WHAT TO COOK WITH SAUSAGE - COOK WITH SAUSAGE
What to cook with sausage - Canadian cooks - Pork rib recipes slow cooker
What To Cook With Sausage
Beer Sausage Inna Bun
Beer Sausages Inna Bun
- Sausages (Big ones or medium ones. Whichever floats your boat. 2-5 is a good number if it fits in your pan)
- Beer (REAL beer. Good tasting beer. If you're going to use Coors, Bud Light or Molson you might as well just use water. Maybe spit in it. Personally I use Leffe Brune)
- Half an onion (chopped in to rings)
- Buns (to put the sausages in to when you're done. No ass jokes, please).
- Olive oil just about two tablespoons.
1. put olive oil in frying pan, crank that stove up to high. Then put the sausages in and fry until browned.
2. Once the sausages are browned, decrease the stove to medium heat, remove the sausages and throw in the onions.
3. Cook those onions in the sausage juices until rubbery and transparent (NOT until they are browned)
4. Put the sausages back in pan and pour your beer in. Depending on what beer you use, half the bottle/can might do. As long as the sausages are covered about half way in beer you should be fine. Drink the remainder for the rest of the cooking time.
5. Mix those sausages in your wonderful beer-onion concoction until the beer has decreased in volume and has turned in to a somewhat thick sauce. Your entire kitchen will start to smell amazing.
6. Remove the sausages and place in the buns.
7. spoon in the beer sauce with onions on to the sausages in the buns. If you've got loads of it, be very liberal in serving.
8. Eat and enjoy. If you're feeling in a very beer-ish mood, pour yourself a pint.
Day 49 (415) - Sausage Gravy
Between football and the weather, I can see me not wanting to go for another self-portrait today, so here you go. No one else in the house this week, so I'm cooking for one.
So, first time I've made sausage gravy. It's something I've seen my dad make dozens of times, but never tried myself. Everything was going well enough to start, my sausage was cooking up nice and even. I pull it out of the pan, onto a paper towel on a paper plate.Then I notice I have very little grease in the pan. Umm... okay, whatever, just go with it. So I added the flour and mixed it around... and I had a pan of flour. This isn't anything like my dad's! Okay... what's next... add some milk? Okay. Wait, this is just getting chunky! This isn't right at all! Let's try adding some more milk... okay... that's better... but I still think it needs a little more milk. And it's ghostly-white. Dad's was always somewhat brown. Let's try adding the sausage back into it. Okay, it's at least starting to look more like gravy. Cook it down a bit... it's starting to get to a gravy consistency. Maybe a little more milk... then just cook it back down to this volume. Taste it a little... okay, this tastes like gravy. Good. Now, one last touch... let's add a touch of honey, stir it around, and pour it on some of the leftover texas toast from last week's french toast.
Oh, wow; that's good.
1/2 tube sausage
Lots of milk
A little honey
2 slices Texas toast (1 per bowl)
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