Braun bon brown good smother potatoes

Side dish tonight, September 29, 2015
Great dish, can be eaten as a main dish or as a side dish for roasted chicken
4-6 servings
  • 3 to 4 large baking potatoes, peeled
  • ½ lb. of andouille or other smoked sausage
  • ½ cup of water
  • 3 cups of chopped onion
  • Seasoning salt (like Lawry's or Season All)
1) Slice the potatoes into 1/4-inch rounds; set aside. Slice the smoked sausage into very thin rounds, about 1/8-inch; set aside. In the bottom of a cast iron Dutch oven or other heavy bottomed pot, add the water. Top that with 1/3 of the chopped onions. Top this with about 1/3 of the potatoes in a layer and sprinkle with the seasoning salt. Top with about half of the thinly sliced smoked sausage and repeat layers. Onion, potatoes, seasoning salt, smoked sausage. Top with the remaining layer of potatoes and season. Do not stir.
2) Place pot over medium heat, cover and cook for 20 minutes. Without opening lid or stirring, lower heat to medium low and cook an additional 40 to 45 minutes, or until potatoes are tender.

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