Recipes for smoked sausage?!
Recipes for smoked sausage?
Answers:
SMOKED SAUSAGE CASSOULET:
2 tablespoons plus 1/4 cup olive oil
3 pounds assorted fully cooked smoked sausages (such as kielbasa and andouille)
4 large leeks (white and pale green parts only), thinly sliced
6 large garlic cloves, chopped
1 medium apple, peeled, chopped
1 tablespoon chopped fresh rosemary
1 1/2 teaspoons dried rubbed sage
1/2 cup brandy
2 14 1/2-ounce cans diced tomatoes with roasted garlic in juice
3 15-ounce cans Great Northern beans, drained, liquid reserved
1 10-ounce package frozen baby lima beans, thawed
1 cup (or more) canned chicken broth
3 tablespoons tomato paste
1/2 teaspoon ground cloves
4 cups diced country-style bread
1 pound tomatoes, seeded, diced
1/2 cup chopped fresh parsley
Preheat oven to 350°F. Heat 2 tablespoons oil in heavy large ovenproof pot over medium heat. Add sausages; sauté until brown, about 25 minutes. Transfer to plate and cut into 1/2-inch rounds.
Add leeks and garlic to same pot. Sauté until beginning to soften, about 8 minutes. Mix in apple, rosemary and sage. Add brandy and simmer until almost evaporated, about 5 minutes. Mix in canned tomatoes with juices, canned beans with 1/2 cup reserved liquid, lima beans, 1 cup broth, tomato paste and cloves. Add sausages. Season with pepper.
Bring cassoulet to boil. Cover pot and transfer to preheated oven; bake 30 minutes. (Can be made up to 2 days ahead. Uncover; cool 1 hour. Refrigerate until cold; cover and keep refrigerated. Before continuing, rewarm in covered pot in 350°F. oven 40 minutes, adding more broth if dry.)
Heat remaining 1/4 cup oil in heavy large skillet over medium heat. Add bread and sauté until golden brown, stirring often, about 25 minutes. Combine fresh tomatoes and parsley in large bowl; mix in bread. Season topping with salt and pepper. Spoon onto warm cassoulet. Bake uncovered 15 minutes longer.
See what happens when you don't word you question well.??
You really want to MAKE sausage right??
IDK
You got all the equipment???
1 1/2 pounds pork butt, cut into 1-inch cubes
1/2 pound beef chuck, cut into 1-inch cubes
1/2 pound pork fat, cubed
1/2 cup chopped garlic
4 tablespoons paprika
1/2 teaspoon ground allspice
2 teaspoons salt
2 teaspoons freshly ground black pepper
1 teaspoon caraway seeds
1 teaspoon ground dried marjoram
1 teaspoon ground dried summer savory
1 pint container of 1 1/2-inch casings
In a large mixing bowl, add the pork, beef and pork fat. In a small mixing bowl, combine the remaining ingredients together. Mix well. Toss the meat with the seasoning blend and mix well. Cover and refrigerate for 24 hours. Grind the meat twice in a meat grinder fitted with a 1/2-inch die. A food processor could also be used. Stuff the ground mixture into the casings to form 12-inch links. Prepare the smoker. Place the sausages in the smoker and cook for 10 to 15 minutes. Remove and cool completely. Prepare the steamer. Place the sausages in the steamer and cook for 10 minutes. Remove and cool completely. Place the sausage back in the smoker and continue to smoke for 10 minutes. Remove and cool completely... THIS is for kielbasa. ALL smoked sausage is is the SAME without the GARLIC in it. Enjoy.
Gumbo With Chicken and Smoked Sausage
INGREDIENTS:
1/2 cup vegetable oil
1/2 cup flour
1 pound smoked sausage
1 1/2 cups chopped onions
1/4 cup chopped green bell peppers
1/4 cup chopped red bell peppers
1 cup chopped celery
3 tablespoons butter
1 can (14.5 ounces) diced tomatoes
1 teaspoon black pepper, or to taste
1/2 teaspoon crushed red pepper, or to taste
2 to 4 cloves garlic, minced
2 teaspoons Creole seasoning
1 teaspoon chili powder
1 teaspoon dried leaf thyme
2 quarts chicken broth
2 cups diced cooked chicken
salt, to taste
PREPARATION:
To make roux, heat oil in saucepan. Add flour and cook, stirring constantly, until flour turns a dark brown. Be careful not to burn. Set aside.
In another saucepan, saute sausage, onions, green and red bell peppers, and celery in butter for approximately 10 minutes; add tomatoes. Stir in roux and seasonings and let simmer for 20 minutes. Slowly stir in chicken broth and simmer for 1 to 1 1/2 hours. Adjust with water or chicken stock to taste. Add chicken and then serve over hot rice. Makes about 1 gallon.