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Sausage Seasoning

Sausage Seasoning

How to Make Boudin Sausage : Adding Spices to Boudin Sausage

In Style Scalloped potatoes with sausage and peppers

Ingredients

2 tablespoons olive oil
1 pound sweet Italian sausage, cover removed
2 onions, thinly sliced
1 large red pepper, cored, seeded and cut into 1/3-inch strips
1 large green pepper, cored, seeded and cut into 1/3-inch strips
Coarse salt
2 cloves garlic, minced
1 teaspoon dried oregano, Mexico Preference
Pinch of crushed red pepper
1 cup canned tomatoes with their juices
1 3 / 4 pounds of MP or russet potatoes
1 / 4 cup all-purpose flour
1 / 2 cup grated Parmesan or pecorino cheese
Freshly ground black pepper
2 cups half and half

Preparation

Heat oil in large skillet over medium heat until shiny. Crumble sausage and cook, stirring and separating the meat with the side of the spoon until it loses its pink color. Spoon off all but about a tablespoon of fat.

Add onions and peppers, season with salt and cook, stirring frequently, until vegetables are tender, about 10 minutes. Add one or two tablespoons of water if pan dries out and the vegetables begin to stick. Add garlic and cook for 1 minute until fragrant.

Then add the oregano, red pepper flakes and tomatoes. Stir and break up tomatoes with side your spoon and cook until very thick, about 7 minutes. Remove from heat.

Preheat oven to 350 degrees F. Grease a 3-quart saucepan.

Peel potatoes and cut into 1/8-inch-thick slices. Combine flour with 1 / 4 cup cheese.

Place a third of the potatoes in one layer in casserole. Season with salt and pepper and sprinkle with half the flour mixture. Spoon in half the sausage and peppers. Again, layer the potatoes with salt and remaining flour mixture, and the rest Sausage and peppers. Cover with a layer of potatoes and season with salt and pepper. Pour in half and half and cover the pan with aluminum foil. Bake for 45 minutes.

Uncover the pan and press down the potatoes with a spatula or the back of a spoon to submerge.

Sprinkle with remaining cheese 1 / 4 cup and bake for another 40 minutes or so.
The top of the casserole is a delicious coffee, potatoes pierce easily with a knife, and the dish will be very juicy. Let stand for at least 20 minutes before serving.

Makes 4 to 6 servings.

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