Post by barb43 on Aug 15, 2019 3:22:37 GMT
Autumn-Themed Sausage Skillet
Quick & Easy ... Makes 4+ servings
Ingredients:
2 Tbsp Olive Oil
Uncured Sausage Ring (beef, turkey, your choice - uncured contains no nitrates or nitrites)
15-oz Can of Diced Potatoes, drained
1/2 of 14.5-oz Can of Sauerkraut
One small onion, diced to suit your tastes
3/4 cup Low Sodium Vegetable Broth
Mrs. Dash Italian Seasoning
1/2 Tbsp - 1 Tbsp Fennel Seeds
1 Tbsp of Grainy Brown Mustard
Directions:
1. Slice the sausage and cut the slices in half.
2. Warm up 2 Tbsp Olive Oil in a skillet; add the diced onion and the halved sausage slices. Heat on medium-high until the onions are translucent and the meat is browning.
3. Add the drained diced potatoes. Season with Mrs. Dash Italian seasoning and stir up the mixture. Add approximately a half can of sauerkraut, to suit your tastes. Stir the mixture and continue heating.
4. Add the Vegetable Broth, Fennel Seeds, and Grainy Mustard. Stir the mixture. Heat up to boil and then reduce to simmer. Let the liquid cook down, stirring occasionally for 15-20 minutes.
5. Serve with a green salad; along with sliced rye bread and butter.
Quick & Easy ... Makes 4+ servings
Ingredients:
2 Tbsp Olive Oil
Uncured Sausage Ring (beef, turkey, your choice - uncured contains no nitrates or nitrites)
15-oz Can of Diced Potatoes, drained
1/2 of 14.5-oz Can of Sauerkraut
One small onion, diced to suit your tastes
3/4 cup Low Sodium Vegetable Broth
Mrs. Dash Italian Seasoning
1/2 Tbsp - 1 Tbsp Fennel Seeds
1 Tbsp of Grainy Brown Mustard
Directions:
1. Slice the sausage and cut the slices in half.
2. Warm up 2 Tbsp Olive Oil in a skillet; add the diced onion and the halved sausage slices. Heat on medium-high until the onions are translucent and the meat is browning.
3. Add the drained diced potatoes. Season with Mrs. Dash Italian seasoning and stir up the mixture. Add approximately a half can of sauerkraut, to suit your tastes. Stir the mixture and continue heating.
4. Add the Vegetable Broth, Fennel Seeds, and Grainy Mustard. Stir the mixture. Heat up to boil and then reduce to simmer. Let the liquid cook down, stirring occasionally for 15-20 minutes.
5. Serve with a green salad; along with sliced rye bread and butter.
