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The Kitchen Table

What to do with Cajun Sausage??

16 years ago

I picked up two packages of Cajun sausage in the grocery store, don't ask me why? LOL

What would you do with them?

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Comments (13)

User
16 years ago
I think they need to be cut up in small pieces and put in with a rice dish like beans and rice or dirty rice or something similar.
sea_shell
16 years ago
Well Cooks.com has 90+ recipes....have fun and anti acids handy.....

Here is a link that might be useful: Cooking cajun sausage
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Doing sausage - spices OK.
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Tri sodium phosphate, I realized afterwards that yes, its a cleaner degreaser.. Sorry.. Here is the source I use for getting the proper phosphate. Its not the same, but a mixture of 3 different kinds of food grade phosphate for brining meats. I used a bit in my brined turkey breast at Thanksgiving. The link shows 'Ames Phos', which was originally offered by the Ingredients store and is now sold by other meat curing supply companies. Here, its called Sodium Tripolyphosphate. http://www.alliedkenco.com/catalog/advanced_search_result.php?keywords=phosphate&imageField.x=6&imageField.y=8&osCsid=undefined Soy protein- http://www.butcher-packer.com/pages-productinfo/product-317/soy-protein-concentrate-1-lb.html http://www.sausagemaker.com/index.asp?PageAction=VIEWPROD&ProdID=44 (copy and paste above link into a new browser page) Toasting some seed type herbs does help to bring out the flavor a bit. As mentioned, fennel does lose most flavor after a single year, as does caraway. Thts one reason I also use some anise seeds as well. Soy protien can be soy flour or any other powdered soy product. Rosemary is ok as an additive when roasting poultry. I usually just add a few springs of fresh. Someday, I plan to make some chicken sausages, and might use a little ground rosemary. It goes great with garlic and potatoes as a roasted potato. Just made three different breads yesterday and today. Dark pumpernickle, sour rye, and a multi-grain bread, with about 12 different kinds of grain added, spelt, amaranth, wheat berries, sesame, soy, rice, and most every kind of bread flour there is. I used a bit of honey, both powdered and liquid to add a little sweetness to it. Used a small food processor for chopping up the hard big grain bits. The last loaf is now in its second rise in the 'hardly used' bread machine. I like using both fresh and dried garlic in mine, I have granulated, minced, and the add fresh. Polish Kielbasa uses some Marjorum as the main spice. My last batch of those was really garlicky! Here is a link that might be useful: Ames Phos
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2 lbs of italian sausage..what to do..what to do
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Comments (29)
Terri, I missed the fact that the sausage was already ground. AND I missed the fact that you aren't looking for a pasta recipe. I would hate it if Moe didn't like pasta. How about making a stuffing for chicken using some of the ground sausage. You could stuff boneless chicken breasts or bone out and stuff a whole chicken. Home Cookin Chapter: Recipes From Thibeault's Table Chicken - Deboned Stuffed Chicken ================================== Source: Pat Davis Cooking School, Grand Rapids, Michigan 1979 Note: A Boned out Three pound chicken will feed 6 nicely. 1 3 pound chicken or 4 Whole Chicken Breasts (not singles 3 cups Fresh Bread - Crumbled 1 small onion 1 clove garlic 1/4 pound of Sausage (I usually use one Italian Sausage) 1/4 pound of mushrooms 1 teaspoon dried thyme or 2 teaspoons of fresh 1 egg Butter Chicken Broth Salt and pepper to taste Sauce 1/2 cup White Wine 1 cup Chicken Broth 1 onion 2 small tomatoes 1 garlic clove . Bone out whole chicken or if using just the breasts bone the breasts but leave them whole. DO NOT REMOVE SKIN Save bones. Saute onion, and garlic in butter. Add sausage, (if using link take meat out of casing), add sliced mushrooms and saute. Season with thyme,salt and pepper and mix in coarsely crumbled bread. Add chicken broth to moisten. Add egg. Stuff chicken,(or breasts) and sew up with unwaxed dental floss. Preheat oven to 375Â°. Place bones in shallow roasting pan and place chicken on bones. Roast for 30 minutes and then add one coarsely chopped onion, and two coarsely chopped tomatoes,and the garlic clove to the pan. Pour in 1/2 cup of white wine and 1/2 cup of chicken broth. Chicken should sit above liquid resting on the bones. Continue roasting for another 30 to 45 minutes or until chicken is cooked. (note: Breasts take the less time) When cooked remove chicken to board to rest and remove bones from pan. Skim excess fat from pan juices add the remaining 1/2 cup of chicken broth and pour contents into blender. Puree to make sauce. To serve,Remove dental floss (comes out easy with one little pull). Slice breasts into nice rounds and place 3 or 4 slices on each plate.If using the whole chicken, also slice in to 1/2 inch slices and place one to two on each plate. Drizzle with sauce.
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raven Cajun (long
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Comments (15)
Malwarebytes Anti-Malware (Trial) 1.62.0.1300 www.malwarebytes.org Database version: v2012.07.21.01 Windows 7 Service Pack 1 x64 NTFS Internet Explorer 9.0.8112.16421 bender :: BENDER-PC [administrator] Protection: Enabled 7/20/2012 7:32:57 PM mbam-log-2012-07-20 (19-32-57).txt Scan type: Full scan (C:\:) Scan options enabled: Memory : Startup : Registry : File System : Heuristics/Extra : Heuristics/Shuriken : PUP : PUM Scan options disabled: P2P Objects scanned: 296584 Time elapsed: 37 minute(s), 50 second(s) Memory Processes Detected: 0 (No malicious items detected) Memory Modules Detected: 0 (No malicious items detected) Registry Keys Detected: 0 (No malicious items detected) Registry Values Detected: 0 (No malicious items detected) Registry Data Items Detected: 0 (No malicious items detected) Folders Detected: 0 (No malicious items detected) Files Detected: 0 (No malicious items detected) (end) 2012/07/20 19:30:42 -0500 BENDER-PC bender MESSAGE Starting protection 2012/07/20 19:30:46 -0500 BENDER-PC bender MESSAGE Protection started successfully 2012/07/20 19:30:49 -0500 BENDER-PC bender MESSAGE Starting IP protection 2012/07/20 19:30:53 -0500 BENDER-PC bender MESSAGE IP Protection started successfully 2012/07/20 19:31:54 -0500 BENDER-PC bender MESSAGE Starting database refresh 2012/07/20 19:31:54 -0500 BENDER-PC bender MESSAGE Stopping IP protection 2012/07/20 19:36:12 -0500 BENDER-PC bender MESSAGE Executing scheduled update: Daily 2012/07/20 19:36:13 -0500 BENDER-PC bender MESSAGE Database already up-to-date 2012/07/20 19:36:14 -0500 BENDER-PC bender MESSAGE IP Protection stopped 2012/07/20 19:36:18 -0500 BENDER-PC bender MESSAGE Database refreshed successfully 2012/07/20 19:36:18 -0500 BENDER-PC bender MESSAGE Starting IP protection 2012/07/20 19:36:22 -0500 BENDER-PC bender MESSAGE IP Protection started successfully
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How do Cajun's Grow?
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Comments (11)
Joanne Over the winter months, I have had several plants, greenhouse grown that had a row of long, long petioles and a crown, The first two, I whacked off the long leaves and thought the crown would grow, but the crown was all that was left. So I potted down. Then I had to crown the plant. So, this newest one I acquired, I have left the long leaves in place. I have the plant in good, really good natural light and I reduced the fertilizer. It is filling in nicely and soon I will have more rows of shorter petiole leaves and I can cut those long petiole leaves off. I believe that over the winter, these plants have not received enough light due to overcast and general winter conditions. I also think the plants have been over-fertilized to force them into bloom when they are little more than a row of leaves and crown. Those are the conditions I corrected and this plant is going to recover much faster without being whacked. It might also be that the plants are rooted crowns.
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country_bumpkin_al
16 years ago
I'd pack them up and send them to me Priority Mail!! lmbo
glenda_al
16 years ago
Try this. I have, and so good. Use your cajun sausage!!!
It's a Paula Deen's recipe, tried and true!

Smoked Sausage Jambalaya
So very good, so Louisiana style good. You are not going to believe how easy this dish is to prepare.
Serves: 6
Cook Time: 30 Minutes
Smithfield Product: Dinner Sausage
Ingredients
1/2 pound Smithfield Smoked Sausage, cut into 1/4-inch slices
2 1/2 cups water
1 (14-ounce) can diced tomatoes
1 (8-ounce) can tomato sauce
1 bay leaf
3 tablespoons dried minced onion
1 teaspoon dried thyme leaves
1 teaspoon garlic powder
1 tablespoon dried parsley flakes
1 teaspoon cayenne pepper
3 beef bouillon cubes, crumbled
1 teaspoon salt
1 cup long-grain rice
1/2 to 3/4 pound medium, fresh shrimp, peeled and deveined.
Steps
In a Dutch oven add water, tomatoes, tomato sauce. Add dry ingredients, smoked sausage and rice. Bring mixture to a boil over medium-high heat. Cover, reduce heat and let simmer for 20 minutes. Add shrimp and cook for an additional 5 minutes, or until shrimp are pink. You do not want to overcook the shrimp.

A tip from Paula: Never cook the shrimp before you add it to the jambalaya. You want all of the wonderful shrimp flavors to cook into your jambalaya and cooking it before would make the shrimp overcooked (rubbery). Shrimp cooks so quickly, it is best to add it at the last few minutes.
shellm
16 years ago
How about Gumbo or Red Beans and Rice,It would also be god in a bean or split pea soup.

Shelley
sue_va
16 years ago
This is one of my favorite soups. Never used Cajun sausage, but why not?

SAUSAGE SOUP

1 lb sausage, hot or mild, browned and drained.
Half a green pepper, chopped
1 onion, chopped
3 cans kidney beans
1 can tomatoes
1 cup diced potatoes
1 qt. water
Â½ tsp thyme
1Â½ tsp seasoned salt
Â½ tsp pepper
1 bay leaf

Cook at least 1Â½ hours, medium heat.

Sue
caroline94535
16 years ago
Cook it up and give me a call! LOL

I love it, sadly it's too rich for my "system," but I do love it.
nodakgal
Original Author
16 years ago
Hmmmm thanks everyone!

Who knew there were so many different ways to make red beans and rice? LOL
okwriter
16 years ago
I'd slap 'em on a grill for awhile, then put put 'em on a bun with some mustard, ketchup, onions, and relish.

Yes, I'd like a Coke with that. :-)
cynic
16 years ago
Soup, stew, chili, casserole (aka hotdish)... Make an omelet or just serve with some eggs, or pancakes. It's sausage. Use like any sausage. Maybe mix with another type of sausage if you find it too strong.
wantoretire_did
16 years ago
I recently made Zatarain's New Orleans style Jambalaya mix, which was so close to my "from scratch" recipe that I may never go back!!! You just add your own meat. Sounds like those Cajun sausages would have been a perfect addition.
oscarthecat
16 years ago
set fire to it, steve s.
jannie
16 years ago
Make a package of Zatarain's Dirty Rice or Cajun Rice, and slice the sausage into it when you add the water for boiling.

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