Sausage, but not politics - Input Junkie
Sausage, but not politics|
I have a quantity of literal sausage. My default is to make spaghetti sauce, but that would be a little too much repetition for this much sausage. I see split pea soup in my future and probably some sausage and eggs and no doubt some stir fries, but anyone have suggestions for non-obvious recipes?
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Dirty rice or jambalaya? I confess for years we cheated and used the stuff in the Tony Chacere's box (from the supermarket) to make either one, but while in Taiwan and unable to get it I evolved a fairly quick and easy version of jambalaya. (This was in response to being annoyed by a recipe that had you cooking shrimp, chicken, and veggies sequentially so that it all took forever.) If you want it I can type in my recipe.
Thanks-- jambalaya is a good idea, but there are plenty of recipes around. If you have any ideas for making better than average jambalaya, let me know.
Mine isn't better than average - where it shines is that I figured out how to make decent jambalaya quickly enough to have it on a weeknight.
I'd appreciate general principles for a fast jambalaya.
General principles: saute whatever vegetables you're using (like onion, garlic, peppers, celery) in olive oil until soft, in a big pot. Dump in your rice and liquid ingredients - you can add shrimp and sausage now too. Simmer 20 min or until most of the liquid is absorbed. At the same time you add those things or a little before, saute cubes of chicken until done or almost done, then dump them in with the rest to absorb flavors. When the liquid's been absorbed, fluff and serve.
Sausage stuffing to go with a Turkey?
I was thinking of sausage stuffing to go with pork chops and apples and onions, myself.
Interesting-- it wouldn't have occurred to me to put pork sausage on top of pork chops, which may go to show that there are cultural holdovers even after at least three generations of not keeping kosher.
This doesn't mean I think suggesting it was a bad idea, just surprising. I might try the recipe.
However, thinking about this reminded me that I think chicken and sausage go really well together.
It works surprisingly well as the meat component in a lasagna.
That was going to be my suggestion. Sausage chili is quite good, too.
bean stew, which also freezes well, and sits somewhere between your speghetti sauce and your split pea soup.
Also, tagine or couscous.
Use as a meat in stir fry, sausage burritos, or encheladas.
|Date:||November 3rd, 2010 03:25 pm (UTC)|| |
What kind of sausage?
Hot italian, sweet italian, boar, duck, lugano, sicilian, french summer (apples and champagne)-- I may have missed something, but you get the general idea.
|Date:||November 3rd, 2010 03:37 pm (UTC)|| |
Chunk the French Summer, combine with some bit of chopped pork, carrots, onion, celery and saute/baise the veggies, add sausage/pork and cook til meat browned. Serve with lentils and pasta, maybe a salad.
Those sausages are too good to use hastily - freeze what you can't eat now.
I bought them frozen-- that's why I've got so much.
Hot Italian is great in a tomato sauce. I used to buy Italian sausage with chilli and parmesan in it. Gangbusters. Chop into sauce, pour over pasta; added bacon would probably be gratuitous but definitely onions.
Duck being super-rich I would have with fluffy potatoes or dumplings; maybe a white wine gravy and some mushrooms. The French Summer I would have with roast potatoes and the boar I would put into greasy doorstopper sandwiches - if I could still digest gluten.
|Date:||November 3rd, 2010 05:52 pm (UTC)|| |
potatoes, green beans, onions, sausage chunked and sauteed.
or bangers & mash style - mashed pot. & peas
SAUSAGE RICE PARMESAN ichop onions & garlic and crumble and brown the sausage with the onions and garlic. Add 1 cup white long grain rice and 3 cups canned beef broth and simmer. You can add mushrooms at the end. When done stir in about 1/2 cup fresh parmesan.
Oh - grated carrots are good too.
Alternately make sAUSAGE FRIED RICE.
Cook white rice, refrigerate overnight. Crumble & brown sausage w/onion & garlic. (a little sesame oil is good if you have it.) Add vegetables to taste (I just use carrots, but whatever you like in fried rice.) Reduce heat. scramble in two eggs. break it all up with your spatula.
Squoosh chilled white rice in bag, to make it not in lumps. Turn to high heat, add some peanut oil if needed depending on whether sausage left some fat, and Immediately add rice and stir in two Tablespoons (per original cup of uncooked rice) of molasses and soy sauce to taste. (min of 1/4 cup.)
Edited at 2010-11-03 10:41 pm (UTC)
Well, I just finished cooking up some red beans and rice, which also contains sausage, but the sausage's agent couldn't get it top billing.
So that's my offhand suggestion.
According to my friends on another forum, if you are going to freeze it, leave the rice part out and make that up as needed.
Not sure what you'd think is obvious, but jambalaya comes to mind.