Smoked sausage is a hearty and savory main dish that’s quick and easy to prepare. Excellent for breakfast, lunch or dinner.
I love grilled or fried smoked sausage in a toasted hotdog bun drizzled with yellow mustard. Delish!
Smoked sausage is available in beef and chicken, pork, and turkey.
According to package instructions, rinse sausage, place in skillet, cover with water. Place a lid on top and simmer 8 to 10 minutes. Watch closely so water will not disappear. I prefer to drain the water which contains sodium from the sausage.
Simmering first will drastically reduce sodium. I don’t know how much. Definitely tastes MUCH better after simmering in water.
You know, I love to experiment. I’ve fried smoked sausage without simmering first. Too salty to me. Cannot eat it.
This is how I make smoked sausage:
Using a knife, I slice the casing side of the sausage to help water penetrate while cooking. The even distribution throughout the meat gets rid of sodium.
After simmering, I drain the “milky-looking” water. The white color is sodium.
Finally, I lightly fry sausage over medium heat until it browns. Tastes great in my humble opinion! This step is optional.
Makes amazing hotdogs and sandwiches. I like to slather with a generous helping of sweet relish. Smack-a-licious!
What is smoked sausage?
Smoked sausage is made of ground meat, herbs, and spices. The meat is forced into casings and smoked.
Although most varieties are sold cooked, specialty butchers also produce lightly smoked fresh sausages. Kielbasa and Andouille are popular varieties of smoked sausage.
Creative serving suggestions…
~Sandwich smoked sausage and a fried egg between two slices of wheat toast. Serve for breakfast, lunch or dinner.
~Add chopped/cooked smoked sausage to a bowl of cabbage. Pairs well with Homemade Self-Rising Cornbread.
Enjoy the recipe!