Submitted by Rod Sheppard
on Friday, March 11, 2005
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Makes:
6 - 8 servings
Prep Time:
25 minutes
Cook Time:
1 hour, 0 minutes
Ready In:
1 hour, 25 minutes
**A spicy red gravy for pork sasuage that goes extremely well over rice**
Ingredients
1 pound to 1 1/2 of green onion fresh sausage
1 pound to 1 1/2 pork sausage
2 sliced white onions
1 tbsp minced garlic
1 6 oz can tomato paste
4 5 1/2 ounce cans of Spicy Hot V-8 juice
1 stick butter
2 tbsp sugar (cuts the bitterness of the tomato acid)
Tony Chacheres Spice N Herbs to taste
Directions
In a large cast iron pot, brown the links of the fresh green onion sausage. Cover the sausage about halfway with water and place the lid on the pot. Let it steam for approximately 30 minutes. Add water as needed to prevent scorching and sticking. This will also allow to make its own gravy (save and set aside for later). Remove sausage and slice into 1/2 to 3/4 inch thin slices and set aside in a dish. Cut the smoked sausage into 1/2 to 3/4 inch slices and brown in the a cast iron skillet. Add water as needed and cover; stirring to brown both sides of the sausage. Remove sausage from pot and place on paper towels to absorb the excess oil (grease).
In the large pot with the green onion sausage gravy add the onions, garlic and butter. After butter has melted add the tomato paste, V-8 and the sugar. Season with Tony's. Add the remaining sausage and simmer for 30 to 45 minutes. Add water as needed to make a thin gravy or leave it thick. Serve over rice and buy you that good ole French bread to sop up that gravy.
ce plat est magnificient (This dish is magnificent!)
