I’ve posted similar recipe already but there’s so many…with variations; meaning it’s really flexible…to your family’s preference or what’s at hand. I always use kielbasa. Also, I didn’t use potatoes & i did add carrots. I also use Better Than Bouillon (that varies with what I have also; ham base, chicken…VEGETABLES 😀 ) & a little sprinkle of brown sugar. ♡ The broth tastes SO good…I don’t need any mustard or vinegar, apple juice, etc.. Although that sounds good too (Bragg Organic Apple Cider Vinegar)…even some apple slices. For this time though, I kept it simple & quick prep. Sharing the following recipe from “Simplify Live Love” ~
Oh…btw, I do have the “Hamilton Beach Slow Cooker” AND “Crockpot”, like them both.
1 cup apple juice or water works just as well, honestly
1 TBS dijon mustard
1 TBS apple cider vinegar
2-3 large potatoes, diced
2-3 large carrots, diced
salt and pepper to taste
Layer the cabbage, onion, potatoes, carrots, and sausage in a 5 or 6 qt. crockpot.
Whisk together the juice, mustard, vinegar and pour over crockpot ingredients.
Cover and cook on low for 8 to 10 hours. (My crockpot cooks it faster than that – it’s usually ready after only 4-6 hours instead so prepare to adjust the time depending on your crock pot.)
I’ve also cooked it on high for 1 hour and then on low for 3-4 hours when I forget to get it ready earlier in the day.
I love this recipe because it is quick, frugal and delicious. My crockpot is my work horse! If you’re looking for a good slow cooker, I highly recommend this Hamilton Beach 6 qt version. I’ve had this slow cooker for a number of years now and have been very, very happy with it.
.It’s not TOO warm for this meal, well…to us ever, but for anyone…it’s a beautiful day!
Sausage and pepper sandwiches are a staple in any Italian-American family. My grandfather can smell them cooking from a mile away and devours them before the rest of us have even had a chance to sit down. This recipe takes the traditional italian sausage and pepper sandwich and elevates it with a delectable beer glaze. Lagers tend to pair well with Italian sausage so I would suggest using Capital Brewery’s Supper Club or choose your personal favorite. Buon appetito!
2 tablespoons olive oil
1 pound Italian sausage links
2 green bell peppers, sliced
1 large onions, sliced
1 clove garlic, chopped
1 (12 fluid ounce) bottle of beer
1/2 can tomato paste
1 tablespoons chopped fresh oregano
1 tablespoons red pepper flakes
salt and pepper to taste
Heat olive oil in a large heavy skillet over medium high heat. Cook sausage until browned on all sides. Remove sausage…
My family loves chorizo!
And we’ve been making it regularly since first trying it…almost 20 years.
It’s Mexican (& Spanish has their version that’s delicious too. whOOp… and Filipino! ) sausage. You treat it | cook it like any other sausage. BUT it has a very distinctive taste.
I’m sure you’ll love it too.
It’s easy to whip up dishes with it, like breakfast burritos or like here…with potatoes along side eggs. Chorizo adds so much flavor!
We’ve been making it too long to have recipes. It’s like making bacon and eggs…you don’t need a recipe for that. Although, it could be helpful for anyone just starting to cook. So I’ll share one from Better Homes and Garden’s 😀
I read that too 😉
Potatoes with Chorizo
with an egg of course.
1pound tiny new potatoes
8ounces uncooked Mexican chorizo,* casings removed if present
1/3cup chopped onion (1 small)
1/2cup chopped red and/or yellow sweet pepper (1 small)
1/2teaspoon ground cumin
Ground black pepper (optional)
Cut each new potato in half.
Cut each half into thirds to form uniform bite-size pieces.
Place new potatoes in a single layer in a microwave-safe casserole; add the water.
Microwave potatoes, loosely covered, on 100 percent power (high) about 8 minutes or until tender, stirring once. (Or in a covered large saucepan cook potatoes in enough boiling salted water to cover about 10 minutes or until tender.)
Drain potatoes; set aside.
In a large skillet cook chorizo over medium-high heat until brown, using a wooden spoon to break up meat as it cooks.
Using a slotted spoon, transfer chorizo to a plate lined with paper towels; set aside.
Reserve 1 tablespoon of the drippings in the skillet.
Add onion to the drippings in skillet; cook for 1 minute.
Add cooked potatoes, the sweet pepper, and cumin; cook about 8 minutes or until potatoes are golden brown and vegetables are tender, stirring frequently.
Add cooked chorizo; heat through. If desired, season to taste with black pepper.
Recipe adapted from: Bob Evans® EASY! & delicious!
This is a hearty breakfast favorite. Biscuits served with hot sausage gravy are a sure way to stay satisfied until your next meal.
1 pound of Sausage (my secret ingredient is BACON, finely chopped)
1/4 cup all-purpose flour
2 cups milk
Salt and black pepper to taste (heavy on the pepper)
🐵 ➳ #confession: I’ve never measured. Just sprinkle flour over cooked meat, stir, add a little milk, cook out flour taste (making a roux) couple minutes, add more milk to desired consistency. Taste. Add seasonings (s & PEPPER, grate a dash of fresh nutmeg! Taste throughout….always) bOOm
8 prepared biscuits
Note: I know some who like to leave sausage as patties, then serve gravy that is flavored by meat, with sausage patties on the side. I’m not 1 of them but threw this info in here because there’s no hard & fast rules on food and/or how we should eat it, haha… Preferences → yes indeed.
💕 So don’t get snarky on “my” posts ➽
Not my circus
🎪 🎬 🎭 🎩 🎡 🐘
Not my monkeys
🐵 🙈 🙉 🙊 🐒
Crumble and cook sausage in large skillet over medium heat until browned. Stir in flour until dissolved. Gradually stir in milk. Cook gravy until thick and bubbly. Season with salt and pepper. Serve hot over biscuits.
Starting with secret ingredient →
a couple slices of GOOD flavored (Lily likes Oscar Mayer) bacon, chopped fine like similar to sausage
¾ lb bulk pork sausage
1 pinch dried red pepper flakes
1 pinch cayenne pepper
¼ cup and 2 tablespoons flour
2 cups half and half (or milk)
½ teaspoon sea salt
1 teaspoon fresh cracked black pepper or more ; D
Step 1: Cook bacon and pork sausage in a skillet until no longer pink. Drain the fat off, and add in cayenne pepper and red pepper flakes. Cook stirring until the meat is completely. Step 2: Stir in all the flour and mix until it is dissolved into the meat (2-3 minutes). Add in half and half or milk. Cook over medium-low heat until thickened.Step 3: Add in salt and pepper, and serve of biscuits.
Obviously Lily got to it before my phone cam did 😀
an orange would go good with this…
Easy & delicious!
So how do I choose which photo will be thumbnail pic representing post????!!!
1- 16 ounce package little smokie sausages ( I like the beef/cheddar variety)
10-16 ounces bacon
1 cup brown sugar
SPICY KETCHUP INGREDIENTS
1/2 cup prepared ketchup of your choice
1/4 teaspoon cayenne pepper
1/4 teaspoon red pepper flake
1/4 teaspoon garlic powder
LITTLE SMOKIE DIRECTIONS
Pre-heat your oven to 350 degrees.
Cut strips of bacon into 3-4 pieces so that each piece of bacon will fit around a little smoke.Wrap a strip of bacon around a little smoke and secure it with a toothpick.Place the bacon wrapped little smokies on a rimmed baking sheet.Sprinkle 1 cup brown sugar over the little smokies.Bake in the oven for 18-22 minutes, or until the bacon is crisp, and the brown sugar has turned into a glaze.
SPICY KETCHUP DIRECTIONS
In a small bowl, combine ketchup, cayenne pepper, red pepper flake, and garlic powder. Ideally, allow it to sit for a couple of hours so that the flavors can meld together.
My granddaughter really likes her little smokies & LOVES bacon…thinkin she’ll like this ♥