Sausage Alfredo

Long time no blog!  I am still here.  I haven’t been blogging because my computer crashed and I did not go out and buy a new computer for over a year.  I couldn’t decide if I wanted a laptop or a desktop.  I finally decided to get another laptop.  I like the portability of it.  Since I am back online I will be blogging more often now.  I also decided to give the blog a new look and changed the format.  I like the new simple look that it has.

Now that we are empty nesters my cooking has changed a lot.  I no longer cook large amounts of food.  I generally cook recipes that are freezable and quick.  If a recipe says it serves 4 people, I will serve half and freeze the other half.  This method has helped with portions and stocked my freezer for more busier nights.  I have been getting into dehydrating, canning and making my own quick mixes in order to make things easier too.  Below is a good quick skillet meal that we both like and is one of the recipes I go to when I have to get something on the table fast.  It is freezable and can be warmed up in the microwave.  I serve this with a nice big dinner salad.

Sausage Alfredo

  • Servings: 4
  • Difficulty: easy
  • Print

  • 1 package smoked sausage, sliced (I use Hillshire Farm)
  • 8 ounces pasta, cooked and drained (I use elbow macaroni)
  • 2 cups heavy cream
  • 2 teaspoons Cajun seasonings (I use Tony Chachere’s)
  • 1/2 cup grated Parmesan (fresh is always best!)

Prepare pasta. Cook and drain. Saute sausage for 5 minutes. Add cream and Cajun seasoning and boil. Reduce heat and simmer 3 to 4 minutes or until mixture thickens. Stir in Parmesan. Add pasta and toss.

Advertisements

Bangers and Mash

IMG_2451

8 Russett potatoes, peeled and quartered
2 tablespoons unsalted butter
1/4 to 1/2 cup whole milk
Salt and pepper to taste
1 1/2 pounds beef sausage
1/2 cup diced onion
1 teaspoon rosemary
1 teaspoon oregano
1 garlic clove, minced
1/4 cup mushrooms, sliced
1 (.75 oz) packet dry brown gravy mix
1 cup water

Preheat oven to 350F. Place potatoes in a saucepan with just enough water to cover. Bring to a boil, then lower heat and cook potatoes until tender, about 25 minutes. Drain, then mash with 4 teaspoons of the butter and enough milk to reach a creamy consistency. Continue mashing until smooth. Season to taste with salt and pepper.

In a large skillet over medium heat, cook sausage until heated through, about 3-5 minutes. Remove sausage from skillet and set aside. Add remaining butter to skillet, and add onion, rosemary, oregano, garlic, and mushrooms. Stir until tender. Whisk together gravy mix and water as directed on packet, then add to skillet with onion and mushrooms. Simmer, stirring constantly, to form a thick gravy.

Pour half of the gravy mix into a medium sized casserole dish so that the bottom is coated. Place sausages in a layer over the gravy, then cover with remaining gravy. Top with mashed potatoes.

Bake bangers and mash uncovered in preheated oven for 25 minutes or until potatoes are evenly browned.