt
1/4 tsp freshly ground black pepper
1/8 tsp freshly ground nutmeg
1 tsp carraway seeds
1 lb kielbases, sliced
1/4 cup chopped flat leaf parsley
Put broth, carrots potatoes, salt pepper, nutmeg and carraway in a large heavy kettle and bring to a boil Reduce to a simmer, cover, and cook 20 mins. Add sausage, peas, and green beans and simmer 10 more minutes. Stir in parsley and serve with fresh bread.
- 2 tbs butter
- 2 leeks, sliced & cleaned
- 6 parsnips, peeled & sliced
- 1 lb sausage, sliced (I used chicken habanero)
- 1 qt chicken stock
- 2 cups water
- 2 baking potatoes, peeled & diced
- 1 large bunch kale, cleaned & torn
Sautee leeks in butter over medium-low heat until wilted. Turn up heat to medium and add parsnips. When parsnips start to soften, add sausage. When sausage starts to brown, add stock & water, then bring to boil. Add potatoes, and cook 20 mins or until potatoes are soft. Stir kale into stew, and heat until wilted.
- 3 ribs celery, chopped
- 1 red bell pepper, chopped
- 1 sweet onion, chopped
- 1 Tbs olive oil
- 2 links chile-lime chicken sausage, cooked and sliced
- 2 cups chicken stock
- 3 cans black beans, rinsed and drained
- 2 tsp ground cumin
- 1 tsp chipotle chile poweder
- 1 tsp smoked paprika
- 1 tsp ground coriander
- salt, to taste (1/2 to 1 tsp)
- 2 cups frozen silver queen corn
Saute celery, pepper, and onion in olive oil. Add stock, black beans, sausage, and seasonings, and bring to a simmer. Cook 30 mins, then add corn and bring back to a simmer for another 5 mins.
Serve with yellow rice. As usual, I like it with habanero pepper sauce, but YMMV (Claire thinks it’s plenty hot as-is).
I cooked this cassoulet in the crock pot, but I didn’t really want to call it “Crock Pot Cassoulet.” I have also done it in the oven- works well, too.
- 3 carrots, diced
- 4 stalks celery, diced
- 2 yellow onions, diced
- 2 cloves garlic, minced
- 1 lb. smoked sausage, sliced
- 1 lb. boneless, skinless chicken thighs, cut into bite sized pieces
- 2 cans cannelloni beans, rinsed and drained
- 1 can diced tomatoes, undrained
- ½ to 1 cup chicken broth
- ½ c wine
- 2 bay leaves
- 1 t dried thyme
- salt and pepper
- fresh parsley chopped
Sauté onion, carrot, garlic, and celery in olive oil until soft. Remove from skillet and add to the crock pot. In the same skillet brown chicken thighs (you may have to add a little more oil). Add sausage to brown it a bit, too. Remove chicken and sausage and put in pot with onion mixture. Deglaze skillet with wine, cook for a minute to burn off the alcohol. Pour over onion, chicken, sausage mixture. Add everything but fresh parsley to the pot. Add enough chicken stock to almost cover everything. Cook in crock pot on low for 5 or more hours.
This recipe is for the crock pot, but you could put everything in a dutch oven and cook in the oven for a couple of hours. You will need to add some more liquid partway through the cooking.