Prairie Belt smoked sausage is a tasty cured sausage that adds delicious flavor to a variety of dishes. With its smoky savory flavor and meaty texture this sausage can take your meals from bland to brilliant. But to get the most out of your Prairie Belt smoked sausage, it’s important to cook it properly.
In this comprehensive guide, I’ll walk you through everything you need to know to cook Prairie Belt smoked sausage to juicy, smoky perfection. Whether you are pan frying, baking, or incorporating it into soups or rice, we’ve got you covered. Let’s get cooking!
A Brief History of Prairie Belt Smoked Sausage
With its roots dating back to the 1950s, Prairie Belt smoked sausage has long been a Midwest favorite. The sausage was originally produced by a company called Prairie Belt Meat Products in Madison, South Dakota.
Known for its hearty smoked flavor, the sausage quickly became popular for flavoring stews, casseroles, and other dishes. Over the years, the Prairie Belt brand has changed hands, but the signature smoked sausage flavor lives on today.
Part of what makes this sausage so unique is the smoking process. The sausages are hung over smoldering hickory chips, which infuse them with a rich, smoky essence. This classic smoking method gives Prairie Belt sausages their distinctive taste.
Buying and Storing Prairie Belt Smoked Sausage
When purchasing Prairie Belt smoked sausages look for sausages that are plump and firm to the touch with tight intact casings. Avoid any with tears or damage. The sausages are fully cooked so they can be eaten immediately without any further preparation.
For storage keep refrigerated below 40°F and use within 1 week of opening. The sausages can also be frozen for longer term storage. Portion into freezer bags and they will keep for 2-3 months frozen.
Always ensure thawed or refrigerated sausages are cooked thoroughly before eating. Reheating fully until steaming hot helps kill any bacteria that may develop.
Cooking Methods for Prairie Belt Smoked Sausage
There are several easy methods for cooking Prairie Belt smoked sausage depending on your needs:
Pan Frying
Pan frying is a quick and easy way to cook the sausages on the stovetop. Here’s how:
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Cut the sausages into bite-sized pieces. This increases the surface area for better browning.
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Heat 1 tbsp oil in a skillet over medium high heat.
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Add the sausage pieces and fry for 2-3 minutes, stirring frequently until browned on all sides.
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Reduce heat if the sausage begins to burn. Cook until heated through.
Baking
For larger batches, baking in the oven is convenient:
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Pre-heat oven to 375°F. Line a baking sheet with parchment.
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Arrange the sausages on the sheet and bake for 15-20 minutes until hot and lightly browned.
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Turn the sausages halfway through for even cooking.
In Soups and Stews
The smoky sausage pairs deliciously with robust soups and stews.
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Slice the sausage and add to soups and stews during the last 10-15 minutes of cooking.
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Let it simmer until heated through and infuse the dish with flavor.
With Rice
The sausages can be cooked right into rice for one-pot convenience:
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Sauté onions and peppers until softened.
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Add desired seasoning like cajun or creole spice blends.
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Stir in rice until coated then add sausage pieces on top.
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Add cooking liquid like broth, tomatoes, or water and cook covered until rice absorbs the liquid.
Serving Suggestions
Beyond traditional uses in soups, stews, and rice, Prairie Belt smoked sausage also shines in these dishes:
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Breakfast – Add to scrambled eggs, breakfast burritos or fried potatoes.
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Pizza – Slice and use as a pizza topping instead of pepperoni.
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Pasta – Toss sliced sausage with pasta dishes for a smoky accent.
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Kabobs – Alternate sausage chunks with vegetables on skewers.
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Appetizers – Slice and serve with crackers, cheese, or pickles.
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Salads – Mix sliced sausage into leafy green or pasta salads.
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Sandwiches – Fry slices and add to hoagies, subs or sandwiches.
Tips for Cooking the Perfect Prairie Belt Smoked Sausage
Follow these tips for the very best results when cooking Prairie Belt smoked sausages:
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Use a meat thermometer to check doneness. Cook to an internal temperature of 160°F.
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Avoid pricking or piercing the sausages as this will cause juices to leak out.
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Fry and bake at moderately hot temperatures. Too high will burn and split casings.
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Layer fried sausage on paper towels after cooking to absorb excess grease.
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Turn sausages frequently during frying or baking for even color on all sides.
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Add liquids like broth, beer or water when baking to prevent drying out.
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Let baked or pan fried sausages rest 5 minutes before cutting to retain moisture.
Common Questions
If you’re new to cooking with Prairie Belt smoked sausage, here are answers to some frequently asked questions:
How long does cooked sausage last refrigerated?
Cooked Prairie Belt sausage will last 5-7 days refrigerated. Keep refrigerated below 40°F at all times. Discard if any sliminess develops.
Can you freeze the sausage?
Yes, freeze fully cooked sausage for 2-3 months in airtight freezer bags. Thaw overnight in the refrigerator before using.
What’s the best way to reheat the sausage?
For best results, reheat gently in a skillet with a bit of water or oil. Or place in simmering sauce or liquid to warm through. Microwaving can make the texture rubbery.
What are some substitutes?
You can substitute kielbasa or andouille sausage in most recipes. Adjust seasoning since they tend to be spicier. Smoked turkey sausage also works for a leaner option.
What liquid should I use for cooking rice with the sausage?
Chicken or vegetable broth adds lots of flavor. Or use diced tomatoes with juices for a fresh twist. Water works in a pinch as the sausage provides plenty of seasoning.
Time to Start Sizzling Prairie Belt Smoked Sausage
With its signature hearty smoked taste, Prairie Belt sausage can instantly elevate everyday meals. Follow this guide and you’ll soon be whipping up pan fried, baked, and simmered dishes that are sure to impress. Treat your family to scrumptious Prairie Belt smoked sausage chili, jambalaya, breakfast hash, or pizza and they’ll be asking for seconds!