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Ingredients
- 5-6 Italian sausage (hot or mild)
- 6-7 medium red potatoes, skin on
- 1-2 large Onions, thinly sliced
- Salt & Pepper to taste
- 1 tsp crushed red pepper flakes (optional)
- 2 Tbs butter softened & 2 Tbs flour
- 1 cup chix stock or water
- Chopped parsley for garnish
- Sour Cream (optional)
Directions
- In a large stock pot cook the sausage on medium heat until they begin to lightly brown. Remove them one at a time and cut into coin slices and return to pan to continue to cook.
- Once the sausage is nicely browned add the onions and potatoes and cook until the onions begin to brown and soften.
- Add the chicken stock and pepper flakes, cover the pot and on medium heat continue to cook until the potatoes are cooked through.
- Just before serving mix the softened butter and flour into a roux, bring the pot up to a boil add the roux and stir until the stock thickens.
- Serve with a sprinkle of parsley on top and sour cream on side.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 619g | |
| Recipe makes 4 servings | |
| Calories 851 | |
| Calories from Fat 494 | 58% |
| Total Fat 54.98g | 69% |
| Saturated Fat 21.28g | 85% |
| Trans Fat 0.0g | |
| Cholesterol 133mg | 44% |
| Sodium 1202mg | 50% |
| Potassium 2046mg | 58% |
| Total Carbs 60.83g | 16% |
| Dietary Fiber 6.8g | 23% |
| Sugars 5.64g | 4% |
| Protein 29.31g | 47% |
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