Sausage & Tasso Tomato Gravy

Updated: Jan 8


1 red bell pepper, diced

1 green bell pepper, diced

1 yellow onion, diced

3 stalks celery, diced

handful fresh parsley, chopped

1 stick butter

1 tbs avocado oil

1 pound smoked pork tasso **See notes

1/2 pound smoked pork sausage

1/2 pound deer sausage ** See notes

2- 15 ounce cans tomato sauce

45 oz water

cajun seasoning

salt, if needed, to taste


  1. In a large pot on a medium heat, melt the butter. Lower heat to low, saute the onions, peppers, celery, and parsley until soft and begin to brown; about thirty minutes.

  2. Once browned, remove and set the veggies aside.

  3. In the same pot, add in about 1 tbs avocado oil. When that's hot, add in the tasso and sausages.

  4. On a high heat, cook until browned really well. This takes about 15-30 minutes. Add the cooked veggies back in.

  5. Pour in the tomato sauce and water. Season again, if necessary. Bring to a simmer and let simmer for about 30-45 minutes. The gravy will thicken up more the longer it cooks.

  6. Serve over rice or mashed potatoes.

NOTES: If you don't have access to tasso; you can substitute with any other fatty cut of pork; such as pork butt.

If you don't have deer sausage; andouille or more pork sausage works just as good!

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