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    You are in: Home / Australian / Potato and Sausage in Gravy Recipe
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    Potato and Sausage in Gravy

    Potato and Sausage in Gravy. Photo by Nanita

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    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    45 mins

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    Mama's Kitchen (Hope)'s Note:

    This is a long time family favorite in my house and is one of our 'comfort' foods. I make this with fresh [raw] sausage from Burton Sausage Co in Burton, TX. If you ever go through the town it is a must stop- Awesome jerky and dry sausage- sausage dried like jerky but not as tough) I got this recipe from a cajun neighbor/friend of mine. Always a 'go to ' when pressed for time or don't feel like cooking! Fits many regional cuisine categories because of it's basic ingredients of sausage, potatoes and onion are staples in many countries across Europe, North America and beyond. Sausage has long been popular in the SW. Maybe it started in covered wagon days and early cowboy days bc it was easy to carry and store??? I have never really measured the items in this recipe- When asked how much? I always say 'enough'. After many requests I decided to try to get it down on paper! So here goes!

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    Units: US | Metric


    1. 1
      Use raw link sausage- the kind that is in a casing- usually about 12" long and attached together to make an oval shape. Any type is fine- beef, pork, game, mixed etc.
    2. 2
      Brown the raw sausage over medium high heat in a little oil to prevent sticking. Watch carefully so it does not burn. Reduce heat if necessary.
    3. 3
      While sausage is browning slice onions into rings or about 1/4" think. You can dice or chop if you prefer.
    4. 4
      Also peel and cut potatoes into 1"-2" pieces. The peel can be left on if desired.
    5. 5
      Cook sausage until brown on both sides. do not worry if about whether it is cooked through. It will continue to cook in the remaining steps.
    6. 6
      Add sliced onion when browning second side of sausage.
    7. 7
      When sausage has browned on both sides add water, potatoes, salt and pepper.
    8. 8
      Reduce heat to medium or medium low.
    9. 9
      Cook until potatoes are tender stirring frequently and adding more water if needed. Cover if desired to retain steam and heat and prevent water from evaporating.
    10. 10
      The potatoes will thicken the juices and water and make it's own gravy.
    11. 11
      Taste for seasoning, adding more if desired.

    Ratings & Reviews:

    • on September 13, 2005


      This is also one of my go to recipes for days when I don't really feel like cooking, or anytime. Mushrooms and yam are good in this too.

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    • on October 15, 2010


      I can't believe how EASY this was! And with only 3 ingredients, really, I had no idea it would be as tasty as it was! DH, little kid, and I all went back for seconds. I "baked" the potatoes in the microwave while the sausage and onions were cooking to save time. Then cut them in big chunks and added them with the water. Cooked for several more minutes to get the gravy going. Loved the gravy that it made, by the way. I used English Cumberland Sausages, and the flavor was just right for us! Will be putting this in my go-to file for a quick and filling meal. Thanks!!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on May 26, 2010


      Very rustic and wintry style of dish - delicious too !! My sausage used was baby franfurts and I added a handful of diced zucchini for a bit of colour. Made for ZWT6.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)


    Nutritional Facts for Potato and Sausage in Gravy

    Serving Size: 1 (503 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 551.4
    Calories from Fat 254
    Total Fat 28.3 g
    Saturated Fat 7.5 g
    Cholesterol 110.4 mg
    Sodium 784.5 mg
    Total Carbohydrate 45.9 g
    Dietary Fiber 5.8 g
    Sugars 3.0 g
    Protein 27.8 g

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