Smothered Sausage Recipes

Steps:

• Combine the sausage, barbecue sauce, jalapenos and their liquid and the hot sauce in a pot and warm with the lid on until bubbly. Transfer to a chafing dish for serving. Serve with toothpicks.

Steps:

• Saute sausage in a large skillet over medium-high heat for 3 minutes, turning occasionally.
• Add olive oil, onion, peppers and oregano, cooking until tender, about 3 minutes.
• Remove from heat, stir in Parmesan cheese.

Steps:

• Put a large skillet on the stove on Med High. Put oil in the pan and add the chopped onions and garlic. Peel and cube the potatoes. The smaller the cube the less cooking time. Add salt and pepper to season accordingly to your taste. Turn the potatoes every few minutes till they are browned on all sides. Slice the smoked sausage (I use the skinless with cheese inside) and add to the pan. Cover then stir every few minutes. We like the meat really browned so I turn up the heat to high till the sausage slices are the right color.
• Serve with a salad and some sweet tea, and you have the perfect midweek meal.

Steps:

• Heat olive oil and crushed garlic, stir in smoked sausage slices and cook until smoked sausage is browned.
• Add pepper, onion, broccoli, chicken broth and tomato sauce and simmer for about 10 minutes until vegetables are tender and the liquid is absorbed.
• In the meantime, cook rice according to package instructions. Stir rice into the skillet, sprinkle with cheese and serve.

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.

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.

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.

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.

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.

Steps:

• Add a couple of tablespoonfuls of extra virgin olive oil to a skillet over medium heat. Add diced bacon and fry until crispy. Drain bacon, reserve a couple of tablespoonfuls of bacon grease.
• Add sliced sausage to pan and cook for about 7 minutes until sausage is browned nicely. Add all vegetables and seasonings to pan except garlic.
• Cook for about 5 minutes, add garlic, cook for a couple of minutes more. Serve over grits. Topped with bacon.
• To prepare grits, in a large pot bring all liquids to boil, add butter and seasonings. Slowly stir in grits while whisking nonstop for about two minutes.
• Reduce heat to low and cook grits, stirring occasionally for about 20 minutes. Adding extra broth as needed to keep the grits thin. Add cheese and whisk well, add more broth if needed and eat up!