First things first. This recipe should be made with UNCOOKED sausage, NOT smoked or precooked. I suggest removing the casing. Loose meat made into balls works best. You don't have to boil the sausage in water first. You do this to remove the 'grease' in the sausage. I slice up my sausage and let it cook in it's own juices for about 15 mins just to brown and cook half way. It'll finish cooking in the sauce. I omit the water but keep the drippings as the base to add all else to. I simmer covered on the stove, stirring occasionally, keeping it at a low boil, for another 30 min or until it thickens to my liking. You can add a 1/2 tsp(+/-) corn starch if it doesn't thicken enough. Broccoli is a nice add in at the end. I serve over mashed potatoes, white rice or wide egg noodles.
For a slightly less 'sweet' and 'richer' flavor, cut brown sugar to 1/4 cup and add 1/4 dark molasses. This is how I usually make it.
Just an old Southern way taught to me by my mom.
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First things first. This recipe should be made with UNCOOKED sausage, NOT smoked or precooked....