I’ve got a bunch more behind me, I’m probably going to use about two pounds of potatoes. I think I’m going to cut this up into smaller pieces. You can use whatever kind of size you like this is about what I’m going for.
Since I am filming by myself, I’ve got one hand holding potatoes and one hand holding the phone camera, so I will just take some pictures along here and there as I go cuz I need two hands to finish: cutting properly. Okay, so here are all of my potatoes. I have loaded them into the crock pot, as you see our family for first to keep the skin on. If you hate skin, you could take it off. However, I will tell you there is a tremendous amount of nutrition available in these skins.
Besides just fiber, there are a lot of vitamins and minerals, so if you prefer the skins, then you’re doing yourself a real favor there. Now that we’ve got the potatoes in here. I am going to sprinkle some salt and pepper over them, and also I’m going to put some water in here, maybe like a cup of water or something just enough to give the slow-cooker something to work with, so that nothing risks, burning or sticking to the side.
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So we’ll give it just a little bit of mortar to keep the moisture level up. You know if you were paying attention. Last time I went to the grocery outlet. I got several packs of this Hillshire form. 12 ounce smoked sausage for half off the marked price. So half off 149 brings you down to 74 75 cents a pack. I froze several packs. I kept this one out. I am going to basically just slice this into circles, keep it nice and easy dump it on top of the seasoned potatoes.
Now, before I get too far working on this onion and start losing my sight from crying from the onions making my eyes run, I do want to show you. I keep a zipper bag, empty zipper, bag and I’ll label it. It says: bones pursuit, stop! There’s! No bones in here right now, because I just recently made a batch of soup stock, but you keep all of your onion ends like these that you’re not going to eat. You keep your tops of your carrots.
You keep your rotisserie chicken bones! All of that in here in the freezer and then when it fills up, then you pour it into a pot of water. Let it boil for hours and hours, maybe pick a day, you’re off work or something and let it go once the broth has reached a beautiful golden color and aroma. Then you strain out all of these little bits and pieces and the bones and everything, and then you keep that broth for whatever you want to do to cook with it.
It is delicious, it’s better tasting than anything that you can buy in the store and plus. In fact, I could even pour some broth. If I had some in here, it would give the potatoes an even better flavor, but it also lets you control the ingredients. So you have less artificial ingredients and you can control the sodium better. That way, if that’s important to you so always always always keep your ends in the freezer.
Okay, until you’re ready to use them, you ok, so I got everything loaded in there. We’ve got the potatoes on the bottom. I think I ended up putting about 2 cups of water in there it looked a little bit more appropriate once I got it laid in there to see the depth of it and how much I had salt pepper. I did add some garlic, pepper to it just for fun. Why not right? I got one onion in there and then the 12 ounces of sausage, the beauty of the sausage if you’ve never used sausage like this before I bought what was fully cooked.
Already it’s marked on the label, fully cooked keep refrigerated. So at this point it’s just going to be warming up melting, some of the fat in it mingling the flavors, I’m going to put my top on and then I’m going to set it for 6 hours on low, my dials on the other side. But anyway, this side was just better for doing the filming. So once it’s all done I’ll show you what it looks like ok. So this is the cooked meal, the sausage and potatoes meal.
We have had it in here about 6 hours. I’ve just brought the kids back. We just came back from the airport from picking up our teenager, who has been in France for a week for fall break. This is his first American meal back home. He loves sausages. So if you look down here in the side, you can kind of see it sizzling down there, the water kind of simmering in things, so I’m going to turn this off and serve it up the smell when we walked in the door from coming in from the Airport, the smell was amazing: it just filled up the whole house so looking forward to this there’s Luke the dog just running through.
So let’s look at this here we go so this will be alphas portion. This is my little girl’s portion, we’ll get her a fork room, a spin, whatever she likes for that. Just let’s see how delicious that’s going to be anyway. So if you guys would like to try this recipe out, please leave a comment below and tell us what you think of it, and I think that it’s also possible to easily doctor-doctor this up.
Maybe if you don’t have sausage, you want to use chicken, or even probably it would be great with like stew, beef pieces or something there’s so many different things you could do with it in a variety of seasonings. It’s really just a basic meat and potatoes meal. So anyway, thank you for tagging, along with me, as we cook today, I’ve had a good time sharing all of this with you and I’m hoping that one day, these articles will be inspirational for my children as they get older and grow up into their own homes And they can look back and see what kind of meals mom cooked there were easy for them to copy for themselves.
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