Prep 15 mins
Cook 20 mins
Never dreamed I would care for this. Shared it with co-workers and they all went as ga-ga over it as I did.
- 1 lb sausage (I prefer Jimmy Dean spicy sausage)
- 1 medium onion, diced
- 4 cups diced potatoes
- 2 cups water
- 2 teaspoons salt
- 1⁄2 teaspoon marjoram
- 1⁄4 teaspoon pepper
- 1 can cream-style corn
- 1 can whole kernel corn
- 1 (12 ounce) can evaporated milk
- Brown sausage and onion- drain.
- Simmer until potatoes are tender (about 15 min.).
- Heat through and serve.
Wow! My fiance and I love this dish! It's becoming a staple around here. (I make it almost every week!) I've tried it with Hot Italian Sausage as well as Hot Breakfast Sausage. Both options are very good. You can also reduce the calories slightly by using 2% Evaporated Milk and Hot Turkey Sausage and it's still great.
Great ! I didn't have the cream corn on hand , so I omitted it . I started the potatoes and spices in a slow cooker a little ahead of time , then dumped in the sausage and onions after cooking. Let that simmer for about an hour , then lowered the temp and added the corn and milk for another 20 mins . Really good recipe and easy to make.
This is very, very good. I only made half the recipe. After browning the Owens HOT sausage and onions. I transferred them to a large heavy pot. Then I put the one cup of water, one teaspoon salt, and a little over 1/4 teaspoon marjoram, into the skillet I browned the sausage and onions in. I let it come to the boil, then added it to the browned sausage and onions. The only other change I made was the addition of about seven ounces of cooked fordhook lima beans. Thanks, Darlene, this is a keeper.