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!