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Smoked Sausage • 100% Premium
Pork • “Certified
Cajun”
Made in Louisiana |
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♥
Recipes and Meal Ideas for Frey Smoked Sausage ♥
SAUSAGE
AND GRAVY
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1
- 2 lbs. Sausage |
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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. |
SWEET & SOUR
SAUSAGE
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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.
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BLACK-EYED PEA JAMBALAYA
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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.
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SMOTHERED
CABBAGE AND SAUSAGE
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1/2 lb. sausage
8 cups chopped cabbage
1 small chopped onion
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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. |
CHICKEN
AND SAUSAGE PASTA
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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
Pasta |
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.
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QUICK
SAUSAGE BREAD
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1 lb. sausage
1 loaf French bread
½ c chopped onion |
1 ½
c grated Colby/Jack cheese
mayonnaise
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.
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FREY SAUSAGE
is also wonderful on the BBQ pit!! 
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