Sausage in the Crock Pot (Stovetop Version) with Homemade Shells and Cheese
Serves 1
Directions
- 1Slice the smoked sausage into angled, irregular pieces.
- 2Combine barbecue sauce, yellow mustard, Worcestershire sauce, brown sugar, a heaping tablespoon of gochujang, a splash of apple cider vinegar, and some black pepper in a pot.
- 3Add the sliced sausage to the sauce mixture and let it simmer.
- 4Melt two tablespoons of butter in a separate pot.
- 5Add two tablespoons of flour to the melted butter to make a roux; let it toast for a minute or two until it darkens slightly.
- 6Start cooking the pasta in plenty of salted water.
- 7Add the first can of evaporated milk to the roux, then have the second can ready.
- 8Add Dijon mustard, paprika, garlic powder, a couple big pinches of salt, and black pepper to the sauce and whisk in.
- 9Begin adding the four cheeses (Gouda, fontina, sharp yellow cheddar, and yellow American) a handful at a time, whisking and letting each batch melt before adding more.
- 10Carefully toss the pasta with the cheese sauce.
- 11Add a tablespoon of salted butter to the shells and cheese and let it melt in.
- 12Serve the stovetop shells and cheese with the simmered sausage and barbecue sauce.
Ingredients
- pork kielbasa smoked sausage
- barbecue sauce
- yellow mustard
- Worcestershire sauce
- brown sugar
- 1 tbsp gochujang
- splash apple cider vinegar
- black pepper
- 2 tbsp butter
- 2 tbsp flour
- pasta
- salt
- 2 cans evaporated milk
- Dijon mustard
- paprika
- garlic powder
- handful Gouda cheese
- handful fontina cheese
- handful sharp yellow cheddar cheese
- handful yellow American cheese
- 1 tbsp salted butter
Equipment
potwhisk
Tips
- Keep the heat really low and gentle when making cheese sauces.
- Add cheese a handful at a time and whisk, letting it melt before adding more to prevent splitting or graininess.
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