Recipe of the Week


Prep Time: 1 Hour
Yields: 8 Servings

Sausages have always been a very important part of Cajun and Creole cooking. Sausage makes use of the trimmings and pieces left over from butchering animals. In addition, tougher cuts of meat are excellent when ground for sausage. With the ample supply of wild game, seafood and pork in Cajun Country, a combination of meats are often used to make sausage. Frequently, two different sausages are cooked together for added appeal and flavor.

1½ pounds fresh seasoned pork sausage
1½ pounds Italian sausage
¼ cup vegetable oil
2 cups sliced Bermuda onions
½ cup diced celery
1 red bell pepper, sliced (½-inch) thick
1 yellow bell pepper, sliced (½-inch) thick
1 green bell pepper, sliced (½-inch) thick
¼ cup minced garlic
1 cup sliced green onions
1 (15-ounce) can diced tomatoes, drained
1 tbsp chopped basil
1 tbsp chopped thyme leaves
salt and black pepper to taste
granulated garlic to taste
1 cup beef stock
¼ cup chopped parsley

Preheat oven to 375°F. Leaving sausage in its original length, place two sausages side-by-side and coil into a circle, jelly-roll fashion. Finished product should be a complete spiral with alternating lengths of Italian and pork sausage, from center to outside. Using a small paring knife or toothpick, pierce sausage casings at 1-inch intervals. Carefully place sausage spiral into a 14-inch cast iron skillet. Pour in vegetable oil and place skillet over medium-high heat. Cook until sausage is well-browned on bottom. Using a large spatula, flip sausage spiral over and cook until browned on other side. Remove from skillet, place on a large platter and set side. Drain all but ¼ cup of oil from skillet. Sauté onions, celery, bell peppers and garlic 3–5 minutes or until vegetables are wilted. Stir in green onions, tomatoes, basil and thyme. Season to taste using salt, pepper and granulated garlic. Return sausage to skillet, placing it directly on top of vegetables. Pour in stock then bring to a rolling boil. Cover pan and place in oven. Bake 30–45 minutes or until sausage is cooked. When done, garnish with chopped parsley and adjust seasonings if necessary. Cut spirals into 6-inch links and serve on your favorite po’boy buns.

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