Potato Sausage Supper Recipe
- 4 medium potatoes, peeled and sliced
- 1 pound smoked kielbasa or Polish sausage, cut into 1/2-inch slices
- 2 medium onions, sliced and separated into rings
- 1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted
- 1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
- 1 package (10 ounces) frozen peas, thawed
- 1. In a greased 5-qt. slow cooker; layer a third of each of the potatoes, sausage, onions and cheese soup. Repeat layers twice.
- 2. Pour celery soup over the top. Cover and cook on low for 5-6 hours or until the potatoes are tender. Add peas and cook 30 minutes longer. Yield: 6-8 servings.
1-1/2 cups: 357 calories, 20g fat (7g saturated fat), 44mg cholesterol, 1226mg sodium, 35g carbohydrate (8g sugars, 5g fiber), 14g protein.
Reviews for Potato Sausage Supper
"I loved that it was easy to make and it turned out well, but I didn't care for the mix of the flavors. I think I would use a sweet sausage next time instead of kielbasa. I also forgot to thaw the peas; they cooked fine being frozen."
"I absolutely LOVE this recipe! I had a printed version back before Pinterest and I lost it!! I just got done with a 20 minute search online for it (since I didn't remember what it was called). Oh my gosh- I am so glad I found it. I know what we are having tomorrow... :)"
"It was great! Substituted smokies or chicken for the sausage and it turned out great!"
"This was so easy to make, and even my picky kids loved it!"
"Had anothe recipe in mind for dinner, since it's a blustery day, chose this. Have made this alot, satisfying and delicious!"
"This was a good-tasting, quick recipe to make, especially during a hectic week. Thanks!"
"My whole family absolutely loves this recipe and it is soooooo easy to make!!!!!"
"This was a great quick meal to put together. I added 6 potatoes instead of 4. When the time was up I was concerned at first because the sauce looked watery but after I stirred it and let it set for about 5 minutes it was perfect! Yummy! I will make this again!"
"Just make sure you don't OVER cook this. It's really really good when cooked properly."
"This was a dish-o-mush, without much flavor. I wouldn't recommend it."
"My family and I didn't enjoy this dish. The potatoes were too mushy by the end of the cooking time. I won't make it again."
"I changed it slightly to omit some of the salt. I used a single can of the new cream of chicken and mushroom soup. I put the soup, a soupcan full of milk the potatoes and sausage and 1/2 an 8oz bag of cheddar cheese shreds and mixed it with a dash of sea salt, dill weed, and nature' Seasonings. I also omitted the onion. I poured the mix into the slow cooker and topped with italian flavored bread crumbs and the rest of the cheese shreds. We loved it!"
"Haven't made it yet but going to try it because it sounds yummy. There are low sodium cream soups available that could help with the sodium content, not sure if that helps anyone?"
"I used deer sausage and it was great. The deer sausage cut down on the grease."
"I haven't made this exact recipe, but one very similar. As one reviewer suggested, substituting turkey (or vegetarian) sauce is helpful. You could pierce the sausage skin and pre-cook it to drain some of the fat. Cut the sodium down by replacing the commercial cream soups with an equal amount of medium white sauce, a good handful of cheese, and 1/2 c diced celery."
"I haven't made this yet...would love to, but the sodium is out of the roof. Suggestions for substitutes would be great!"
"For just a few ingredients, this dish is quite flavorful. I made the following changes: I added a can of milk to the cheddar cheese soup, and 1 can of water to the cream of celery. Adding the liquid cut back on the salty taste. After the 6 hours, the potatoes were still 'al dente', so I switched to stove top. With the lid on, I boiled over medium until the potatoes were just about finished, then I added the peas. Removed the lid, reduced the heat, and left it simmer until broth thickened. I also added 1/2 teaspoon of black pepper."
"The recipe sounds as if it would be tasty but the inclusiion of so much canned soop is cause for alarm since the sodium contect must be huge. Any suggestions how to reduce this health risk without altering the flavours too much?"
"Very good, even my 4 yr. old daughter asked for seconds. I added a can of corn (drained) and used turkey kielbasa. Will make again."
"I used kielabsa, it was very good, not greasy at all"
"This is great, quick and delicious. I will make this again."
"I have not made this yet, but I plan to and I will use turkey sausage,so it is not so greasy.And I don't think I would cook it for 5-1/2 hours."
"I make a varation of this dish all the time and the potatoes will absorb the grease. I also use the lite varaity of the sausage.bakergirl"
"Sounds yummy but there must be sitting in a lot of grease. The sausage is very greasy and there isn't any pre-cooking of it done."