Conecuh Sausage Teriyaki

I’ve been working hard on my next cookbook.  (WHAT is taking so long?!?  I don’t understand it, either.)  The new book’s working title is, The Art of Everyday Cooking for One or Two, and part of that equation is super-easy delicious real food recipes with no weird ingredients.  

Come to think about it, that’s my intention at home most of the time anyway.  I’m also a fairly frugal cook, so when I saw Conecuh sausage recently for $2.99/lb., no way was I leaving that at the store.  One of my goals in life is for the Conecuh sausage people to sponsor me, or make me part of the team, or even just send me a Christmas card.    

I thought I’d done nearly everything with Conecuh sausage already, but it wasn’t true.  Until a few days ago I’d never doused it with teriyaki sauce. I love all things teriyaki.  It’s a savory and sort of sweet flavor-bomb that loves meats, seafood, and so many vegetables, and it’s terrific with spice.  I’ve used Kikkoman’s bottled teriyaki for ages.  It’s water-thin and sometimes you have to thicken it a lot.  I’ve also made teriyaki sauce from scratch.  That’s easy as long as you have all the ingredients on hand.  Recently a friend introduced me to a better bottled sauce.  Did y’all know that Sweet Baby Ray’s made teriyaki sauce?  Turns out they do!  It’s thick, delicious, and easy to work with.  

I thought of using teriyaki sauce on Conecuh sausage after I heard a couple hunters raving about the teriyaki summer sausage their deer processor offers.  That sounded pretty good to me.  I sliced my Conecuh to maximize sauce-to-sausage contact.  That was definitely a good call.  I used a skillet for quick browning–char equals flavor!–and the results were excellent.  I didn’t add vegetables to the skillet, but next time I might.  This time I served it with pineapple salsa and savory Hawaiian rolls.  

There were no complaints!  (And those little rolls came in handy while using up the very few pieces of Conecuh sausage the next morning at breakfast.)

Print Recipe

Conecuh Sausage Teriyaki

Ingredients

• 1 lb. Conecuh sausage, or similar smoked sausage
• ¾ cup thick-style teriyaki sauce, such as Sweet Baby Ray's

Instructions

• Preheat oven to 350°.
• Cut the sausage on the diagonal into 1"- 2" slices. But in an oven-safe dish. Add the sauce and toss well. Bake for 45 minutes, stirring halfway through.
• Serve!