smoked sausage

Sweet corn, salty sausage, zesty shrimp, creamy potatoes and butter for dipping — a crab boil has<span> everything you want in a meal. But unless you’re a pro at cracking crab legs, it can be a challenge. Instead, capture those same flavors with this seafood pasta, which uses lump crab meat and this speedy <a href="https://cooking.nytimes.com/recipes/1021423">sheet-pan shrimp boil</a>. Get the shrimp boil into the oven, then immediately start preparing this recipe. (If the shrimp boil is done early, just cover it with aluminum foil until ready to add.) In the end, it all comes together in a big, shareable dish.

Crab and Shrimp Boil Pasta

Kosher salt

smoked sausage,

neutral oil, such as canola or vegetable oil

unsalted butter (2 sticks)

garlic cloves,

chicken broth stock

seafood seasoning,

Cajun seasoning

red-pepper flakes,

lemon juice (from 1 lemon)

(16-ounce) box linguine

crab meat

recipe sheet-pan shrimp boil

parsley leaves

Bring a large pot of salted water to boil for the pasta.

As the water heats, in a Dutch oven or pot, sear sausage in oil over medium-high heat. Stir occasionally until the sausage browns, about 5 minutes. Transfer the sausage to a plate to drain, and discard pan drippings.

Add butter to the pot. When it melts, add garlic and sauté until fragrant. (Be careful not to burn the garlic.)

Stir in broth, and add seafood seasoning, Cajun seasoning, red-pepper flakes and lemon juice. Bring to a boil. Reduce heat to medium-low and cook about 5 minutes, then taste and adjust for seasonings. Set aside 1/2 cup garlic broth for serving.

Cook pasta in salted water according to package directions. Drain and set aside.

Add crab meat to the broth and gently stir until heated through. Add pasta and toss with tongs until evenly coated. Pour pasta into large serving bowl, then top with sausage and the sheet-pan shrimp boil. Drizzle the reserved garlic broth on top of the mixture. Garnish with parsley and serve immediately.

Flavored with apple, sausage and mustard, t</span>his slightly creamy lentil soup strikes a nice balance between delicate and hearty. Small green lentils, or French lentils or lentils du Puy, are khaki-colored legumes that have a peppery flavor and keep their shape when cooked instead, which gives this soup an appealing texture. You can also use black lentils or easier-to-find brown lentils, but keep in mind that brown lentils will fall apart as they cook, creating a thicker stew. This soup takes only a few minutes to throw together, and most of the time is spent in hands-off simmering time, putting it within reach for a weeknight. It’s never necessary to soak lentils, as they cook relatively quickly. (You can find a slow cooker version of this recipe <a href="https://cooking.nytimes.com/recipes/1021680">here</a>.)

Lentil Soup With Smoked Sausage And Apples

unsalted butter

Kosher salt and black pepper

tart-firm apples,

celery stalks, chopped into 1/2-inch pieces

garlic cloves, finely chopped

sage sprig, leaves chopped, sage

thyme sprig, leaves chopped, thyme

dry hard cider

10 ounces dried small green lentils (also called French lentils or lentils du Puy)

nutmeg

cider vinegar

sour cream

Dijon mustard

Lentil Soup With Smoked Sausage and Apples

Melt the butter in a large Dutch oven over medium-high heat. Add the onion, season with salt, and cook, stirring, until the onion is translucent, about 5 minutes. Add the half the chopped apples, and cook, stirring until softened, adjusting the heat as necessary to avoid scorching, about 5 minutes.

Add the celery, garlic, sage and thyme, and stir to combine. Pour in the cider and let it come to a bubble. Add the sausage, lentils, nutmeg and 4 cups water to the pot. Season with 1 teaspoon salt and a generous amount of pepper. Let the soup come to a boil, then decrease the heat to maintain a low simmer. Cover the pot and cook until the lentils are tender, 35 to 40 minutes.

Just before you are ready to eat, add the vinegar. Stir together the sour cream and mustard, then stir the mixture into the soup. Taste and add more salt and pepper if necessary. Serve in bowls topped with the scallions and remaining chopped apples.

This recipe came to The Times in 1983 from Paul Prudhomme, the New Orleans chef who put Louisiana on the American culinary map. It is a hearty, rich Creole stew generously seasoned with black and white pepper, cayenne, paprika and filé powder, a spice made from the leaves of the sassafras tree. Filé powder is readily available in most grocery stores and online, and while it's not 100 percent necessary, it lends a distinctive, earthy quality to the dish. Mr. Prudhomme intended this to be made with chicken, but we've had excellent results using leftover turkey from Thanksgiving, too.

Chicken and Sausage Gumbo

chicken, 3 to 4 pounds, cut into serving pieces

Salt

black pepper

white pepper

mustard

cayenne pepper

paprika

garlic

file powder, optional

flour

onion

celery

green pepper

chicken broth

sausage

bay leaf

rice

Put chicken pieces in a bowl. Blend salt, peppers, mustard, cayenne pepper, paprika, granulated garlic and file powder. Rub four teaspoons of the mixture over the chicken. Set rest of spice mixture aside.

Put the flour in a bowl and add two teaspoons of the reserved spice mixture. Blend well.

Heat a 10-inch skillet and add the oil. Dredge the chicken pieces in the flour mixture to coat well, shaking off excess. Reserve the leftover flour.

When the oil is hot and almost smoking, add the chicken pieces skin side down. Cook about two minutes on one side until golden brown. Turn and cook about three minutes on the second side until nicely browned. Do this in batches so as to not crowd the pan. Drain thoroughly on paper towels.

Pour off all but one cup of fat from the skillet. Heat this oil over high heat until it is almost smoking and add the reserved seasoned flour. Stir rapidly and constantly with a wire whisk until the mixture is golden brown. Do not burn. This is a roux.

Add the chopped onion, celery and green pepper to the roux and stir to blend well. Remove from the heat.

Meanwhile, bring the broth to a boil in a large saucepan.

Add about half a cup of the roux mixture to the broth, stirring rapidly with the whisk. Continue adding the roux mixture, half a cup at a time, always stirring rapidly and constantly.

Add the smoked sausage and stir. Cook over high heat, stirring often from the bottom, about 15 minutes.

Add the chicken pieces, bay leaf and finely minced fresh garlic. Cook about 40 minutes, on medium-low, stirring occasionally.

Remove the chicken pieces. Cut the meat from the bones and discard the bones. Cut the chicken into cubes or shred it and add it back to the pot. Serve with white rice or potato salad (or both) spooned into the gumbo.

Smoking sausage is probably the easiest thing that you can do on the smoker. Smoked sausage is juicy, flavorful, and filled with deep smoky flavors.

Smoking Sausage

Stronger flavor: hickoryMilder flavor: pecanFruity flavor: apple

Choose your wood:

Prepare the smoker and get it to steady 225°. (If using gas or or electric smoker, set it to 225° and preheat for about 20 minutes.) Depending on the smoker, place the water pan underneath or near the meat.

Place sausages on the grate and make sure they&#039;re not touching each other. (You can insert a digital thermometer probe into one of the sausages through the end, towards the center. Or, simply take a temperature reading after 2-3 hours.)

Keep the smoker lid closed and cook for about 3 hours. Sausage will be done once it reaches 165° internal temperature. Note: smoking time will depend on type and size of sausage so make sure to check internal temperature.

Smoke Sausage:

This post shares tips from a meat scientist about how to make smoked beef sausage at home, including the spices, the beef grind and smoking temps. 

Smoked Beef Sausage

lbs Certified Angus Beef® brand chuck

tbsp kosher salt

marjoram

tsp black pepper

tsp sugar

ground ancho chile powder

tsp smoked paprika

tsp pink curing salt

water

sausage casings

Make sure your meat is very cold throughout this process.

Dice the meat into cubes.

Set up your meat grinder with a larger die. Pass the meat through the grinder into a bowl.

Blend in the spices and water by hand. Place in the freezer for at least 10 minutes.

Place the smaller die on your meat grinder. Pass the meat through the grinder again.

Using a stand mixer, blend the meat with the paddle attachment for 45 seconds.

Cook up a small patty to test the flavors. Adjust, as needed.

Cover the bowl, and refrigerate the meat for 1-2 days.

Grind the Sausage

Pack the meat into your sausage stuffer, pressing out excess air.

Slide the sausage casings onto the stuffer tube.

Crank the stuffer, until the meat starts to come out of the tube. Tie the casing in a knot.

Continue cranking the stuffer, filling the casing. Once the links are as long as you would like them, trim the casing and tie it in a knot.

Place the links on a rack-lined sheet pan. Refrigerate uncovered for 1-2 days.

Stuffing the Sausage

Heat the smoker to 160F degrees. Add the sausage, and smoke for 1 hour.

Increase the temperature to 170F degrees. Smoke for 1 hour.

Increase the temperature to 180F degrees. Smoke until the internal temperature of the sausage reaches 160F degrees, about 3 hours.

Once it reaches the correct temperature, remove it from the smoker, and place in a bath of ice water, until it reaches an internal temperature of 120F degrees.

Place back on a rack-lined sheet pan and let cool to room temperature.

Refrigerate for up to one week or freeze for up to 9 months.

Smoking the Sausage

This lentil stew with sausage and pork is a classic Brazilian New Year tradition, and at the same time, it&#x27;s an easy and fantastic recipe to enjoy all year long. This easy, one pan pork lentil stew is made with tender pieces of pork tenderloin and smoked pork sausage, plus a few other everyday ingredients. Serve it all by itself with a drizzle of olive oil and a splash of lime, or over rice for a delicious hearty meal all year long.

Green Lentil Pork Stew

pork

oz smoked pork sausage

Tbsp extra virgin olive oil (plus more for serving)

tsp of Brazilian sofrito (or 4 cloves of garlic, minced)

carrot (diced)

lb green lentils

bay leaves

tsp cumin

lime juice

mustard powder

lime wedges

Season the tenderloin chunks with salt and pepper, and set aside.

Heat a dutch oven or heavy bottomed pan, on stove top over medium heat. Add 1 Tbsp of the olive oil, heat it up, about 30 seconds. Add the sausage and cook until browned.

Remove the browned sausage from the pan, and set aside.

Add half of the diced onions to the pan, and sauté them in the sausage fat, until transparent - about 2 mins.

Add half of the garlic, and saute until fragrant - about 2 mins.

Add the loin chunks, and stir - about a min.

When the loin is cooked and browned, add another Tbsp of olive oil to the pot and add the remaining onions, the carrots and the sausage, stir and sauté about 2 mins.

Add the remaining garlic and sauté until fragrant, about 2 mins.

Add the lentils, the bay leaves and water to cover about an inch over the lentils. Cover the pot and let it cook covered over medium heat until the lentils are soft, approx 40 mins, checking on them every 10-15 mins to make sure the lentils are always under water. If needed, add a bit more water.

When the lentils are cooked, season with salt and pepper to taste. Add lime juice, cayenne and mustard powder and let it simmer for 10 or so more mins.

Serve with lime wedges and a drizzle of olive oil, or over rice.

Find a delicious new weeknight meal from this list of super delicious and easy smoked sausage recipes!

25 Satisfying Smoked Sausage Recipes

Cheesy Smoked Sausage Soup

Smoked Sausage Cajun Alfredo

Instant Pot Sausage Cacciatore

Sausage and Peppers Skillet

Cream Cheese Smoked Sausage Pasta

Smoked Sausage and Rice One Skillet Meal

Cheesy Cabbage Soup with Smoked Sausage

Smoked Sausage Green Beans and Potatoes Casserole

Barbecue Smoked Sausage Bites

Pot Cheesy Smoked Sausage Pasta Recipe

Smoked Sausage and Zucchini Skillet

Smoked Sausage and Cheese Grits

Smoked Sausage Broccoli Sheet Pan Meal

Sausage Mushroom and Asparagus

Penne Arrabiata Smoked Sausage

Creamy Mozzarella Pasta with Smoked Sausage

Smoked Sausage with Potatoes and Green Beans

Broccoli Sausage Cauliflower Casserole

Pot Sausage Cabbage and Potatoes

Smoked Sausage and Egg Noodles

Smoked Sausage and Zucchini Kabobs

Smoked Sausage and Cheesy Potato Casserole

Pot Smoked Sausage Broccoli Pasta

Smoked Sausage Hash

Goulash with Smoked Sausage and Potatoes

Red Beans and Rice

Smoked Sausage with Peppers and Farro

Weeknight Jambalaya

Creamed Corn with Smoked Sausage

Sausage Kale and Potato Soup

Pick your favorite brand of smoked sausage to...

Pick your favorite brand of smoked sausage to add flavor to any of these delicious dishes!

Southern fried cabbage is a very simple cabbage dish prepared often as here, with a bit of butter, bacon & onion. I like to add cider vinegar and dried pepper flakes for a little extra flavor punch.

Southern Fried Cabbage

bacon

butter, divided

1 medium to large head of cabbage, chopped (about 10 to 12 cups)

salt

Cajun seasoning (like Slap Ya Mama), or to taste, optional

apple cider vinegar, optional

red pepper flakes, optional

This simple slow cooker lentil soup is flavored with tart apple and hearty smoked sausage, and finished with a little sour cream and mustard. If you don’t have time to sauté the onions and apples, you can skip that step, going straight to Step 2 and putting the ingredients directly into the slow cooker. Small green lentils (also called French lentils or lentils du Puy) have a peppery flavor and keep their shape when cooked instead of falling apart, giving the soup an appealing texture. However, you could also use black lentils or easier-to-find brown lentils, but keep in mind that brown lentils will fall apart as they cook, creating a thicker stew. (Here is the <a href="https://cooking.nytimes.com/recipes/1021681">stovetop version</a> of this soup.)

Slow Cooker Lentil Soup With Sausage and Apples

thyme

dry hard cider (see Tip)

Melt the butter in a large (12-inch) skillet over medium-high heat. Add the onion, season with salt, and cook, stirring, until the onion is translucent, about 5 minutes. Add half the diced apples and cook, stirring until softened, adjusting the heat as necessary to avoid scorching, about 5 minutes. Add the celery, garlic, sage and thyme, and stir to combine. Pour in the cider and let it come to a bubble. Scrape the mixture into a 6- to 8-quart slow cooker.

Add the sausage, lentils, nutmeg, 1 teaspoon salt and a generous amount of black pepper to the slow cooker; pour in 3 cups water. Cover and cook on low until the lentils are tender and the flavors are mellowed and blended, about 8 hours. The soup holds well on the warm setting.

Just before you are ready to eat, add the vinegar. Stir together the sour cream with the mustard, then stir the mixture into the soup. Taste and add more salt and pepper if necessary. Serve in bowls topped with the scallions and remaining chopped apple.

Smoked Sausage &amp; Rice Recipe! For a weeknight meal solution, this Smoked Sausage &amp; Rice One Skillet Dinner Recipe is ready in under 30 minutes!

Smoked Sausage & Rice One Skillet Meal

olive oil

tbs butter

lb Hillshire Farms Smoked Sausage sliced ¼-inch thick

broccoli florets

rice rice

garlic powder

tsp onion salt

¼ tsp pepper

tsp salt

cheddar cheese

Heat a large skillet over medium-high heat. Add butter and olive oil until melted.

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