Well I haven’t been grocery shopping in a while and pay day hasn’t come yet so I had to cook something up last night. Then I remembered my friend talking about “taters-n-sausage.” All you need to make this is, well, taters and sausage.
Of course, as usual, I have my add-ins so be expecting a veggie-happy recipe. Oh, and if you have a wok, you can make a bigger batch of the stuff. I love my wok! (Shout out to my mom for the most used Christmas present this year.)
*Sausage (I prefer turkey sausage.)
*Carrots (baby carrots are easier but regular work too)
*Minced garlic (or powder if that’s all you’ve got)
*Salt & pepper
*Olive oil (canola oil works too)
Depending on the size of your pan, you may need to adjust the portions but the picture above shows you about how it should look.
Pour a generous amount of oil in the pan and heat until you see some steam coming up. (Use medium to medium-low heat.) Throw in the stuff that takes the longest to cook: carrots & onion. Put the lid on your pan and let that simmer while you cut up your potatoes and celery–about 5 minutes.
Put everything else in the pan: celery, potatoes, sausage and all spices. Add a cup of water to the mix. Stir well then put the lid back on to allow steaming. Stir occassionally and check softeness of veggies with a fork. If you need to add more water for more steam, do so. It took my batch a good 10-15 minutes and one more cup of water to get just right.
If you want to make a batch as big as mine, I used a whole onion, 4 stalks of celery, a small bag of baby carrots, around 6 potatoes of varying sizes, 1.5 sausage links and two heaping spoonfuls of minced garlic. I shook a generous amount of salt and pepper in the mix and then sprinkled some rosemary on top of that.
I used a mandoline to chop the potatoes so evenly. (That word sounds like a musical instrument but it’s actually a kitchen tool!)
When it’s ready to eat, I like to shake some Tabasco on mine. (Yes, I like about everything spicey!)Brought to you by Mills Properties