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Sausage, but not politics - Input Junkie
November 3rd, 2010
07:47 am

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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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From:chickenfeet2003
Date:November 3rd, 2010 11:56 am (UTC)
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From:dichroic
Date:November 3rd, 2010 12:27 pm (UTC)
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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.
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From:nancylebov
Date:November 3rd, 2010 12:57 pm (UTC)
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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.
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From:dichroic
Date:November 3rd, 2010 03:13 pm (UTC)
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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.
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From:nancylebov
Date:November 3rd, 2010 03:26 pm (UTC)
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I'd appreciate general principles for a fast jambalaya.
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From:dichroic
Date:November 7th, 2010 02:35 pm (UTC)
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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.
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From:arashinomoui
Date:November 3rd, 2010 12:29 pm (UTC)
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Sausage stuffing to go with a Turkey?
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From:roadnotes
Date:November 3rd, 2010 01:06 pm (UTC)
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I was thinking of sausage stuffing to go with pork chops and apples and onions, myself.
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From:nancylebov
Date:November 3rd, 2010 03:37 pm (UTC)
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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.
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From:matt_ruff
Date:November 3rd, 2010 12:49 pm (UTC)
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It works surprisingly well as the meat component in a lasagna.
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From:bradhicks
Date:November 3rd, 2010 10:55 pm (UTC)
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That was going to be my suggestion. Sausage chili is quite good, too.
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From:richardthinks
Date:November 3rd, 2010 01:14 pm (UTC)
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bean stew, which also freezes well, and sits somewhere between your speghetti sauce and your split pea soup.

Also, tagine or couscous.
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From:regalpewter
Date:November 3rd, 2010 01:54 pm (UTC)
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Use as a meat in stir fry, sausage burritos, or encheladas.
YIS,
WRI
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From:dcseain
Date:November 3rd, 2010 03:25 pm (UTC)
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What kind of sausage?
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From:nancylebov
Date:November 3rd, 2010 03:33 pm (UTC)
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Hot italian, sweet italian, boar, duck, lugano, sicilian, french summer (apples and champagne)-- I may have missed something, but you get the general idea.
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From:dcseain
Date:November 3rd, 2010 03:37 pm (UTC)
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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.
From:thedailyg.wordpress.com
Date:November 4th, 2010 01:17 pm (UTC)
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Those sausages are too good to use hastily - freeze what you can't eat now.
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From:nancylebov
Date:November 4th, 2010 01:19 pm (UTC)
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I bought them frozen-- that's why I've got so much.
From:thedailyg.wordpress.com
Date:November 5th, 2010 03:55 am (UTC)
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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.
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From:trinker
Date:November 3rd, 2010 05:52 pm (UTC)
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potatoes, green beans, onions, sausage chunked and sauteed.

or soup!

or bangers & mash style - mashed pot. & peas

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From:romsfuulynn
Date:November 3rd, 2010 10:31 pm (UTC)
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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)
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From:captain_button
Date:November 4th, 2010 12:06 am (UTC)
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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.
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From:cathyr19355
Date:November 4th, 2010 09:09 pm (UTC)
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Not sure what you'd think is obvious, but jambalaya comes to mind.
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