Saucisse fumée et pommes de terre mijotées du Sud

Ingrédients

• 3 tablespoons bacon grease or vegetable oil
• 1 lb smoked sausage, cut into thick slices
• 1 large onion, sliced
• 2 cups chicken broth
• 1 cup water
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon garlic powder
• 1/2 teaspoon paprika
• 2 lbs russet potatoes, peeled
• 3 tablespoons butter

Préparation

1. 1

   Brown sausage in bacon grease over medium heat in a wide skillet until nicely browned and crisp around the edges. Remove sausage from oil with a slotted spoon; set aside.

2. 2

   Add onions to hot skillet then sauté for 3 minutes, adding more oil if necessary.

3. 3

   Add broth, water, salt, pepper, garlic and paprika to onions.

4. 4

   Cut potatoes in half lengthwise then cut into thick slices (about 1/2 inch thick). Add potatoes to broth then bring to a boil.

5. 5

   Once boiling, reduce heat to medium then cook, uncovered, for 15 minutes; stirring occasionally.

6. 6

   Stir in sausage and butter, reduce heat to low then continue cooking, uncovered, for 10 minutes or until potatoes are tender.