Tag: garlic

Smoked Sausage and Potato Hash

What do you do when you forget to put something in the refrigerator to thaw for dinner? Often times, for me, I look to make something using a rope of smoked sausage – such was the case this evening.

I like to have a rope of smoked sausage on hand for evenings just like this. I’ve used it to make a delicious sausage, broccoli and red pepper pasta using this sausage. I thought of doing another pasta, but decided that I’d do a potato hash, instead.

I started by dicing 5-6 red potatoes.

In addition to the potatoes, I sliced the sausage and 2 onions.

I sprayed the hot wok (I used my wok because it is big and cast iron) with avocado oil, and added in the onions and the seasonings. After cooking a few minutes, I also added in the garlic.

After the onions have started to soften, add in the potatoes and sausage – add one at a time, allowing each to get a little brown (if you use a hot cast iron skillet or wok, this will be easy!).

After the potatoes and sausage get a little brown, pour in the water – stir through and cover. Stir occasionally to keep the potatoes from sticking.

Once the potatoes have softened, you’re good to go!

Smoked Sausage and Potato Hash

1 rope of smoked sausage, sliced
5-6 red potatoes, diced
2 onions, sliced thin
1 tbsp minced garlic
1 tbsp Cavender’s Greek Seasoning
1 tsp dried parsley
1 tsp black pepper
1 tsp salt
1 cup water
Avocado oil spray

  • Dice potatoes
  • Slice smoked sausage
  • Slice onions
  • Add avocado oil to a large skillet or wok
  • Add in onions and seasonings and cook until the onions start to soften
  • Add in the garlic and cook for 3-5 min
  • Add in the potatoes and, finally, the sausage
  • After allowing the sausage and vegetables to get a little brown, add in the cup of water
  • Cover skillet and cook until potatoes are done (stir occasionally)

by Michelle

Skillet Sausage and Rice

Yesterday, I was looking for something quick, easy and with little clean up for lunch. As I always do, I took a look at the items I had on hand and I ended up with this one skillet dish that turned out delicious.

It all started with a chub of Jimmy Dean sausage, asparagus, mushrooms, garlic, beef stock onion and cilantro.

As I worked through chopping vegetables, I thought of seasoning – and I decided to add a packet of ranch dressing seasoning mix.

I started by browning the sausage (medium high heat), along with the onion and garlic.

Once that was done, I added the other vegetables and cooked until semi-tender.

After the vegetables were somewhat tender, I added in the rice and cooked until the rice was somewhat translucent.

Beef broth (that was just what I had on hand, I’m sure that chicken broth or vegetable broth would work just as nicely) was added next. I added half of the cilantro to the skillet and stirred everything up. I brought the skillet up to a boil. Once it was at a boil, I covered the skillet and reduced the heat to simmer – allowing it to cook for 20 minutes (cook until rice is done).

Add the remaining cilantro and serve! Super easy, delicious, easy clean up and reheats nicely!

Skillet Sausage and Rice

1 chub of Jimmy Dean (or similar) regular sausage
2 cups of long grain rice
3 cups of beef stock
1-1/2 cups of mushrooms
1/2 bunch of asparagus (1-1/2 cups, chopped)
1/2 white onion (diced)
1-2 tbsp of garlic (depending on how much you like garlic, I used 2)
2 tbsp chopped cilantro
1 packet of dry ranch dressing mix
salt and pepper to taste

Crumble sausage in skillet, with diced onions and garlic on medium high heat. Cook until sausge is browned and onions are translucent.

Add asparagus and mushrooms, cook for another 5 min (until vegetables are semi-tender).

Add rice and ranch dressing and stir to mix, cook until rice is translucent.

Add beef stock and 1/2 of the cilantro. Stir and bring to boil.

Reduce heat to simmer, cover and cook for 20 minutes (until rice is done).

Add remaining cilantro and serve.

by Michelle