Best 6 Sausage And Red Bean Skillet With Cornbread Biscuits Recipes

SOUTHERN PINTO BEANS AND SAUSAGE

Steps:

• In a large skillet, fry up sausage breaking it up in small chunks as it cooks.
• If needed, drain off excess oil off sausage, leaving 2 tablespoons in the pan with sausage.
• Add chopped onions and peppers, and sauté until soft and tender.
• Pour in undrained pinto beans and tomato sauce; simmer for 10 minutes.
• Serve with cornbread if desired.

SAUSAGE CORNBREAD

Steps:

• In a skillet, cook the sausage and onion over medium heat until meat is no longer pink and onion is tender; drain. In a bowl, combine cornmeal, flour, baking powder and salt. Add the corn, milk, eggs and oil. Pour half into a greased 10-in. ovenproof iron skillet. Sprinkle with the sausage mixture and cheese. Spread remaining cornmeal mixture on top. Bake at 425° for 45-50 minutes or until a toothpick inserted in the cornbread comes out clean.

CORNMEAL BISCUIT SAUSAGE DRESSING

Steps:

• For the cornmeal biscuits: Preheat the oven to 450 degrees F. Heat a 12-inch cast-iron skillet over low heat.
• Whisk together the cornmeal, flour, thyme, sugar and salt in a large bowl. Pour in 5 tablespoons butter and the buttermilk and stir until just combined. Pour the remaining tablespoon butter into the hot skillet. Turn off the heat and use a teaspoon scoop or a couple of spoons to form the dough into tiny drop biscuits into the skillet-they will be touching. Bake until golden, 12 to 15 minutes.
• For the dressing: Remove the skillet from the oven and transfer the biscuits to a plate. Wipe out the skillet and return it to the stove over medium-high heat. Melt 1 tablespoon butter in the skillet, then add the sausage and break it up with the back of a wooden spoon. Cook until browned and crisp, about 5 minutes. Transfer the sausage to a bowl with a slotted spoon, leaving any remaining fat in the skillet. Add the remaining tablespoon butter and let melt, then add the onion and celery to the skillet and cook until both have softened and started to brown, 3 to 4 minutes. Return the sausage to the skillet and stir in the salt and pepper. Pour about 1 cup chicken broth into the skillet and scrape up any browned bits at the bottom. Add the mini biscuits and the saltines. Pour the remaining 2 1/2 to 3 cups broth into the skillet a little at a time, stirring to coat and distribute everything evenly; it should be moist, but not wet. Sprinkle the thyme leaves over the top and transfer the skillet to the oven. Bake until the top is golden brown and the liquid has evaporated, 15 to 20 minutes.
• Let rest for 5 minutes before serving. Serve hot or at room temperature.

RED BEANS AND SAUSAGE

Steps:

• In a large saucepan, heat oil over medium heat; saute pepper and onion until tender. Add garlic; cook and stir 1 minute., Stir in beans, sausage, Cajun seasoning, pepper sauce and water; bring to a boil. Reduce heat; simmer, uncovered, until heated through, 5-7 minutes. If desired, serve with rice.

SAUSAGE AND RED BEAN STEW

Steps:

• Cut sausages into 1-inch slices and place in a 6-quart stockpot. Cook over medium-high heat for 5-10 minutes, or until brown. Season with cayenne pepper to taste.
• Reduce heat to low, add onions and saute' 5 more minutes or until sausage is cooked through.
• Drain well, add remaining ingredients and stir.
• Simmer for 10-15 minutes.

SAUSAGE AND RED BEAN SKILLET WITH CORNBREAD BISCUITS RECIPE

Steps:

• 1. Heat oven to 400°F. In 12-inch ovenproof skillet, melt butter over medium-high heat. Cook sausage, onion, celery, bell pepper, Cajun seasoning and red pepper in butter 8 to 10 minutes, stirring occasionally, until sausage is no longer pink and vegetables are softened. 2. Stir in beans and tomatoes. Heat to boiling, stirring frequently; remove from heat. 3. Meanwhile, in medium bowl, mix cornbread & muffin mix, cheese, milk, Sriracha sauce and egg. Spoon tablespoonfuls over sausage mixture. Bake 12 to 15 minutes or until cornbread biscuits are cooked through and browned on top. Top with green onions.