Southern Style Smoked Sausage Recipes

SOUTHERN-STYLE SAUSAGE STEW

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.

BAKED BEANS WITH SMOKED SAUSAGE

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.

SOUTHERN FRIED CABBAGE WITH SMOKED SAUSAGE

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 JAMBALAYA

Steps:

• Heat the vegetable oil in a Dutch oven over medium heat; cook and stir the onions, bell pepper, salt, and cayenne pepper until the vegetables are a deep brown color, about 20 minutes. Add the andouille sausage, and continue to cook, stirring often, for 10 to 15 minutes. Drain any fat. Stir in the chicken and bay leaves; cook and stir until the chicken is browned, about 8 minutes.
• Stir in the rice, and cook for 2 minutes. Pour in water; cover and cook over medium heat, without stirring, until the rice is tender and the liquid has been absorbed, about 30 minutes. Remove the bay leaves, stir in the green onions and serve.

SOUTHERN STYLE SMOKED SAUSAGE

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.