VENISON SAUSAGE CREOLE
Make and share this Venison Sausage Creole recipe from Food.com.
Provided by la petite chef
Categories One Dish Meal
Time 45m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Cook Sausage in skillet or dutch oven over med. heat, turning often until brown, about 10 minutes remove.
- Saute onion, garlic and green pepper in Olive Oil until tender and browned. Add tomatoes, seasonings and sauces. Blend well.
- Return sausage to skillet and bring mixture to a boil. Lower temperature.
- Simmer, covered, stirring occasionally for 15-18 or until mixture has reduced.
- Stir in cooked noodles, and serve.
Nutrition Facts : Calories 228.1, Fat 1.4, SaturatedFat 0.2, Sodium 1884.8, Carbohydrate 50.7, Fiber 7.5, Sugar 2.9, Protein 5.1
CREOLE-STYLE WHITE BEANS AND ANDOUILLE SAUSAGE OVER RICE
Steps:
- Heat the oil in a large heavy saucepan over medium high heat. Add the ham hock, onions, celery, and bell pepper and cook, stirring, until the vegetables are soft, 4 to 5 minutes. Add the bay leaves, thyme, and garlic, and cook, stirring, for 2 minutes. Add the beans and chicken stock and bring to a boil. Reduce the heat so that the beans just simmer and cook, uncovered and stirring occasionally, until the skin on the beans is tender and the beans begin to soften, about 2 hours. Season, to taste, with salt and pepper. Add the sausage and continue to cook, stirring occasionally, until the beans are soft and creamy, about 1 hour longer*. (If desired, the ham hock can be removed at this point and either discarded or, when cool enough to handle, the meat can be removed from the bone and returned to the beans and the bone and skin discarded.) Remove the bay leaves and thyme sprigs and serve the beans and sausage over hot white rice.
- Pass the hot sauce at the table for guests to use at their own discretion.
WHITE BEAN, TOMATO AND SAUSAGE ORECCHIETTE
Provided by Katie Lee Biegel
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Bring a pot of salted water to a boil and cook the orecchiette according to package instructions.
- Meanwhile, heat the oil in a large, heavy-bottomed skillet over medium-high heat. Add the sausage and cook, breaking it up with the back of a spoon, until it starts to brown, 4 to 5 minutes. Remove the sausage to a bowl with a slotted spoon, leaving all the oil in the skillet.
- Add the onions to the oil and cook until they start to soften and turn translucent, about 2 minutes. Add the garlic to the skillet and cook, stirring, for 30 seconds. Add the tomatoes and red pepper flakes and cook, stirring occasionally, until the tomatoes start to blister and split, about 4 minutes. Add salt and pepper.
- Add the beans and return the sausage to the skillet. Cook until warmed through. Add the pasta and toss until it is completely coated. Add the Parmesan in batches, stirring to incorporate and letting it melt before more is added. Stir in the basil.
- Plate the pasta and top with more Parmesan and basil. Serve immediately.
ANDOUILLE SAUSAGE CREOLE
Steps:
- Combine oil and flour in a Dutch oven; cook over medium heat, stirring, until mixture is golden colored about 10 to 15 minutes. Add onion, garlic, green pepper, celery and green onions. Cook, stirring often, 10 minutes or more until vegetables are tender.
- Stir in tomatoes, tomato sauce, tomato paste, red pepper flakes, seasoning salt, bay leaves, 1 cup of water, hot sauce, lemon juice, Worcestershire sauce and sausage. Bring to a boil, lower the heat and cover. Simmer for 30 minutes, stirring occasionally. Remove the bay leaves. Garnish with parsley and serve over grits, if desired.
SAUSAGE, PEPPER AND ONION HOAGIES
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Place the sausages in a large nonstick skillet. Pierce the casings with a fork. Add 1-inch water to the pan. Bring liquid to a boil. Cover sausages, reduce heat and simmer 10 minutes.
- Heat a second skillet over medium high heat. Add oil, 2 turns of the pan. Add garlic, onion, cubanelle and red peppers. Season vegetables with salt and pepper.
- Drain sausages and return pan to stove, raising heat back to medium high. Add a drizzle of oil to the skillet, brown and crisp the casings. Remove sausages, slice into 2 inch pieces on an angle and set pieces back into the pan to sear.
- Split and toast the bread under broiler. Melt oil, butter together in small pan over medium heat. Add garlic and let it sizzle 1 or 2 minutes. Brush rolls with garlic butter and sprinkle with a little dried Italian seasoning blend.
- Combine the cooked peppers and onions to the sausages. Add hot peppers and hot pepper juice to the skillet. Toss and turn the sausage, peppers and onions, picking up all the drippings from the pan. Pile the meat and peppers into the garlic sub rolls and serve.
CHEF JOHN'S SUMMER SAUSAGE
Traditionally, summer sausage is made and cured in the winter so that it's ready to enjoy during the summer, but unless you have some sort of time machine, we're going to have to settle on this easy, and much faster, shortcut method. Despite only taking a few days, this comes really close to everybody's favorite gift-basket sausage and makes a great centerpiece to any charcuterie board.
Provided by Chef John
Categories Appetizers and Snacks Meat and Poultry Beef
Time P2DT10h15m
Yield 8
Number Of Ingredients 13
Steps:
- Smash celery into juicy bits using a mortar and pestle. Combine with ground beef in a large bowl. Add garlic powder, paprika, mustard seeds, kosher salt, black pepper, cayenne pepper, curing salt, and sugar. Mix by hand until thoroughly combined.
- Transfer meat onto a large piece of parchment paper. Use damp hands to shape into a 3- to 4-inch-thick log. Roll up in the parchment paper, compressing it as much as possible. Twist ends tightly to seal. Place on a paper towel-lined baking sheet and refrigerate for 24 hours.
- Preheat the oven to 275 degrees F (135 degrees C).
- Cut ends off the parchment paper and unwrap meat. Mix liquid smoke with water and generously brush over the meat. Roll meat back up in the paper, then again in aluminum foil, sealing it tightly and twisting the ends in opposite directions.
- Line a baking sheet with a wire rack and place the sealed meat on top. Poke 5 or 6 holes across the bottom for excess moisture to drip out.
- Bake in the preheated oven until the internal temperature reaches 150 degrees F (66 degrees C) and no higher, about 1 1/2 hours.
- Let sausage cool in the pan until room temperature, at least 30 minutes. Give ends a tighter twist, then refrigerate at least 8 hours, or overnight.
- Unwrap sausage and slice in half. Coat outsides with freshly ground black pepper, place on a plate lined with crinkled foil, and let dry in the refrigerator for 24 hours.
Nutrition Facts : Calories 266.9 calories, Carbohydrate 4.3 g, Cholesterol 68.1 mg, Fat 19 g, Fiber 1 g, Protein 19.1 g, SaturatedFat 6.7 g, Sodium 1563.7 mg, Sugar 2.2 g
CREOLE HABENERO VENISON SAUSAGE
This recipe is getting close to perfect. The last time I made it, I used jalepeno's and the heat wasn't enough. I tried this year with crushed red pepper and it just wasn't right.
Provided by matthew.benigni
Categories Wild Game
Time 6h
Yield 15 lbs.
Number Of Ingredients 16
Steps:
- Coarse grind for the pork and the venison.
- Mix seasonings with water.
- Pour in water and mix with meat.
- Let sit in refridgerator over night.
- Stuff and Smoke 3 hrs at 165.
- note: I usually freeze the links, and smoke them when before I eat them.
Nutrition Facts : Calories 782.4, Fat 41.1, SaturatedFat 14.5, Cholesterol 340.1, Sodium 2744.5, Carbohydrate 2.3, Fiber 0.6, Sugar 0.7, Protein 94.3
CREOLE
I found this recipe on a package of kielbasa sausage, I think. I've been making it for years. It's soooo very yummy. In addition to making it for dinner, it's also great in a tortilla with some shredded cheddar, for an on the go meal!
Provided by Charmie777
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Saute onion, bell pepper and sausage in oil in a large skillet.
- Add remaining ingredients.
- Bring to a boil, stirring well.
- Cover and simmer until liquid is absorbed, and rice is tneder, about 10-12 minutes. (The amount of water needs to be adjusted to suit the brand of rice you are using.).
- Remove from heat, and let rest 5 minutes before serving.
Nutrition Facts : Calories 439.8, Fat 37.9, SaturatedFat 11.4, Cholesterol 74.8, Sodium 1453.3, Carbohydrate 9.8, Fiber 1.7, Sugar 5.2, Protein 15.3
CAJUN HABANERO SAUSAGE
Tired of sausage that claims to be hot but isn't? Try this recipe. You'll need a grinder with sausage stuffing horn if you want links. Otherwise, use a food processor, and make into patties to pan fry and freeze the rest.
Provided by Pokey in San Antonio
Categories Pork
Time 1h
Yield 15-20 links, 6-7 serving(s)
Number Of Ingredients 12
Steps:
- Grind pork butt with 1/4" plate.
- Mix all ingredients really well. Let stand in refrigerator over night.
- Stuff into casings forming 6" links. Let hang for 1 hour before cooking.
- Place in frying pan with 1/2" water, cover and cook on medium for 15 minutes.
- Remove cover and continue cooking until water is gone and sausages are browned.
- Or cook on grill over medium coals until brown.
- Note: If you have a smoker, these are great smoked.
Nutrition Facts : Calories 530.1, Fat 35.8, SaturatedFat 12.4, Cholesterol 149.7, Sodium 530, Carbohydrate 6.1, Fiber 1.1, Sugar 2.8, Protein 43.5
SAUSAGE CREOLE
Very old recipe handed down--and down--and, well it's really good. We put it over rice or baked potatoes.
Provided by MizzNezz
Categories Pork
Time 55m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Mix well sausage, green pepper, onion, and egg.
- Roll into small balls.
- In a bowl mix flour and spices.
- Roll the balls in flour mixture and place in casserole dish.
- Mix tomatoes, chili sauce and chili powder on med.
- speed of mixer briefly.
- Pour over sausage.
- Cover and bake at 350* for 45 minutes.
Nutrition Facts : Calories 419.4, Fat 31.9, SaturatedFat 10.5, Cholesterol 134.6, Sodium 1395.9, Carbohydrate 11.8, Fiber 2.1, Sugar 3.2, Protein 20.7
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