Need some ideas

Slice it and cook on CI. 

I have only sliced and fried, but it was good.

I go low and slow until it reaches a dark mahogany color normally takes about an hour indirect at 250 



 

Our tailgate appetizer. Grill it to get a good char. Slice in bite size pieces and put in pan with 1/2 bottle wickers. Let that slowly cook down. Intensifies flavor. When done, pull and sprinkle your favorite bbq rub. Some cheese and crackers and a frosty mug of beer and you are set...

Sardonicus said:

Well, last summer, I did this:
Smoked sausage stuffed with Manzano pepper, mozzarella and cheddar cheese.
Bacon-wrapped. 


Yeah.  I know it's crazy, but
you did ask.
  
  

Nice work!

Biggreenpharmacist said:

Pig Shots

Good idea!

I liked smoked sausage in my fried rice!  

Red beans and rice with smoked sausage bites.  Was introduced to this when we worked in Bay St. Louis after Katrina.  We took back packing food intending to be entirely self-sufficient.  But the locals had cleaned the school kitchen and someone was preparing meals there.  They insisted if we were working, we were to eat with them.  This was prepared a few times that week.  Quite simple, but man, I think we got the long end of the stick.  That is some good eating.  

Lowcountry Boil   

last one of these i cooked i smoked a cabbage head by coring it, putting half stick of butter and some beef boulion inside, s&p on outside, and smoking it for 2-3 hours at 250-300ish.  then the last 30 minutes i put the sausage on.  once both were finished i diced it all up and mixed them together.  didnt last 10 minutes on the table

I grill it, then slice it and cook it in a little apple cider vinegar in CI skillet. I coat the tops with some type of rub and a light dusting with brown sugar to go along with the vinegar. Good stuff.

slovelad said:

@FarmerTom do you have a recipe that you use 

Sorry I'm so late seeing your reply.  My wife cooks it (I'm not much of a cook, though I am beginning to expand my skills, such as they are).  And I think she just does a some of this and some of that mixture.  I'm sure there are some great southern chefs on here who either already have replied to your request or will soon.  Wish I could give you a better answer.  But I will say that for a simple meal with mostly cheap ingredients, it's hard to beat in my opinion.  

slovelad said:

@FarmerTom do you have a recipe that you use 

@slovelad

Soak a pound of red beans overnight in red wine and water (about 1:1)

Slice and brown the sausage (1lb or so) and remove.  In the same pot, add 2 onions chopped (with oil as necessary) and saute until they start to caramelize.  Add one chopped bell pepper and about 5 ribs of celery (chopped - more celery than you would think) and cook until wilted.  Add about 3 cloves of garlic chopped and go another minute or two.

Then drain and add your beans and just cover with chicken stock.  Add plenty of thyme, S&P, a couple of bay leaves (I usually put the herbs in cheesecloth for easy removal later), cayenne to taste, a cup or so of red wine, a generous glug of Worcestershire.  Add your sausage back into the mix. 

Bring just to a boil and lower to a simmer and cook until beans are soft, usually at least 4 hours and as many as 8.  Add more stock or water if necessary.  For creamier beans, hit with a stick blender for a pulse or three (remove the bay leaves first) or mash beans against the side of the pot.

Adding some tasso to the recipe can add a nice smokey flavor, and traditionally, we will add pickled pork to the recipe to add a little more fat.  Treat both meats the same way you treated the sausage.

Serve over rice.

Looks great @slovelad.  Not to be nit-picky but I think those are nectarines .  Peaches are fuzzy.  No inappropriate innuendo intended.