Sausage with Red Wine and Smoked Paprika

Sausage with Red Wine and Smoked Paprika

 

These are an easy and great little snack for football, cocktail parties or the holidays.

1lb Kielbasa or other sausage ( Andouille or smoked sausage would be great)

2 T olive oil

1 T chopped fresh oregano or parsley

2 t chopped garlic

1 t smoked paprika

1/2 c dry red wine

Cut sausage into 1/2 in rounds. Heat olive oil in a large skillet over med high heat. add sausage and cook until browned. stir in oregano, garlic and paprika. cook for 1 minute. Add red wine and stir. reduce heat to low and cook for 3-4 minutes. Serve with toothpicks.

 

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Cheesy Poblano, Sausage and Grits Casserole

 

This casserole is great for Brunch, Lunch or Dinner or for a potluck, don’t like it spicy, then use green peppers instead of poblanos.

Cheesy Poblano, Sausage and Grits Casserole

4 c water

1 cup grits (not instant or quick)

1 tsp salt

2 1/2 c grated sharp cheddar

1/2 c butter

2 eggs beaten

4 poblano peppers roasted and skin and seeds removed, cut into 4ths

1 package of smoked sausage cut into 1 ” rounds

1/4 c sliced green onions

In a large pan boil water, add grits and salt and stir, cover and reduce heat to low, cook for 5 minutes. Let cool slightly, add 2 c grated cheese, 2 eggs (slowly so they do not scramble, and butter, stir. Add 1/3 grit mixture to the bottom of a 9×13 pan, Layer the poblanos on to of the grits

Cover with another 1/3 of the grits and then a layer of the smoked sausage.

 

Cover with the remaining grits and then top with 1/2 c cheese and the green onions.

Bake for 30-40 minutes at 350 degrees, let cool to room temp before cutting if you want it to be cut into squares, if not the casserole will be runny (still delicious though, just serve with a spoon).