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SAUSAGE RECIPES
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ANDOUILLE SAUSAGE JAMBALAYA
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1 lb. Andouille
1 Tbsp. cooking oil
1 large onion, chopped
3 stalks celery, chopped
1 - 16 oz. can stewed tomatoes
1 - 14.5 oz. chicken broth
1 bell pepper, diced
2 C water
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2 C. uncooked long grain rice
1tsp. thyme
1 tsp. salt
1 tsp. black pepper
1 tsp. garlic powder
2 bay leaves - remove before serving
½ lb. cooked shrimp
Cajun pepper sauce to taste
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Slice the Andouille sausage into bite sized chunks. In a 4 quart pot, add cooking oil, sausage, chopped onion and celery and sauté for 3 minutes. Add the stewed tomatoes, diced bell peppers, chicken stock, water and spices and bring the pot to a boil. Add the long grain rice and bring the pot back to a boil. Stir once; reduce heat to low, cover and cook for 20 minutes. Turn off the stove, remove from the heat and allow the covered pot to set for 5 minutes before stirring or serving. Season with Cajun pepper sauce to taste.
Serve with tossed green salad.
Serves 8. 350 calories per serving
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GERMAN SAUSAGE WITH APPLES AND RED CABBAGE
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2 Tbsp. vegetable oil
1 Tbsp. butter
2 onions, thinly sliced
1 head red cabbage, finely shredded
4 tart apples, peeled and sliced
2 ½ lbs. Kielbasa sausage
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1 bay leaf
¼ C. red wine vinegar
½ C beef broth
½ tsp. salt
½ tsp. pepper
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Heat the oil and butter in a large pot, add the onions and sauté for about 5 minutes or until tender.
Add the cabbage and apples, stirring well. Place the sausage and bay leaf in the center of the pot and cover completely with vegetables. Pour in the liquid and seasonings. Cover the pot and simmer for 30-40 minutes. Remove the sausage and cut into serving pieces. Arrange the vegetables on a warm serving platter and top with the sausage pieces.
Serve with warm bread or rolls.
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