Conecuh Sausage Recipe

Prepare and Brown Sausage

If using sausage links, slice into 1/2-inch rounds. If using bulk, break into 1/2-inch pieces. Heat a large skillet over medium-high heat and add 1 tablespoon olive oil. Add the sausage pieces in a single layer and brown without overcrowding for 5–7 minutes, stirring occasionally, until caramelized and some fat renders. Use a slotted spoon to transfer browned sausage to a plate, leaving rendered fat in the pan. If pan gets too dry, add a little of the reserved oil.

Sauté Aromatics

Reduce heat to medium. Add the diced onion and green bell pepper to the pan with the rendered fat. Sauté 4–6 minutes until softened and translucent. Add the minced garlic and sauté 30–45 seconds until fragrant, taking care not to burn.

Build the Sauce

Stir in 2 tablespoons tomato paste and cook 1–2 minutes with the aromatics to deepen flavor. Add the canned diced tomatoes (with juices) and 1/2 cup chicken stock (or water) to the pan, scraping up browned bits from the bottom. Return the browned sausage and any accumulated juices to the pan.

Season and Simmer

Add smoked paprika, cayenne, dried oregano, salt, black pepper, and brown sugar (if using). Stir to combine. Bring mixture to a gentle simmer, then reduce heat to low. Simmer uncovered for 12–18 minutes, stirring occasionally, until sauce thickens slightly and flavors meld. Taste and adjust seasoning: add a pinch more salt, pepper, or cayenne if desired.

Finish and Brighten

Off heat, stir in chopped parsley and 1 teaspoon fresh lemon juice to brighten the flavors. If you like extra heat, stir in up to 1 teaspoon hot sauce. Let rest in the pan for 2 minutes so flavors marry.

Serve the Conecuh sausage mixture hot over cooked rice, creamy grits, or with crusty bread. Leftovers refrigerate in a sealed container for up to 4 days; reheat gently on the stove or in the microwave.