This dish is one of the easiest I have made that packs flavor just about too good to describe. When I made it for my classes this week I am telling you that people were coming out of the woodwork to find out what I was cooking. It was so bad that my students said, “Mrs. Lupo we are just going to have to close the door all these visitors stopping by are very distracting!” This dish smells so good! It is unbelievable that just two ingredients can meld such a rich flavor in such a short time. I was surprised and so were my students. Trust me on this one. It is a keeper!
I first had this dish at my friend Glynda’s. I was standing there watching her prepare the smoked sausage and tomatoes thinking – this is going to be good. And I was 100% correct. I can even tell you what else she served, a gorgeous bowl of fruit and frozen Pillsbury biscuits with peach jam. She served it on beautiful china set on a perfectly ironed tablecloth along with flowers she had plucked from her garden that morning. Just her style, charmingly southern. It was a perfect combination topped with some great coffee. Since that time this dish has graced my table on numerous occasions. I’ve served it for breakfast, brunch , lunch, dinner, and even as a snack. It is great mixed with pasta. I love it best with grits, but you choose your favorite side dish and I am sure that you too will find that it will show up on your table numerous times.
Smoked Sausage and Tomatoes from Glynda
- 1 pkg. Smoked beef sausage sliced crosswise ( I use Hillshire Farm)
- 1 28- ounce can diced tomatoes
Heat a cast iron skillet on medium high heat. When it is very hot add sausage and cook until very brown, almost black, but not quite there. Drain the grease if you insist. I don’t. While your skillet is hot pour tomatoes with juice over the sausage. Cook over a medium heat uncovered for about 20 minutes or until the juice from the tomatoes is reduced by half. The sausage and tomatoes should turn a dark burgundy color and the gravy will be thick. If you are using this with pasta add some pasta water if needed.
The Teacher Cooks
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