With this one, you can use Fresh Country or Fresh Italian Sausage. I chose my Spicy Italian for this go-round but you go where your tummy leads you. If you don’t have FRESH, and can’t get your claws on any, then that’s a shame because I wish everyone could try fresh sausage. Don’t worry,. though. Just use your favourite brand of store-bought.
- 2 Ilbs Fresh Sausage (Italian or Country. I think some people call Country, Breakfast Sausage too.)
- 3-quart jars Red Taters, diced.
- 1 can of Condensed Milk
- 1 Sweet Onion, diced
- 1 Orange or Red Pepper, diced
- 1 can of Spinach, drained, or 10 0z frozen–thawed and drained. You can also substitute Kale.
- 1/2 Lemon
- 1- 8 oz package Baby portabellas, sliced
- Water or Chicken Broth or powdered Broth mix
- Butter– 1/2 stick or less. REAL butter.
- Garlic Powder (or crushed cloves), Salt and Pepper to taste.
- Fry your sausage. Crumbled. When done, remove from pan and drain either in a strainer or on napkins. DO NOT RINSE. You want to keep the seasoning and flavour of the Sausage.
While that’s frying, or once its done, dice your taters. Now, you dice as big or small as you want. The reason we are using Red is so that you have that option. Red holds it’s shaped better and doesn’t turn into mash like russets have a tendency to do. If there is another tater like, Red, that you have, which will hold it’s shaped, substitute for that.
Once you are done dicing, add them to a bowl full of water and squeeze the lemon juice in. Toss in the rest of the lemon if you’d like. And let them soak while you dice everything else up. This removes excess starch and the lemons keep the taters white.
Once everything else (except sausage and spinach) is diced, add them and the drained taters to your pot. DO NOT saute your mushrooms and onions before hand. You want all that flavour in the stock you are about to make.
Pour in the can of condensed milk and then enough water/broth to ALMOST cover the veggies. ALMOST. You don’t want to fill it all the way up. The veggies add juice, too. You want it to look about like this or slightly less.
- Bring to a boil and then simmer until the taters are nice and tender.
7. Now, at this point, taste your broth. It should have a strong mushroom flavour. In fact, you may fall in love with that taste and decide not to add the spinach– which will sweeten it some. It’s a two-option meal, here.However, if you are going to add it, now is the time, along with your sausage. Also add your Garlic Powder, (or clove)m salt and pepper to taste. Simmer for another 15-25 minutes until the flavours are bloomed and all is hot.
Notice how I didn’t add a thickener to this? Don’t need one. As it cools, and because of the way we did the broth, it will thicken up on its own.
Also, optional, you can add some diced Green or Spring onion (Scallions) before serving. Some sprinkled cheese is good as well or eats it as is. I will warn you, though, even though there is no Gluten, this is a very fulfilling dish. Might make you lazy. May make you want to kick back in front of the woodstove and take a nap, lol. Or, it may give you the warmth you need, that stick to your bones kind of warmth so you can tackle a day outside in the cold weather.