Surplus of Sausages
My SO recently picked up his deer from the butcher, unfortunately there was a gross miscommunication and we have ended up with about 40lbs of sausages. 1/2 smokies, 1/2 bangers. But really they are just a cooked sausage, like a farmers sausage, but drier.
I have no idea how we are going to use all of these. Other than trying to use them to barter with, I hope my hairdresser likes sausage!
Any thoughts/recipes that are very sausage-centric, to help me from drowning in sausages...
Slice thin & add to pizza. If you don't want to make your own pizza, just buy a plain cheese pizza from your favorite takeout joint & add the sausage at home.
Slice or dice & add to gumbo or jambalaya.
Dice & add to your favorite mac & cheese recipe.
Dice & add to scrambled eggs &/or omelets.
Slice & use for snacking along with cheese & crackers.
Game sausage is common at our house. I often make braised lentils with sausage - that takes care of 1 or 2 lb! :)
We grill it, too. Try throwing some into a thick baked potato soup. Don't forget cassoulet and jambalaya! Or use out of its casings as stuffing in poblanos or even mushrooms if it has been ground finely enough.
And another favourite thing to do is slice into fairly thick slices, place in your cast iron skillet along with baby (or cubed) potatoes of roughly the same size, sprinkle on smoked paprika and salt and drizzle with olive oil and roast. Then toss all together. Sometimes at the end we break eggs over all. Very good, actually.
You can even slice cooked sausage to use on pizza.
If interested I can post a whole load of recipes.
That's a good point. Lentils, I mean. This Lentil and Toulouse Sausage Casserole is wonderful; it's by the author of one of my favorite cookbooks, Joanne Harris: http://www.amusedbybooks.com/2011/04/...
Mmmm, jambalaya too - that's good.
You realize that you can freeze sausage if it's well-wrapped... just defrost overnight in the fridge.
Squash are still in season. My mom used to get us kids to eat zucchini by making squash boats with cheese and sausage. Try this modified recipe from cooks.com; it sounds about right:
2 zucchini, about 6 to 7 inches long
1/4 lb. bulk sausage or lean ground beef
1 slice whole grain bread, crumbled
1 tsp. instant onion
2 tsp. parsley flakes
1/8 tsp. garlic powder
1/2 c. shredded cheddar cheese, divided
3 tbsp. parmesan cheese, divided
Wash and trim ends of zucchini. Cut in half lengthwise. Scoop inside out leaving a boat. Cook meat, drain, add zucchini from inside of zucchini and all other ingredients. Toss and fill boat. Sprinkle top with rest of cheeses. Bake 350 degrees approximately 45 minutes or until zucchini boat is tender. Serves 2 to 4.