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Sausage fricassee

Yields1 ServingPreparation20 minsCooking50 minsTotal1 hr 10 mins

A simple family dish full of flavor.You can prepare this casserole either with fresh or leftover sausages.

Fricassée aux saucisses de Rebecca

 1 lb (500 ) breakfast sausages
 2 cups (500 ml) chopped onions
 4 cups (1 liter) peeled potatoes cut in 1/2 inch (2 cm ) dices
 1 tsp (5 ml) dry winter savory
 Salt and pepper to taste (omit salt if sausage are very salty)
1

If sausages are not cooked, prick each twice with the tip of a knife. Cook on medium heat preferably in a cast iron pan. (to give more flavor to fricassee if my sausages are cooked ahead of time I place the skillet in the refrigerator and use it to finish the fricassee so I get all the flavorfull residue remaining in the skillet)

2

Remove sausages from skillet and reserve. Remove all fat except 3 tbsp (45 ml).

3

Saute onions and potatoes on medium heat for 5 Minutes stirring constantly with a wooden spoon.

4

Cut each sausage in four, add to skillet, season savory, salt and pepper and cover with cold water. Bring to boil, reduce heat, cover and simmer for about 30 Minutes until potatoes are cooked.