Smothered Sausage Recipes

SAUSAGE SMOTHERED IN RED CABBAGE

Steps:

• Place the cabbage in a large kettle, and add the diced apple, 2 teaspoons of the salt, lemon juice, and 1/2 cup water. Bring to a boil then simmer, covered, about 15 minutes stirring occasionally.
• In hot butter, saute the onion until golden. Add the onion to the cabbage along with 1 teaspoon salt, pepper, vinegar and sausage. Cook, covered, 20 to 30 minutes until sausage is heated through. To serve, spoon the cabbage onto a heated platter, topping it with the sausage.

SMOTHERED SAUSAGE

Steps:

• Place sausage in a large heavy skillet with a close-fitting lid, add water to cover and bring to a boil over medium high heat.
• Let cook (uncovered) until all the water evaporates.
• Continue cooking turning the sausages so that they brown well on all sides and don't stick.
• Pour off any excess fat and add the onions, bell peppers, celery, salt, peppers, and an additional 1 cup water.
• Stir well scraping bottom of the pan to loosen any bits of sausage that may have stuck.
• Reduce heat, cover, and let cook for 45 minutes to 1 hour.
• Remove from heat.
• Remove sausages and let the juices sit 5-10 minutes (allows grease to rise to the top), skim and discard the grease (if you like a thicker gravy stir in the roux and let simmer 20 minutes more).
• Add the sausage and the green onions and parsley and simmer uncovered for 3-4 minutes more.
• Serve immediately.

SMOTHERED PORK CHOPS

Steps:

• Season both sides of the chops with the Essence.
• Heat the olive oil in a large, heavy pot or Dutch oven over high heat. Add the pork chops, 3 or 4 at a time, and lightly brown, about 2 minutes per side. Remove the pork chops and transfer to a platter. 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 black pepper. Cook, stirring, until the onions are slightly soft, about 5 minutes. Add the garlic, bay leaves, chicken stock, and water and 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; reduce the heat to medium-low, and cook, uncovered, stirring occasionally, for 30 minutes. Remove the bay leaves.
• Remove from the heat. Serve with either steamed white rice or rice pilaf.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking" by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.

SMOTHERED ANDOUILLE SAUSAGE AND SHRIMP OVER CREAMY STONE GROUND GRITS

Steps:

• In a saute pan, over medium heat, melt the butter. Stir in the flour and cook for 4 to 6 minutes for a medium brown roux, about the color of peanut butter. Add the onions, peppers, and celery. Season with salt and cayenne. Continue cooking until the vegetables are wilted, about 8 minutes. Add the sausage and continue to cook for 2 minutes. Season the shrimp with salt and cayenne. Add the shrimp. Stir in the clam juice and cream. Bring the liquid to a simmer and continue to cook for 8 to 10 minutes, until the mixture coats the back of a spoon. Remove from the heat and stir in the green onions. To serve, spoon the grits in the center of each serving bowl. Spoon the shrimp mixture over the grits. Garnish with parsley.
• In a large saucepan, over medium heat, combine the water, milk, salt, pepper and 2 tablespoons of the butter. Bring the liquid to a gentle boil. Stir in the grits. Cook for 2 hours, stirring occasionally. (The grits will stick to the bottom of the pan, so make sure not to scrape the bottom of the pan. If the grits absorbed all of the water, add some hot water to thin out.) Remove the pan from the heat and stir in the remaining 2 tablespoons butter and cheese. The grits can either be served immediately or prepared in advance and reheated.
• If preparing in advance, grease a pan with a teaspoon of butter. Pour the grits into the pan and reheat in a 400 degree F for 15 minutes.

SMOTHERED CHICKEN AND ANDOUILLE SAUSAGE

Steps:

• Season breasts with Tony Chachere's. Heat olive oil in cast iron skillet over medium high heat. Add chicken and cook until brown, about 3 minutes each side. Remove chicken from skillet and set aside.
• Add sliced sausage to skillet and brown, approximately 5 minutes. Remove and set aside.
• Lower heat to medium. add onions, celery, and bell pepper, and saute until onions are translucent. Return chicken and sausage to the skillet, and add garlic and water. Stir to incorporate. Reduce heat to low, cover and cook for 45 minutes. Add green onions and parsley.
• Serve over cooked rice.

SMOTHERED POTATOES WITH SMOKED SAUSAGE RECIPE

Steps:

• 1. Preheat oven to 375F. 2. Dice potatoes into 1 and 1/2-inch cubes and place in cold water to keep from turning brown. Drain potatoes and place in saucepot along with chicken stock. Season lightly using salt, pepper and granulated garlic. Bring potatoes to a rolling boil, reduce to simmer and cook 10-12 minutes. Do not over cook because potatoes will be roasted. Drain potatoes well, reserving 2 cups of the chicken stock. 3. In a 12-inch cast iron skillet or Dutch oven, heat bacon fat over medium-high heat. Add sausage and saute 7-8 minutes or until lightly browned and fat is rendered. Add onions, celery, bell peppers and sliced garlic, blend well and saute 3-5 minutes or until vegetables are wilted. Add potatoes and rosemary and stir to incorporate ingredients. Adjust seasonings with salt, black pepper and granulated garlic. Add 1-1 and 1/2 cups of chicken stock and bring to a boil. 4. Stir once and place into preheated oven 15-20 minutes or until potatoes are golden brown and tender. Add green onions and parsley and cook for an additional 3-5 minutes.