Smoked Pork Sausage Recipes

HOMEMADE SMOKED PORK SAUSAGES WITH VINEGAR.

Homemade Smoked Pork Sausages With Vinegar. image

This is an interesting recipe from a small village in Crete called Agios Thomas. For those who don't know, Cretan cooking is considered one of the best regional cuisines in Greece. In this recipe, pork mince is marinated for a week in vinegar, flavoured and stuffed into sausage casings and finally smoked over hot coals. Now I haven't tried this but I have to say it sounds good, really good!

Provided by joanna_giselle

Categories Pork

Time P7DT1h

Yield 12 sausages

Number Of Ingredients 6

Ingredients

4 kg pork mince, with a slightly higher amount of fat than usual (coarsely ground)
2 kg vinegar (red-wine)
salt (to taste)
pepper (to taste)
cumin (to taste)
pork sausage casing (or pig intestines)

Steps:

Get your butcher to grind the pork coarsely (the typical finely-ground mince won't do for this recipe) or grind it yourself using the appropriate attachment on your food processor.
Put pork mince into a large non-reactive tub and add vinegar and salt. Leave it to marinade for a week mixing it at regular intervals.
Note: If using pig intestines as sausage casings rinse well, turn inside out and scrub with salt to clean. Repeat daily for a week.
Add pepper and cumin to the sausage mixture and fry a small ball in order to check the seasonings.
Tie the intestines or sausage casings at one end with butcher's twine.
Fill sausages carefully making sure not to tear the casings and gently pressing the mixture down the casing to the end of the sausage.
Make long thin sausages about 2cm or 1 inch in diameter tying at the other end with twine.
Pierce the sausages at several points with a pin or needle and then string them up over a fireplace with hot coals.
Smoke over low heat making sure to add twigs from a sage bush or cypress tree. The sausages should be a rich brown colour and quite dry when cooked. Alternatively use a smoker and follow the instructions.
Serve fried, cooked over hot coals or baked with a glass or Cretan raki or ouzo.

Nutrition Facts : Calories 903, Fat 70.6, SaturatedFat 26.2, Cholesterol 240, Sodium 189.6, Carbohydrate 0.1, Sugar 0.1, Protein 56.3

SMOTHERED PORK CHOPS AND SAUSAGE

Smothered Pork Chops and Sausage image

Saw Emeril Lagasse prepare this on FoodTV and I could practically smell it and taste it through the screen. It was as fabulous as I thought it was going to be. I think you could use the same basic sauce for chicken and shrimp dishes as well. The sauce is to die for! Adapted from recipe in "New New Orleans Cooking" by Emeril Lagasse and Jessie Tirsch.

Provided by SharleneW

Categories Stew

Time 1h25m

Yield 4-8 serving(s)

Number Of Ingredients 20

Ingredients

8 thinly cut pork chops (about 3 pounds cut about 1/2-inch thick)
1 teaspoon paprika
1 teaspoon salt
1 teaspoon garlic powder
1/2 teaspoon black pepper
1/2 teaspoon onion powder
1/2 teaspoon cayenne pepper
1/2 teaspoon oregano
1/2 teaspoon thyme
1/2 cup olive oil
1/4 cup all-purpose flour, plus 2 tablespoons all-purpose flour
4 cups thinly sliced onions (or more! they cook down so you hardly notice them in the sauce)
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 tablespoon chopped garlic
4 bay leaves
2 (14 1/2 ounce) cans reduced-sodium chicken broth
2 1/3 cups water (1 1/2 cans if you measure in chicken broth can)
1 lb smoked sausage (I used kielbasa) or 1 lb andouille sausage, cut crosswise into 1 1/2 inch slices (I used kielbasa)
1 lb russet potato, peeled and cut into 1 inch cubes

Steps:

Mix ingredients for seasoning mix together in a small bowl and sprinkle generously on both sides of pork chops.
(Save the extra seasoning mix to add to the sauce later if you think it needs more seasoning--I tossed it out, and then wished I had a little bit more to make it a little spicier).
Heat the oil in a Dutch oven or large pot over medium-high heat.
Add the pork chops, a few at a time and cook them until they are lightly browned on both sides (about 2 minutes per side).
Remove the pork chops to a platter and set aside.
Reduce the heat to medium.
Add the flour and stir constantly until the roux is the color of peanut butter, about 4 minutes.
Add the onions, salt, and pepper.
Cook, stirring, until the onions are slightly soft, about 5 minutes.
Add the garlic, bay leaves, chicken broth and water.
Bring to a boil.
Return the pork chops to the pot.
Reduce the heat to medium-low, cover and simmer for 45 minutes.
Add the smoked sausage and the potatoes.
Bring to a boil, and then reduce the heat to medium-low and cook, uncovered, stirring occasionally, for 30 minutes.
Serve with either steamed white rice or rice pilaf.

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