Smoked sausage and smothered greens from Hot Links and Country Flavors: Sausages in American Regional Cooking (page 40) by Bruce Aidells and Denis Kelly

  • greens
  • onion
  • Show all ingredients...
  • Serves : 4-6

  • EYB Comments

    Can substitute red pepper flakes for dried red chile, and olive oil for bacon fat. Can use the book's "Smoked country sausage," p11.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Southern-style barbecue

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute red pepper flakes for dried red chile, and olive oil for bacon fat. Can use the book's "Smoked country sausage," p11.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.