Tag Archives: sausage

Green Chile Pork Fatty


Servings: 6 people

Ingredients

10 slices bacon
1 pound pork sausage
1 4.5 oz can green chiles
2 teaspoons taco seasoning
1/4 cup green enchilada sauce for basting

For the filling:

8 oz cream cheese softened
1/4 cup sour cream
1 4.5 oz can green chiles
1 cup marbled cheddar cheese shredded
1 teaspoon taco seasoning

Garnish

queso fresco optional
lime wedges optional

Instructions

On a large work surface, lay out a flat piece of plastic wrap. Begin construction your bacon weave in a 5×5 pattern, overlapping each piece.

In a medium bowl, combine the pork sausage, green chiles, and 1 teaspoon of the taco seasoning. Don’t overmix, stir until just combined. Use your hands or the back side of a spoon to spread the sausage mixture over the bacon weave, leaving about an inch of the bacon exposed on all sides.

In another bowl, combine the cream cheese, sour cream, chiles, cheese, and 1 teaspoon of the taco seasoning. Spread over the sausage mixture.

Lift up one edge of the saran wrap and carefully roll the fatty together. Make sure all of the bacon edges are overlapping on the bottom and both ends. Use toothpicks to secure the ends, if necessary.

Prepare your smoker for indirect grilling at 275 degrees and allow to preheat. Remove your fatty from the plastic wrap and season with the remaining 1 teaspoon of taco seasoning. Place your fatty with the bacon seam side down on your smoker, close the lid and cook for approximately 2-3 hours or until the internal temperature reads 155 degrees F using an accurate thermometer. The time will vary for each fatty based on thickness, etc. so it is important to watch the temperature of the meat instead of planning for exact cooking time.

Baste the fatty with the green enchilada sauce and continue to cook until the internal temperature reaches 165 degrees F. Remove the fatty to a cutting board and sprinkle with the queso fresco while still hot. Allow to rest for a few minutes before slicing into rounds and serving with fresh lime wedges.

Author’s notes:
Last up is cooking method. Technically, you can bake this green chile pork fatty in the oven. Just follow the time and temp guidelines in the recipe below.
Emotionally, you really need to make this fatty in your smoker. A fatty like this deserves to be smoked! (I walked right into that one.) But in all seriousness, do what you gotta do to get this beautiful masterpiece on a smoker for the cook time. I like to do my fatties on my pellet grill, just for the ease of consistent temps and smoke, but if you’re doing this on any other off-set smoker just shoot for a temperature around 275 degrees and smoke for 2-3 hours. I recommend hickory or oak wood chips or pellets with this particular recipe. The recipe below calls for 2-3 hours cook time, because each fatty is a little different in thickness and takes a different amount of time to come up to temperature. Your best bet is to get an AWESOME and ACCURATE internal thermometer (I have always recommended ThermoWorks products for their consistency) and cook for temperature instead of time.

Bacon Weave

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Brunch Casserole

Ingredients

2 boxes Betty Crocker Seasoned Skillets hash brown potatoes
1 1/2 lb bulk spicy pork sausage
2 medium red bell peppers, chopped (2 cups)
8 medium green onions, chopped (1/2 cup)
1 cup shredded Cheddar cheese (4 oz)
1 cup shredded pepper Jack cheese (4 oz)
2 cups milk
1/2 teaspoon salt
1/2 teaspoon pepper
6 eggs
Chopped fresh cilantro, if desired

Directions

Spray 3-quart casserole dish with cooking spray. In 4-quart bowl, cover potatoes with 10 cups boiling water. Let stand 3 minutes. Drain well; return potatoes to bowl.

In 12-inch skillet, cook sausage over medium heat 5 minutes. Add bell peppers; cook 4 minutes, stirring frequently, until sausage is no longer pink and peppers are tender. Drain. Add sausage mixture to potatoes in bowl; stir in onions and 1/2 cup of each of the cheeses. Spread in baking dish.

In medium bowl, beat milk, salt, pepper and eggs until blended. Pour over sausage-potato mixture; sprinkle with remaining 1/2 cup of each cheese. Cover; refrigerate 8 hours or overnight.

Heat oven to 375F. Uncover baking dish. Bake 50 minutes or until light golden brown and cheese is melted. Let stand 10 minutes before serving. Sprinkle with cilantro
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Biscuit and Gravy Cups


Servings: 8 servings

Ingredients

1 can of refrigerated biscuits (the flaky type don’t work as well for this recipe)
1 lb ground breakfast sausage
1/4 cup flour
1/4 cup butter
2 cups milk (approximately)
salt and pepper to taste

Instructions

Crumble and brown sausage in a pan.

Remove sausage but leave drippings in the pan. Stir in butter.

Add flour and stir, to create a roux. Let cook about 1 minute. Slowly add 1 cup of milk and stir until thickened. Add remaining milk as needed to get desired consistency.

Add sausage back to the gravy and season with salt & pepper.

Open can of biscuits and place one biscuit in each well of a muffin pan. Create an indent with a spoon.

Bake as directed pressing the indent in again halfway through baking. Once browned, remove from the oven and fill with sausage gravy.
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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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