LOOSE SAUSAGE RECIPES RECIPES
CABBAGE SAUSAGE SUPPER RECIPE: HOW TO MAKE IT
Everyone is surprised at how this flavorful cabbage and smoked sausage recipe calls for just a few ingredients. I usually complete my family's favorite slow cooker meal with a no-bake fruit dessert. —Ruby Williams, Bogalusa, Louisiana
Provided by Taste of Home
Categories Dinner
Total Time 50 minutes
Prep Time 10 minutes
Cook Time 40 minutes
Yield 12 servings.
Number Of Ingredients 6
Steps:
- In a Dutch oven or soup kettle, cook sausage and onion over medium heat until sausage is lightly browned and onion is tender; drain. Add the cabbage and water. Cover and cook on low for 10 minutes. Stir in the carrots and potatoes. Cover and cook for 25-30 minutes or until the vegetables are tender.
Nutrition Facts : Calories 190 calories, FatContent 4g fat (1g saturated fat), CholesterolContent 34mg cholesterol, SodiumContent 675mg sodium, CarbohydrateContent 28g carbohydrate (0 sugars, FiberContent 4g fiber), ProteinContent 13g protein. Diabetic Exchanges 2 starch
SOUS VIDE SAUSAGE - SOUS VIDE RECIPES
Just like with chicken and steak, a sausage cooked sous vide can be held for a long time, but not indefinitely. As you begin to hold the meat for longer than around 4 hours or so, it’ll start to take on a mushy, mealy texture. I recommend cooking sausages between 45 minutes and 4 hours. Here's what you'll get at different temperatures when cooking sausage sous vide:At 140°F (60°C): sausage that is extra juicy compared to traditional cooking, but with a softness that some might find bordering on too soft.At 150°F (66°C): sausage is fully firm and extra juicy with a very smooth texture throughout.At 160°F (71°C): sausage has a nearly traditional texture—springy and juicy, quite firm, but starting to show a difference in texture between fat and lean areas with the latter starting to turn a little loose and crumbly.
Provided by J. Kenji López-Alt
Total Time 045 minutes
Prep Time 045 minutes
Yield Ingredients for 2
Number Of Ingredients 5
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CABBAGE SAUSAGE SUPPER RECIPE: HOW TO MAKE IT
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- In a Dutch oven or soup kettle, cook sausage and onion over medium heat until sausage is lightly browned and onion is tender; drain. Add the cabbage and water. Cover and cook on low for 10 minutes. Stir in the carrots and potatoes. Cover and cook for 25-30 minutes or until the vegetables are tender.
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SOUS VIDE SAUSAGE - SOUS VIDE RECIPES
Just like with chicken and steak, a sausage cooked sous vide can be held for a long time, but not indefinitely. As you begin to hold the meat for longer than around 4 hours or so, it’ll start to take on a mushy, mealy texture. I recommend cooking sausages between 45 minutes and 4 hours. Here's what you'll get at different temperatures when cooking sausage sous vide:At 140°F (60°C): sausage that is extra juicy compared to traditional cooking, but with a softness that some might find bordering on too soft.At 150°F (66°C): sausage is fully firm and extra juicy with a very smooth texture throughout.At 160°F (71°C): sausage has a nearly traditional texture—springy and juicy, quite firm, but starting to show a difference in texture between fat and lean areas with the latter starting to turn a little loose and crumbly.
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- At this point, you have loose sausage that can be cooked as is or formed into small patties. Eat the fresh sausage within a week, or freeze patties in between sheets of parchment paper.
See details
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