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The Stevens Family Recipes for Chitterlings

Chitlins with Rice

2 lbs Chopped Stevens Chitterlings
8 onion slices
8 green pepper slices
1 and 1/2 cups uncooked rice
2 cups water

Brown the chitlins in a large skillet. Place in buttered baking dish. Cover the chitlins with the onion and the pepper slices. Cover with rice and pour the water over all of it. Put a lid on the skillet and place in oven and cook at 350 degrees for about an hour until rice is done. Serve with tomato pudding and turnip greens


Chitlins and Dumplings

4 lbs Stevens Chitterlings, cut into 4 in. lengths
2 and 1/2 cups self rising flour
1 cup vegetable shortening
1 cup boiling water
salt and pepper to taste
2 dashes paprika

Boil the chitlins in four quarts lightly salted water until tender. Remove the chitlins from the broth. Cut in shortening with fork and add boiling water, small amounts at a time. Shape the mixture into a ball and roll into a thin sheet on a lightly floured tray or surface. Then cut into strips and drop them into 3 quarts of the boiling chitlin broth. Cover and let cook for about ten minutes. Salt and pepper to taste and return the chitlins to the broth. Serve with green beans and fried okra.


Chitlins and Cabbage

3 lbs. cooked Stevens Chitterlings chopped into
two inch lengths
2 small cabbages cut into eighths
1 tsp black pepper
1 tsp salt

Bring water to boil in a large pot. Add the chitlins and cabbage, cover and simmer for about half an hour or a little less. Add salt and pepper as desired. Pour off about half the water and serve with fried okra and mash potatoes.




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