Tag Archives: sausage

Slow Cooker Red Beans & Rice

Ingredients

1 lb dried kidney beans, I prefer the pink ones to the dark red ones
1 ham hock (optional)
4 garlic cloves, chopped
1 teaspoon black pepper, fresh ground
1 tablespoon chicken stock, powdered
1 teaspoon garlic salt
1 teaspoon dried chipotle powder, I use one Knorr mini cube (optional)
1 teaspoon liquid smoke (optional)
2 – 3 bay leaves
1 onion, chopped
1 bell pepper, chopped
1 tablespoon butter
1 – 2 tablespoon salt, according to your taste
1 – 2 teaspoon cajun seasoning, Tony Cacheres and Zatarains brand are both very good
1/4 cup butter
1 teaspoon Tabasco sauce, Chipotle flavored is really nice
2 tablespoons cornstarch or 2 tablespoons cornflour
1 lb smoked sausage

Directions

These directions are long because I am covering the method quite thoroughly for new-comers.

Soak beans: On Sunday night (or the night before you want to eat these yummy beans), check beans to be sure there are no stones then place beans in a large bowl and fill almost to the top with water. It’s better to have too much water than not enough. The beans will more than double in size overnight. In the morning, I drain beans in a colander and rinse well.

A few personal tricks: One of the first things I do in the morning is fill my Crockpot with hot tap water just to bring it up to temperature much faster. This saves on cooking time and electricity. I also fill and boil my electric jug (or kettle) – this is the water I will use to cook my beans.

Place in crockpot: Beans, ham hock, black pepper, chicken stock powder, chopped garlic, garlic salt, bay leaves, and optional Chipotle powder and liquid smoke. Note: Save adding salt until the end of cook time.

Cover with hot water: Cover beans with hot water from your jug or kettle just until fully covered. Then add an extra inch of water on top of that. This will give your beans a chance to swell even more during cooking. Cover Crockpot with lid.

Quickly: Sauté onions and bell-pepper just until they begin to cook. Add these to the beans and stir.

Cook: If you are going to be gone all day, cook beans on low setting for 6 to 8 hours. If you will be around to stir, etc., I recommend cooking them on high until they are almost fully cooked (about 4 or 5 hours). Then turn them down to low for the last bit of cooking.

Once cooked: When beans are fully cooked, remove bay leaves (if you can find them all) add butter and stir. To thicken beans, add 2 tablespoons corn flour mixed with just enough cold water to dissolve it. Add this to beans and stir for a minute. Beans should thicken a bit in fairly short order. Repeat until you get the desired consistency.

Add: Add salt by half-teaspoon until you reach the level of your liking. It may not take much for you. Also add a bit more fresh ground pepper.

Now: Put your rice on to cook. Slice smoked sausage and cook in a medium-hot cast iron skillet until nicely brown and starting to emit those nice juices. Take skillet off heat but leave sausages where they are. Don’t cover.

Rinse your rice with hot water. Once drained, place about half a cup of hot fluffy rice in a wide, shallow bowl.

Cover rice with a generous amount of red beans. Top with a good amount of hot smoked sausage slices.

Sprinkle with hot sauce and/or more Tony’s if you want it spicy like I do.

Serve with hot buttered, grilled slices of French bread, salad or coleslaw, and a big glass of iced tea.
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Slow Cooker Sausage Pizza Sloppy Joes

Ingredients

1 1/2 lbs sausage
2 cups frozen stir-fry bell peppers and onions, thawed
1/2 cup chopped pepperoni
1 can (15 ounces) pizza sauce
1/2 teaspoon Italian seasoning
3 roma tomatoes, coarsely chopped
18 sandwich buns
1 1/4 cups shredded mozzarella cheese

Directions

Cook sausage in 10-inch skillet over medium-high heat 9 to 11 minutes, stirring occasionally, until no longer pink; drain.

Spray 3- to 4-quart slow cooker with cooking spray.

Mix sausage, stir-fry vegetables, pepperoni, pizza sauce and Italian seasoning in cooker.

Cover and cook on Low heat setting 4 to 6 hours.

Stir in tomatoes.

To serve, fill buns with sausage mixture and sprinkle with cheese.

NOTE: If the sausage has a casing, remove and discard it before you brown the sausage. Stiir the sausage frequently during cooking to break it up into small pieces
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Crock Pot Cheesy Hamburger Dip Spicy

Ingredients

2 lb Velveeta, cubed
1 (10.5 oz) can cream of mushroom soup
1 (16 oz) jar Mild Pace Salsa
1 lb hamburger
1 lb Hot Jimmy Dean Sausage

Instructions

In a large skillet fry hamburger and sausage until cooked through, drain grease.

Mix all ingredients together in large crock pot.

Cook on low for 2-3 hours or until cheese is melted, stirring occasionally.

Serve with tortilla chips
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Monterey Sausage Pie

Ingredients

1 pound Bulk Pork Sausage
3 teaspoons Minced Garlic
2-1/2 cups Shredded Monterey Jack Cheese, Divided
1-1/3 cup Milk
3 whole Eggs
3/4 cups Biscuit/baking Mix
3/4 teaspoons Rubbed Sage
1/4 teaspoons Pepper

Directions

In a large skillet, cook the sausage over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in 2 cups cheese. Transfer to a greased 9-inch deep-dish pie plate.

In a small bowl, combine the milk, eggs, biscuit mix, sage and pepper. Pour over sausage mixture.

Bake at 400F for 20-25 minutes or until a knife inserted near the center comes out clean. Sprinkle with remaining cheese; bake 1-2 minutes longer or until cheese is melted. Let stand for 10 minutes before cutting
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Breakfast casserole in the crock pot

Ingredients:

1 bag 26 oz. frozen hash browns
12 eggs
1 cup milk
1 tablespoon ground mustard
1 16 oz. roll sausage maple, sage or regular sausage.
Salt and pepper
16 oz. bag shredded cheddar cheese

Directions:

Spray crock pot and evenly spread hash browns at the bottom.

Crack 12 eggs in a large bowl.

Mix well (and slowly) using a whisk.

Add the milk.

Go ahead and sprinkle in the ground mustard. This might sound like a weird ingredient, but I’ve come to love (and use) this in most of my recipes.

Add plenty of salt and lots of fresh pepper. Mix well and set aside.

Cook the sausage on high heat, drain and set aside.

Add sausage on top of hash browns.

Is this enough cheese? Maybe? Probably. Throw the whole big bag in there.

Mix it up well. Or good, depending on where you’re from.

Pour the egg mixture over everything in the crock pot. Using a wooden spoon, even everything out so it’s spread evenly.

Turn the crock pot on low for 6-8 hours.
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Sausage Rolls

Ingredients

6 pre-rolled puff pastry sheets, halved
1 lb ground sausage
1 cup fresh breadcrumbs
1 medium onion, finely chopped
2 tablespoons chopped parsley
1/2 cup milk
salt and pepper
1 egg
2 tablespoons milk

Directions

Preheat oven to 425. Lay all the sheets of pastry out on your counter top.

Mix together the sausage, breadcrumbs, onion, parsley, milk, salt and pepper. The mixture will be quite sloppy – this keeps the sausage rolls moist.

Whisk the egg and 2 tablespoons of milk together in a small bowl.

Fill a large piping bag (no nozzle) with the mix and squeeze out a long line of mix down the long edge of the pastry, about 1/2 an inch in from the edge. Roll up.

Seal the inner edge with a little of the egg mix.

Cut each of these rolls in half. Prick each roll a couple of times with a fork.

Repeat this until all the pastry and mix is used.

Brush the tops of the rolls with the egg mix.

Place in the oven and cook for 5 minutes.

Reduce the heat to 395 and cook for a further 20 minutes.
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Kale, Sausage, and White Bean Soup

Ingredients

1/2 pound fresh kale
3 to 4 links (about 1 pound) hot or mild Italian sausage
3 tablespoons olive oil
1 large onion, chopped
1 stalk celery, chopped
1 carrot, chopped
2 cloves garlic, minced
3 cups chicken stock
1 medium baking potato, peeled and diced
1 can (14 ounces) diced tomatoes, with juice
2 tablespoons tomato paste
1 teaspoon salt, plus more to taste
1 teaspoon dried basil
1/2 teaspoon dried thyme
freshly ground black pepper, to taste
1 can (15 to 19 ounces) cannellini beans, drained and rinsed
finely grated Parmesan cheese, for garnish

Directions

Strip the kale leaves from their stems and tear the leaves into large pieces. Discard the stems. Rinse the leaves in a large bowl of cool water. Transfer to a colander and set aside.

Bring a large pan of water to a boil. Pierce each sausage link several times with a paring knife, place the links in the boiling water, and cook for 10 minutes. Transfer to a plate. When the sausages are cool enough to handle, remove the casings and cut the links into 1/4-inch-thick slices.

Heat the olive oil in a large soup pot over medium heat. Add the onion, celery, and carrot and cook for 10 minutes, or until the onion is soft. Add the garlic and cook for 1 minute more. A

dd 3 cups of water plus the stock, kale, and sausage. Bring to a simmer, stirring occasionally.

Add the potato, tomatoes with juice, tomato paste, salt, basil, thyme, and pepper. Simmer for 20 to 25 minutes, or until the kale is tender.

Add the beans and simmer for 5 to 10 minutes more.

Taste and adjust the seasonings, if desired.

Serve hot and pass the Parmesan at the table.

Makes 8 or more servings.
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