smoked sausage recipe

Recipe video above. The smoked sausage is the trick here to get great flavour into this quick one pot dinner. Tastes like Jambalaya, minus the cajun flavours, and much faster to make. Everybody loves this!I used kransky sausages but you can use any smoked sausages you want, including chorizo. You can even use raw sausages - see Note 1! Also feel free to use other vegetables - anything that can hold up to 20 minutes on the stove.

Smoked Sausage and Rice - easy one pot dinner!

tbsp extra virgin olive oil

garlic (, finely minced)

onions ((medium), chopped (or 1 large))

yellow capsicum (,

red capsicum (,

(~3) kransky

salt

tsp pepper

tsp smoked paprika ((sub normal paprika))

rice

chicken stock/broth (, low sodium (or veg stock))

peas (, thawed)

tbsp parsley (, chopped (optional))

Cook sausage: Heat 2 tbsp oil in a large heavy based pot over medium high heat. Add sausages and cook until golden. Remove with a slotted spoon.

Cook onion and garlic: Add remaining 1 tbsp oil. Add garlic and onion, cook for 2 minutes. Add capsicum and cook for 2 minutes until onion is translucent.

Add rice and liquid: Add rice, chicken stock, paprika, salt, pepper and the sausage. Stir, bring to boil, then reduce heat to low so it&#39;s simmering very gently.

Cover and cook: Cover with lid, cook 20 minutes.

Add peas and rest: Remove pot from stove. Working quickly, remove lid, add peas, then quickly put the lid back on. Rest 10 minutes - the residual heat with cook the peas.

Fluff and serve: Add parsley. Use a fork to fluff the rice. Serve immediately!

Linguica is a Portuguese mild sausage. Chourico is its spicy twin made different only by the addition of hot peppers. This recipe yields 5 pounds of sausage.

Homemade Linguica Portuguese Mild Sausage

pork butt (,

garlic

liquid smoke

sweet red wine (, preferably Madeira. [See Note 1])

sweet paprika

white pepper

oregano

sugar

black pepper

red pepper ((optional

vegetable oil

wood chips

Combine the pork, garlic, salt, paprika, white pepper, oregano (or marjoram), sugar, black pepper and red pepper in a large bowl and mix well. If using cubed pork butt, pass through a food grinder fitted with a coarse die. (Alternately, transfer in 2 batches to a food processor and process until finely ground.) If using ground pork, mix the pork and spices together and proceede to step 2.

Transfer to a large bowl, cover tightly with plastic wrap and refrigerate overnight to allow the flavors to meld.

The following day, add the wine and liquid smoke to the meat and stir well to combine.

To test the seasoning, heat the oil in a small skillet, and cook about 2 teaspoons of the mixture. Adjust seasoning, to taste.

Smoking the Links:

Preheat a home smoker to 175 °F.Load the wood chips. I use applewood or cherry. You may use whichever flavor you prefer the best.

Smoke the sausage for about 3 1/2 to 4 hours or until the internal temperature reaches 165 °F. We use an internal thermometer for this which we place inside a link in the smoker. [See Note 3]

Remove the links from the smoker and use as desired.

We serve ours with Baked Beans &amp; Brown bread.

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