Southern Style Smoked Sausage Recipes

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SOUTHERN FRIED CABBAGE WITH SMOKED SAUSAGE



Southern Fried Cabbage with Smoked Sausage image

A whole head of cabbage is cooked with brown sugar, Creole seasoning, and cider vinegar in the same pot as the kielbasa until it strikes the perfect balance between crisp and tender.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 50m

Number Of Ingredients 10

2 tablespoons unsalted butter
1 tablespoon extra-virgin olive oil
12 ounces smoked sausage links, such as kielbasa or andouille
1 yellow onion, chopped (1 1/2 cups)
1 tablespoon packed light-brown sugar
2 teaspoons Creole seasoning, such as Tony Chachere's
1 head green cabbage (3 pounds), cored and cut into 1/2-inch pieces (12 cups)
3 tablespoons apple-cider vinegar
Kosher salt and freshly ground pepper
Whole-grain mustard, for serving (optional)

Steps:

  • Melt 1 tablespoon butter and oil in a large pot or 1 1/2-quart braiser over medium heat. Add sausages and cook, flipping once, until golden brown, about 6 minutes. Transfer to a plate.
  • Add remaining 1 tablespoon butter to pot, along with onion, brown sugar, and Creole seasoning. Cook, stirring occasionally, until onion is translucent, 6 to 8 minutes. Stir in half of cabbage and vinegar; season with salt. As mixture begins to reduce in volume, add remaining cabbage; season with salt. Cover and cook, stirring a few times, until cabbage is softened and wilted but still has a slight crunch, about 25 minutes. Season with salt and pepper to taste.
  • Nestle sausages into cabbage and cook just until warmed through, about 2 minutes. Cut sausages into 1/2-inch-thick pieces; serve with cabbage and mustard, if desired.

SOUTHERN-STYLE SAUSAGE STEW



Southern-style sausage stew image

Dive into this hearty, herby and healthy recipe. The brown rice is great for keeping blood sugar levels steady, and it will also fill you up really well. Ripe, juicy tomatoes are bursting with vitamin C to keep the whole body ticking over, and the green pepper provides a dose of vitamin E, which helps your immune system stay strong. I've specified pork & oregano sausages here because they give the flavour a real boost. But, if you can't get hold of them, regular higher-welfare pork sausages are fine to use.

Provided by Jamie Oliver

Categories     Sausage     Stew

Time 40m

Yield 2

Number Of Ingredients 14

olive oil
4 higher-welfare pork & oregano sausages
1 onion
1 stick of celery
1 green pepper
2 cloves of garlic
150 g brown rice
1 teaspoon smoked paprika
1 fresh green chilli
1 organic vegetable stock cube or pot
200 g ripe tomatoes
1 tablespoon plain flour
1 tablespoon red wine vinegar
2 spring onions

Steps:

  • Fill a medium pan with salted water, place on a high heat and bring to the boil.
  • Heat a splash of oil in a medium deep sided pan on a medium heat. Prick the sausages with a fork and and cook for 10 minutes, or until browned on all sides, turning regularly.
  • Meanwhile, peel and trim the onion and celery. Halve and deseed the pepper, removing the core and stalk, then chop everything into 1cm chunks. Peel, crush and roughly chop the garlic.
  • Add the rice to the boiling water and cook for 25 minutes, or until tender. Drain in a sieve, then tip back into the warm pan. Cover with a lid and set aside off the heat.
  • When the sausages are nicely browned, remove from the pan. There should be a little fat left at the bottom of the pan. Add enough oil to make this up to 1 tablespoon, then add the vegetables, garlic and paprika.
  • Halve, deseed and finely chop the chilli, then add to the pan. Cover with a lid and cook on a medium heat for 10 to 15 minutes, or until soft.
  • Meanwhile, boil the kettle. Dissolve the stock cube in a jug with 350ml of boiling water. Roughly chop the tomatoes and put to one side.
  • Sprinkle the flour over the veg, then stir before adding the tomatoes, vinegar, sausages and stock, then bring to the boil.
  • Squash the tomatoes into the sauce with a wooden spoon, then simmer for 10 minutes, or until you have a nice thick sauce around the sausages.
  • Meanwhile, trim and finely slice the spring onions. When the stew is ready, taste and season with sea salt and black pepper. Divide the stew and rice between plates, scatter with spring onions, then serve.

Nutrition Facts : Calories 670 calories, Fat 28.8 g fat, SaturatedFat 7.5 g saturated fat, Protein 29.2 g protein, Carbohydrate 81.7 g carbohydrate, Sugar 8.1 g sugar, Sodium 1.8 g salt, Fiber 4.8 g fibre

SMOKED SAUSAGE-POTATO HASH



Smoked Sausage-Potato Hash image

With the variety of gourmet smoked sausages on the market these days, I wanted a recipe that was hearty, but still allowed the wonderful flavor of the sausage to shine through. With plenty of input from my father and my husband, this recipe was born.

Provided by Nancy in Texas

Categories     100+ Breakfast and Brunch Recipes     Potatoes

Time 35m

Yield 4

Number Of Ingredients 6

1 (1 pound) package smoked sausage, sliced
1 medium onion, chopped
1 green bell pepper, seeded and chopped
1 (16 ounce) package frozen Southern-style hash brown potatoes
½ teaspoon salt
½ teaspoon ground black pepper

Steps:

  • Heat a large skillet over medium heat. Add the sausage and cook until browned, about 5 minutes. Remove from the skillet, reserving the drippings. Add the onion and green pepper to the drippings in the skillet. Cook and stir over medium heat until tender but still crisp. Stir in the hash browns and cook for about 5 minutes, until browned. Return sausage to the skillet, season with salt and pepper. Heat through and serve.

Nutrition Facts : Calories 549.3 calories, Carbohydrate 26.4 g, Cholesterol 77.2 mg, Fat 43 g, Fiber 2.7 g, Protein 28.1 g, SaturatedFat 15.6 g, Sodium 2032.3 mg, Sugar 4.3 g

BAKED BEANS WITH SMOKED SAUSAGE



Baked Beans with Smoked Sausage image

Baked Beans with smoked sausage are super meaty and thick. Lots of sweetness from brown sugar, molasses, and ketchup.

Provided by Christin Mahrlig

Categories     Side Dish

Time 1h

Number Of Ingredients 11

2 slices bacon, (chopped into 1/2-inch pieces)
1 sweet onion, (chopped)
2 cloves garlic, (finely chopped)
1/2 pound smoked sausage, (sliced, I use kielbasa)
3 (16-ounces) cans pork and beans
1/2 cup ketchup
1/3 cup packed light brown sugar
1/4 cup molasses
2 tablespoons apple cider vinegar
2 tablespoons yellow mustard
1/4 to 1/2 teaspoon hot sauce, (I use TABASCO)

Steps:

  • Preheat oven to 350 degrees.
  • In a Dutch oven, cook bacon until crispy. Remove with a slotted spoon and place on a paper towel-lined plate.
  • Add onion to bacon drippings and cook until soft.
  • Add garlic and smoked sausage and cook until sausage is browned.
  • Stir in remaining ingredients. Bring to a simmer. Place Dutch oven, uncovered, in oven and cook for 45 to 55 minutes, until thick.

Nutrition Facts : Calories 368 kcal, ServingSize 1 serving

SOUTHERN STYLE SMOKED SAUSAGE



Southern Style Smoked Sausage image

This is a great Southern comfort food! It is absolutely delicious! We always eat the whole skillet in no time!

Provided by Brenda Viers Shepherd

Categories     Beef

Time 50m

Number Of Ingredients 8

1 lb smoked sausage, cut into rounds
3-4 medium potatoes, diced
1 large green bell pepper, diced
1 large red bell pepper, diced
1 medium onion, chopped
1 tsp salt
1 Tbsp black pepper
1 Tbsp montreal steak seasoning

Steps:

  • 1. In a large skillet, combine all ingredients.
  • 2. Cook on medium heat, covered, stirring often.
  • 3. Cook until potatoes and peppers are tender, approximately 30-35 minutes.

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