I put this in here, because you can do this with ANY sausage you have, be it this style of leftover Hill-shire Farm stuff, or proper, nice, homemade artisan sausage. . . Do it with thick ham steaks too, nice and hearty.
So, there are many takes on a "Boiled dinner". I like 'em because you can just set it, and forget it. It's like a crock pot but a little more finesse, and it doesn't take 6 hours.
This is a "Gotta Go 3 Meat Boil". . . I had Kielbasa, Smoked Beef Sausage, and Some Southern Turkey Sausage(all Hillshire farms ****, nothing special, I get my groceries delivered to the house so I am lucky to get anything). This also works GREAT with thick cut ham steaks(that was what I wanted to do, but they were out of stock).
What you will need:
Sausages/Smoked meat, Cabbage, Onion, Carrot, Stock(Chicken and beef, please note the 3 cubes of beef bullion as I didn't have canned beef stock available), Garlic, herbs of your choice, I prefer fresh thyme as it's light and floral, cuts through the richness of the meat, but isn't strong or overpowering, like rosemary can be. In addition to the FRESH ONION, and FRESH GARLIC, also use onion powder, and granulated garlic. Crushed Red Pepper, butter, Olive oil canola blend(you don't need a lot) AND SALT AND PEPPER FOR CHRIST SAKE. Bread. The crustier, supple interior, fragrant bread: A good hunk of Sourdough, or some Baguette, just something.
For a cooking vessel: I use a medium sized stock pot, or, as your Mom would call it, a Soup Pot.
Firstly, is the prep:
-Sausage: I like to leave in about 3-4inch sections, on the bias cut(just for eye appeal).
-Potatoes:These are Yukon golds, they hold up better, and don't break down like a russet. Cut into 6ths, like nice wedges.
-Carrots: Peel, and slice into medium sized batons, or of they are small carrots, just 3inch sections, with a bias cut.
-Onion: Peel, and cut into wedges, not too unlike the potatoes
-Cabbage: If you like it, use the whole head, if not use half, it cooks down and just takes on the flavor of all the other stuff. I used HALF a head, cut into medium sized wedges
Ready to go:
The DRY Goods
The Pot:
FIRSTLY, heat that jammy up, not ripping crazy hot, but hot, You are gonna be going in with a lot of ingredients, so it's better to start with it hot so the re-coup time to bring back up to temp isn't that bad.
ADD 2T of Oil, and 2T of Butter. The butter should foam almost instantly, and you want it to get a little browned around the edges, the toasty milk solids in the butter help add richness to the broth. Remember, more Color, More better when building a broth/stock/sauce.
NOW, ON TO ZEE COOOOOOKINGGGGGGGGGGGG!
First to the party, Onion, and garlic, let em go until they start getting some color on them, again, more color, more flavor. SALT, AND PEPPER YOUR ONIONS, they don't season themselves, and the salt will help draw out moisture so that things brown a little quicker.
Don't burn em, but let em go, they aren't delicate flowers, and the heat will break up the chunks as it breaks them down. . .
Once you get some color on them, time for the dry goods; Add some Onion powder, granulated garlic, your bullion cubes(if you are using liquid broth, hold off), and crushed red pepper. Give them all a stir to get things distributed.
So, there are many takes on a "Boiled dinner". I like 'em because you can just set it, and forget it. It's like a crock pot but a little more finesse, and it doesn't take 6 hours.
This is a "Gotta Go 3 Meat Boil". . . I had Kielbasa, Smoked Beef Sausage, and Some Southern Turkey Sausage(all Hillshire farms ****, nothing special, I get my groceries delivered to the house so I am lucky to get anything). This also works GREAT with thick cut ham steaks(that was what I wanted to do, but they were out of stock).
What you will need:
Sausages/Smoked meat, Cabbage, Onion, Carrot, Stock(Chicken and beef, please note the 3 cubes of beef bullion as I didn't have canned beef stock available), Garlic, herbs of your choice, I prefer fresh thyme as it's light and floral, cuts through the richness of the meat, but isn't strong or overpowering, like rosemary can be. In addition to the FRESH ONION, and FRESH GARLIC, also use onion powder, and granulated garlic. Crushed Red Pepper, butter, Olive oil canola blend(you don't need a lot) AND SALT AND PEPPER FOR CHRIST SAKE. Bread. The crustier, supple interior, fragrant bread: A good hunk of Sourdough, or some Baguette, just something.
For a cooking vessel: I use a medium sized stock pot, or, as your Mom would call it, a Soup Pot.
Firstly, is the prep:
-Sausage: I like to leave in about 3-4inch sections, on the bias cut(just for eye appeal).
-Potatoes:These are Yukon golds, they hold up better, and don't break down like a russet. Cut into 6ths, like nice wedges.
-Carrots: Peel, and slice into medium sized batons, or of they are small carrots, just 3inch sections, with a bias cut.
-Onion: Peel, and cut into wedges, not too unlike the potatoes
-Cabbage: If you like it, use the whole head, if not use half, it cooks down and just takes on the flavor of all the other stuff. I used HALF a head, cut into medium sized wedges
Ready to go:
The DRY Goods
The Pot:
FIRSTLY, heat that jammy up, not ripping crazy hot, but hot, You are gonna be going in with a lot of ingredients, so it's better to start with it hot so the re-coup time to bring back up to temp isn't that bad.
ADD 2T of Oil, and 2T of Butter. The butter should foam almost instantly, and you want it to get a little browned around the edges, the toasty milk solids in the butter help add richness to the broth. Remember, more Color, More better when building a broth/stock/sauce.
NOW, ON TO ZEE COOOOOOKINGGGGGGGGGGGG!
First to the party, Onion, and garlic, let em go until they start getting some color on them, again, more color, more flavor. SALT, AND PEPPER YOUR ONIONS, they don't season themselves, and the salt will help draw out moisture so that things brown a little quicker.
Don't burn em, but let em go, they aren't delicate flowers, and the heat will break up the chunks as it breaks them down. . .
Once you get some color on them, time for the dry goods; Add some Onion powder, granulated garlic, your bullion cubes(if you are using liquid broth, hold off), and crushed red pepper. Give them all a stir to get things distributed.
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