My best freind came to town over the weekend and has left me with a surplus of smoked and Polish sausage. I rarely eat either but I’d like to make a meal or two out of them. Anybody got recipe ideas? Casserole and one skillet meals would be idea but I’m open to all suggestions.
Emeril has a recipe for Smoked Sausage and White Bean Soup that I’ve had a few times and is very good.
Of course, you can just throw them on the grill, cut them up and eat them and wash them down with generous amounts of beer. I guess if chicks are around, you can have vegetables or something, too.
I often put chopped (about 1/4 cubes) smoked sausage into an onion and white sauce tagilatelle, with chopped chillis and parmesan on top.
Or, cube it and mix it into a quiche.
Or have an exotic hot dog with kraut and German mustard.
Get some Zatarain’s jambalaya mix. Goes great with smoked sausage!
Very easy and really tasty–Cut the sausage into chunks, and fry it up with a chopped onion and a little olive oil. Stir in a big can of baked beans and heat through. If you have it and feel like doing so, you can throw in some chopped bell pepper and some garlic with the onion, but you don’t have to. And if you don’t want it so greasy, drain off the fat and drain the sausage on a paper towel before you put in the beans.
A tagilawhatsit? Recipe please?
Take a lasagna dish, and cover the bottom with sauerkraut. Cover that with sliced sausage. More sauerkraut, then sliced apples. More sauerkraut, and sprinkle brown sugar on the top. You can put a cup or half-cup of cider over the dish if you prefer. Then, cover with foil and bake until the juices are bubbling. Serve over egg noodles.
Nothing special I’m afraid - tagliatelle is like spaghetti except flat. But much nicer than spaghetti, IMO, because it holds the sauce much better.
Another thought is to make cassoulet with it. Fantastically simple, and frighteningly delicious.
I only just realised I spelled tagliatelle wrong in my first post.
When I said “make cassoulet with it”, “it” referred to the sausage, not the tagliatelle.
Oh there it is.
I was going to do that, but my kids don’t like it much. Good stuff so far, keep .em coming.
Layer it in a casserole dish with sliced potatoes. Think Potatoes au Gratin with sausage.
Wow, this sounds great! My own contribution: jambalaya, but not from a mix.
Could be sliced and simmered with red beans for red beans & rice
as others have already said - jambalaya (hmmm just made a big batch last week)
Also goes well in Gumbo
I even like to brown it in a skillet and have with eggs for breakfast (slice in rounds or in about 3 inch sections, halved)
Here’s a fast and easy, but very tasty thing to do with smoked sausage: Chop it in bite-size chunks. Mix it with one can of pork & beans and one can of sliced green beans. Bake it or microwave it until it’s bubbly. Really yummy.
Slice your sausages length-wise and top with mashed potatoes, sauerkraut and swiss cheese. Bake and enjoy.
My default thing to do with Polish sausage (or anything similar) is this:
*Take potatoes and carrots, chop 'em up into smaller pieces. (Peel the potatoes or not according to your preference.) You can add garlic and/or onion to this as well.
*Put these into a skillet, with some oil to prevent sticking.
*Cook until nearly to your preferred doneness, with a lid on the skillet. (My Mom for instance likes 'em really soft, I prefer mine not quite as cooked.)
*While the potatoes and carrots are cooking, slice up the sausage into bite-sized chunks.
*Add sausage to mixture, reduce heat, put lid back on skillet, and let cook until the sausage is hot all the way through.
Eat as is, or with a bit of Heinz 57 sauce or the like.
This is easy to vary according to what else is available: adding various spices, veggies, etc. It also makes good leftovers, as it reheats well.
Note that I’m assuming this sausage is already fully-cooked, so all you need to do is heat it. If it isn’t, add it to the skillet earlier.
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My favorite bachelor meal: 1/4 pound Polish sausage and a big dollop of saurkraut in a small saucepan, add water to cover. Cook on high for about 20-30 minutes. Dish up the kraut and the sausage, and there’ll be just about enough water left in the pan to mix up a serving of instant mashed potatoes (which will be flavored by the residual kraut juice). Possibly add a bit of salt and pepper or brown mustard for the sausage. Serves 1. I presume you could scale it up, too.
This is one of my faves and is very simple. My kids still make it for themselves and friends.
Salt & Pepper
Cut up the sausage into bite-sized pieces. Likewise the potatoes. Put a little oil of your choice in a frying pan and heat. Add the spuds and seasoning and cook until browned. Add the sausage, onion and garlic and continue cooking until the sausage is browned and the spuds are done.
Sounds pathetic, right? But it’s filling and tasty. You could probably add some fresh rosemary for a variation.
Kielbasa with Caraway Sauerkraut. Delicious, filling, and low carb.
Along those lines:
Cook sausage, cut up into bite-size pieces
1 can chicken broth
1 can stewed tomatos
1 small onion, chopped (or half a big one)
1 small green pepper, chopped
1/8 to 1/4 teaspoon cayenne pepper depending on how hot you want it
1/4 teaspoon thyme powder
1/4 teaspoon chili powder
1 1/2 cups uncle ben’s instant rice
Pour everything into large skillet, make it bubble, then turn it to low and let it simmer uncovered for 20 minutes or so, stirring occasionally.