Spicy Sausage Skillet

This spicy sausage skillet dinner disappeared around here really fast. It was really good, and really kicked up.Spicy Sausage Skillet

Anita asked me to make this again before we were even done with the first serving.

Also try my rodeo breakfast skillet.

Spicy Sausage Skillet

Course Main
Cuisine American
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 6

Ingredients

  • 1 tablespoon olive oil
  • 1 pound smoked sausage cut into 1/4" slices
  • 2 tablespoon dried minced onion flakes
  • 1 teaspoon garlic powder
  • 2 cups chicken broth
  • 1 10 ounce can hot Rotel tomatoes (use regular for a little less kick)
  • 1/2 cup heavy cream
  • 8 ounces pasta penne or any ridged pasta
  • 2 teaspoons Creole seasoning
  • 1 cup Monterey Jack cheese shredded, divided
  • 1/3 cup green onions chopped

Instructions

  • Heat olive oil over medium high heat in a 12" cast iron (or oven-proof) skillet. Add sausage and brown.
  • Stir in the onion flakes, garlic powder, chicken broth, Rotel, cream, pasta, and Creole seasoning.
  • Bring to a boil and reduce to a simmer. Cover and cook until the pasta is tender.
  • Stir in half of the cheese.
  • Sprinkle the remaining cheese over the top and place under the broiler until melted.
  • Serve garnished with the green onions.

Easy Baked Beans and Smoked Sausage

We had one of those odd cool days the other day. Not too cool, but enough to put me in nesting mode. And that means stick-to-your-ribs food for dinner. So I threw together something super simple – easy baked beans and smoked sausage with a little corn bread on the side.Easy Baked Beans and Smoked SausageI’ll be making this again this fall. As much as I hate to kiss summer goodbye, I sure love those fall meals. Easy baked beans and smoked sausage not only fills you up, it’ll keep you warm on those cool fall days for sure.

Also try my easy-to-make cowboy beans.

Easy Baked Beans and Smoked Sausage

Course Main Dish
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 6
Author Mike

Ingredients

  • 1 pound smoked sausage kielbasa works fine too, cut into 1/2" thick coins
  • 1/2 medium white onion chopped
  • 1/2 green bell pepper chopped
  • 1 jalapeno peppers diced
  • 1 55 ounce can Bush's Baked Beans
  • 1 8 ounce can of pineapple chunks, drained
  • 1 cup brown sugar
  • 1 cup ketchup plus more
  • 1 tablespoon dry mustard

Instructions

  • Preheat oven to 350 F.
  • Lightly brown the sausage in a Dutch oven or large skillet. Remove
  • Saute the onion, bell pepper and jalapeno pepper until tender.
  • Combine the beans, pineapple, brown sugar, ketchup and dry mustard in a large bowl. Stir in the sausage, peppers, onion, and jalapeno. Pour into a 9x9 baking pan.
  • Bake for 1 hour. Check and stir after 30 minutes. If the mixture is too dry, add a few squirts of ketchup, stir, and continue baking.

Pig Shots

Pig shots (and variations) are a common treat at BBQ competitions, so I thought I’d throw a few on my smoker when doing my last smoke. Sausage, bacon, cream cheese and seasoning make for a great treat. It’s important to have a few little treats to snack on as a day’s worth of smoking goes on. A lot of these little delicious morsels became cook’s treats. Those are the bites that the cook gets to take before everyone else. That’s one of the best things of being the cook.Pig Shots

Pig shots are incredibly easy to make. You can use different combinations of creamed cheese and rubs to make your own flavors.

Also try my smoked Scotch eggs!

Pig Shots

Great one-bite shots filled with smoked pork flavors, creamy cheese and a hit of spice.
Course Appetizer
Cuisine American
Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings 32
Author Mike

Ingredients

  • 1 pound thick-cut bacon
  • 1 pound smoked sausage or kielbasa
  • Cream cheese plain or flavored
  • BBQ rub
  • Brown sugar
  • Toothpicks

Instructions

  • Heat your smoker to 225 F.
  • Cut the bacon pieces in half in the middle.
  • Cut the sausage into coins that are half as thick as the bacon is high when stood on edge.
  • Wrap the bacon around the sausage and secure with a toothpick. You want the bottom of the sausage to be even with the bottom of the bacon. This will form a level edge on the bottom, and a little 'cup' at the top for the remaining ingredients.
  • Spoon some cream cheese into each 'cup'. Sprinkle with brown sugar and your favorite BBQ rub.
  • Place on smoker until the bacon is done and just starting to crisp up.
  • Serve warm.