Hearty Sausage and Potatoes Recipe

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I like to cook the potatoes and beans in the morning, and then I can just assemble and warm it up when I get home. If you like spicier flavor, add more seasoning.—Marlene Melton, Houston, Texas
TOTAL TIME: Prep: 10 min. Cook: 40 min.
MAKES:4-6 servings
TOTAL TIME: Prep: 10 min. Cook: 40 min.
MAKES: 4-6 servings

Ingredients

  • 2 pounds small red potatoes
  • 2 cups fresh or frozen cut green beans
  • 1 pound fully cooked kielbasa or Polish sausage, cut lengthwise in half, then sliced
  • 1 tablespoon olive oil
  • 1 teaspoon Creole seasoning
  • 1/4 teaspoon salt

Nutritional Facts

1 serving (1 cup) equals 374 calories, 23 g fat (8 g saturated fat), 51 mg cholesterol, 1,034 mg sodium, 28 g carbohydrate, 4 g fiber, 14 g protein.

Directions

  1. Place potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cook, uncovered, over medium-high heat until almost tender, about 12-15 minutes. Add beans; cook 5-6 minutes longer or until vegetables are tender. Drain and set aside.
  2. In the same pan, saute sausage until lightly browned. Add the oil, seasonings and potato mixture; stir gently to combine. Cover and cook on low heat until heated through, stirring occasionally. Yield: 4-6 servings.
Editor's Note: The following spices may be substituted for 1 teaspoon Creole seasoning: 1/4 teaspoon each salt, garlic powder and paprika; and a pinch each of dried thyme, ground cumin and cayenne pepper.
Originally published as Hearty Sausage and Potatoes in Country Woman January/February 2004, p35

Nutritional Facts

1 serving (1 cup) equals 374 calories, 23 g fat (8 g saturated fat), 51 mg cholesterol, 1,034 mg sodium, 28 g carbohydrate, 4 g fiber, 14 g protein.

Reviews for Hearty Sausage and Potatoes

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MY REVIEW
Reviewed Jul. 22, 2013

The recipe was certainly easy, and the resulting dish was very tasty. I don't think I would give it an "excellent" rating, but it was very good. I think another time I would use a bit more of the Creole or Cajun seasoning -- perhaps a teaspoon and a half total. And it needed a bit more salt, too. I added about a half cup of frozen red and green pepper strips, for more color and flavor. It was quick, easy and hearty and I would definitely make this again.

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