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Smoked Sausage 100% Premium Pork “Certified Cajun”
Made in Louisiana
Recipes and Meal Ideas for Frey Smoked Sausage ♥
1 - 2 lbs. Sausage  
Place sausage in pot. Cover ½ of sausage with water. Boil, loosely covered, until water reduces and sausage starts to brown. Lower heat to medium, turning sausage and continuing to brown. Remove sausage from pot. Add about 2 cups water. Scrape bottom of pot to loosen crust. Bring to slow boil. If thicker gravy is desire dilute 1 heaping tsp. corn starch in ¼ cup cold water. Add to gravy liquid, stirring to prevent corn starch from lumping. Serve with Cajun rice and favorite cooked beans.

5 lbs. sausage
36 oz. ketchup
18 oz. apple jelly
2 T Worcestershire sauce
1 T mustard
1 T sugar
Dash salt
Dash garlic powder
Place sausage in large pot. Add just enough water to cover sausage. Boil, loosely covered, for 20 minutes. Drain and cut into bite-size pieces. In separate pot combine remaining ingredients. Cook, uncovered, on medium heat for 30 minutes, stirring frequently to prevent scorching. Lower heat if needed. Put sausage in slow cooker. Pour sauce over sausage. Keep warm.

1 lb. sausage
1 large can jalapeno blackeyed peas
1 small chopped onion
½ stick butter
1 ½ cup raw rice
1 can beef broth
Cut sausage into bite-size pieces and brown in pan sprayed with non-stick cooking spray. Drain grease and add ¼ cup water to loosen sausage drippings. Mix all ingredients, including sausage drippings, in rice cooker. Season lightly with salt and pepper. Turn on rice cooker.

1/2 lb. sausage
8 cups chopped cabbage
1 small chopped onion
Cut sausage into bite-size pieces and brown in pan sprayed with non-stick cooking spray. Add chopped onion and cook on medium heat for about 3 minutes. Add cabbage and ½ cup water. Season lightly with salt , red and black pepper. Stir. Cover and cook on lower heat until cabbage is tender.

Optional: Add 1 T bacon drippings to sausage and onions.

1 lb. sausage
4-6 chicken breasts (boneless/skinless)
1 cup chopped onion
1 cup chopped bell pepper
¾ cup chopped onion tops
1 cup fresh chopped mushrooms or 1 sm can
1 quart Half & Half
1 heaping tsp. corn starch
Remove visible fat from chicken. Season lightly with salt, red and black pepper. Cut sausage into bite-sized pieces. Brown chicken and sausage in pan sprayed with non-stick cooking spray. After browning add enough water to cover bottom of pan. Cover and cook chicken and sausage, on medium to lower heat, for 15 - 20 minutes, adding just enough water to keep from sticking. Remove chicken from pan. Cut or break apart into smaller pieces and return to pan. Add onion, bell pepper, onion tops, and mushrooms to chicken and sausage. Again if needed, add just enough water to keep from sticking. Cover and cook until vegetables are tender and liquid has reduced to bottom of pan. Dilute 1 heaping teaspoon corn starch in Half and Half. Pour over cooked chicken and sausage. Heat until Half and Half starts to thicken. If a thicker cream sauce is desired, dilute a little more corn starch in the Half and Half. Serve over cooked angel hair pasta, medium egg noodles, or pasta of choice. Follow cooking directions on package for pasta.

1 lb. sausage
1 loaf French bread
½ c chopped onion
1 ½ c grated Colby/Jack cheese
melted butter
Cut sausage into quartered bite-size pieces. Place in pan sprayed with non-stick cooking spray. Add onions and ½ cup water. Cover and cook on medium heat until water reduces and sausage starts to brown. Stir occasionally. Remove from heat. Cut bread in half, lengthwise. Brush melted butter on outside of both halves. Spread mayonnaise on open French loaf. Fold grated cheese into sausage mixture and spread across bottom half of French loaf and cover with top half. Place on baking pan. Heat in 350 degree oven until bread is lightly toasted. Cut into strips.

FREY SAUSAGE is also wonderful on the BBQ pit!!     

Frey Smoked Sausage, LLC
Mowata, Louisiana

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