Introduction to Sausage Making – 13 – It’s Not Just for Breakfast Anymore

Sausage in Other Dishes.

Recipe: Jambalaya

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We’ll close on the happy note that…  well, you can read the title. There are several bazillion ways to make sausages, and even more which use sausages as ingredients. We have only skimmed the surface.

It is my hope that you have made most of the sausages I have mentioned, liked them, and want more. I also hope that you have become interested enough in making them to want to start investing in some decent equipment, especially a grinder and a stuffer, and that you will continue to explore what has become, for us, Chuckwagon and El Ducko, a fascinating hobby.

We’ll leave you with one last recipe.  …or maybe more. (We gotta get this dang thing posted. It’s been too long in the makin’ already.) so, here ‘tis.

…still have some of your andouille sausage in the freezer? I thought not. Whip up another batch, “rat now.” (You’ll need about 6 ounces, but hey! This is good stuff. Make at least a pound. …maybe even a kilo.)Then, head down to the grocery store and pick up some smoked ham. The original recipe calls for 6 ounces of tasso (Cajun smoked ham), but “do whut you gotta do, ya heah?” You’ll also need some other “sordid” items, such as we list below.

“Poorman’s Jambalaya” – Excerpted from From “Chef Paul Prudhomme’s Louisiana Kitchen,” William Morrow and Company, New York, pages 216-7.

Seasoning Mix:

  • 4 small whole bay leaves
  • 1 tsp salt
  • 1 tsp white pepper
  • 1 tsp dry mustard
  • 1 tsp ground cayenne pepper
  • 1 tsp gumbo file (optional)
  • ½ tsp ground cumin
  • ½ tsp black pepper
  • ½ tsp dried thyme leaves

Ingredients:

  • 4 Tbsp margarine
  • 6 oz. tasso (or other smoked ham, about 1 ½ cups)
  • 6 oz. andouille (preferably smoked, or kielbasa), diced, 1 heaping cup
  • 1 ½ cups chopped onions
  • 1 ½ cups chopped celery
  • 1 cup chopped green bell peppers
  • 1 ½ tsp minced garlic
  • 2 cups (uncooked) rice
  • 4 cups beef, pork, or chicken stock

Combine the seasoning mixture and set aside. In a heavy cast iron skillet, melt the margarine over high heat. Add tasso and andouille, cook for 5 minutes, stirring occasionally. Add the onions, celery, bell peppers, seasoning mix, and garlic. Stir well and continue cooking until browned, 10 or 12 minutes, stirring occasionally and scraping the bottom of the pan well. Stir in the rice and cook five minutes, stirring and scraping the bottom of the pan occasionally. Add the stock, stirring well.Add the stock, stirring well. Bring the mixture to a boil, reduce heat, and simmer until the rice is tender but still a bit crunchy, about 20 minutes, stirring occasionally toward the end of the cooking time. Meanwhile, heat the serving plates in a 250 degree oven. Remove the bay leaves and serve immediately. For a main course, spoon two cups of jambalaya onto a serving plate. For an appetizer, serve one cup.

What better way can we wind this up than a recipe from my favorite cookbook? I can think of none. Write to us and let us know what you’re up to in the fascinating world of sausage making. Please share your recipes. We’ll look for you, here on SausagesWest.com .

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