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Country Kitchen
July 1, 2009 Previous Recipe | Next Recipe
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RED-EYED GRAVY AND HAM
BACON AND EGG CASSEROLE
SOUTHERN BARBECUE SAUCE
TANGY SPARERIBS
POTATO & SAUSAGE FAVORITE
PORK PEANUT KABOBS
LA (LOWER ALABAMA) JAMBALAYA
CROCK-POT PULLED PORK
BRATWURST MEAL
POTATO & SAUSAGE FAVORITE

5 pounds small red potatoes, cubed
3 large Vidalia or yellow sweet onions, sliced
1 cup water or more if needed as
cooking
4 tablespoons oil
Salt and pepper to taste
2 to 3 pounds Polska-Kielbasa, Polish sausage or country smoked sausage, cut into chunks

Combine potatoes, onions, water, oil, salt and pepper in a large Dutch oven. This can be cooked on top of stove or at campsite, tailgating, picnicking, etc. Cover and cook over medium heat, stirring often until potatoes are partially done.
Stir Kielbasa into potato mixture; cover and cook over low heat for 45-60 minutes, stirring occasionally. Add more water if needed. Water should cook out, but dish should not be dry or over cooked. Serve with a Green Salad and Cornbread.





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