Sausage & Potatoes and Roasted CornJune 11, 2013 at 7:02 pm | Posted in Beef Smoked Sausage, Corn, Potatoes, Supper, Uncategorized | 2 Comments
I found this on Pinterest and followed the Pin to Forkful of Comfort. I loved Kristen’s website and the title just grabbed me. Who doesn’t want to eat a forkful of comfort food? I have to admit that comfort food rocks!
I didn’t use russet potatoes, I used red potatoes with their skins on. Since my teenager hates onions, I used onion powder. Also, I did some stuff out of order from the directions Kristen gave. The dish still turned out awesome – there were NO leftovers!
13 ounce package of Eckrich Beef Smoked Sausage
4 red potatoes, unpeeled
1 garlic clove
2 tbsp. onion powder
2 dashes of hot sauce
1 1/2 tsp. sage
Wash the reds and slice them really thin – you can use a mandoline if you’ve got one or just do it yourself. Pour the canola oil into a skillet on medium-high heat and add the potatoes.
I had a nice layer of potatoes. It’s always a challenge to know how many to use because my husband’s on chemo and sometimes he likes potatoes but sometimes he doesn’t. At this time, I minced the garlic on top of the potatoes, added the onion powder and sage and my hot sauce. Then I mixed up the potatoes so all of the flavorings danced in the pan.
Let the potatoes brown for about 10 minutes, then flip them and let them brown for another 5 minutes. Time for the smoked sausage! Slice it into small coins and toss them into the pan with the potatoes.
Okay, while the meat and potatoes were cooking, I roasted some frozen corn. Another win from Pinterest! The recipe is on Lisa’s blog, Blogghetti. Lisa broiled hers – I was worried about keeping an eye on the corn in addition to the stove top, so I did it different. It’s so simple! The only mistake I made was NOT making ENOUGH!
Frozen corn – for 3
Salt and pepper
Parsley (my addition)
Preheat oven to 350 degrees F
I think that next time I will:
- make more corn
- use a cookie sheet for the corn
- make more potatoes