It’s been a very long time since I have made sausage, potatoes and onions. It’s simple, it’s delicious, it’s a great one pot meal.
Ingredients for Sausage, Potatoes and Onions
5-6 Italian sausage (hot or mild)
6-7 medium red potatoes, skin on
1-2 large Onions, thinly sliced
Salt & Pepper to taste
1 tsp crushed red pepper flakes (optional)
2 Tbs butter softened & 2 Tbs flour
1 cup chix stock or water
Chopped parsley for garnish
Sour Cream (optional)
Directions for Sausage, Potatoes and Onions
In a large stock pot cook the sausage on medium heat until they begin to lightly brown. Remove them one at a time and cut into coin slices and return to pan to continue to cook.
Once the sausage is nicely browned add the onions and potatoes and cook until the onions begin to brown and soften.
Add the chicken stock and pepper flakes, cover the pot and on medium heat continue to cook until the potatoes are cooked through.
Just before serving mix the softened butter and flour into a roux, bring the pot up to a boil add the roux and stir until the stock thickens.
Serve with a sprinkle of parsley on top and sour cream on side.
Sausage potatoes and onions
Here are a few items to help make this recipe: http://amzn.to/2wiye7K http://amzn.to/2vD2RCE
The Official Taste Tester
Too hard to pick out the onions , but once they were out the dish was quite tasty, 3 paws too much work for a S.A.P.P.
In a large stock pot cook the sausage on medium heat until they begin to lightly brown. Remove them one at a time and cut into coin slices and return to pan to continue to cook.
Once the sausage is nicely browned add the onions and potatoes and cook until the onions begin to brown and soften.
Add the chicken stock and pepper flakes, cover the pot and on medium heat continue to cook until the potatoes are cooked through.
Just before serving mix the softened butter and flour into a roux, bring the pot up to a boil add the roux and stir until the stock thickens.
Serve with a sprinkle of parsley on top and sour cream on side.
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Guinness Corned Beef or corned beef braised in Guinness Stout, is an alternative to boiled in water corned beef. It does add an extra layer of flavor and an extra layer of cost, but is probably worth it.
I’m not a big fan of St. Patrick’s Day, any holiday that is nothing but an excuse to over imbibe in my view is a waste of time, but once a year the food side of it does appeal to me.
If done in stages you will get a tasty meal with properly done vegetables. So take the time and use the extra pot to cook everything right.
Vegetables
In the more traditional recipe the vegetables are dumped into the same pot as the corned beef and over cooked, leaving you with very soft carrots, mushy potatoes and cabbage.
Using two pots or a slow cooker for the corned beef and a pot for the vegetables gives you more control over the doneness of each of the dishes.
Ingredients for Guinness Corned Beef
1 Corned Beef, patted dry
2 bottles Guinness Stout
3-4 Tbsp dark brown sugar
1 medium onion peeled cut in half
6-8 garlic cloves peeled, left whole,but crushed slightly
1 spice packet or 1 Tbsp pickling spices
1 head white cabbage stem left on cut into quarters
4-6 carrots peeled halved and cut into 1″ pieces
red potatoes cut into quarters
Directions for Guinness Corned Beef
In a slow cooker pour the stout and the brown sugar. Whisk to dissolve the sugar. Place the medium onion and the garlic cloves into the pot. Place the corned beef in fat side up. Cover and cook for 4-6 hours until the beef is fork tender and has reached an internal temperature of at least 145º. If the beef is not completely covered turn about half way through the cooking process.
Once done remove from the pot and let it rest a few minutes. Slice thinly against the grain of the meat.
The Vegetables:
In a pot that will be large enough to accommodate all the vegetables, place the cabbage into the pot spoon in about a cup of the stout stock and cover with either beef stock or water. Bring up to a boil and cook for about 15 minutes. Remove from the stock when the cabbage begins to soften. Depending on how you like your cabbage it is either now done or you can continue to cook. Place the potatoes and carrots into the stock and if you are going to continue to cook the cabbage place it on top bring the stock up to a boil and cover and cook for 10 – 15 minutes until a knife pierces the vegetables easily. Remove the Cabbage cut the stems off and place into a serving bowl either whole or cut in half.
Strain the potatoes and carrots into a separate bowl and serve.
You can serve the corned beef with a little of the stock strained into a gravy boat, and with spicy mustard or horseradish sauce.
An additional option is to create a roux with 2 tbsp’s of butter and flour and slowly add some of the cooking liquid= about 1½ to 2 cups bring up to a boil and thicken and serve.
Here are a few items to help make this recipe: http://www.amazon.com/Creuset-Signature-Enameled-Cast-Iron-2-Quart/dp/B0076NOGPY/ref=as_li_ss_tl?s=kitchen&ie=UTF8&qid=1458676121&sr=1-4&keywords=le+creuset&linkCode=ll1&tag=rantsravesa06-20&linkId=96159b59b64fd7761f90e41aca7656fa http://www.amazon.com/Cuisinart-MSC-600-Central-6-Quart-Multi-Cooker/dp/B008YEXC22/ref=as_li_ss_tl?ie=UTF8&qid=1458676190&sr=8-8&keywords=slow+cooker&linkCode=ll1&tag=rantsravesa06-20&linkId=e2b4bdba324179094260190d59f01959
The Official Taste Tester
Corned Beef brings out my Celtic solidarity for my slightly backward cousins the Setters and my noble Bro’s the wolf hounds, keep it coming and I’ll Arroo “Oh Danny Boy” all night.
6-8 garlic cloves peeled, left whole,but crushed slightly
1 spice packet or 1 Tbsp pickling spices
1 head white cabbage stem left on cut into quarters
4-6 carrots peeled halved and cut into 1" pieces
red potatoes cut into quarters
Instructions
In a slow cooker pour the stout and the brown sugar. Whisk to dissolve the sugar. Place the medium onion and the garlic cloves into the pot. Place the corned beef in fat side up. Cover and cook for 4-6 hours until the beef is fork tender and has reached an internal temperature of at least 145º. If the beef is not completely covered turn about half way through the cooking process.
Once done remove from the pot and let it rest a few minutes. Slice thinly against the grain of the meat.
The Vegetables:
In a pot that will be large enough to accomadate all the vegetables, place the cabbage into the pot spoon in about a cup of the stout stock and cover with either beef stock or water. Bring up to a boil and cook for about 15 minutes. Remove from the stock when the cabbage begins to soften. Depending on how you like your cabbage it is either now done or you can continue to cook. Place the potatoes and carrots into the stock and if you are going to continue to cooke the cabbage place it on top bring the stock up to aboil and cover and cook for 10- 15 minutes until a knife pierces the vegetables easily. Remove the Cabbage cut the stems off and place into a serving bowl either whole or cut in half.
Strain the potatoes and carrots into a separate bowl and serve.
You can serve the corned beef with a little of the stock strained into a gravy boat, and with spicy mustard or horseradish sauce.
An additional option is to create a roux with 2 tbsp's of butter and flour and slowly add some of the cooking liquid= about 1½ to 2 cups bring up to a boil and thicken and serve.
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I made this recently for a family get together and received nothing but raves from everyone, so I guess this one is pretty much a winner and will become my go to potato salad.
In general for potato salads you want a low starch potato, ideally if you can find them fingerlings, if not then small red potatoes or even in a pinch Yukon golds. The small red potatoes are easy for me to find so I use them in just about all my recipes, unless of course I can find the fingerlings at the green grocers.
Ingredients for Dill Potato Salad
For a small side, this recipe could serve up to 10-12 people.
3#’s small waxy potatoes peeled
Salt and pepper to taste
For the Dill Potato Salad Dressing:
1 cup sour cream
1 cup mayonnaise
¼ cup whole milk (approximate)
3 hard-boiled eggs* chopped
1 medium sweet onion finely diced
salt & pepper ( 1 tsp each approximate)
½ tsp celery salt
1 tsp chopped dill ( if using fresh add more)
* for perfect hard boiled eggs see: http://www.rantsravesandrecipes.com/category/recipes/egg-dishes/hard-boiled-egg/
Directions for Dill Potato Salad
In a pot large enough to accommodate the potatoes bring them up to a boil and cook until the potatoes are tender and a fork easily pierces them.
Once cooked drain, run under cold water to cool and if not already peeled, peel now , dry off and place in the refrigerator to cool completely.
In a bowl combine all the dressing ingredients except for the milk and whisk briskly to combine. Add the milk a little at a time until you have loose dressing, that is not too thick and not too runny.
Take the potatoes and cut each one in half, then halve again and cut into small ¼” – ½” cubes separating the cut pieces into a serving bowl and lightly season with salt and pepper.
Once all the potatoes are cut add the onion and egg and dressing and carefully fold the mixture until it is completely combined and all the potatoes are covered with dressing.
Refrigerate until ready to serve, at least an hour. You can prepare the potatoes , eggs and onions in advance but the salad is best when dressing is added only a few hours before serving.
For a small side, this recipe could serve up to 10-12 people.
3#'s Small waxy potatoes peeled
Salt and pepper to taste
For the Dill Potato Salad Dressing:
1 cup sour cream
1 cup mayonnaise
¼ cup whole milk (approximate)
3 hard-boiled eggs* chopped
1 medium sweet onion finely diced
salt & pepper ( 1 tsp each approximate)
½ tsp celery salt
1 tsp chopped dill ( if using fresh add more)
Instructions
In a pot large enough to accommodate the potatoes bring them up to a boil and cook until the potatoes are tender and a fork easily pierces them.
Once cooked drain, run under cold water to cool and if not already peeled, peel now , dry off and place in the refrigerator to cool completely.
In a bowl combine al the dressing ingredients except for the mild and whisk briskly to combine. Add the mild a little at a time until you have loose dressing, that is not too thick and not too runny.
Take the potatoes and cut each one in half, then halve again and cut into small ¼" - ½" cubes separating the cut pieces into a serving bowl and lightly season with salt and pepper.
Once all the potatoes are cut add the onion and egg and dressing and carefully fold the mixture until it is completely combined and all the potatoes are covered with dressing.
Refrigerate until ready to serve, at least an hour. You can prepare the potatoes , eggs and onions in advance but the salad is best when dressing is added only a few hours before serving.
If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site. It doesn’t cost you anything and we profit from the ads and purchases .
Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.
