Sausage: it's what's for dinner. Yeah, pork is what's supposed to be what's for dinner - but sausage made from pork is still pork, right? And, there's nothing quite like sausage links to bring back memories of the fair, important family dinners, or just enjoyable casual dining. So, what do you serve with pork? That's easy.
Rice and Beans
If you're going to use something like Edwards sausage links, try cooking them with rice and beans. It's simple, it feels a little exotic, and it's cheap. It's also filling and full of nutrients, thanks to the beans and sausage.
Rice is best cooked by adding at least twice as much water to the pot as rice. So, for example, for a cup of rice you would want at least 2 cups of water, preferably more. The rice will expand a lot, and you can drain off any excess water, and your rice won't get sticky or mushy.
Beans - it's important to soak beans before you cook them. Traditional cultures, and old cookbooks, almost always serve up beans that have been soaked overnight (or longer).
Potatoes are a sure-fire way to contrast the savory taste of sausage. Boil them, bake, or fry them. It really doesn't matter. The important part is that you cook them and serve them with lots and lots of butter - just like mom used to make.
Peppers are almost made for sausage. It's reminiscent of the state fair. You could get a sausage and pepper sandwich that would make your mouth water. Now, you can do it at home, and save yourself the $7 or whatever it costs now.
It's a new spin on an old dish. To make fries, you'll need a deep frier. Set the oil temperature to a low setting, say 200 or 300 degrees. Precook cut potatoes for about 3 to 5 minutes. This will cook the inside. Now, take the potatoes out, dry them off, and let them sit for an hour or so. Turn up the heat to 400 or as high as your frier will go, and dunk them in again. It only takes a few minutes. Your fries will come out piping hot and crispy, and yet soft in the middle.
Now, add some BBQ spice. It doesn't have to be fancy. Smoked paprika, onion powder, pepper, salt, and a little garlic.
Yeah, soup stock. In other words, make sausage soup. You can spice things up a bit by adding celery, carrots, and potatoes to the stock - all staples of any good broth anyway. Start with ox tail or genuine marrow bones. Put a few of these oddball items in a crockpot and add a few pinches of salt and a tablespoon or two or vinegar.
Let it slow-cook overnight and in the morning you'll have fresh beef stock. Why not use the canned stuff? Because real stock contains gelatin - and important protein your body needs that's not in commercial stock. Plus, homemade beef stock tastes amazing.
Jeremy S is a creative foodie. He greatly enjoys blogging about innovative and delicious recipes for everyday food staples.