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.
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 BeansCarefully 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.Drain 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.Take 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).My 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.Looks pretty good, doesn’t it?It was good! Now, off to see if I can find a charcoal starter……
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.
1 pound package of Eckrich Smoked Sausage
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.Add green beans; cover and simmer for about 20 minutes, until rice is tender.Serve 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.
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!
1/2 pound Eckrich Smoked Beef Sausage2 ears of fresh corn, shucked and cut into thirds
1/2 pound baby yellow potatoes
1 small zucchini
1 small yellow 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:My packet had smoked sausage, corn, potatoes, zucchini and squash:Seal first piece of foil around the food, then wrap second sheet around first packet. Place cookie sheet in hot oven for about 20 minutes.At 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!It was so good – and a cinch to clean up. We just threw the foil out and tossed the dishes into the dishwasher.
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!
1/4 cup frozen green beans
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.
This yummy supper comes from Smuckers (the jelly people!) courtesy of AllRecipes. I made a couple of changes, nothing major. It turned out yummy.
1 pound smoked sausage
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.
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!
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.
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|
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.
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|
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.
|Ready for the table!|