Smoked Sausage In Tomato Sauce Food

SMOKED SAUSAGE IN BBQ SAUCE

Steps:

• Combine the sausage, barbecue sauce, jalapenos and their liquid and the hot sauce in a pot and warm with the lid on until bubbly. Transfer to a chafing dish for serving. Serve with toothpicks.

ITALIAN-STYLE SAUSAGE IN A TOMATO SAUCE

Steps:

• Prick through the skin of the sausages in several spots using a fork.
• Put the sausages in a saucepan, cover them with water then bring to a boil.
• Cover and simmer 5 min.
• Take the sausages out of the water, pat them dry, then cut each sausage into 3 or 4 pieces.
• Heat the oil in a sauté pan over medium-low heat.
• Add the garlic and rosemary sprig, then sauté until the oil becomes perfumed with the garlic and rosemary aroma, 3 to 4 min.
• Pay attention not to let them burn.
• Add the sausages, then sauté until they become lightly coloured, 2 to 3 min.
• Turn them a few times while cooking.
• Add the tomato sauce then cook 8-10 min over medium heat, tossing occasionally.
• Season with salt and pepper to taste.
• Serve.

HOT AND SWEET ITALIAN SAUSAGES IN TOMATO SAUCE

Steps:

• In a large saute pan or pot, cook the sausage over medium-high heat until the fat is rendered and the sausages start to brown, about 5 minutes. Remove with a slotted spoon and drain on paper towels. Remove all but 2 tablespoons of fat from the pan.
• To the fat remaining in the pan, add the onions and garlic and cook, stirring, over medium-high heat until soft, about 3 minutes. Add the fennel seeds, salt, and red pepper, and cook, stirring, until fragrant, 20 to 30 seconds. Add the tomatoes and their juice, the tomato paste, oregano, and cooked sausage and cook, stirring, until thick and fragrant, 20 to 25 minutes. Remove from the heat and adjust the seasoning, to taste.
• Meanwhile, in a pot of salted water, cook the pasta until al dente. Drain and toss in the pot with the sauce. Stir in the ricotta salata and basil. Serve immediately and garnish with Parmesan cheese at the table.

BBQ SAUSAGES WITH SMOKY TOMATO SAUCE

Steps:

• To make the sauce, combine the ingredients in a saucepan, then season. Bring to the boil and bubble for 3-4 mins until the sugar has completely dissolved and the sauce is glossy. Leave to cool. The sauce will keep in the fridge for up to two weeks or freeze for up to two months.
• Heat a barbecue until the coals are glowing white hot. Lay six of the sausages next to each other and push one stick through one end of all the sausages and the other stick through the other ends so the sausages look like a ladder (leave a gap between each sausage). Repeat with the other sausages in batches of six.
• Barbecue the sausages on each side until they are browned and cooked through, then brush with sauce and cook for a minute on each side until sticky-looking. Brush once more with the sauce before serving, and serve the rest of the sauce on the side.

EASY SMOKED SAUSAGE SKILLET

Steps:

• Heat olive oil and crushed garlic, stir in smoked sausage slices and cook until smoked sausage is browned.
• Add pepper, onion, broccoli, chicken broth and tomato sauce and simmer for about 10 minutes until vegetables are tender and the liquid is absorbed.
• In the meantime, cook rice according to package instructions. Stir rice into the skillet, sprinkle with cheese and serve.

SMOKED SAUSAGE WITH PASTA

Steps:

• Cook pasta according to package directions. Meanwhile, in a large nonstick skillet, saute the sausage, mushrooms, garlic and basil in oil until mushrooms are tender. Drain pasta; add to the sausage mixture. Add the tomatoes, salt and pepper; toss gently. Heat through. If desired, top with additional fresh basil and grated Parmesan cheese.

SPAGHETTI WITH TOMATO AND SAUSAGE SAUCE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Cook sausage for 30 minutes. Cut into bite sized pieces, and set aside.
• In a Dutch oven, saute onion and mushrooms in olive oil until tender. Remove with slotted spoon, and set aside. Stir into Dutch oven: tomato paste, tomato juice, Italian tomatoes, and wine. Stir until smooth. Mix in oregano, basil, parsley, garlic, garlic salt, and sugar. Return sausage and onion and mushroom saute to sauce. Bring to a boil. Reduce heat, and simmer for at least 3 hours. Cover pot if sauce becomes too thick.
• Cook pasta according to package directions. Drain. Serve sauce over pasta.

TOMATO AND SMOKED SAUSAGE CASSEROLE

Steps:

• In a mixing bowl, combine the first three ingredients.
• Place in buttered baking dish.
• Place cut sausage on top of noodles and tomato mixture.
• Cut butter or margarine into small pats and dot casserole.
• Bake at 350 for 25-30 minutes or until sausage is browned and casserole is bubbly.

TOMATO-SAUSAGE SAUCE

Steps:

• Heat oil in heavy large pot over medium-high heat. Add sausages, onion, and garlic. Sauté until onion begins to color, about 10 minutes. Add crushed tomatoes and herbs and bring sauce to boil. Reduce heat to medium-low, cover, and simmer until flavors blend and sausages are cooked through, stirring often, about 30 minutes. Season with salt and pepper. Slice sausages thinly, if desired.

SMOKED SAUSAGE IN STEWED TOMATOES

Steps:

• Cut sausage into rounds however thick or thin you like.
• Put Sausage into a baking dish.
• Open stewed tomatoes and poor ontop of sausage.
• Cover with foil and bake in the oven @ 350 for about an hour.
• However many links of sausage you use, thats how many cans of tomatoes. So if you have 2 links of sausage, you use 2 cans of stewed tomatoes. Its really easy, and tastes great. My kids love it.

ITALIAN SAUSAGE IN TOMATO SAUCE

Steps:

• Saute Italian sausage for a few minutes in olive oil - just long enough to seal it or firm it up.
• Remove sausage and let cool.
• Cut into bite-size pieces.
• Mix the rest of the ingredients in the skillet.
• Bring to a boil.
• Add sausage and cook for 1 hour on low heat.
• Serve as a hot appetizer.
• You may wish to be cautious with the wine at first.
• Some may find 1 cup too much.

SMOKED SAUSAGE SUPPER

Steps:

• In medium skillet, cook onion and pepper in butter until tender; do not brown.
• Add tomatoes, tomato paste and the seasonings.
• Simmer on low 10 minutes.
• In 10 inch skillet, bring cider to a boil; add sausage, cover and simmer 10 minutes.
• Prepare macaroni according to directions.
• Drain and arrange on warm platter.
• Top with sauce and sausage.

SMOKED SAUSAGE, BELL PEPPERS AND TOMATOES

Steps:

• Heat oil over medium high heat in a wide non-stick skillet. Cook bacon and onion until onion turns yellow, about 3 minutes.
• Reduce heat to medium, add garlic and bell pepper, and, stirring frequently, cook until bell peppers are tender-crisp, about 8-10 minutes.
• Remove skillet from heat and wait until cooking subsides or paprika might burn and give a bitter taste. Add paprika and red pepper flakes. Add more pepper flakes if you like it hot. Stir until all is evenly coated with paprika.
• Mix in tomatoes, return to heat. Reduce heat to low and cook covered 5 minutes.
• Carefully mix in sausage and cook covered over low heat 15-20 minutes.
• Taste with black pepper. There should be enough salt from bacon and sausage. Serve.