Once in a while we need something that is spicy and full of flavor and can be enjoyed in many ways. This is one of those recipes, you can use it as a topping for pasta, or as a main course with some fresh garlic bread. Then there is my favorite way, to take these tender simmered sausages and tuck then into a fresh, soft hoagie roll and load them up with Parmesan and provolone and chow down!!
It's a simple recipe that you can vary to your tastes in a hundred ways. If you like it spicy, use spicy sausage, or throw some peppers into the sauce. If you like it mild, use sweet sausage or toss a little sugar into the sauce. You can mix and match the sausage types, use chunky sauce or smooth style, or add meatballs for the variety. Hang on tight, there is no wrong way to make this.
Ingredients:
1 1/2-2 pounds Italian sausage links (whatever your favorite is)
2-3 quarts of your favorite tomato sauce. ( I like to make my own most of the time, but the Newman's Own® Garlic and Basil is AWESOME when I don't feel like it)
Directions:
With a sharp knife stab each sausage a few times and set in large sauce pan, cover with water and cover pan.
Bring to a boil and then reduce heat, simmer for 15 minutes on low heat. ( this removes the excess fat from the sausage.)
Meanwhile, put 1/3 of sauce in crock pot.
Remove sausage from water and cut into thirds. add immediately to crock pot. Use remaining sauce to cover the sausage completely, mix with slotted spoon to remove bubbles.
Cover and set on low, simmer for 6 to 8 hours.
Serve any way you wish!
EAT IT!!!
Afterthoughts:
You can do this in the oven also, set the temp at 200-215 and check occasionally to be sure that it is not cooking to fast.
Serve over Spaghetti with garlic bread makes a great dinner.
Fry up some ground beef with onions and garlic, add to sauce and simmer with the sausage. Meat sauce with sausage is a really hearty meal all by itself.
Showing posts with label sausage. Show all posts
Showing posts with label sausage. Show all posts
Wednesday, May 13, 2009
Tuesday, March 24, 2009
Smoked Sausage and Beans
Yummy, Yummy!! This is a tasty little dish that I originally got from Bush's Baked Beans™ label, probably 15 years ago or so. I have made a few minor changes from the original, and I have found that it works best with a sweeter baked bean product as opposed to a spicier one. The key to it all though, is that you need to use a saucy style rather than a thick style baked beans. I have found through the years that a tomato style sauce doesn't really work so well for me, but everyone is different so it may work for you if that's your taste.
The look of this dish isn't always the most appetizing, but once you try it, you forget about the look completely. The original recipe didn't call for the onions, but I found that I like them, they give a little balance to the Garlic. For the smoked sausage, you can use plain smoked sausage or the kielbasa style, either makes a great finished product. I have also found that this is truly a one pan recipe, because the flavors from the sauté of the sausage, onions and garlic blend to the bean mixture and make the flavor perfect. Enjoy!
Ingredients:
1 pound smoked sausage or kielbasa
1- 8 ounce can of brown sugar style baked beans.
3 Tbsp yellow mustard
2 cloves garlic
1 medium onion
Directions:
Slice sausage into 1/4 inch thick discs , slice and quarter onion, and crush and mince garlic.
Sauté together in a large, non-stick frying pan on medium high heat, until onions are tender and sausage has mostly browned off on both sides.
Reduce heat to medium low and add beans and mustard to pan and mix well.
Simmer until mixture is bubbly and well heated, stirring often to prevent scorching.
Remove from heat and serve on a plate
EAT IT!!!
After Thoughts:
If your in the mood for shingle you can serve this on toast, it's pretty good that way. which brings me to this...
This is great for camping, if you like the mountain pies, this is a great filling for it. Or those electric pie makers. ( You know, the ones that seal and toast the bread to make little pocket sammiches) Make the recipe ahead of time and bring in a container. It works best for this if it is cold to start.
I have no secret to making this a "low gas" recipe. If you are going to be where you don't want to fart.... Don't eat this stuff!
Don't tell anyone, but this could actually be a "good for you" meal because beans are high in fiber and folic acid and vitamin A.
The look of this dish isn't always the most appetizing, but once you try it, you forget about the look completely. The original recipe didn't call for the onions, but I found that I like them, they give a little balance to the Garlic. For the smoked sausage, you can use plain smoked sausage or the kielbasa style, either makes a great finished product. I have also found that this is truly a one pan recipe, because the flavors from the sauté of the sausage, onions and garlic blend to the bean mixture and make the flavor perfect. Enjoy!
Ingredients:
1 pound smoked sausage or kielbasa
1- 8 ounce can of brown sugar style baked beans.
3 Tbsp yellow mustard
2 cloves garlic
1 medium onion
Directions:
Slice sausage into 1/4 inch thick discs , slice and quarter onion, and crush and mince garlic.
Sauté together in a large, non-stick frying pan on medium high heat, until onions are tender and sausage has mostly browned off on both sides.
Reduce heat to medium low and add beans and mustard to pan and mix well.
Simmer until mixture is bubbly and well heated, stirring often to prevent scorching.
Remove from heat and serve on a plate
EAT IT!!!
After Thoughts:
If your in the mood for shingle you can serve this on toast, it's pretty good that way. which brings me to this...
This is great for camping, if you like the mountain pies, this is a great filling for it. Or those electric pie makers. ( You know, the ones that seal and toast the bread to make little pocket sammiches) Make the recipe ahead of time and bring in a container. It works best for this if it is cold to start.
I have no secret to making this a "low gas" recipe. If you are going to be where you don't want to fart.... Don't eat this stuff!
Don't tell anyone, but this could actually be a "good for you" meal because beans are high in fiber and folic acid and vitamin A.
Tuesday, March 3, 2009
Sausage & Taters
This is one of those little recipes that is so simple that you hardly believe that it needs to be written down, but there are some people who may never think of this combination. It is nothing special, but it is very tasty, and quite filling. This recipes is enough to feed a family of four if you want to add a salad and a side dish, but it's a great 2 meals all by itself to any hungry adult.
There is not much wiggle room in this recipe, although you can omit the onion if it's not to your taste. It works best with cubed potatoes, but you can shred them if you wish, it does help them cook faster if you're in a big hurry. You can use either kielbasa or regular smoked sausage, but the smoked sausage flavor is better in this dish. The whole thing takes about 25 minutes in a good sized pan, a smaller pan takes longer because it needs to be turned a little bit longer, covering the pan helps early in the cooking, but I usually cook it uncovered because I'm not always in a hurry.
Ingredients:
1 pound smoked sausage sliced (pepperoni style, aprox. 1/4 inch thick slices)
3 fist sized potatoes cubed
1 medium onion, julienned
2 Tbsp olive oil
Directions:
In large frying pan on medium, heat oil and begin lightly browning sausage.
After sausage has begun to brown, add onion when onion begins to soften, add potatoes.
Cook until potatoes have softened and browned, turning occasionally to get the browning fairly even. You may remove at anytime after this, but it is OK to cook longer if you wish for more crispies in the potatoes and onions.
Eat It!
After Thoughts:
If you cover the pan once the potatoes are added they cook faster, but you will see a build up of liquid in the pan, you need to cook this off before you serve.
I prefer to use the potatoes, skins and all. Make sure the eyes and spots are out, then just slice them as is. You get some fiber and a little better nutrition that way.
Applesauce with cinnamon is a great side dish for this entree.
There is not much wiggle room in this recipe, although you can omit the onion if it's not to your taste. It works best with cubed potatoes, but you can shred them if you wish, it does help them cook faster if you're in a big hurry. You can use either kielbasa or regular smoked sausage, but the smoked sausage flavor is better in this dish. The whole thing takes about 25 minutes in a good sized pan, a smaller pan takes longer because it needs to be turned a little bit longer, covering the pan helps early in the cooking, but I usually cook it uncovered because I'm not always in a hurry.
Ingredients:
1 pound smoked sausage sliced (pepperoni style, aprox. 1/4 inch thick slices)
3 fist sized potatoes cubed
1 medium onion, julienned
2 Tbsp olive oil
Directions:
In large frying pan on medium, heat oil and begin lightly browning sausage.
After sausage has begun to brown, add onion when onion begins to soften, add potatoes.
Cook until potatoes have softened and browned, turning occasionally to get the browning fairly even. You may remove at anytime after this, but it is OK to cook longer if you wish for more crispies in the potatoes and onions.
Eat It!
After Thoughts:
If you cover the pan once the potatoes are added they cook faster, but you will see a build up of liquid in the pan, you need to cook this off before you serve.
I prefer to use the potatoes, skins and all. Make sure the eyes and spots are out, then just slice them as is. You get some fiber and a little better nutrition that way.
Applesauce with cinnamon is a great side dish for this entree.
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