Andouille Smoked Sausage in Red Gravy

May 29, 2013 by  
Filed under Cajun, Meats

This dish is from the Cajun areas of Louisiana. The sausage and gravy are spicy with cayenne peppers. If you want it less spicy, use a mild sausage and decrease the cayenne or leave it out completely. Serve this dish of Andouille over rice covered in the red gravy.

A sauce containing tomato puree, diced tomatoe...

(Photo credit: Wikipedia)

6 tb Unsalted butter
1/2 c Diced green peppers
1 1/2 lb Andouille smoked sausage, cut in 2-inch pieces
1 tsp Minced garlic
8 tsp Tomato sauce
3 c Onions, diced
1/4 c Chopped parsley
6 1/2 c Beef stock
1 c Chopped green onion tops
1 1/2 tsp Cayenne pepper
3 c Cooked rice
3/4 tsp Salt
1/2 c Chopped celery

cooked rice for serving

  1. Melt butter in a heavy pot or dutch oven. Add the sausage, cover and cook without stirring about 7 minutes.
  2. Turn over and sprinkle 2 c. of onions on top. Cover and cook another 7 minutes.
  3. There should be dark brown sediment on the bottom of the pan. Add 3/4 c. of stock and scrape the pan bottom to get all the flavor incorporated. Add pepper and salt, stirring and scraping.
  4. Cover and cook 2 minutes, stirring once. Add celery, green peppers and garlic. Cover and cook 3 minutes, stirring once.
  5. Add tomato sauce and cook uncovered 5 minutes, stirring and scrapping the bottom occasionally. Add 1/2 c. onions. Cook 8 minutes until large puddles of oil have broken out and tomato mixture is thick. Stir only if sticking.
  6. Add parsley and 1/2 c. of the green onions. Add 3-1/4 c. more stock and scrape. Cook 20 minutes until liquid is thick dark red gravy. Stir occasionally.
  7. Stir in remaining stock and onions. Bring to boil, reduce heat, and simmer, stirring frequently, about 14 minutes, until gravy is noticeably thicker but still juicy. Remove from heat and serve immediately over rice.
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South Carolina Scrapple

May 27, 2013 by  
Filed under Breakfast, Frugal, Meats

South Carolina Scrapple Recipe

Scrapple is a cornmeal mush made with scraps of pork – leftover odds and ends. It is seasoned with onion, herbs and spices and shaped into loaves for slicing and frying similar to a pork sausage.

English: photo of sliced scrapple

Sliced scrapple (Photo credit: Wikipedia)

The scrapple loaf is sliced and fried for breakfast like a sausage pattie, crispy on the outside, soft on the inside. The fried slice is often served with maple syrup, ketchup, applesauce, or with eggs for breakfast.

South Carolina Scrapple Recipe

3 lbs bony pieces of pork
2 cups corn meal
Salt and pepper
Juice of 1 onion
butter, optional

  1. Select 3 pounds of bony pieces of pork. For each pound of meat use a quart of water and simmer until the meat drops from the bone.
  2. Remove the meat from bones. Bring the remaining broth to a boil, adding water if needed to make 2 cups.
  3. Slowly add 2 cups of corn meal and cook until the mixture becomes a thick mush, stirring constantly.
  4. Chop the meat and put it in the pot. Season with salt, pepper and the juice of an onion.
  5. Cook for 2 minutes, stirring constantly.
  6. Pour the hot scrapple into a dampened oblong pan or loaf pan. Cool until cold and firm.
  7. Slice and brown in a hot skillet. If the scrapple is rich with fat, no fat is needed for frying, otherwise fry in butter.
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