Tag Archives: sausage

Sausage Bake With Potatoes and Gravy


Servings: 4

Ingredients
Vegetables

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

Sausages

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

Gravy

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

Instructions

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.

Gravy

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).

Baking

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.


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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

Ingredients

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
Peas

Instructions

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.
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Sausage and Cream Cheese Breakfast Casserole


serves 8 to 10

Ingredients

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

Directions

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.
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Southern Sausages And Gravy


Serves 8

Ingredients

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

Directions

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.
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Gumbo


Yield: 8-10

Ingredients

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

Instructions

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.
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Sausage and Cheese Crescent Squares


Number of servings: 32

Ingredients

2 cans (8 oz each) Pillsbury refrigerated crescent dinner rolls or 2 cans (8 oz each) Pillsbury Crescent Recipe Creations refrigerated seamless dough sheet
1 lb spicy or mild bulk pork sausage
1 package (8 oz) cream cheese
2 cups shredded sharp Cheddar cheese (8 oz)

Directions

Heat oven to 375F. If using crescent rolls: Unroll 1 can of dough into 2 long rectangles. Place in ungreased 13×9-inch (3-quart) glass baking dish; press over bottom and 1/2 inch up sides to form crust. If using dough sheets: Unroll 1 can of dough. Place in ungreased 13×9-inch (3-quart) glass baking dish; press over bottom and 1/2 inch up sides to form crust.

In 12-inch skillet, cook sausage over medium heat, stirring frequently, until no longer pink. Remove sausage from skillet; discard drippings. To same skillet, add cream cheese. Cook over low heat until melted. Add cooked sausage; stir to coat. Spoon evenly over crust in baking dish. Sprinkle with cheese.

If using crescent rolls: Unroll second can of dough on work surface. Press to form 13×9-inch rectangle; firmly press perforations to seal. Carefully place over cheese. If using dough sheets: Unroll second can of dough on work surface. Press to form 13×9-inch rectangle. Carefully place over cheese.

Bake 21 to 26 minutes or until golden brown. Cool 15 minutes. Cut into small squares.
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Sausage Bacon Egg Grits Mini Muffins


Makes 36

Ingredients

1 Cup Grits (not prepared)
3 Cups Water
1 Cup Milk
1/4 Cup Colby Jack and Monterrey Cheese
2 large eggs
1 teaspoon of Pepper
1 teaspoon of Salt
6 Large Strips of Bacon
8 oz of Hot/Spicy Sausage (crumbled)

Instructions

Preheat oven to 415F.

Cook bacon and sausage. Drain excess grease and set aside.

Bring water to a boil in a medium sauce pan. Add one cup of grits and cook for about 6 minutes.

Add cheese and mix until it’s completely melted.

Add milk, eggs, pepper, salt, cooked bacon, and cooked sausage.

Spray mini-muffin pan with cooking spray.

Scoop mixture into each muffin pan, filling each spot about 3/4 full.

Cook for 30 minutes or until a fork is inserted and comes out relatively cleanly.

Let cool slightly before eating.

Best when served with a creamy, white sauce.
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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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