Sausage Steamed Dinner Food
SUMMER SAUSAGE FOIL PACKETS
We love to grill, especially when we go camping in our RV. This is a favorite of our family and the foil packet makes for fast clean up. -Tonia Anne Carrier, Elizabethton, Tennessee
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the first eight ingredients. Gently stir in the chicken and tomatoes. Divide mixture among eight double thicknesses of heavy-duty foil (about 12 in. square). Top each with a butter cube., Fold foil around mixture and seal tightly. Grill, covered, over medium heat for 20-25 minutes or until chicken is no longer pink and vegetables are tender. Carefully open foil to allow steam to escape; drizzle with dressing.
Nutrition Facts : Calories 436 calories, Fat 28g fat (12g saturated fat), Cholesterol 98mg cholesterol, Sodium 933mg sodium, Carbohydrate 23g carbohydrate (6g sugars, Fiber 3g fiber), Protein 25g protein.
SAUSAGE STEAMED DINNER
A one pot dinner with sausage, cabbage, and root vegetables - Easy and hearty - Great on a cold winter night! Serve with cornbread or a crusty farmhouse type bread.
Provided by RILEYBAMA
Categories Everyday Cooking
Time 1h
Yield 12
Number Of Ingredients 11
Steps:
- Bring a large pot of water to a boil. Add sausage and ham hocks, and cook for 10 to 15 minutes (to reduce the amount of fat). Drain, and set aside.
- In a large pot, arrange potatoes, rutabaga, turnips, carrots and onions. Quarter cabbage with core intact, and add to pot. Season with salt and pepper. Place sausage and ham hocks on top. Pour in water. Seal pot with aluminum foil, then cover with a tight fitting lid.
- Bring to a boil, reduce heat, and simmer for 30 minutes, or until vegetables are tender.
Nutrition Facts : Calories 621.7 calories, Carbohydrate 42.5 g, Cholesterol 112.9 mg, Fat 36.6 g, Fiber 8.4 g, Protein 31.4 g, SaturatedFat 13 g, Sodium 1536.1 mg, Sugar 13.5 g
BEER-STEAMED SAUSAGES
Make and share this Beer-Steamed Sausages recipe from Food.com.
Provided by JackieOhNo
Categories Meat
Time 23m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Prick each sausage in several places with tip of small knife. Pour beer into bottom of pan fitted with steaming rack or basket, making sure beer doesn't cover rack, and heat beer to boiling. Adjust heat to maintain gentle boil and place sausages on rack. Steam covered until sausages are firm to the touch and just cooked through, 6-8 minutes. Remove from heat and transfer to paper towels.
- About 10 minutes before serving, heat butter and oil in large heavy skillet. Pat sausages dry and place in skillet. Saute, turning with tongs, until well browned on all sides, about 10 minutes. Cut sausages diagonally into 3 or 4 pieces each. Serve hot with cornichons, onions, and mustard.
Nutrition Facts : Calories 154.5, Fat 12.1, SaturatedFat 4.4, Cholesterol 24.1, Sodium 337.3, Carbohydrate 3.3, Protein 4.3
SAUSAGE STEAM POT WITH POTATOES AND CABBAGE
I used red potatoes--some use Honey Gold. This was a simple recipe,and it was flavorful. I loved that I threw it in the oven and had dinner a couple hours later. Serving size is estimated. Recipe courtesy of South Your Mouth.
Provided by AmyZoe
Categories < 4 Hours
Time 2h20m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Oven Preparation: Clean cabbage and slice off the dirty party of the stump where the stem was. Cut the cabbage into 10 to 12 wedges and place in the bottom of a large roasting pan. Don't remove the core as it will keep the wedges together.
- Pour chicken broth into pan. Place potatoes evenly in pan, around cabbage wedges. Season potatoes and cabbage with salt and pepper. Arrange sausage pieces evenly in pan. Depending on the size of your pan, you might end up layering some of the potatoes and sausage on top of cabbage.
- Cover pan tightly with aluminum foil or tight-fitting lid and bake at 350 for 2 hours.
- Stove-Top Preparation: Clean cabbage and slice off the dirty party of the stump where the stem was.
- Cut the cabbage into 10 to 12 wedges. Don't remove the core as it will keep the wedges together.
- Layer cabbage wedges, potatoes, and sausage pieces into a large pot and season each layer with salt and pepper. Pour chicken broth into pot.
- Bring pot to a boil then cover tightly and reduce heat to medium-low. Cook for 1 to 2 hours or until potatoes are very tender.
- Crock-Pot Preparation: Clean cabbage and slice off the dirty party of the stump where the stem was. Cut the cabbage into 10 or 12 wedges. Don't remove the core as it will keep the wedges together.
- Layer cabbage wedges, potatoes, and sausage pieces into a large crock pot, season each layer with salt and pepper. Pour chicken broth into pot.
- Cook on low 8 to 10 hours on high for four to six hours or until potatoes are very tender.
Nutrition Facts : Calories 322.7, Fat 21.8, SaturatedFat 7.2, Cholesterol 46.3, Sodium 764.8, Carbohydrate 19.5, Fiber 4.2, Sugar 4.3, Protein 12.4
SAUSAGE STEAMED DINNER
A one pot dinner with sausage, cabbage, and root vegetables - Easy and hearty - Great on a cold winter night! Serve with cornbread or a crusty farmhouse type bread.
Provided by RILEYBAMA
Categories Everyday Cooking
Time 1h
Yield 12
Number Of Ingredients 11
Steps:
- Bring a large pot of water to a boil. Add sausage and ham hocks, and cook for 10 to 15 minutes (to reduce the amount of fat). Drain, and set aside.
- In a large pot, arrange potatoes, rutabaga, turnips, carrots and onions. Quarter cabbage with core intact, and add to pot. Season with salt and pepper. Place sausage and ham hocks on top. Pour in water. Seal pot with aluminum foil, then cover with a tight fitting lid.
- Bring to a boil, reduce heat, and simmer for 30 minutes, or until vegetables are tender.
Nutrition Facts : Calories 621.7 calories, Carbohydrate 42.5 g, Cholesterol 112.9 mg, Fat 36.6 g, Fiber 8.4 g, Protein 31.4 g, SaturatedFat 13 g, Sodium 1536.1 mg, Sugar 13.5 g
STEAMED SAUSAGE AND VEGETABLES
Fast, easy, healthy, and delicious. You can make this with whatever vegetables you have on hand. Use more or less of anything according to your preference. This is a favorite recipe from my husband's grandmother. She used to throw in quartered potatoes, too.
Provided by Julie
Categories One Dish Meal
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Place vegetables and sausage in a large electric skillet.
- Sprinkle generously with garlic salt.
- Pour 1 cup of water over vegetables.
- Cover and steam at 275 degrees for 20 minutes or until vegetables are tender.
Nutrition Facts : Calories 337.1, Fat 20.6, SaturatedFat 9, Cholesterol 67.2, Sodium 714.1, Carbohydrate 18.4, Fiber 4.7, Sugar 8, Protein 20.9
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- Grill the sausage or slice to cook in the skillet (see note). I grill because it adds great flavor and releases some of the fat.
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- Gather all the ingredients. Preheat the oven to 400°F. Cut a piece of cooking aluminum foil to approx 32 inches long by 12 inches wide. Place on top of a regular cookie sheet with half of it extended beyond the sheet.
- Prepare all the ingredients and put all the sausages, vegetables, seasonings and oil (except the garnish) on the foil on the sheet. Fold the foil over the ingredients and secure the three open sides of the foil by rolling the edges on itself. Wrap the foil loosely so that there is space for the food to steam inside the packet.
- Remove from the oven and let rest for 10 minutes. Carefully open the foil; the food should be steaming hot inside. Place the entire packet on a pretty serving platter, sprinkle with garnish and serve immediately. Bon appétit!
HOW TO STEAM SAUSAGE - LIVESTRONG.COM
From livestrong.com
- Place a medium-sized frying pan on a stove burner, and turn the burner to medium heat. Advertisement.
- Pour a small amount of water into the frying pan so that the entire bottom of the pan is covered with water. Use just enough water to cover the bottom, because excess water can dilute the flavor of the sausage.
- Open the lid, turn the links over, replace the lid, and continue cooking for an additional five minutes.
- Remove the lid, and put the probe of a meat thermometer into the center of one of the links. The sausage is done if it meets the United States Department of Agriculture requirements: beef, pork and lamb sausage must reach 160 degrees Fahrenheit; turkey and chicken sausage must reach 165.
- Remove sausage links with tongs. Things You'll Need. Cylindrical sausage links. Frying pan with lid. 1/2 tbsp. butter. Tongs. Meat thermometer. Tip. Beer and wine are two common replacements for water when steaming sausage.
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