This is one of my favorite one-pot rice dinners because I adore them. Yes, it’s pretty much the lowest form of “cracker” you can imagine. I’ll go through this wonderful cuisine with you, but let’s first talk about sausages.
All kinds of sausages, including smoked, breakfast, cured, link, patties, deer, and whole hogs, to name a few, are my favorites. The humble Vienna Sausage is one of the sausage/hotdog family’s illegitimate cousins. The Vienna sausage is essentially the same insides and outsides as a hot dog or frankfurter. Wikipedia claims that the Vienna sausage is actually slimmer and shorter than a hot dog in Europe.
My father and I used to bring them along when we went hunting or fishing here in America. They are incredibly portable and have a long shelf life. Like many folks in the South, Daddy pronounced them “Vye-Eena” sausage or “Vye-Eenie Weenies.”
A acquaintance of mine told me that her mother or a family member had cooked these kinds of sausages with rice. The brand featured a red, blue, and yellow can with a spooky-looking child on the label; she was unable to recall what it was. I located it and learned about Prairie Belt Smoked Sausage. These sausages are the greatest of their kind that I’ve ever tasted, and they go really well with rice. They should be available at all Dollar General stores, in my opinion. In a pinch, you may use use Armour or Libby’s Vienna Sausages.
No, if you bring these to a dinner party, be ready for some possible jeers. However, they make an excellent side dish to go with chili. Let’s make Prairie Belt Rice, so put on your Billy Bob teeth, don your phony mullet, and get that neck all reddened up.
Pour the sausage from the cans into a sauce pan with a lid that you can also use in the oven and set it to MED/HI (no plastic handles). The sausages should be roughly broken up into bite-sized pieces using a wooden spoon. Give them a good mashing so the rice will taste better afterwards.
Make careful to add the sausages to the gelatinous stock. Pour in the two cups of water after bringing this small amount of stock to temperature. Seasonings added, water brought to a boil, then held for five minutes. Rice has now been added, stirred, and cooked on high while being constantly stirred to avoid sticking or clumping. After letting the rice cook for five minutes, cover it with a lid and reduce the heat to MED to MED/LO (about 3 or 4). Now, cook the rice in a covered pan for approximately 10 minutes, stirring every five minutes.
The stock and water should now have been absorbed by the rice. Once more thoroughly stir it, replace the top, and bake for 15 minutes at 300 degrees.
When the rice is done cooking, fluff it with a fork and cover it to steam it for about five minutes. Enjoy after serving. Try adding some yellow mustard for a special touch; my word, is that ever good.
Cookbook for Prairie Belt Sausage from the past
I recently discovered the Original Prairie Belt Sausage Cookbook (1953) in my old, dusty attic, so here is a sample of some of its best recipes. It appears that each one received Little Walter’s “mark of approval”! ———— Note on editing: All recipes are presented as written and unaltered. ——
The first dish is “Mrs. Hendry’s Plain Old Sausage With Greenbeans” (sometimes called “Sausage Wheel”)
Put three 12-ounce cans of Prairie Belt sausage in a typical boiler. To the robust sausage juice, add 4 oz. of salt, 2 teaspoons of pepper, and a little extra water. Never forget to remove the sausage’s gristle jelly. accompanies a side dish of warmed green snap beans perfectly. Even if you neglect to remove the jelly from the sausage, it won’t matter because it is still tasty but not as tasty as the sausage itself.
Sausage House 2.
Drain the fluid from one EXTRA LARGE can of Prairie Belt Sausage. 3 tsp. of paprika, 4 oz. of oregano (if you have such a spice around the house! ), 5 oz. of Worcestershire sauce (pronounced Wooster), 3 tsp. of Morton Iodized Salt, and a little bit of care and concern should be added to a frying pan with only a little lard. When the sausages begin to sizzle after being rolled in the mixture, they are prepared for consumption. They might be hot, and the grease WILL spray, so pay close attention. Please feel free to add some canned sauerkraut to the plate if you have any. Except for giant peas, all other vegetables are good.
3. Louisiana Specialties
(Ed. note: The Yelverton family has passed down this recipe for four generations, and each of them was a fluent speaker of bastardized French.)
Bonjour! When cooking sausages, one method is to marinade the smokey version of Praiere Belt (sic) sausages in a “roux sauce” comprised of Worcestershire, onion, and garlic powders. After the sausages have been well-browned and cooked for an hour at 375 degrees, you take the French mustard and SLATHER it on. Finally, you take the oven out and EAT the expensive food.
4. Little Underwood’s Sausage Cake (EDITOR’S NOTE: This is a 7-year-old from Liberty, Mississippi’s original recipe; the spelling and grammar have not been changed).
When I got the sniffles, Mee Maw and Paw Haw allowed me to make this. Take them all out and put them in a large, old can of Prary Bett sasag. Fill a mason jar with grissle juice and sip it later. The sasag will be cooked in the oven for an hour before being removed to heat. Large sasg for pepper in the oven and a clean sink for the cheese and other ingredients For Marha White’s flor and mawhap, thin it rizzen for 4 hours.
Four recipes total? I want to keep reading! Well, not in this blog post, but you can get one on EBAY for the prices shown below: Only $21.99 for copies that aren’t stained, $13.99 for copies that are. versions from 1953 that are discolored, filthy, and odorous are available for $4.99 at a reasonable price.
Vienna weenies made with prairie belt smoked sausage are my favorites! I appreciate that they are produced with real chicken and pork and are packed into actual chicken broth. Each sausage has a smoky taste that permeates every bite; the flesh is also quite soft and the flavor is pleasant. I enjoy eating mine dipped in mustard and will occasionally cut them in half to use in a sandwich. They taste great and are reasonably priced.
This brings back memories of my youth! These go great with saltine crackers, in my opinion. I don’t consume them frequently, but when I do, I immediately feel nostalgic! I advise warming them for around 30 seconds if you have never tried them. highly advisable
Best smoked sausage in a can available! made with pig and chicken. Children adore these. Excellent travel or holiday food! $1 for two cans is a wonderful deal.
Eating these brings back memories of when I was a child and would wake up to the aroma of these cooking. I like the flavor. They could be harmful to you, yes. Although they are good, the salt content might be reduced. They go well with eggs, grits, and toast. Of course, I’d buy these again.
The Origins of Prairie Belt, a Delicious Smoked Sausage
Vienna Sausages’ darker cousins? Take a bite of some Prairie Belt Smoked Sausage! The serving advice on the front reveals that the sausages are best consumed on a plate, stacked, in case you didn’t know or can’t read. I appreciate that.
The sausage was sold by the Augusta, Georgia-based Castleberry’s Food Company. In Sarasota’s Gulf Gate neighborhood, a Dollar General shop had this food item on its shelves. A brilliant old brand name font is Dollar General.
The product was created in 1951, and presumably the boy’s hairdo is also from that year.
The red script of the logo contrasts perfectly with the genuine yellow color. According to the trademark office, the first usage occurred on New Year’s Eve of 1951. My, how New Year’s Eve celebrations have evolved since 1951.
Beef tripe, pork skins, and mechanically separated chicken were among the key ingredients in the 2006 packaging. The old corn syrup is the next item down the hatch. There are also pork stomachs. But it’s lower on the list.
Although they are wonderful when eaten while camping, experts will point out that they are best served fried in butter in an iron pan. They are also low in protein. Those who adore canned sausages, such as Vienna Sausages, are aware that the pull-off top of the can may be used to neatly cut the sausage in half if you don’t have a knife. Although many youngsters in the South who grew up on foods like canned meat have the habit, this game is not one that is advised for kids. The name is the real name of a Mississippi location.
In 2006, Prairieland Foods of West Point, Mississippi, then Castleberry Foods of Augusta, Georgia, were the owners of Prairie Belt. The U.S. Patent and Trademark Office most recently listed Bumble Bee Foods of San Diego, California as the owner. The trademark was renewed by Bumble Bee in June 2020, indicating that the brand is valued and that its upkeep is desired.
Saskatchewan Belt Sausage
The Four Seasons at C-Town, my neighborhood grocery shop (and yes, the weird grammar is genuine), occasionally carries goods that seem to be from another era or location. Sometimes I buy them because they are just too intriguing to pass up. I discovered this amazing can of Prairie Belt Smoked Sausages over the weekend.
Such a fantastic. With his plate of tiny sausages, the hearty, innocent American child was beaming with joy. The artwork appears to have been created around the 1950s.
The components are oddly particular, as is shown when you turn the can over. Chicken That Was Mechanically Separated? Mmmmmmm. Is it really necessary for me to be aware that the meat was handled by machinery? Better comes: Chicken and pork skins, as well as pork stomachs and spleens. Why didn’t they just say “Pork” and move on? I haven’t actually opened the can yet.
How should I prepare smoked sausage?
- A PAN FRY. Slice each portion of smoked sausage into 1’2″ pieces or in half lengthwise. Add to nonstick skillet while heating to medium.
- STOVE TOP. To 2 to 3 inches of boiling water, add sausage. For 10 to 12 minutes, simmer.
- GRILL. 12–14 minutes of grilling over medium-high heat with frequent flipping
How are smoked sausages grilled?
The Key to Perfectly Grilled, Juicy Food The smoked sausages should first be placed on the medium heat side and seared for a minute or two on each side. Move those delectable goodies to the cold side of the grill to finish cooking after both sides are completely caramelized.
Do smoked sausages require cooking?
Does Cooking Smoked Sausage Require? Generally speaking, cured smoked sausage doesn’t require cooking. This is what? If you have air-dried the sausage after curing it with curing salts like sodium nitrate or sodium nitrite, it is ready to consume right away.
How long should you bake smoked sausage?
You have two options for cooking smoked sausage inside: either pan fry it in oil over medium heat for 6 to 10 minutes, or bake it in the oven for 20 minutes at 400 degrees Fahrenheit. In either case, the outcome is delectable.
How are fully cooked sausages prepared?
Since they were thoroughly cooked during preparation, cooked sausages like wieners, knockwurst, cooked bratwurst, and smoked sausage simply need to be hearted. There are numerous ways to accomplish this. Bring a pan of water or beer to a boil before adding precooked sausage to steam it. Add sausage after turning off the heat in the pan. Give the pan 10 to 15 minutes to stand covered. Sausages shouldn’t be added to water that is vigorously boiling since it could cause them to split. Sausage that has been cooked can also be grilled, pan-fried, microwaved, or baked in a casserole dish.
The casing of every sausage should be protected using tongs or a turner, not a fork, to prevent the tasty juices from leaking out.