Got a good recipe for Sausage Stew?

S

Shann

Joined
Sep 2, 2004
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I was cleaning up the freezer the other day. I've got several one pound bags of bulk pork sausage. Does anyone have any good recipes for using is? I could just use it for breakfast, but I don't really want to.

I'm kind of looking for some kind of recipe like a stew with potatoes, etc. I can always make something up, but then it will end up like a plain old beef stew with sausage (which would probably taste pretty good!)
 
Sounds like a good excuse to make sausage gumbo to me.

Make a roux. (Flower and oil brown in a cast skillet till you think the color looks yummy taking care not to burn it. The proper color is creamy cofee color. The darker, the stronger. NEVER STOP STIRRING THE ROUX AS IT COOKS ) Add water slowly to the roux so the roux dissolves until a good pot is 1/2 full. I like to brown my sausage first (a grill here adds a really great flavor). Add sausage, garlic, and onions (never seen carrots or potatoes in a proper Cajun gumbo). Serve over rice so it looks like a soup. If you can find file, add some when you're sitting at the table. DON'T ADD FILE TO A GUMBO AS IT COOKS. The file is not for flavor, but is a thickening agent... go sparing.
 
Andy its a good thing I just ate breakfast or it would be off to the kitchen for me . All I have is Italian sausage right now so your recipe will have to wait .

I need some pork sausage for another recipe I want to try out so this is great . I also have a ton of rice .

Tell me how does the filé thicken if you only place it on top of the food at the table. I don,t have any filé. I do have some Poly-Filé will that do? :rolleyes:
I betcha that would thicken her up some . :eek:

Is that the right accent I placed on the Filé ?
 
The accent is correct, though I never bother with it when typing. I've never heard of Poly-File. Dunno. When I sit down with a bowl of gumbo I put black pepper on it, den file, den stir. I don use a lot of file as I want the gumbo to be like soup rather than stew. For me its mostly tradition and this is how my Momo tought me. "Jus a lil bit yea sher. Don put too much." I've read some famous cooks (bam) say to put it in during the cooking process, but thats not how Ora Boudreaux Roy would have done it. BTW, dat chef aint a Cajun no matter how many restaurants he has in New Orleans. And also, BTW, New Orleans became Cajun by population growth. Originally the uppity creoles dere trew the Cajuns out when the boats landed from Canada. Das how de food got so good. Deh was starving and started eating de wild rice growing in de swamps. And de crawfish, and de, well, everything else.
 
Easy Armadillo Eggs


"A quick and easy version of this spicy Texas favorite. Be sure to have something to drink close by!"
Original recipe yield: 8 servings

PREP TIME 20 Min
COOK TIME 25 Min
READY IN 45 Min
US METRIC

SERVINGS About scaling and conversions

INGREDIENTS
1 (8 ounce) package cream cheese, softened
1/4 cup bacon bits
1 tablespoon chopped fresh chives
1 teaspoon hot sauce
1 pound pork sausage
1 cup shredded Cheddar cheese
1 (5.5 ounce) package seasoned coating mix
1/8 teaspoon ground cumin
1/8 teaspoon chili powder
16 fresh jalapeno peppers
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
In a bowl, mix the cream cheese, bacon bits, chives, and hot sauce. In a separate bowl, mix the uncooked sausage and Cheddar cheese. On a flat surface, mix the seasoned coating mix, cumin, and chili powder.
Cut a slit lengthwise into each jalapeno pepper, and remove the seeds. Stuff the peppers with the cream cheese mixture. Press the sausage mixture around the stuffed jalapenos, and roll in the seasoned coating mix to coat.
Arrange the coated jalapenos on a baking sheet in a single layer. Bake 25 minutes in the preheated oven, until the sausage is evenly brown.

------------------------------------------------------------------------

Sausage Casserole

yield: 12 servings

PREP TIME 25 Min
COOK TIME 1 Hr 15 Min
READY IN 1 Hr 45 Min

INGREDIENTS
1 pound sage flavored breakfast sausage
3 cups shredded potatoes, drained and pressed
1/4 cup butter, melted
12 ounces mild Cheddar cheese, shredded
1/2 cup onion, shredded
1 (16 ounce) container small curd cottage cheese
6 jumbo eggs
DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch square baking dish.
Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.
In the prepared baking dish, stir together the shredded potatoes and butter. Line the bottom and sides of the baking dish with the mixture. In a bowl, mix the sausage, Cheddar cheese, onion, cottage cheese, and eggs. Pour over the potato mixture.
Bake 1 hour in the preheated oven, or until a toothpick inserted into center of the casserole comes out clean. Let cool for 5 minutes before serving.
 
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