Sausage in Tomato Gravy
Ingredients
- 1 package fresh sausage - turkey, chicken or other
- 2 tbsp vegetable oil
- 1 cup water
- 1 onion, chopped
- 1 bell pepper, chopped (optional)
- 1/2 cup ketchup or tomato sauce
- hot cooked rice for serving
Step-by-Step Instructions
- In a heavy duty skillet or cast iron pot, heat the oil over medium heat. Add the sausage and enough water to cover the sausage at the half-way mark. Cook over medium heat until the water boils down and the sausage browns on the bottom, about 15-20 minutes. Turn over and repeat the browning process, adding a bit more water if needed, another 15-20 minutes.
- Once the sausage has browned on both sides, add the chopped onions and bell pepper (if using) and sauté with the sausage until vegetables are soft, about 5 minutes. If you are using tomato sauce instead of ketchup, add it now.
- Once the onions have softened and turned translucent, add about 1-2 cups water (enough to make a gravy consistency). Add the ketchup (if using) and stir well. Bring to a simmer and cook until heated through and flavors meld, about 5-10 minutes.
- Cut sausage into bite-sized pieces and serve over hot rice.
Common Problems and Solutions
Q: Why does the recipe call for cooking sausage in water?
A: Cooking the sausage in water first keeps it moist while rendering out the fat. As the water evaporates, the sausage browns in its own fat, creating better flavor and texture than just pan-frying.
Q: How much water should I add for the gravy?
A: Start with 1-2 cups of water depending on how thick you like your gravy. The gravy should be thin enough to pour over rice but thick enough to coat the sausage. You can always add more water if it's too thick.
Tips and Techniques
Use a heavy-bottomed skillet or cast iron pot for even heat distribution. Don’t rush the browning process—letting the water evaporate completely before the sausage browns is key to developing flavor. You can use either ketchup or tomato sauce; ketchup adds a touch of sweetness while tomato sauce is more savory.
Ingredient Substitutions
- turkey or chicken sausage: pork sausage, smoked sausage, or andouille
- ketchup: tomato sauce or crushed tomatoes
- vegetable oil: bacon grease or other cooking oil
Equipment Needed
- heavy-bottomed skillet or cast iron pot
- slotted spoon
Historical Context
This simple dish represents old-time Louisiana home cooking—economical, filling, and designed to feed a family with minimal ingredients. The technique of cooking meat in water before browning is a traditional method that creates tender, flavorful results.
