it adds a ton of flavour that’s absorbed by the rice. and therein lines the beauty of this recipe: the exact flavour you end up with in the rice depends on the sausages you use. they are commonly cooked sausages like polish kielbasa, andouille, and the kind you see in american barbecue. raw sausages – even raw sausages will work in this recipe because they too leave a ton of flavour in the pot! smoked paprika – the spice used to flavour the rice.
cook sausages first to make them nice and golden, and to flavour the oil which is then used to flavour the whole dish. if you rinse, reduce stock in the recipe by 2 tbsp – because this is roughly the amount of water that will cling to the rice and will make the cooked rice a tiny bit more mushy / wet than intended. the rice is juicy and has absorbed the flavour left in the pot from cooking the sausages. for a quick way to up the veg quota in this, stir through a few handfuls of baby spinach when fluffing the rice. thanks nagi for the inspo@ i haven’t tested that but you won’t get the correct rice texture as there is less evaporation – it’s a simple one pot meal anyway so i’d say just cook it on the stove! i also threw some broccoli i had in at the end and added an extra pepper to boost the veggies.
baby potatoes are quickly sauteed then paired with savory sausage and sweet bell peppers for a spicy/savory touch. 1. to make the smoked sausage and potatoes recipe: in a large cast-iron skillet, heat 3 tablespoons of oil over medium heat. add the baby potatoes to the pan and season with salt and pepper. transfer potatoes to a plate and set aside. add garlic, onion, and red bell pepper and season with red pepper flakes, italian seasoning, salt, and pepper. deglaze with 1/4 cup stock, stir in the hot sauce and stir to coat the smoked sausage and veggies. adjust seasoning, garnish with chopped fresh parsley and serve the smoked sausage and potatoes immediately with parmesan. to reheat this easy meal, simply add to a skillet and warm it gently on the stovetop, adding tablespoon weather to loosen the sauce. made this for brunch with fried eggs. i used turkey smoked sausage because i already had it. the second time i tweeked it and fried up some sauerkraut and put on top. it was good. i added shrimp, forgot the bell pepper.
and forget the medium heat, crank up the heat and fry that stuff. i had two helpers chopping and there is no way i could have done this in 20 minutes. make sure to add the parmesan, it makes a world of difference. this is simple as far as ingredients, was very tasty. it was well worth it and will do again! i used turkey sausage and it turned out great. it seems like you could get by with only 2/3rds or half of the oil. even my kids (8 and 11) gobbled this up with and we’re asking for more almost before we could make it to the table. really good. this is a really good, low mess, quick weeknight recipe! we’ve made it a few times now and always enjoyed it. it is just as good. i added a little extra chicken broth, covered, and let it simmer on low for about 10 minutes.
cheesy smoked sausage soup smoked sausage cajun alfredo instant pot sausage cacciatore sausage and peppers skillet cream cheese smoked cook sausage: heat 2 tbsp oil in a large heavy based pot over medium high heat. cook onion and garlic: add remaining 1 tbsp oil. add rice and more smoked sausage recipes you might like 20-minute smoked sausage with sweet potato and fried onion one-pot smoked sausage and zucchini noodles 20-minute, smoked sausage recipes with rice, smoked sausage recipes with rice, what to serve with smoked sausage, smoked sausage recipes with potatoes, mattessons smoked sausage recipes.
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