Tonight’s Dinner: Sausages with Tomato Gravy

Filed in Gather Food Essential by on February 23, 2012 0 Comments

I was watching the Rachael Ray Show today and she made pork chops with a tomato gravy that she served with biscuits made from a mix. I didn’t have pork chops on-hand BUT I had sausages that were defrosting. I buy these wonderful chicken sausages at Costco that are filled with tomatoes, mozzarella and basil. They are already cooked.

So I browned the sausages, removed them from the pan, added a tbsp of oil and then the ingredients for the gravy and then when the gravy was done I served the sausages on top of rice with the gravy. It was a huge hit. We all loved the gravy and the sausages. I’ll be making it again.

This gravy is a great way to get my son to eat veggies without knowing it. It has onions, garlic, celery and bell peppers.

Rachael said the recipe came from the latest issue of her magazine, so I opened the magazine and got cooking.

Chicken Sausages with Tomato Gravy

Sausages:

1 lb package chicken sausages, pre-cooked

Gravy:

2 tbsp vegetable oil

1 small onion, finely chopped

1 stalk celery, finely chopped

1 bell pepper, finely chopped (see note)

1 jalapeno, finely chopped

2 cloves garlic, finely chopped

1-15 oz can crushed tomatoes ( see note)

1/2 cup chicken broth

Salt and pepper

Cajun seasoning (see note)

For sausages: Heat a large skillet over MED-HIGH heat. Add 1 tbsp of oil. Once the oil is heated, add the sausages and brown them all over. Remove from the skillet and add the remaining tbsp oil. Keep the sausages warm in a low oven.

For gravy:

Add the onions, peppers, jalapeno and celery. Saute until they begin to soften, about 3-5 minutes. Add the garlic. Saute for another 30 seconds or so. Add the salt, pepper and a bit of Cajun seasoning. Saute for another minute. Add the tomatoes and broth. Bring to a simmer and let cook for a few minutes until the gravy thickens.

Put the sausages back in the gravy and heat through.

Place some white rice on 3 plates. Cover with 2 sausages each. Coat with gravy. Garnish with more chopped jalapeno if you wish, or some cilantro.

Risa’s notes:

The original recipe calls for 1 small bell pepper. I used 4 mini bells in different colors to add more color to the dish.

The recipe in the magazine called for 1-15 oz can of tomatoes with green chile. I used 1/2 of a 28 oz can of crushed San Marzano tomatoes.

The original did not call for Cajun seasoning. I thought it was too plain with just salt and pepper. Also the gravy is supposed to be a take on Rachael’s Louisiana roots so I used some Cajun seasoning to make it more authentic in flavor.

Original recipe also calls for the gravy to be served with pork chops and biscuits. Also it called for 1/2 cup heavy cream to be added to the gravy at the last moment and then simmer for another 10 minutes. I omitted the cream as my son is supposed to be dairy-free and my hubby doesn’t need the fat from the cream, either do I. We thought the gravy was magnificent the way it was.

Yield: 3 servings

Source: adapted from Everyday with Rachael Ray Magazine, March 2012

Posted by RisaG 2/23/12

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