Skip to main content

Dutch Oven Sausage and Veggies

I try and eat healthy, but every once and a while I get a craving for sausage. I was shopping today and saw my favorite sausage was on sale. This is a simple meal that takes no time to make. The salt from the sausage provide all you need, and the flavors from the salsa and chili powder round things out nicely.

Ingredients:
1 link all beef sausage
1 ear corn
8 petite potatoes
About 12 fressh fresh beans
1/8 teaspoon hatch chili seasoning
1/4 cup of salsa
1 teaspoon clarified butter

Begin by preheating your Dutch oven over medium heat, and you oven to 350 degrees. Cut the sausage into 1 inch pieces. Add the butter then add  on the sausage Browning on both sides.

Cut the potatoes in half and add to the pot. Add the remaining ingredients and stir to mix well. Cover and place in the oven for 50 minutes. CAREFULLY, with pot holders, remove from oven. Slowly remove lid, being cautious of escaping steam. Plate and enjoy.



Comments

Popular posts from this blog

Cast Iron Ginger Cakes

These desserts are the perfect way to end a meal. Made in Lodge Cast Iron mini pans,  they are the right size for a satisfying finish. Fresh blackberries add just the touch.


Recipe:
Preheat oven and pans to 375 degrees.
Cream together:
4 tablespoons softened butter
1/4 cup sugar
1/2 tsp ginger
1/4 tsp nutmeg
1/4 cup molasses
1/2 tsp baking soda
1 tsp vanilla extract
pinch of salt
1/2 tsp cinnamon
2 tablespoons  heavy cream
3 tablespoons milk

Add 1 cup pastry flour and mix together.
Add optional blackberries or raspberries.

Split batter between two small 6 inch or six 3 1/2 inch cast iron pans.
Bake 20 minutes until toothpick in center comes out clean.

Smoked Full Brisket Flat

I smoke a lot of meat. Usually I do a brisket once or twice a month. Yesterday I couldn't find a nice packer, which is the whole brisket, but  I did find a beautiful flat which was nicely trimmed. Weighing just over nine pounds the price was equal to the fourteen pound packer that was mostly one giant fat cap.
Since the flat is much leaner, I started by injecting the meat with a mixture of no salt added beef broth and about 1/2 teaspoon of the rub. This will keep the brisket nice and moist through the 10 to 12 hour cooking process.

Ingredients for the rub:
1 teaspoon coarse salt
2 teaspoon ground pepper
1 teaspoon granulated garlic
1 teaspoon onion powder
1/2 teaspoon chili pepper


Add a circle of charcoal around the bottom of your smoker. Add several chunks of oak which has been soaked over night. Light on end of the circle and allow about one half hour for the fire to start. If done properly, you can smoke all day with charcoal ring and only have about one third to one half of t…

Quick Breakfast Egg and Bacon Biscuits

I belong to several cast iron groups. About once a month someone posts a picture of a small 3 inch Lodge pan and jokes about what can you cook in it.


This is one of the ways I use these great pans. Each pan will hold one extra large egg. I usually scramble them for convenience. Begin by preheating your pans in an oven set to 195 degrees. I do mine in a small toaster oven with a convection setting. While the pans are preheating, scramble the eggs. Carefully remove pans from oven and give them a quick shot of cooking spray. Divide eggs equally between the pans and return to the oven.



Allow the eggs to bake 10 to 12 minutes, until the centers are firm, and reach a safe temperature of 165 degrees. Remove from oven and allow to cool a few minutes. You should see the eggs start to pull away from the sides of the pan. Carefully remove them from the pans, they should pop right out.



Slice some prebaked biscuits, or English muffins, and add the eggs to the bottoms. We usually have a pack of m…