Skillet sausage and potatoes
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Olive or vegetable oil |
| 1¾ | pounds | Unpeeled red-skinned pots, in 1/2\" cubes (5c) |
| 2 | mediums | Onions, cut into thin wedges &/or chopped, (1-1/2c) |
| ½ | pounds | Fully cooked smoked turkey sausage, * rookworst, diagonally sliced 1/4\" thick |
| 2 | tablespoons | Snipped fresh thyme (OR 1tsp dried), crushed |
| 2 | teaspoons | Cumin seed, slightly crushed |
| ¼ | teaspoon | Salt, * or more |
| ¼ | teaspoon | Pepper, * or more |
Directions
Note: Use the food processor to chop the pots and onions.
Pour 3T oil into a heavy 12" skillet; set over medium-high heat. Lift and tilt to cover bottom of skillet with oil. Cook potatoes and onion, uncovered, in hot oil about 12 min or till pots are nearly tender, stirring occasionally.
Add sausage (and an additional 1T oil, if necessary to prevent sticking).
Cook , uncovered, about 10 min or till pots and onions are tender and slightly brown, sitrring often. Stir in thyme, cumin seed, S&P. Cook and stir for 1 min more.
Serves 2 generously as one-dish dinner.
Posted to EAT-L Digest 01 Dec 96 Recipe by: BH&G Jun 96
From: Kaye Sykes <kaye_sykes@...> Date: Mon, 2 Dec 1996 09:33:20 +0100