SMOTHERED SAUSAGE

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Smothered Sausage image

Even though this is a side dish, I can eat it as a meal with hot french bread and rice. Recipe from the Alex Patout Restaurant.

Provided by lacoonass1

Categories     Pork

Time 2h

Yield 4-6 serving(s)

Number Of Ingredients 11

2 lbs pure pork sausage or 2 lbs other fresh sausage
2 medium yellow onions (chopped fine)
2 medium bell peppers (chopped fine)
2 stalks celery (chopped fine)
1/2 cup chopped green onion
1/2 cup chopped parsley
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon ground red pepper
1/4 teaspoon white pepper
1 tablespoon dark roux (optional)

Steps:

  • Place sausage in a large heavy skillet with a close-fitting lid, add water to cover and bring to a boil over medium high heat.
  • Let cook (uncovered) until all the water evaporates.
  • Continue cooking turning the sausages so that they brown well on all sides and don't stick.
  • Pour off any excess fat and add the onions, bell peppers, celery, salt, peppers, and an additional 1 cup water.
  • Stir well scraping bottom of the pan to loosen any bits of sausage that may have stuck.
  • Reduce heat, cover, and let cook for 45 minutes to 1 hour.
  • Remove from heat.
  • Remove sausages and let the juices sit 5-10 minutes (allows grease to rise to the top), skim and discard the grease (if you like a thicker gravy stir in the roux and let simmer 20 minutes more).
  • Add the sausage and the green onions and parsley and simmer uncovered for 3-4 minutes more.
  • Serve immediately.

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