From the kitchen of One Perfect Bite...We had hoped for a relaxing day, but the spirits who govern such things had other plans in store for us. Mid-afternoon, we decided dinner out would be our best meal option, but when the time came to make ourselves look like reputable human beings, we were too tired to go through the motions. With some help from the Silver Fox, I raided the refrigerator and pantry and came up with this very simple supper that we had on the table within 30 minutes. This is not company fare, but it is an easy and rib-sticking way to solve the "what's for dinner" problem on a busy day. You might want to bookmark the recipe, so you'll have it handy the next time you have more chores than time. Here is how this simple skillet supper is made.
Smoked Sausage, Spuds and Sprouts Skillet...from the kitchen of One Perfect Bite
1 tablespoon olive oil
6 slices smoked bacon, cut in 1-inch dice
1 large onion, coarsely chopped
1 teaspoon chopped garlic
12-oz. smoked sausage, cut in 1-inch slices
16 (Baby) Yukon Gold potatoes, cut in half
16 Brussels sprouts, trimmed and cut in half
1 (10.75-oz.) can chicken broth undiluted
2 teaspoons caraway or dill seeds
1/2 teaspoons freshly cracked black pepper
1/4 cup heavy cream
Heat oil in a large skillet. When it shimmers add bacon and cook until bacon is brown but not crisp. Add onions and toss to coat with bacon drippings. Cook until onions have softened, about 5 minutes. Stir in garlic, smoked sausage, potatoes, sprouts, undiluted chicken broth, caraway seeds and black pepper. Bring mixture to a boil. Reduce heat and cook, covered, until potatoes and sprouts are cooked through, about 20 minutes, Transfer solids to a serving dish. Bring liquid to a boil, stir in cream and season to taste with salt. Pour sauce over mixture in serving dish. Serve immediately. Yield: 4 servings.
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