Sausage Creole
Adapted from a recipe in the Casserole Cook Book, page 59.
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list. Link to the Shortcut is listed in the Recipe Notes section.
Prep Time 30 minutes mins
Cook Time 30 minutes mins
Course Lunch, Main Dish
Cuisine American
- 226 grams pork sausage links, brown and serve or homemade, (8 oz), Shortcut
- 1 can seasoned tomato sauce, (16 oz / 454 g / 2 cups)
- ½ cup water
- ½ cup onion, diced
- ½ cup green bell pepper, diced
- 1 tablespoon brown sugar, packed
- 1 teaspoon Worcestershire sauce
- salt, to taste
- hot cooked rice, for serving
Brown sausage in a large non stick pan according to package instructions for brown and serve, and for homemade, cook sausages through. Remove sausage from pan and pour out fat.
Same pan, add the tomato sauce, water, onion, bell pepper, brown sugar, and Worcestershire sauce, stir together. Simmer for 20 minutes or until thickened. Taste and season with salt as desired.
Add the sausage to the pan, simmer to heat through.
Serve over hot cooked rice, enjoy.
Low cost per serving if using homemade sausage, not sure about the price of brown and serve or if it is even available.
Shortcut: Pork Sausage.