Prep 20 mins
Cook 40 mins
The original version of this recipe came from Empire Magazine, a newspaper Sunday supplement, many years ago. If the optional potatoes are included, this dish, with a salad and bread makes a quick and hearty meal.
- 1⁄2 lb uncooked German sausages, cut in bite size pieces (2 large links)
- 1⁄2 lb Italian sausage, cut in bite size pieces (2 large links)
- extra virgin olive oil, for sauteing
- 3 medium onions, sliced and separated into rings
- 3 -5 garlic cloves, peeled and thinly sliced
- 1 lb fresh green beans, strings pulled, snapped in half
- 1 -2 teaspoon dried sweet basil leaves, lightly crushed
- 1 teaspoon dried summer savory, lightly crushed
- 1⁄2 teaspoon seasoning salt
- 1⁄2 teaspoon fresh ground black pepper
- 1 cup beef broth
- 1⁄2 lb mushroom, cleaned and sliced, more if desired
- yukon gold potatoes (optional) or new potato, peeled or scrubbed, halved or quartered if large (optional)
- Place both sausages types in a greased Dutch oven or heavy 5 quart saucepan.
- Cook over moderately high heat until browned on all sides.
- Remove from pan.
- Add enough olive oil to drippings from sausage to make about 4 Tbsp, add onions, garlic, and green beans, and cook over moderate heat, stirring frequently, until onions are transparent and garlic is just beginning to brown.
- Add basil, savory, salt, pepper, beef broth, mushrooms and potatoes, and mix well.
- Boil, reduce heat, and simmer, covered, for about 20 minutes or until beans and potatoes are done.
This is reminiscent of a favorite Midwestern dish that is commonly served in late Spring/early Summer when the first crop of green beans comes on and you can dig up some fresh new potatoes. My partner and I found that this also makes a wonderful Fall comfort one-dish meal! I used 1 pound of smoked sausage from our butcher and cut it into 1/2 inch thick rounds and browned those in a skillet and then added the chopped onion. I omitted the garlic. Then I added two 15 ounce cans of whole green beans (one drained, the other with the liquid), 1 teaspoon dry thyme, 1 teaspoons beef base (rather than beef broth since I had the liquid from the canned beans) and lots of freshly ground black pepper. We omitted the basil and mushrooms. I let this simmer for 30 minutes until the new potatoes and the beans were tender. We like to sprinkle Worcestershire sauce over the top. Served with Chef-Boy-I-Be-Illinois' Maple Stewed Apples. Thank you for sharing!! Made for My 3 Chefs Fall 2008.