Pork Sausage Spicy Red Gravy
Ingredients
6
servings
- 1 pound to 1 1/2 of green onion or plain fresh sausage
- 1 pound to 1 1/2 smoked 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 (2 2/3 cups)
- 1 stick butter
- 1/2 - 1 tbsp sugar (cuts the bitterness of the tomato acid) optional
- Tony Chachere's Spice N Herbs to taste
Step-by-Step Instructions
- In a large cast iron pot, brown the links of the fresh green onion sausage over medium-high heat. 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 it 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 a cast iron skillet over medium heat. 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 over medium-low heat, stirring occasionally. Add water as needed to make a thin gravy or leave it thick. Serve over rice.
Common Problems and Solutions
Q: Can I use just one type of sausage?
A: Absolutely! You can use all fresh sausage or all smoked sausage. The combination gives more depth of flavor, but either one works great on its own.
Q: What if I don't have Spicy Hot V-8?
A: Regular V-8 works fine, or substitute with tomato sauce (about 2 2/3 cups). You can add hot sauce or extra cayenne to bring the heat level up if using regular tomato products.
Tips and Techniques
The sugar is optional but really helps cut the acidity of the tomatoes. Don’t skip steaming the fresh sausage - it creates a flavorful base gravy that adds richness to the final dish. Save those drippings!
Ingredient Substitutions
- Spicy Hot V-8 juice: regular V-8 or tomato sauce (2 2/3 cups)
- fresh green onion sausage: any fresh pork sausage or Italian sausage
- butter: vegetable oil or bacon grease
Equipment Needed
- Large cast iron pot with lid
- Cast iron skillet
- Paper towels for draining
Historical Context
Red gravy sausage dishes are a Cajun take on Italian-style tomato sauces, adapted with local sausages and Cajun spices. It’s a testament to how Louisiana cooking blends different cultural influences.
