Sausage, Potatoes and Onions
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.
Here are a few items to help make this recipe:
http://amzn.to/2wiye7K
http://amzn.to/2vD2RCE
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.
Ingredients
- 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)
Instructions
- 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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