Grandmaw's Tomato Sausage
Ingredients
- 1 pound smoked sausage or fresh sausage
- 1 large sliced onion
- salt and pepper to taste
- 3/4 cup oil (or less)
- 1 large can tomato sauce or stewed tomatoes
- 1 cup water
Step-by-Step Instructions
- In a medium heavy duty skillet, brown whole links of sausage in oil over medium-high heat.
- Remove sausage from the pot. Cut into pieces about an inch long.
- Remove the oil from the pot and add the onions and tomatoes. Season to taste with salt and pepper.
- Put the cut up sausage back into the pot with the tomato gravy. Cook on medium heat adding a little water at a time for 45 minutes to an hour until sauce is thick. Serve over rice and enjoy.
Common Problems and Solutions
Q: Why is my tomato gravy too thin?
A: Make sure you're simmering uncovered so the liquid can evaporate. Add water gradually—just a little at a time—rather than all at once, and let it reduce between additions. The sauce should coat the back of a spoon when it's ready.
Q: Can I use fresh sausage instead of smoked?
A: Yes, fresh sausage works great. You may want to add a bit more seasoning since fresh sausage lacks the smoky, seasoned flavor of smoked sausage. Cook it thoroughly until no pink remains before cutting it up.
Tips and Techniques
Don’t rush the browning step—getting good color on the sausage adds depth to the gravy. Remove most of the oil before adding the tomatoes to avoid a greasy sauce, but leave a little for flavor.
Ingredient Substitutions
- smoked sausage: andouille, kielbasa, or smoked turkey sausage
- tomato sauce: crushed tomatoes or diced tomatoes with their juice
- oil: bacon grease or vegetable oil
Equipment Needed
- heavy duty skillet or large sauté pan
- knife and cutting board
Historical Context
Tomato gravy dishes like this were popular in Cajun households because they turned inexpensive ingredients into a filling, flavorful meal that could feed a crowd when served over rice.
