Category Archives: Meats & Main Dishes

Casseroles, Meats & Main Dishes, Soups

Shrimp and Sausage Gumbo

Leave a comment

Shrimp and Sausage Gumbo

Print Recipe

Ingredients
  

  • 1 lbs hot Italian sausage links pricked several times with fork
  • 3 tbl Vegetable Oil
  • 1/4 cup All-Purpose Flour
  • 1 medium green pepper chopped
  • 1 medium Onion chopped
  • 2 cloves garlic finely chopped
  • 2 medium stalks celery chopped
  • 14 1/2 ounces Chicken Broth
  • 14 1/2 ounces stewed tomatoes
  • 1 cup Water
  • 10 ounces frozen sliced okra thawed
  • 1 Bay Leaf
  • 1/4 tsp dried oregano
  • 1/4 tsp dried thyme
  • 1/2 tsp Salt divided
  • 1 1/2 cups regular long-grain white rice
  • 1 1/2 lbs shrimp shelled and deveined

Instructions
 

  • Heat 6-quart Dutch oven on medium-high until hot. Add sausage links and cook 8 minutes or until well browned, turning frequently.
  • Transfer sausages to plate to cool slightly, about 10 minutes. When cool, cut sausages into 1/2-inch- thick diagonal slices.
  • While sausages cool, discard all but 1 tablespoon drippings from Dutch oven. Add oil to Dutch oven and heat on medium. (If your sausages are very lean and you do not get 1 tablespoon drippings, add enough additional oil to drippings to equal 1/4 cup fat total.)
  • Gradually stir flour into drippings until blended, and cook 4 to 5 minutes or until flour mixture (roux) is deep brown, stirring constantly.
  • Add green pepper, onion, celery, and garlic, and cook 5 to 6 minutes or until all vegetables are tender, stirring occasionally.
  • Return sausages to Dutch oven; stir in broth, tomatoes, water, okra, bay leaf, oregano, thyme, and 1/4 teaspoon salt; heat to boiling on high.
  • Reduce heat to low; cover and simmer 30 minutes to blend flavors.
  • Meanwhile, prepare rice as label directs.
  • In medium bowl, toss shrimp with 1/4 teaspoon salt.
  • Add shrimp to Dutch oven; cook 2 to 3 minutes or until opaque throughout.
  • To serve, discard bay leaf. Serve gumbo in large bowls. Top each serving with a scoop of rice. Makes about 10 cups.
Casseroles, Meats & Main Dishes

Kielbasa and sauerkraut bake

Leave a comment

Kielbasa and sauerkraut bake

This is a great and easy recipe. Use a sheet of aluminum foil about 2 feet long. Drain sauerkraut and form oblong in center of foil. Place kielbasa on top of sauerkraut. Sprinkle black pepper to taste. Cover with thinly sliced onions and wrap with aluminum foil. Cook in over at 350 for approx. one hour or for best results, cook on grill for about an hour.
Print Recipe

Ingredients
  

  • 1 Kielbasa Sausage
  • 1 can sauerkraut drained
  • 1 Onion thinly sliced
  • Black Pepper to taste

Instructions
 

  • Use a sheet of aluminum foil about 2 feet long.
  • Drain sauerkraut and form an oblong in center of foil.
  • Place kielbasa on top of sauerkraut.
  • Sprinkle black pepper to taste.
  • Cover with thinly sliced onions and wrap in aluminum foil.
  • Cook in oven at 350 for approx. one hour or for best results, cook on grill for about an hour.
Casseroles, Meats & Main Dishes

Kielbasa Sausage and noodles

Leave a comment

Kielbasa Sausage and noodles

Print Recipe

Ingredients
  

  • 1 Kielbasa Sausage
  • 1 tbl oil
  • 1 onion diced
  • 1 large can diced tomatoes with liquid
  • 1 can cream of celery soup
  • 1 can water
  • 16 oz bowtie pasta or egg noodles
  • 1/2 tsp salt
  • 1/4 tsp pepper

Instructions
 

  • Cut sausage in round slices and fry in whatever oil you like til golden and caramelized.
  • Add diced onions until soft.
  • Add a large can of diced tomatoes with liquid, a can of cream of celery soup and a can of water, then add some dry bowtie pasta or egg noodles and the liquid will absorb into the pasta and cook it, add more water if you wish and salt and pepper.
  • Cook on low if on stove or in slow cooker on low.
Casseroles, Meats & Main Dishes

Kielbasa Sausage Skillet

Leave a comment

Kielbasa Sausage Skillet

Print Recipe

Ingredients
  

  • 1 lb Kielbasa Sausage
  • 1 large green pepper
  • 3 Tomatoes
  • 1 Tbl Cornstarch
  • 1 Tbl Vinegar
  • 1 Tbl Soy Sauce
  • 1/2 cup preserves any flavor will work
  • 1 can pineapple and juice

Instructions
 

  • Slice kielbasa into rounds and cook in a large covered skillet.
  • Cut up pepper and tomatoes, add to kielbasa.
  • Combine cornstarch, vinegar, soy sauce, preserves, pineapple and the juice from the can.
  • Add it to the pan with sausage and veggies.
  • Cover and simmer for about 10 minutes on low -medium.
  • Serve over hot white rice
Meats & Main Dishes

German Sausage Dinner

Leave a comment

German Sausage Dinner

Print Recipe

Ingredients
  

  • 3 lbs German Sausage uncooked, cut in pieces
  • 3 lbs small red potatoes cut in wedges
  • 1 lb Baby Carrots
  • 1 large red onion sliced and separated into rings
  • 2 4.5 oz jars whole mushrooms
  • 1/4 cup Butter cubed
  • 1 envelope onion soup mix
  • 2 tablespoons Soy Sauce
  • 1/2 teaspoon Pepper

Instructions
 

  • Cut German sausage into chunks. Place sausage, potatoes, carrots, onion, and mushrooms in a heavy duty foil bag. (17 x 15 in.)
  • Dot with butter. Sprinkle with soup mix, soy suace and pepper.
  • Seal tightly; turn to coat.
  • Grill covered over medium heat for 45-55 minutes or until vegetables are tender and sausage is no longer pink, turning once.

Notes

The original recipe called for Bratwurst. It tastes good too.
Casseroles, Meats & Main Dishes

Deep Dish Pizza

Leave a comment

Deep Dish Pizza

Print Recipe

Ingredients
  

  • 1 pkg Yeast
  • 1 cup Warm Water
  • 1 tbl Sugar
  • 1 tsp Salt
  • 2 tbl Oil
  • 2-3 cups Flour
  • 1 lb Italian Sausage
  • 1/4 cup Chopped Onion
  • 1 clove garlic
  • 1 lb Chopped Tomatoes
  • 6 oz can tomato paste
  • 1/2 lb Sliced Mushrooms
  • 1 tsp Oregano
  • 1 tsp Salt
  • 1/8 tsp Pepper

Cheese Filling

  • 1 lb Ricotta Cheese
  • 1/4 lb Mozzarella Cheese
  • 2 Eggs
  • 1/4 cup Minced Parsley
  • 1/8 tsp Salt

Instructions
 

  • Dissolve yeast in warm water. Add sugar, salt and oil. Mix in enough flour to make soft dough, knead. Let raise.
  • Mix sausage, onion, garlic, tomatoes, tomato paste, mushrooms, oregano, salt, pepper, let cook and simmer for 30 minutes.
  • Roll out ½ of the dough to fit 9”x13” glass dish or 11”x17” jelly roll pan. Spread with cheese filling.
  • Top with other half of dough and the meat filling. Bake at 400° for 15 minutes.
  • Add topping of ½ lb. mozzarella, ½ tsp oregano, ¼ parmesan cheese and bake an additional 15 minutes.