Braised Sausage Recipes

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BRAISED CHICKEN SAUSAGES



Braised Chicken Sausages image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 25m

Yield 6 servings

Number Of Ingredients 5

2 pounds fresh chicken sausage
1 pint chicken stock
1/4 cup balsamic vinegar
2 tablespoons extra-virgin olive oil
1 medium red onion, sliced

Steps:

  • Put all ingredients in a large high sided saute pan. Bring to a boil, reduce heat to medium-high and cook until stock has evaporated and a glaze has formed over all. With tongs toss sausages with onions and serve.

BRAISED SAUSAGE AND BEANS



Braised Sausage and Beans image

Simmer frozen honey-glazed carrots, beans, and seasonings with kielbasa sausage for a rib-sticking main course that won't break the bank.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 4

Number Of Ingredients 8

1 tablespoon olive or vegetable oil
1 medium onion, chopped (1/2 cup)
2 cloves garlic, finely chopped
1 box (10 oz) frozen honey glazed carrots
1 package (14 oz) fully cooked kielbasa sausage, cut into 4 pieces, halved lengthwise
2 cans (15.5 oz each) great northern beans, drained, rinsed
1/2 cup Progresso™ chicken broth (from 32-oz carton)
1/4 teaspoon dried thyme leaves

Steps:

  • In 12-inch nonstick skillet, heat oil over medium heat. Add onion, garlic, frozen carrots and sausage; cook 5 to 7 minutes, stirring occasionally, until onion and carrots are tender and sausage is no longer pink.
  • Stir in beans, chicken broth and thyme. Heat to boiling. Cover; reduce heat to medium-low, and cook about 5 minutes or until hot.

Nutrition Facts : Calories 620, Carbohydrate 54 g, Cholesterol 60 mg, Fat 4, Fiber 18 g, Protein 24 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 1710 mg, Sugar 11 g, TransFat 1 1/2 g

SAUSAGES WITH STICKY ONION GRAVY



Sausages with sticky onion gravy image

A classic British recipe, cooked to perfection

Provided by Good Food team

Categories     Dinner, Main course, Supper

Time 30m

Number Of Ingredients 9

400g pack sausages
1 batch Basic sticky onions (see recipe underneath)
1 tbsp plain flour
1 sprig thyme, leaves picked
400ml beef stock
splash Worcestershire sauce
50g butter
12 medium onion
1 tsp sugar

Steps:

  • Fry sausages for 15 mins or until browned, then remove from pan and keep warm. Heat onions in same pan, then add flour, stirring for 1 min. Add thyme, then gradually add stock. Bring to boil then simmer for 5 mins until smooth. Add Worcestershire sauce, season and serve with sausages.
  • For the onions: Makes 600g, which is 3 batches. Prep time 5 mins, cook time 30 mins. Melt the butter in a large, deep frying pan and stir through the onions. Cover with a lid and cook gently for about 10 mins, until softened. Remove lid, add sugar, then cook 15-20 mins, stirring, until all of the liquid has evaporated and onions have turned golden. Divide into 3 batches to make the recipes, right. Will keep in the fridge for up to 5 days, or freeze for up to 1 month.

Nutrition Facts : Calories 413 calories, Fat 31 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 10 grams sugar, Fiber 3 grams fiber, Protein 14 grams protein, Sodium 3.24 milligram of sodium

BEST EVER SAUSAGE WITH PEPPERS, ONIONS, AND BEER!



Best Ever Sausage with Peppers, Onions, and Beer! image

This is an excellent recipe I came up with one day. Serve with some nice Italian bread, and a bottle of your favorite beer.

Provided by Robert M. Catalano

Categories     100+ Everyday Cooking Recipes

Time 1h

Yield 6

Number Of Ingredients 12

3 tablespoons olive oil
3 pounds Italian sausage links
3 red bell peppers, sliced
2 green bell peppers, sliced
2 large red onions, sliced
3 cloves garlic, chopped
2 (12 fluid ounce) bottles beer
1 (6 ounce) can tomato paste
3 tablespoons chopped fresh oregano
3 tablespoons chopped fresh cilantro
2 tablespoons hot sauce
salt and pepper to taste

Steps:

  • Heat olive oil in a large heavy skillet over medium high heat. Cook sausage until browned on all sides. Remove sausage from pan, and set aside. Pour in 1 bottle of beer to deglaze the pan, scraping up any blackened bits from the bottom. Place the red peppers, green peppers, onions and garlic in the pan. Stir in the remaining beer and the tomato paste. Season with oregano, cilantro, hot sauce, salt and pepper. Cover, and simmer until onions and peppers are tender. Slice the sausages into bite size pieces, and add to the peppers. Cover, and simmer until sausage is cooked through.

Nutrition Facts : Calories 724.2 calories, Carbohydrate 27.3 g, Cholesterol 89.3 mg, Fat 50 g, Fiber 4.1 g, Protein 33.4 g, SaturatedFat 16 g, Sodium 2249 mg, Sugar 10.3 g

BRAISED SAUSAGES



Braised Sausages image

Make and share this Braised Sausages recipe from Food.com.

Provided by hectorthebat

Categories     Pork

Time 1h2m

Yield 1 serving(s)

Number Of Ingredients 11

2 sausages
1 slice bacon
1 onion
2 mushrooms
2 teaspoons oil
1 teaspoon flour
1 cup wine
1 pinch herbs
1 pinch garlic powder
salt
pepper

Steps:

  • Prick the sausages. De-rind and chop the bacon. Peel and thickly slice the onion or peel the shallots and leave whole. Wash the mushrooms and slice if large.
  • Heat the oil in a casserole or thick saucepan, over a moderate heat, and lightly brown the sausages. Remove them from the pan.
  • Add the bacon and onion, and fry for 2-3 minutes. Stir in the flour, and gradually add the wine, beer, cider or stock, stirring as the sauce thickens.
  • Return the sausages to the pan. Add the mushrooms, herbs, garlic, salt and pepper. Reheat, then put on the lid, lower the heat and leave to simmer gently for 35-45 minutes, removing the lid for the last 15 minutes of cooking time. Add a little more liquid if it gets too dry.

BEER-BRAISED SAUSAGE AND PEPPERS



Beer-Braised Sausage and Peppers image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 10

6 andouille sausages (about 3 ounces each), cut into 1-inch pieces
1 1/2 pounds baby bell peppers, halved lengthwise and seeded
4 stalks celery, halved lengthwise and cut crosswise into thirds
1 small red onion, sliced
8 cloves garlic, smashed
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground pepper
8 sprigs fresh thyme
1/2 cup amber beer or low-sodium chicken broth
Chopped fresh parsley, for topping

Steps:

  • Preheat a grill to medium high. Tear off 4 large sheets of heavy-duty foil. Divide the sausage among the foil sheets and evenly top with the bell peppers, celery, red onion and garlic. Drizzle with the olive oil and season with salt and pepper. Add 2 thyme sprigs to each and drizzle with the beer. Bring two opposite ends of the foil together and fold twice to seal. Fold in the other sides and seal, leaving room for heat to circulate.
  • Grill the foil packets, rotating halfway through, until the sausages are charred and the peppers are crisp-tender, about 20 minutes. Carefully open the packets and sprinkle with parsley.

BRAISED SAUSAGE



Braised Sausage image

Please the whole table with this delicious Braised Sausage recipe. Serve this Braised Sausage over pasta or rice for a flavorful dinner entrée.

Provided by My Food and Family

Categories     Home

Time 40m

Yield 8 servings

Number Of Ingredients 5

2 Tbsp. KRAFT Balsamic Vinaigrette Dressing
4 each sweet and hot Italian sausage links (2 lb.)
2 cups fat-free reduced-sodium beef broth
2 Tbsp. HEINZ Balsamic Vinegar
1 cup CLASSICO Caramelized Onion & Roasted Garlic Pasta Sauce

Steps:

  • Heat dressing in large skillet on medium heat. Add sausage links; cook 5 to 8 min. or until links are evenly browned on both sides, turning after 4 min.
  • Meanwhile, mix beef broth and vinegar until blended.
  • Pour broth mixture over sausage links; bring to boil. Cover; simmer on medium-low heat 15 to 20 min. or until sausage links are done and evenly glazed with thickened broth mixture, turning occasionally.
  • Pour pasta sauce over sausage links; cook 3 to 5 min. or until heated through, stirring occasionally.

Nutrition Facts : Calories 270, Fat 23 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 55 mg, Sodium 760 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 11 g

BRAISED SAUSAGE WITH OLIVES AND POTATOES



Braised Sausage with Olives and Potatoes image

Yield Serves 4 to 6

Number Of Ingredients 7

1 tablespoon vegetable oil
2 pounds fresh Italian sausage links
1 onion, chopped fine
2 garlic cloves, crushed
a 28-ounce can plum tomatoes including the juice
1 1/2 pounds boiling potatoes
1/2 cup Kalamata or other brine-cured black olives

Steps:

  • In a heavy kettle heat the oil over moderately high heat until it is hot but not smoking, in it brown the sausage in batches, transferring it as it is browned to paper towels to drain, and pour off all but 1 tablespoon of the fat. In the fat remaining in the kettle cook the onion and the garlic over moderate heat, stirring, until the onion is golden, stir in the tomatoes with the juice, breaking up the tomatoes, and the sausage, and simmer the mixture, covered, for 30 minutes. Stir in the potatoes, peeled and cut into 3/4-inch pieces, and the olives, simmer the mixture, covered partially, for 15 to 20 minutes, or until the potatoes are tender, and season it with salt and pepper.

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