Smoked Sausage & Baby Potatoes on the Weber

August 19, 2013 at 6:30 pm | Posted in Grilling Out, Potatoes, Smoked Sausage, Veggies | Leave a comment

Tonight I fired up the grill again.  Last night, we had burgers and tonight I grilled smoked sausage.  There was just half a pound of sausage in the freezer so that’s what we had.  Hubby’s stomach isn’t happy lately, so he had applesauce and pudding.

Ingredients:

1/2 pound of Eckrich Smoked Sausage

1/2 pound of Melissa’s Baby Dutch Yellow Potatoes

water, enough to cover potatoes

1 tsp. salt

1/4 cup of Bird’s Eye Steamfresh Pure & Simple Whole Green BeansOLYMPUS DIGITAL CAMERACarefully light the grill.  I ran out of lighter fluid tonight, so am going to have to get more!  I’ve got plenty of charcoal to last the remainder of the season but need to either get lighter fluid or one of those chimney charcoal starters.

Okay, back to the cooking.  Once the fire is light and safe to walk away from – or if you have a teen who is willing to sit and stare at it – go into the house and put the potatoes into a pan.  Fill the pan with enough water to just barely cover the potatoes; add salt.  Place on stove and turn on medium-high and let them cook for about 15 minutes.  They need to be pretty much done so that they can go onto the grill.OLYMPUS DIGITAL CAMERADrain potatoes and place on disposable grill pan; spray with olive oil and put frozen beans on top.  Don’t worry about thawing the beans; trust me, it’s hot enough that they’ll thaw and cook quickly.OLYMPUS DIGITAL CAMERATake everything outdoors; place the sausage on direct heat (right over the coals) and let the veggies cook on indirect heat (not directly on top of the coals).OLYMPUS DIGITAL CAMERAMy veggies were kind of over the coals more than I had wanted; but I didn’t put the top on the Weber, so that I could stir the veggies around and avoid burning them.  Keep turning the meat so that it doesn’t burn.  I didn’t time how long mine cooked; maybe 15 minutes?

Remove the meat to a serving dish and then move the veggies over the coals and let them finish browning; remove them to the same dish as the meat.OLYMPUS DIGITAL CAMERALooks pretty good, doesn’t it?OLYMPUS DIGITAL CAMERAIt was good!  Now, off to see if I can find a charcoal starter……

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Sausage & Rice Skillet

August 4, 2013 at 7:35 pm | Posted in Main Dish, One-Dish Meal, Rice, Smoked Sausage, Supper, Veggies | Leave a comment

I made this a while back in May.  Tonight I was planning on making Sausage with Potatoes but hubby asked for Sausage with Rice.  Since he’s just now starting to eat regularly, I want to do anything and everything to make his tummy happy, so I found the rice and recipe.  I changed it up a bit, just for kicks.

Ingredients:

1 pound package of Eckrich Smoked Sausage

1 can of Campbell’s Cream of Golden Mushroom Soup

3/4 cup of white rice

3/4 cup of water

5 ounce can of evaporated milk – to make it extra creamy

1 tbsp. butter

1/4 tsp. salt

1/2 cup frozen green beans

Combine sausage, soup, rice, water, evaporated milk, buttr and salt in large skillet over medium-high heat until it begins to boil.OLYMPUS DIGITAL CAMERAAdd green beans; cover and simmer for about 20 minutes, until rice is tender.OLYMPUS DIGITAL CAMERAServe with bread; hubby purchased a loaf of interesting bread the other night:  it was like a loaf of French, but it was topped with all kinds of yummy stuff like garlic and seeds and spices.

 

 

Oven-Grilled Smoked Sausage & Veggies

July 22, 2013 at 7:52 pm | Posted in Foil Packet Grilling, Grilling Inside, Main Dish, Smoked Sausage, Supper, Veggies | Leave a comment

Okay, I’ve grilled outdoors on my Weber and have grilled indoors using my griddle and my George Foreman Grill.  Today I didn’t want to try and grill outside because it’s been raining off and on and the humidity is like 1000%

Daniel told me that the griddle and Grill are too messy, so I remembered a commercial from the past with the ladies from Reynolds Foil, making packets of meat and veggies.  Hmmm.  Would it work?  It was worth a try!

Ingredients:

Foil

canola oil

1/2 pound Eckrich Smoked Beef SausageOLYMPUS DIGITAL CAMERA2 ears of fresh corn, shucked and cut into thirds

1/2 pound baby yellow potatoes

1 small zucchini

1 small yellow squash

Pam Butter-Flavored Spray

salt and pepperOLYMPUS DIGITAL CAMERAYou will need two pieces of foil, big enough for half of the meat, one corn cob and half of the veggies; or in the case of my son, you can ignore the zucchini and squash.

Lay both pieces of foil down on a cookie sheet; Spray top piece of foil with canola oil; lay down the corn and meat and potatoes; spray with Pam and salt and pepper. This is Daniel’s packet, with smoked sausage, corn and potatoes:OLYMPUS DIGITAL CAMERAMy packet had smoked sausage, corn, potatoes, zucchini and squash:OLYMPUS DIGITAL CAMERASeal first piece of foil around the food, then wrap second sheet around first packet.  Place cookie sheet in hot oven for about 20 minutes.OLYMPUS DIGITAL CAMERAAt the end of 20 minutes, flip packets, poke a few fork holes in the top and return to oven for another ten minutes or so.

Oh my!  Carefully remove from oven, open each packet and pour onto plate.  Add more salt and pepper and butter for veggies if desired.  Dig in!OLYMPUS DIGITAL CAMERAIt was so good – and a cinch to clean up.  We just threw the foil out and tossed the dishes into the dishwasher.

 

 

Smoked Sausage & Rice Casserole

January 31, 2013 at 8:13 pm | Posted in Freeze for Later!, My Own Creation, One-Dish Meal, Smoked Sausage, Supper, Uncategorized | 8 Comments

sausage rice 007 I have a recipe for smoked sausage and rice that I scribbled from someplace.  This morning I was walking around the kitchen in a daze, with no idea what to fix for supper.  My week was thrown off because I thought we’d be eating out on Monday and Tuesday but we didn’t eat out Tuesday.  Does that make sense?  LOL

Either way, I had to dig through my freezer and see if there was anything that would thaw quick enough for supper.  Aha!  I found a one-pound package of smoked sausage, thought about the recipe in my new recipe book and dug that out, too.

I didn’t want to make it in a skillet with white rice; brown rice sounded like a nice change and brown rice takes a long time to cook, so I decided to turn this into a casserole.  It turned out pretty good!  And, instead of making a 9 x 13 with leftovers, I made two 8 x 8 casseroles and the other one will go into the freezer for later.

Here’s my recipe:

One pound smoked sausage

One can cream of mushroom soup

One can of evaporated milk (12 ounces)

One can of evaporated milk (5 ounces) because 12 ounces wasn’t enough!

sausage rice 004One cup shredded sharp cheddar cheese – or more!

1/4 cup frozen green beans

sausage rice 001Preheat oven to 350 degrees F.

Spray both casseroles with PAM.  Slice up smoked sausage into coins, then slice coins in half.  Eckrich sausage comes in a one pound package of two links; I used one link in each casserole.  I added the green beans to the casserole we had tonight; the other would be frozen and veggies that have been frozen, cooked and frozen again turn to mush.

sausage rice 003Mix rice with cream of mushroom soup.

sausage rice 002Add milk and mix well.  I then used a soup ladle to divide the rice, milk and soup mixture between both casseroles.  Top with cheese.

sausage rice 006The one above is the one we ate tonight.  The one below will be frozen:

sausage rice 005Cover with foil and bake for one hour.  Remove foil and bake for another 30 minutes.  Remove from oven and allow to sit for about five minutes.

sausage rice 008

Delicious!

Hawaiian Smoked Sausage with Rice

November 18, 2012 at 7:48 pm | Posted in Main Dish, One-Dish Meal, Smoked Sausage | Leave a comment

This yummy supper comes from Smuckers (the jelly people!) courtesy of AllRecipes.  I made a couple of changes, nothing major.  It turned out yummy.

Ingredients:

1 pound smoked sausage

canola oil

1 medium sweet orange pepper

2 tomatoes, seeded and sliced (I don’t like seeds)

1 tbsp. onion powder (or 1 small onion)

1 tbsp. cornstarch

1 tbsp. ginger

1 tbsp. soy sauce

1 cup SMUCKERS apricot preserves

15 oz. can of pineapple chunks

Slice up sausage into coins and then half the coins.  Toss into heated oil (set stove on medium-high heat).  Add pepper and tomato and  onion powder (or onion if your family will eat them).  Stir around for about ten minutes.

Pretty and colorful!

Combine cornstarch, soy sauce, preserves and juice from pineapple in a small bowl.  Whisk until cornstarch is all dissolved.

 

Add to sausage mixture, stirring and making sure it doesn’t stick to bottom of skillet, because it will thicken up!

 

After sauce thickens, add pineapple.

 

Stir and let everything get nice and hot!  Serve with rice.

We used forks but it might be fun to eat with chopsticks, although they don’t use chopsticks in Hawaii.

 

Sweet and sour deliciousness!

 

 

 

Cheesy Potato & Smoked Sausage Casserole

September 29, 2012 at 1:54 am | Posted in Casserole, Main Dish, Smoked Sausage | Leave a comment

The original recipe for this casserole is from Food.com.  The recipe was to serve 4-6 people but I switched it around a bit to fill the three of us.

Ingredients:

2 Idaho potatoes, peeled and cut into slices and boiled 10 minutes
3 tbsp. butter
4 tbsp. flour
2 cups milk
1/2 tsp. salt
1/4 tsp. pepper
1/2 lb. Velveeta cheese, diced
1/2 cup sharp cheddar cheese
1/2 lb. smoked sausage (Eckrich)
1/2 cup frozen green beans, slightly thawed
1/4 tsp. paprika

Preheat oven to 350 degrees F

Cut sausage into rings and then cut each ring in half; cook in frying pan for maybe 10 minutes, stirring often, until sausage browns.  Drain well, leave a bit of fat in the pan.  Put sausage into ungreased 1 1/2 quart baking dish.

Some of the sausage, getting hot in the pan.

I slice my potatoes in half and then length-wise and then slice smaller

boil for only 10 minutes; if they’re cooked all the way, they’ll get mushy

drain well

Take drained and cooked potatoes and put in baking dish with sausage; mix gently.

Make cheese sauce:  use the same pan you browned the sausage for extra flavor.  Add butter and melt.

melting!

When butter is totally melted, slowly add flour, using whisk so that it blends well.  Add milk, very slowly and continue whisking to avoid lumps.

Once milk is in pan and you’re still whisking, add the Velveeta cheese.  Continue to whisk until cheese melts.

Velveeta getting nice and melted

almost ready!

Add green beans to sausage and potato; mix gently.

Pour cheese sauce over sausage, potato and green beans.  Top with sharp cheddar and sprinkle with paprika.

Looks yummy, doesn’t it?

Looks even better with MORE cheese!

Bake for 35 minutes until bubbly and browned on top.  Remove from oven and let rest on stove top for 10 minutes.

Serve!

Ready for the table!

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