Smothered Potatoes With Smoked Sausage Food

SMOTHERED POTATOES & SAUSAGE

Steps:

• Start off by washing, then peeling the potatoes.
• Next slice the potatoes in even slices (so that they can cook evenly!)
• Place the peeled & sliced potatoes in a large bowl with water to prevent the potatoes from browning, then dice up the other ingredients.
• Pour the vegetable oil in a large skillet, and heat the oil over medium heat.
• Add in the sliced smoked sausage, and cook until browned, then remove from the pan.
• Now drain, and pat dry the potatoes, then add in the potatoes into the hot oil, and fry.
• Once the potatoes start to get nice and tender, add in the peppers and onions.
• Sprinkle in the salt, pepper, and garlic powders.
• Pour in the chicken broth, and fold the ingredients.
• Toss the smoked sausage back into the pan, and combine the ingredients.
• Cook until everything is nice and tender, and the broth is absorbed by the potatoes.
• Serve and enjoy!

CHEESY POTATOES WITH SMOKED SAUSAGE

Steps:

• Preheat oven to 350 degrees F. Lightly spray a 13 x 9-inch baking pan with non-stick cooking spray. Cut sausage into 1/2" cubes. Combine all ingredients in a large bowl.
• Spread mixture evenly in prepared pan. Bake 40-45 minutes or until lightly browned. Let stand 5 minutes before serving.

FRIED POTATOES AND SMOKED SAUSAGE

Steps:

• Put a large skillet on the stove on Med High. Put oil in the pan and add the chopped onions and garlic. Peel and cube the potatoes. The smaller the cube the less cooking time. Add salt and pepper to season accordingly to your taste. Turn the potatoes every few minutes till they are browned on all sides. Slice the smoked sausage (I use the skinless with cheese inside) and add to the pan. Cover then stir every few minutes. We like the meat really browned so I turn up the heat to high till the sausage slices are the right color.
• Serve with a salad and some sweet tea, and you have the perfect midweek meal.

SMOTHERED POTATOES

Steps:

• Season potatoes with salt and pepper to taste. Place flour in a shallow dish or bowl; coat potatoes with flour. Add onion to potato/flour mixture and set aside.
• Heat oil in a medium skillet over medium-high heat. When oil is hot add potato/onion mixture and cook until golden brown, stirring occasionally to prevent burning.
• When mixture has browned, reduce heat to low, add water and cover skillet. Simmer for 20 minutes, or until tender.

SMOTHERED POTATOES WITH SMOKED SAUSAGE RECIPE

Steps:

• 1. Preheat oven to 375F. 2. Dice potatoes into 1 and 1/2-inch cubes and place in cold water to keep from turning brown. Drain potatoes and place in saucepot along with chicken stock. Season lightly using salt, pepper and granulated garlic. Bring potatoes to a rolling boil, reduce to simmer and cook 10-12 minutes. Do not over cook because potatoes will be roasted. Drain potatoes well, reserving 2 cups of the chicken stock. 3. In a 12-inch cast iron skillet or Dutch oven, heat bacon fat over medium-high heat. Add sausage and saute 7-8 minutes or until lightly browned and fat is rendered. Add onions, celery, bell peppers and sliced garlic, blend well and saute 3-5 minutes or until vegetables are wilted. Add potatoes and rosemary and stir to incorporate ingredients. Adjust seasonings with salt, black pepper and granulated garlic. Add 1-1 and 1/2 cups of chicken stock and bring to a boil. 4. Stir once and place into preheated oven 15-20 minutes or until potatoes are golden brown and tender. Add green onions and parsley and cook for an additional 3-5 minutes.

SMOTHERED SAUSAGE

Steps:

• Place sausage in a large heavy skillet with a close-fitting lid, add water to cover and bring to a boil over medium high heat.
• Let cook (uncovered) until all the water evaporates.
• Continue cooking turning the sausages so that they brown well on all sides and don't stick.
• Pour off any excess fat and add the onions, bell peppers, celery, salt, peppers, and an additional 1 cup water.
• Stir well scraping bottom of the pan to loosen any bits of sausage that may have stuck.
• Reduce heat, cover, and let cook for 45 minutes to 1 hour.
• Remove from heat.
• Remove sausages and let the juices sit 5-10 minutes (allows grease to rise to the top), skim and discard the grease (if you like a thicker gravy stir in the roux and let simmer 20 minutes more).
• Add the sausage and the green onions and parsley and simmer uncovered for 3-4 minutes more.
• Serve immediately.