• Home
  • Menu
  • Calendar
  • Blog
  • Guide
Recipe-Finder.com

One-Pot Italian Sausages Braised with Potatoes

  • 4servings
  • 434calories

Add to MenuAdd to Calendar

Source: www.cookstr.comReport recipe

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B3, B9, B12, C, D, P
MineralsZinc, Copper, Natrium, Silicon, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 lb (500 g) lean mild or hot Italian-style turkey sausages (see notes)

  2. 2 tbsp (25 mL) water

  3. 2 tsp (10 mL) olive oil

  4. 1 large onion , halved lengthwise, sliced

  5. 1 large bulb fennel , trimmed, cored and cut into strips

  6. 2 cloves garlic , finely chopped

  7. 1 tsp (5 mL) dried oregano leaves

  8. 4 medium (about 1 1/2 lbs/750 g) potatoes , peeled and cubed

  9. 1 can (14 oz/398 mL) tomatoes , including juice, chopped

  10. 1/2 cup (125 mL) reduced-sodium beef broth

  11. 1/2 tsp (2 mL) salt

  12. 1/4 tsp (1 mL) freshly ground black pepper

  13. 2 tbsp (25 mL) chopped fresh parsley

Instructions Jump to Ingredients ↑

  1. With a fork, prick sausages all over and place in large saucepan over medium-high heat. Add water and cook, turning often and adding more water as needed (to prevent sausages from sticking), for 10 to 12 minutes or until browned and no longer pink in center. Transfer to a cutting board. Let cool slightly; cut into slices.

  2. Drain fat from pan; add oil, onion, fennel, garlic and oregano; cook, stirring, for 3 minutes or until softened. Add potatoes, tomatoes with juice, broth, salt and pepper; bring to a boil. Reduce heat, cover and cook for 15 minutes or until potatoes are almost tender. Return sausage to pan; cover and cook for 8 minutes or until potatoes are tender. Sprinkle with parsley.

  3. Variation Instead of fennel, use about 3 cups (750 mL) shredded cabbage.

Comments

Recipe Finder © Rogue Network Solutions.
882,796
Send feedback