Tag Archives: sausage

Polish Sausage and Cabbage Soup Crock Pot


2 cups potatoes, cubed and peeled
4 cups cabbage, shredd it fine
1 carrot, shredd it fine
1 large onion, chopped
2 teaspoons caraway seeds, crushed (optional)
1-1/4 lb Polish sausage, cooked, halved lengthwise and cut into 1/2 inch slices
4 cups fat free chicken broth or you can just use water
black pepper and salt to taste


Place potatoes, cabbage, carrot, onion, caraway seeds, sausage, pepper and salt in crock pot. Pour broth over all.

Cover, cook on low for 10 – 12 hours or high for 5 – 6 hours.

Ladle in bowls.


Spicy Jalepeno, Hot Sausage and Chorizo Mac and Cheese


1 lb mezze penne pasta
8 tablespoons butter, cut into small pieces
8 oz chorizo sausage
8 oz hot sausage
2 cups half-and-half
8 oz Velveeta cheese, cut into small cubes
1 1/2 cups sharp cheddar, shredded
1 cup mild cheddar cheese, shredded
2 eggs, beaten
2 jalepenos, seed and ribs removed, thinly sliced


Preheat oven to 350F.

Bring a pot of salted water to a boil. Add pasta; cook until al dente. Drain and return to pot.

Add the butter and stir until melted.

Heat a small skillet over medium high heat. Add the chorizo and hot sausage to the skillet. Break up into small pieces and cook until brown.

Add the half and half, Velveeta, 1 cup of the sharp cheddar and ½ cup of the mild cheddar to the pasta. Stir together, then fold in the cooked sausage and jalepenos.

Spray a shallow serving dish (sized approximately 13 x 9) with nonstick cooking spray. Pour in the macaroni mixture and top with remaining cheese.

Bake in preheated oven for 35 minutes.

Sausage Bake With Potatoes and Gravy

Servings: 4


1.4 lb baby potatoes, halved
3 carrots, peeled and cut into 2″ pieces
2 red onions, each cut into 8 wedges
2 garlic cloves, minced
2 tbsp olive oil
2 tsp dried thyme
1 tsp dried oregano
Salt and pepper


1 – 1.4 lb sausages (about 8)
Oil spray (optional)


2 tbsp butter, unsalted
2 1/2 tbsp flour (plain / all purpose)
2 cups beef broth (Note 2)
Fresh thyme, for garnish (optional)


Preheat oven to 390F (standard) or 350F (fan / convection).

Place Vegetable ingredients in a large bowl. Toss well to coat.

Add sausages and toss briefly.

Transfer into roasting pan. Pan should be of a size so the vegetables are stacked about 2 deep – see photos and video. Rearrange sausages so they are on top.


In the same bowl used for the vegetables, add butter and flour. Whisk.

Add a bit of beef broth and whisk, then whisk in remaining broth. (Don’t worry if you end up with some floating butter bits)

Pour down the side of the pan (don’t pour over the sausages or veggies).

Optional: Spray sausages with oil – browns slightly better (especially lean sausages).


Bake 25 minutes. Turn sausages. Spray again with oil (optional) then bake for a further 25 minutes or until sausages are browned and potatoes are soft.

Serve Sausages and Vegetables with Gravy on top, garnished with fresh thyme leaves if desired. (See notes for Gravy thickness adjustment)

Recipe Notes

1. I used potatoes about the size of a golf ball. If yours are much larger, halve them. You can also use large potatoes and cut them.

2. The original recipe was made using chicken broth. I have changed this to beef broth because I think it makes a deeper, better flavoured gravy and also makes the gravy colour more brown.

3. Gravy Thickness: The gravy thickness will be affected by things like how juicy your sausages and vegetables are, the strength of the oven, heat retention of your pan etc.

If the gravy is too thin (note that gravy will thicken slightly as you start removing sausages etc from pan), remove sausages and vegetables then return pan to the oven for a few minutes – it should reduce fairly quickly because of the large surface area.

If the gravy is too thick, just add a splash of hot water – a bit at a time.


Bangers and Mash

Sausage with Gravy – affectionately known as “Bangers and Mash” to Aussies and Brits – is one of the most epic of all comfort foods.
Servings: 4


1/2 tbsp oil
8 sausages of choice (Note 1)
1 large onion, halved and finely sliced (yellow, white or brown) (Note 2)
2 garlic cloves, minced
3 tbsp flour (plain)
2 cups beef stock/broth (Note 3)

To Serve

Mashed potato


Heat oil in a large skillet / fry pan over medium high heat. Add sausages and cook, turning, until browned as much as possible all over and cooked through. Cook time will differ depending on sausage size – mine take around 8 minutes.

Remove sausages onto a plate. Turn heat down to medium.

You need around 2 tbsp oil left in the skillet. If you have much less, add a bit of butter or oil.

Add onion and garlic, cook until golden brown – around 4 minutes.

Add flour and mix through.

Add about 3/4 cup of beef broth and mix into the onion so it becomes a sludge. Then add remaining beef broth and mix until combined.

Simmer, stirring, until the gravy thickens but is slightly thinner than you want – it will thicken more as you serve it. Season with salt and pepper.

Serve sausages with plenty of gravy, with mashed potato and peas on the side.

Recipe Notes

1. You can use any sausages you want. I used beef in some of the photos and pork in the video. However, if you use low fat sausages, they will not drop as much juice and fat when cooking so the gravy will not be as tasty.

2. I like to add onion because it adds more flavour to the gravy and also fills it out. But it is optional – you can skip it if you want.

3. I really like making my gravy with beef rather than chicken broth because it has a more intense flavour and it gives the gravy a nicer deep brown colour. But you can use chicken if you prefer – the gravy will be a lighter colour.

Sausage and Cream Cheese Breakfast Casserole

serves 8 to 10


1 can refrigerated crescent rolls
1 lb breakfast sausage, cooked
1 (8-oz) package cream cheese, softened
1-1/2 cup shredded cheddar cheese, divided
6 eggs
1/2 cup milk
1/2 tsp pepper


Preheat oven to 350.

Lightly spray a 9×13 pan with cooking spray. Unroll crescent rolls and press into the bottom of the 9×13 pan, pressing seams together to seal.

Mix together cooked sausage, cream cheese and 1 cup shredded cheddar cheese. Spread mixture over crescent rolls. Whisk eggs, milk and pepper until well blended. Pour over sausage mixture. Top with remaining 1/2 cup of cheese.

Bake 25-35 minutes or until center is set.

Southern Sausages And Gravy

Serves 8


1 pound bulk pork sausage
1/4 cup all-purpose flour
2 cups milk (2% or whole)
Kosher salt and black pepper to taste
Hot biscuits


Warm a large skillet over medium heat. Add the sausage and break into chunks with a spatula. Cook until the meat is crumbled and browned all the way through.

Add the flour and cook until dissolved, about 1 minute.

Stir in the milk. Cook, whisking frequently, until the gravy is very thick and bubbly (you can add more milk later if you need to thin).

Season generously with salt and lots of freshly ground black pepper.

Serve with hot biscuits.


Yield: 8-10


for the base:

a quick swish of olive oil
5 cloves garlic, minced
2 hot peppers like serrano or jalapeño, minced
4 cups mirepoix*
2 cups additional chopped veggies (optional)
3 tablespoons cajun seasoning mix
1 28-ounce can fire roasted diced tomatoes
3 cups chicken or vegetable broth
12 ounces Andouille sausage, sliced
1 lb. raw tail-off shrimp

for the roux:

6 tablespoons butter
1/2 cup flour
2 cups milk or chicken broth
heavy pinch of salt


Vegetables: Heat the oil in a big, deep pot over medium heat. Add the garlic, hot peppers, mirepoix, and vegetables. Saute for 10 minutes or so until it’s all soft and fragrant.

Base: Add the tomatoes, broth, and spices. Bring to a low boil; reduce heat and simmer for an hour or so for the best flavor.

Roux: Melt the butter over medium heat. Add the flour and let it all bubble in the pan for a few minutes. Add the milk or broth a little bit at a time, whisking to incorporate it and make it smooth. Season with salt.

Finish: Add the roux to the gumbo pot and stir to combine. Simmer for a little longer over low heat or just let it all hang out for a while to help the flavor develop. Stir in the sausage and raw shrimp. When shrimp is pink (fully cooked), stir in a handful of chives and serve over brown rice, red quinoa, white rice, or just by itself. It’s that good. Remember: make sure to season with salt! This will vary per individual recipe based on your cajun seasoning mix.

* A mirepoix is diced vegetables, cooked for a long time on a gentle heat without color or browning, usually with butter or other fat or oil.