Potato and Sausage Stove Top Dinner
"My kids really liked this. Instead of slicing a sausage, you take it out of the casing and crumble and brown it first. The Adobo I use is from Penzey's. You could add sliced or chopped carrots to this too, for added nutrition. Using 4 T of cider vinegar, you can taste it more, so if you aren't a vinegar fan, use the lesser amount. "
Ingredients
Nutritional
- Serving Size: 1 (296.4 g)
- Calories 821.2
- Total Fat - 62.3 g
- Saturated Fat - 8.4 g
- Cholesterol - 0 mg
- Sodium - 31.3 mg
- Total Carbohydrate - 58.7 g
- Dietary Fiber - 10.8 g
- Sugars - 19.6 g
- Protein - 18.4 g
- Calcium - 142.8 mg
- Iron - 6.8 mg
- Vitamin C - 14.3 mg
- Thiamin - 1.5 mg
Step by Step Method
Step 1
Mix the honey, cider vinegar and mustard in a bowl until well blended.
Step 2
In a large skillet, brown the pork, removed from the casings, on medium heat, separating ground meat while cooking. Add adobo seasoning while cooking. Add salt and pepper, to taste.
Step 3
Add sliced potatoes and cover with the honey mixture. Cover and simmer until potatoes are tender, stirring occasionally. You may get a caramelized bottom that you can scrape up and distribute within the dish. Yummy!
Tips
No special items needed.