Sausage Pot Recipes

HOT SAUSAGE POT

Hot Sausage Pot image

An interesting and simple meal with a bit of zing. Use the juices for dipping a nice hunk of Italian bread (or any bread for that matter).

Provided by NOODS77

Categories Meat and Poultry Recipes Pork Ground Pork Recipes

Time 1h30m

Yield 6

Number Of Ingredients 15

Ingredients

1 (16 ounce) package spicy ground pork sausage
1 (12 fluid ounce) can beer
6 large potatoes, peeled and chopped
1 medium green bell pepper, chopped
1 medium red bell pepper, chopped
1 medium yellow bell pepper, chopped
1 large sweet onion, chopped
1 large red onion, chopped
1 jalapeno pepper, finely chopped
1 habanero pepper, seeded and chopped
1 red chile peppers, seeded and chopped
¼ cup chopped green onions
2 cloves garlic, peeled and chopped
salt and pepper to taste
2 cups chicken broth

Steps:

Preheat oven to 350 degrees F (175 degrees C).
In a large, deep skillet over medium high heat, cook sausage in the beer until evenly browned. Drain, and set aside.
In a large baking dish, mix sausage, potatoes, green bell pepper, red bell pepper, yellow bell pepper, sweet onion, red onion, jalapeno pepper, habanero pepper, red chile pepper, green onions, and garlic. Season with salt and pepper. Stir in chicken broth.
Cover, and bake in the preheated oven 1 hour, or until all vegetables are tender.

Nutrition Facts : Calories 667.9 calories, Carbohydrate 76.9 g, Cholesterol 51.5 mg, Fat 31.1 g, Fiber 10.2 g, Protein 18 g, SaturatedFat 11.1 g, Sodium 535.1 mg, Sugar 7.4 g

SAUSAGE, PEPPER AND ONION ONE-POT

Sausage, Pepper and Onion One-Pot image

Provided by Rachael Ray : Food Network

Time 2h

Yield 4 servings

Number Of Ingredients 14

Ingredients

2 pounds Italian hot and/or sweet sausages
3 tablespoons extra-virgin olive oil
1 1/2 teaspoons fennel seed
1 red chile pepper, thinly sliced
2 cubanelle peppers, thinly sliced
1 red bell pepper, cored and thinly sliced
2 large red or yellow onions, thinly sliced
4 cloves garlic, thinly sliced
2 tablespoons tomato paste
1/2 cup dry white wine
1 cup chicken stock
1 (15-ounce) can tomato sauce or stewed tomatoes
A generous handful flat-leaf parsley, finely chopped
A loaf ciabatta bread*

Steps:

Place the sausages in a high-sided skillet or Dutch oven and add 1-inch water and 1 tablespoon extra-virgin olive oil to the pan. Bring the mixture to a boil, then reduce the heat a bit and allow the water to boil away. The sausages will gently cook through in the water, and then the oil will crisp the casings up to a deep brown. Remove the sausages to a plate.
Heat extra-virgin olive oil, a couple of turn of the pan, in the same skillet over medium-high heat, stir in fennel seed and chile pepper, then add in the peppers, onions, and garlic as you slice them, season with salt and pepper and cook 15 minutes to soften. Stir in the tomato paste 1 minute, then wine for 1 minute more. Add the chicken stock and canned tomatoes. Finish with parsley.
Slice the sausages on an angle and add to the pot. Cover, cool completely, and store for a make-head meal. Reheat, covered, over moderate heat or in moderate oven.
Crisp up chunks of bread in a warm oven just before serving for mopping up your plate!

SAUSAGE POT

Sausage pot image

sausage dish for the slow cooker

Provided by vstothard

Time 5h

Yield Serves 4

Number Of Ingredients 0

Ingredients

Steps:

In a pan, quickly brown the sausages on all sides. Add the onions, carrots and leeks and gently saute until softened but not browned.
Stir in the flour and cook on a low heat until all the oil isa absorbed. Slowly add the stock, and bring to the boil, stirring continuously until thickened. stir in the chutney, worcestershire sauce and seasoning.
Transfer all ingredients to the slow cooker and cook for approx 5 - 6 hours.

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