what would you make with....smoked sausage horseshoes?

Terri_PacNW

15 years ago

I have a few things I do with them..But just wondering what other ideas I might be missing.

I make fried sausage, potatoes and cabbage..It's a favorite "skillet" meal around here.

and then Jambalaya, but that's not a "weeknight" meal. LOL

So what do you do with it?

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Comments (33)

jessyf
15 years ago
Gumbo. With smoked paprika. Its a 'weeknight' meal here.

Here is a link that might be useful: Gumbo
paddy_99
15 years ago
What are sausage horseshoes?
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glenda_al
15 years ago
Lunch today was hot links with pimento cheese. I had a salad as well.
woodie
15 years ago
Paddy asked my question - what is a sausage horseshoe??? Never heard of it!
Terri_PacNW
Original Author
15 years ago
well it's a sausage in the shape of a horseshoe. Kielbasa and smoked sausage come that way.
Terri_PacNW
Original Author
15 years ago
Thanks for posting your Gumbo..I forgot all about it.
It's a bit simpler than the Jambalaya recipe I use.
coconut_nj
15 years ago
That's our meat of choice for red beans and butter beans, and black eyes, since I don't care for pickled meat. I like them cut into 3 inch pieces, cut lengthwise and fried to make sandwiches with lots of mustard. Better than hot dogs to me. You can use them pretty much anywhere you'd use any other smoked meat. Soups and such.
trsinc
15 years ago
Is it the kind that is deep red and has a different texture than hot dogs or the hillshire farm sausages?

If so, I love it in beans and peas like coconut. Served over rice.

I also like to cut it into bite sized pieces, saute, drain fat and add onions and peppers and saute. Next add either chicken broth or cream. Then throw in some cooked pasta (I like angel hair). Quick and delish! Top with grated parm or romano at the table. You can also add basil, thyme, or rosemary if you have them on hand. It just makes a very light sauce, not thick obviously, so thin pasta is best. Orzo works too.

Another one is to use it in a meatless, spicy tomato sauce - over pasta.
becky_ca
15 years ago
This is one of my family's favorite soups :-)

Becky

* Exported from MasterCook *

Sausage & Potato Soup

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 large baking potatoes (about 2 1/2 pounds) -- peeled and cubed
1 1/2 pounds kielbasa -- sliced
2 stalks celery -- sliced
2 medium carrots -- sliced
1 medium onion -- chopped
1/2 small head cabbage -- thinly sliced
2 chicken bouillon cube (or sub 2 cups broth
for 2 cups water)
2 teaspoons dried marjoram
1 teaspoon salt
1/4 teaspoon ground pepper
1 cup half and half
1 cup light sour cream
6 1/2 cups water -- divided

1. In 4-quart saucepan over high heat, heat potatoes and 3 cups water to boiling. Reduce heat to low; cover and simmer 15 minutes or until tender. Do not drain - using hand mixer, puree potatoes and water.

2. In 8-quart Dutch oven or saucepot over medium-high heat, cook kielbasa, stirring frequently, until browned. Add celery, carrots, onion and cabbage and cook, stirring occasionally, until tender. Stir in pureed potatoes, bouillon, marjoram, salt, pepper and another 3 1/2 cups water; heat to boiling. Reduce heat to low; cover and simmer 15 minutes.

3. Stir in half-and-half and sour cream; heat through. (Do not boil, or mixture may curdle.)

- - - - - - - - - - - - - - - - - - -
Terri_PacNW
Original Author
15 years ago
That sounds really good Becky. My guys aren't soup eaters..But I love it..and will make "2 day" servings for me to eat for lunch. LOL

TRS, it's like the Hillshire Farms.
sheshebop
15 years ago
We use it in many ways. We put many different sous. But our favorite way is to slice int into pieces and cook it with escalloped potatoes.
colleenoz
15 years ago
Hutspot

Chop up peeled potatoes, peeled carrots (enough for the number you are serving) and an onion. Place in a heavy based sauce pan and put the skinned sausage on top. Cover the whole thing with water, put on the lid and cook over medium heat until the vegetables are soft enough to mash. Remove the sausage, drain and roughly mash the vegetables. Serve with some of the sausage sliced over the top.
trsinc
15 years ago
Oh, nevermind then on what I said. I don't think the hillshire farms style sausage would work.
maggie2094
15 years ago
Colleen, that sounds good. I am going to try that.

Becky, I have made your soup several times. Love it.

Terri, I think I may have posted this before. It's a good weeknight dump everything into a pot kind of thing.

Barbecued Beans and Sausage

2 cans (15 to 16 oz each) great northern beans, rinsed and drained
2 cans (15 to 16 oz each) black beans, rinsed and drained
1 large onion chopped (1 cup)
1 cup barbecue sauce
Â¼ cups packed brown sugar
1 tablespoon ground mustard
1 tablespoon Worcestershire sauce
2 teaspoons chili powder
1 ring (1 lb) fully cooked turkey smoked sausage or 1 ring fully cooked turkey kielbasa

Mix all ingredients except sausage in slow cooker. Place sausage ring on bean mixture. Cover and cook on low heat setting 5 to 6 hours.
pkramer60
15 years ago
Terri, a thick lentil stew in a crockpot would work well. One bag of lentils, some onion, some red/green bell pepper diced, sciled celery, ham chunks if you have then, chicken or beef stock and your sausage cut into chunks. Cook on low for about 4 to 5 hours.
kathleenca
15 years ago
With sauerkraut! Daubed with mustard. Yum.

Kathleen
mst___
15 years ago
I recommend Becky's Sausage and Potato Soup. It is really good and a favorite of my family.
Teri
Rusty
15 years ago
Glad to know I'm not the only one that didn't know what sausage 'horse shoes' were. We usually call them 'rings', or even 'links'. There are many different kinds of sausage that come in that form, so I guess what to do with them would depend on what kind you have. Some types we grill, some we mix with rice, kind of like Spanish rice with the sausage in it, some is cut into about 3" sections, which are split & fried. Just depends on what kind of smoked sausage it is to start with.

Rusty
woodie
15 years ago
Guess maybe it sounded like a dumb question, but I had never heard of smoked sausage horseshoe before, well it makes sense to me now, LOL, duh!

Thanks for the new recipes, people! Becky, I'll be trying your soup recipe real soon.

I have about 3 different soup recipes that I use smoked sausage in that we like a lot and we also like it just cooked with sauerkraut, but here is one that we like and it is a version of what you already cook, Terri, but maybe you'd enjoy these flavors for a change of pace.

Octoberfest Stirfry

Posted by: socks12345 (My Page) on Tue, Sep 20, 05 at 20:18

1 pkg sausage
3 cups total chopped total chopped cabbage, onion & red pepper
1 clove garlic
1/2 C beef broth
1/4 C beer
1 t brn sugar
1 t cider vinegar
1/2 t carraway seeds
pinch celery seeds
1 T cornstarch
3 t olive oil

Slice sausage into sections on the diagonal and stir fry in the oil with veggies & garlic until veggies are crisp tender. Add broth, beer, sugar, vinegar & seasonings. Simmer about 4 minutes. Mix cornstarch with 1 T water, add to pan, stir until thickened.
I usually use the whole head of cabbage because we like cabbage. You have to use a very large skillet, but it cooks down pretty quick.
Susan
Terri_PacNW
Original Author
15 years ago
Woodie, that sounds good too...

Hmmm what to do what to do..I think...a version of Jessy's Gumbo..since I know hubby will like that alot and I have 2 chicken breasts that need to be cooked too....although he'd be happy with some shrimpies..but it's not local shrimp season..so those are out this time around.

Okay,,,,out to grab a jar of stock from the garage freezer...and put some rice on too...
Terri_PacNW
Original Author
15 years ago
I kinda "flubbed" the veggies..cuz I made a soup this morning that took the last of my celery and onion.
So I used garlic and a red bell.
Then tossed in a palm ful of Tastefully Simple Onion Onion.
I sliced the sausage, cleaned off a hunk of previous nights leftover country pork rib and chopped it, then two small boneless chicken breasts cubed up. I used my Gluten Free flour blend for the roux, then poured in a cup and a half of nice dark beef stock and a bit of water. 2 bay leaves, 3 t of smoked paprika and 2 t of cajun seasoning, plus some salt and pepper....It smells good and the "sauce" is good on the tasting spoon..I've got it on low, while I get the jasmine rice cooked and await for the Hubby arrival. I've got some maple oatmeal wheat bread for "sopping"..

Thanks for all the recipes!
I'm going to copy them onto a sausage file!
Terri_PacNW
Original Author
15 years ago
I love this brand. I love the hotdogs, the sausages and the little "smokies"..

Here is a link that might be useful: Bistro Naturals~nitrate free
coconut_nj
15 years ago
Sounds like you did good Terri with your gumbo.

I love little smokies and I'd sure like to have that brand. The locator says they sell them in a Genardis at base commisary in NJ. I live near McGuire, now if only I knew some service people. lol.

As a note for the future, you could have used shrimp too in your gumbo for your husband. We almost always use chicken, sausage andddd shrimp in gumbo. It's pretty classic and a great combination. As a matter of fact we will be making it this weekend for super bowl.

Glad you posted this, this gang always comes up with some different uses to try. Smiles.
jessyf
15 years ago
Gumbo = versatile/flexible! It's the smoked paprika that did me in, I swear.
Terri_PacNW
Original Author
15 years ago
Jessy, I agree it really did make a difference..I'll make sure next time I make my Jambalaya recipe that I use that in place of the regular paprika.

Coconut, I'd have used shrimp for a portion for hubby, had it been in season here.
angelaid
15 years ago
What kathleenca said. W/sauerkraut and mustard.
Or sauteed with onions and green and red peppers and served on a hoagie roll.
bob_cville
15 years ago
I made this dish just last night. Its delicious! Although last night I added about 1/2-3/4 lbs of cubed pork tenderloin.

CHARCROUTE GARNIE

Serves 4 to 6

A blend of French and German cuisine from the Alsace region of France. Even if you hate sauerkraut, you will love this dish.

16 oz Hillshire Farm smoked sausage, cut into 1/4" thick disks
2 small onions chopped
3 cups sauerkraut
5 medium Yukon gold potatoes, cubed
6 tbsp butter
1 cup white wine (Riesling)
black pepper
2/3 cup apple sauce

Boil potatoes in a large pan over medium heat.

Cook sausage and onions for about 10 minutes. Add sauerkraut and cook for another 15 minutes.

Drain potatoes and add to pan. Add butter, wine, apple sauce and pepper. Simmer and stir until most of the liquid is absorbed.

Serve with a strong German beer.
maggie2094
15 years ago
I made Jesse's Gumbo last night! It was good even without the smoked paprika which I don't have and it was neither up nor down:)

Bob, that sounds awesome and just the type of one pot cooking I am liking these days. DH will love it and I already have the Warsteiner:D Thanks!
bob_cville
15 years ago
Years ago when traveling around Europe on the cheap, after college, my brother and I stopped in a fast food/cafeteria restaurant for lunch and had some sauerkraut/sausage/potato mixture named "Charcroute" and loved it enough that I still remembered it this past summer, when I was trying to figure out what to make for dinner.

I looked up a few recipes modified them to suit the ingredients I had on hand, and the above recipe in the result.
woodie
15 years ago
Thanks Bob. I do something similar but without applesauce and wine - what a great idea, can't wait to try it - wine improves anything IMHO :)
Terri_PacNW
Original Author
15 years ago
It was good wasn't Maggie...Everyone really liked it..The Daddy and #3 put hot sauce on theirs, because it wasn't spicy enough. LOL (Yeah my 8 year old likes a little heat on his food.)

Bob, that one sounds good to...We've never eaten Kraut here...so I would definately have to disguise it as just "cabbage". LOL
jessyf
15 years ago
LOL Maggie glad you missed the 'up/down' part. I've made it several times since and have dodged the bullet! I'm sure it was something I had for lunch that day.
Terri_PacNW
Original Author
15 years ago
I just polished off the leftovers for breakfast..had the other half of the leftovers yesterday for lunch...so three days in a row...and nothing has come up! LOL

what would you make with....smoked sausage horseshoes?

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