Sausage in Potato Gravy

This is a long time family favorite in my house and is one of our 'comfort' foods given to us by a true Cajun. I make this with fresh [raw] sausage from Burton Sausage Co in Burton, TX., you can only get it at the OLD butcher shop on Navasota Rd. Any raw sausage you like would be great in this but it needs to be raw meat for the best results. Always a 'go to ' when pressed for time or don't feel like cooking!  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!

• Ready In: 45 mins
• Serves: 6

Ingredients

• 2  lbs  link sausage, raw
• 7  medium potatoes
• 1  large onion
• 2  cups water (or more)
•  salt
•  pepper

Directions

1. Use raw link sausage- the kind that is in a casing- usually about 12" long and attached together to make an oval shape. Any type is fine- beef, pork, game, mixed etc.
2. Brown the raw sausage over medium high heat in a little oil to prevent sticking. Watch carefully so it does not burn. Reduce heat if necessary.
3. While sausage is browning slice onions into rings or about 1/4" think. You can dice or chop if you prefer.
4. Also peel and cut potatoes into 1"-2" pieces. The peel can be left on if desired.
5. Cook sausage until brown on both sides. do not worry if about whether it is cooked through. It will continue to cook in the remaining steps.
6. Add sliced onion when browning second side of sausage.
7. When sausage has browned on both sides add water, potatoes, salt and pepper.
8. Reduce heat to medium or medium low.
9. Cook until potatoes are tender stirring frequently and adding more water if needed. Cover if desired to retain steam and heat and prevent water from evaporating.
10. The potatoes will thicken the juices and water and make it's own gravy.
11. Taste for seasoning, adding more if desired.