Smotheredsausage Recipes

EASY SMOKED SAUSAGE SKILLET

Easy Smoked Sausage Skillet image

Dinner's on the table in no time with this one-skillet sausage and veggie dish served over rice.

Provided by Hillshire Farm(R) Brand

Categories Trusted Brands: Recipes and Tips Hillshire Farm®

Time 20m

Yield 4

Number Of Ingredients 10

Ingredients

1 (14 ounce) package Hillshire Farm® Smoked Sausage, diagonally cut into 1/4-inch slices
¼ cup olive oil
2 cloves garlic, crushed
1 large red bell pepper, sliced thin
1 small yellow onion, sliced thin
1 (10 ounce) package frozen broccoli, thawed
½ cup chicken broth or water
½ cup tomato sauce
2 cups instant rice
½ cup shredded mozzarella cheese

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.

Nutrition Facts : Calories 722 calories, Carbohydrate 54.6 g, Cholesterol 71.7 mg, Fat 45 g, Fiber 5.5 g, Protein 22.8 g, SaturatedFat 14.1 g, Sodium 1243.1 mg, Sugar 4.9 g

SMOTHERED SAUSAGE

Smothered Sausage image

Even though this is a side dish, I can eat it as a meal with hot french bread and rice. Recipe from the Alex Patout Restaurant.

Provided by lacoonass1

Categories Pork

Time 2h

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

2 lbs pure pork sausage or 2 lbs other fresh sausage
2 medium yellow onions (chopped fine)
2 medium bell peppers (chopped fine)
2 stalks celery (chopped fine)
1/2 cup chopped green onion
1/2 cup chopped parsley
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon ground red pepper
1/4 teaspoon white pepper
1 tablespoon dark roux (optional)

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.

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