7 Delicious Recipes for Slow-Cooked Conecuh Sausages

Published ByLatif Jamani On Updated on

Conecuh sausage is a popular brand of smoked sausage that originates from the town of Evergreen in Conecuh County, Alabama. This sausage is made with a secret blend of spices, giving it a unique taste.

Conecuh sausage comes in 6 varieties, but the most popular is the original Conecuh smoked sausage.

Conecuh sausage can be prepared in many ways and combined with other ingredients to make interesting and tasty dishes.

This article will include several popular Conecuh sausage recipes and will explain how to make each of them.

Slow-cooker Barbecue Conecuh Sausages

Plate of Conecuh Sausages

Equipment

  • Sharp knife
  • Cutting board
  • Bowl
  • Wire whisk
  • Non-stick skillet
  • Wooden spoon
  • Slow-cooker

Ingredients

  • 1 pound Conecuh original smoked sausage
  • 1 cup grape jelly
  • 2 tablespoons prepared mustard
  • 1 bottle smoky barbecue sauce
  • 2 tablespoons honey
  • 2 tablespoons olive oil

Instructions

  1. Slice the Conecuh sausage into 1-inch-thick slices
  2. Pour the remaining ingredients into a bowl and whisk gently
  3. Heat the olive oil in the skillet over a medium flame and fry the sausage pieces for 2–3 minutes or until they are browned
  4. Place the sausage pieces in the slow cooker, pour the sauce over, and mix well
  5. Cook on high for 3 hours

Useful Tips

  • Make sure that there is enough sauce to cover the sausage pieces. If there is too little sauce, it cooks out and makes the sausages dry.
  • Don’t overcook the sausage pieces when you brown them. They should be lightly browned, but not well-done. Frying the sausage pieces for too long makes them dry.

Conecuh Sausage and Peppers Pasta

Equipment

  • Medium saucepan
  • Non-stick skillet
  • Wooden spoon
  • Chopping board
  • Sharp knife
  • Large serving dish

Ingredients

  • 1 pound Conecuh original smoked sausage
  • 8 ounces dry pasta of your choice
  • 2 teaspoons olive oil
  • 1 red bell pepper
  • 1 green bell pepper
  • 1 yellow bell pepper
  • 1 medium red onion
  • 1 small can of mushrooms, drained (optional)
  • 1 large can of crushed tomatoes
  • 2 cloves fresh garlic, minced
  • ½ cup red wine
  • ½ cup fresh basil, chopped
  • 2 tablespoons fresh oregano, chopped
  • 1 teaspoon sweet paprika
  • Salt and freshly ground black pepper to taste

Instructions

  1. Cook the pasta al denté, drain and set aside
  2. Slice the Conecuh sausage into 1-inch-thick pieces
  3. Slice the peppers into strips and slice the onion
  4. Heat the olive oil in a skillet over a medium flame and fry the sausage pieces for 2–3 minutes or until they are lightly browned
  5. Add the peppers, onions, garlic, and mushrooms. Stir and cook for 3–4 minutes, or until the veggies are soft
  6. Add the wine to the skillet and simmer over low heat for 5 minutes
  7. Add the crushed tomatoes and spices to the skillet and bring it to a boil
  8. Cover the skillet and simmer over low heat for 10 minutes
  9. Add the cooked pasta and heat it through
  10. Pour the mixture into a serving dish, sprinkle with fresh herbs, and serve immediately

Useful Tips

  • Cook the pasta according to the package instructions. If the pasta cooks for too long it becomes soft and mushy.
  • Select firm peppers with smooth skin. Peppers that are wrinkled are overripe and don’t taste good.

One-pan Conecuh Sausage and Roasted Potatoes

Equipment

  • Sharp knife
  • Cutting board
  • Vegetable peeler
  • Large bowl
  • Large baking tray
  • Parchment paper

Ingredients

  • 1 pound Conecuh original smoked sausage
  • 3 pounds potatoes for roasting
  • 2 cloves fresh garlic, minced, OR 1 tablespoon garlic powder
  • 3 tablespoons fresh parsley, finely chopped
  • Salt and pepper to taste

Instructions

  1. Preheat the oven to 400°F
  2. Slice the Conecuh sausage into 1-inch-thick slices
  3. Peel the potatoes and cut them into small chunks, not thicker than 1 inch
  4. Place sausage and potato pieces in a bowl, pour olive oil over, and mix well
  5. Add the salt, pepper, garlic, and parsley and stir through (reserve 1 tablespoon of parsley for garnishing)
  6. Line a baking tray with parchment paper and spread the sausage and potatoes out on the tray in a single layer
  7. Bake at 400° for 45–50 minutes, or until potatoes are well-browned, stirring halfway through
  8. Sprinkle with remaining parsley and serve hot

Useful Tips

Conecuh Sausage and Grilled Vegetables in Aluminum Foil

Equipment

  • Sharp knife
  • Cutting board
  • Vegetable peeler
  • Large bowl
  • Baking tray
  • Aluminum foil

Ingredients

  • 1 pound Conecuh original smoked sausage
  • 1 pound potatoes
  • 2 large zucchinis
  • 2 red peppers
  • 2 yellow peppers
  • 2 green peppers
  • 2 red onions
  • Salt and freshly ground black pepper to taste

Instructions

  1. Preheat the oven to 400°F
  2. Slice the Conecuh sausage into 1-inch-thick slices
  3. Peel and cut the potatoes into wedges
  4. Slice the peppers
  5. Cut the zucchinis and onions into chunks
  6. Mix everything together in a large bowl and season with salt and pepper
  7. Pile the Conecuh sausage pieces and veggies onto a large sheet of aluminum foil and wrap up into a tight parcel
  8. Place the foil parcel on a baking tray and bake in the oven at 400° for 30 minutes

Useful Tips

  • This recipe is ideal for a barbecue. To barbecue, place the aluminum foil parcel directly on the grill over medium heat for 30 minutes.
  • Yukon potatoes are the best potatoes for this dish.

Cheesy Conecuh Sausage Pasta

Equipment

  • Sharp knife
  • Cutting board
  • Large sauté pan
  • Wooden spoon

Ingredients

  • 1 pound Conecuh original smoked sausage
  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 2 cloves fresh garlic, minced
  • 1 large can diced tomatoes
  • ½ cup milk
  • 2 cups chicken broth
  • 1 cup strong cheddar cheese, shredded
  • 8 ounces dry pasta
  • 1 teaspoon sweet paprika
  • Salt and freshly ground black pepper to taste
  • ¼ cup chopped parsley for garnish

Instructions

  1. Cut the Conecuh sausage into 1-inch-thick slices
  2. In a large sauté pan, sauté the sausage pieces and diced onion until lightly browned
  3. Add garlic and cook for 1 minute
  4. Add the milk, chicken broth, pasta, and seasonings
  5. Bring to a boil, cover, and simmer for 15 minutes
  6. Add half the cheese, stir, and remove from the heat
  7. Sprinkle the remaining cheese on top, cover the pan, and leave it to stand for 5 minutes to let the cheese melt
  8. Garnish with chopped parsley before serving

Useful Tips

  • For a richer sauce, use heavy cream instead of milk.
  • For a crispy cheese topping, broil the dish in an oven for 1–2 minutes instead of leaving it to stand.

Texan Conecuh Sausage and Beef Stew

Equipment

  • Sharp knife
  • Cutting board
  • Dutch oven
  • Wooden spoon

Ingredients

  • 1 pound Conecuh original smoked sausage
  • 2 pounds ground beef
  • 2 cloves fresh garlic, minced
  • 2–3 tablespoons olive oil
  • 4 medium potatoes, peeled and cut into cubes
  • 1 onion, diced
  • 2 cans pinto beans (15 ounces) with liquid
  • 1 can corn kernels (15.2 ounces), drained
  • 1 can mushrooms (8 ounces), drained (if you’re not using canned mushrooms, check how long your fresh mushrooms are good for before using them)
  • 2 cans diced tomatoes (14.5 ounces), with juice
  • 1 large pack frozen mixed vegetables
  • 4 cups water
  • 1 teaspoon ground cumin
  • 1 teaspoon ground cinnamon
  • 2 teaspoons sweet paprika
  • Salt and freshly ground black pepper to taste

Instructions

  1. Cut Conecuh sausage into 1-inch-thick slices
  2. Pour olive oil into a dutch oven and place over medium heat
  3. Add diced onion and ground beef and sauté until meat is fully browned
  4. Add sausage pieces
  5. Add all the veggies and spices and mix well
  6. Add water and bring to a boil
  7. Simmer for 50 minutes and serve hot

Useful Tips

  • For a spicy stew with a kick, add 2 chopped jalapeño peppers.
  • For a cheesy topping, sprinkle shredded cheddar or mozzarella on top of the stew once it’s cooked, and broil it in an oven for 2 minutes until the cheese begins to bubble.

Conecuh Sausage and Mashed Potato Pie

Conecuh Sausage Recipes

Equipment

  • Skillet
  • Sharp knife
  • Cutting board
  • Vegetable peeler
  • Potato masher
  • Saucepan
  • Oven-proof pie dish
  • Pastry brush

Ingredients

  • 1 pack frozen puff pastry sheets (2 sheets in a pack)
  • 1 pound Conecuh original smoked sausage
  • 2 tablespoons olive oil
  • 1 onion
  • 3 tablespoons smokey barbecue sauce
  • 4–5 medium potatoes
  • 1 egg, beaten
  • 1 tablespoon butter
  • 2 tablespoons finely chopped parsley
  • Salt and freshly ground black pepper to taste
  • Non-stick cooking spray

Instructions

  1. Allow the pastry sheets to thaw to room temperature
  2. Preheat the oven to 400°F
  3. Cut the Conecuh sausage into ½-inch-thick slices
  4. Slice the onion thinly
  5. Peel the potatoes and cut into chunks
  6. Place the potatoes in the saucepan with enough water to cover, and bring it to a boil
  7. Cook the potatoes until they are soft
  8. While the potatoes are cooking, heat the olive oil in the skillet over medium heat
  9. Sauté the onion and sausage pieces for 2 minutes, or until lightly browned
  10. Add the barbecue sauce to the skillet and mix it through
  11. Remove the skillet from the heat and set aside
  12. Drain the potatoes well, add the butter and parsley, and mash the potatoes
  13. Spray the pie dish with non-stick spray
  14. Line the pie dish with a sheet of puff pastry
  15. Spread a thick layer of mashed potato on top of the pastry
  16. Spoon the sausage and onion mix over the mashed potato
  17. Cover with a second sheet of puff pastry and trim the edges neatly around the pie dish
  18. Brush with beaten egg and bake at 400° for 30 minutes or until golden brown

Useful Tips

  • Use russet potatoes to make mashed potatoes with the creamiest texture.
  • If you like chili, use sweet chili sauce instead of barbecue sauce.
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Latif Jamani

Latif Jamani, a Calgary-based writer, combines his love for travel and culinary exploration by sharing tales from his journeys across 35 countries. His passion for cooking was fueled by culinary icons like Jamie Oliver and Gordon Ramsey, leading him to swap university lectures for the dynamic world of the "Food Network" and its diverse techniques and styles. With an MBA from INSEAD, Latif merges his entrepreneurial insight with a flair for storytelling, often relishing moments of cooking and dining with family and friends, where each dish is a narrative and every flavor an adventure.

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