What's a good recipe for smoked sausage? I have regular, garlic, & jalapeno?

Question

I'm in the mood for sausage! What's a great recipe using any or all of the three that I have?

Answer 1

with the jalapeno, make quesadillas
with the other two, spaghetti,
or, i make a casserole with a layer of sausage on the bottom, several cloves of garlic, green and red peppers, then slice potatoes...cover and bake for about 1 hr, then remove the cover, and let brown up ...yumm...

Answer 2

I put my sausage in a bowl, and pour over it a can of beer. I will even poke a couple of holes in the casing so it will allow the beer to soak into the meat. Remember just a couple of fork size holes. Than I allow it to marinate in the beer for several hours or overnight. I than cook them on a charcoal grill keeping an eye on the sausage so it will not burn. Once cooked, you will never cook sausage any other way as the beer and smoke flavor of the sausage is out of this world. Good luck and good eating....

Answer 3

I use this recipe for parties and it always goes over well.
mix equal part barbecue sauce and grape jelly and heat on stove until mixed and warm then add sausage(cut up in bite size pieces) and simmer until sausage is done. (i know it may sound gross but it is really good for the regular sausage..i have never tried it with the other two)

Answer 4

I like to to put them in a crock pot with peppers, onions, and chunky marinara. Cook for a few hours and serve them on a bun with mozz or provel. Use all or reg or garlic. I use italian, but it doesn't matter. don't have a few hours. do it in a skillet. split the sausages first.

Answer 5

SMOKED SAUSAGE CASSOULET
2 tablespoons plus 1/4 cup olive oil
3 pounds assorted fully cooked smoked sausages (such as kielbasa and andouille)
4 large leeks (white and pale green parts only), thinly sliced
6 large garlic cloves, chopped
1 medium apple, peeled, chopped
1 tablespoon chopped fresh rosemary
1 1/2 teaspoons dried rubbed sage
1/2 cup brandy
2 14 1/2-ounce cans diced tomatoes with roasted garlic in juice
3 15-ounce cans Great Northern beans, drained, liquid reserved
1 10-ounce package frozen baby lima beans, thawed
1 cup (or more) canned chicken broth
3 tablespoons tomato paste
1/2 teaspoon ground cloves

4 cups diced country-style bread
1 pound tomatoes, seeded, diced
1/2 cup chopped fresh parsley




Preheat oven to 350°F. Heat 2 tablespoons oil in heavy large ovenproof pot over medium heat. Add sausages; sauté until brown, about 25 minutes. Transfer to plate and cut into 1/2-inch rounds.
Add leeks and garlic to same pot. Sauté until beginning to soften, about 8 minutes. Mix in apple, rosemary and sage. Add brandy and simmer until almost evaporated, about 5 minutes. Mix in canned tomatoes with juices, canned beans with 1/2 cup reserved liquid, lima beans, 1 cup broth, tomato paste and cloves. Add sausages. Season with pepper.

Bring cassoulet to boil. Cover pot and transfer to preheated oven; bake 30 minutes. (Can be made up to 2 days ahead. Uncover; cool 1 hour. Refrigerate until cold; cover and keep refrigerated. Before continuing, rewarm in covered pot in 350°F. oven 40 minutes, adding more broth if dry.)

Heat remaining 1/4 cup oil in heavy large skillet over medium heat. Add bread and sauté until golden brown, stirring often, about 25 minutes. Combine fresh tomatoes and parsley in large bowl; mix in bread. Season topping with salt and pepper. Spoon onto warm cassoulet. Bake uncovered 15 minutes longer.