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Has anyone ever added sausage to a roast cooked in a crock pot?
Posted on 4/30/24 at 1:28 pm
Posted on 4/30/24 at 1:28 pm
I don't have a smoke or grill available at the moment so I'm making a roast in a crock pot to be ready after work.
Has anyone ever added sausage to a roast cooking this way? Tia
Eta: I used a local beef sausage from here in Colorado
Has anyone ever added sausage to a roast cooking this way? Tia
Eta: I used a local beef sausage from here in Colorado
This post was edited on 4/30/24 at 4:42 pm
6
Posted on 4/30/24 at 1:33 pm to RocketPower13
Go for it. I’m sure as long as it’s not boudin, it will be good.
Posted on 4/30/24 at 1:56 pm to RocketPower13
quote:
Has anyone ever added sausage to a roast cooking this way?
I’ve seen sausage cooked in the same pot as pork roast. I’d brown the sausage first before adding.
Posted on 4/30/24 at 2:30 pm to RocketPower13
What type of sausage are we talking about here?
Posted on 5/1/24 at 8:35 am to chryso
I would assume smoked pork, smoked over pecan or hickory.
Posted on 5/1/24 at 9:10 am to bdevill
Never done it, but some beef bratwurst might be interesting.
Posted on 5/1/24 at 11:50 am to RocketPower13
I've added a cut up link or two to a roast before. I usually brown it first and then let it simmer with the roast for the last hour or so. Just adds a little different flavor and another bite of meat to the dish.
Posted on 5/1/24 at 2:26 pm to RocketPower13
I have and it's really good. I think I saw the suggestion here in a thread about Mississippi pot roast.
Brown and reserve a link of pork smoked sausage. Add it back to the pot the 30 minutes to an hour of cooking.
We ate the sausage out of the leftovers before we ate the roast.
Brown and reserve a link of pork smoked sausage. Add it back to the pot the 30 minutes to an hour of cooking.
We ate the sausage out of the leftovers before we ate the roast.
Posted on 5/1/24 at 8:40 pm to RocketPower13
Smoked sausage is 100% in my pot or crockpot with my roasts. Beef roasts and pork roasts.
The sausage takes the gravy up a notch and it just goes well with the roast also.
The sausage takes the gravy up a notch and it just goes well with the roast also.
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