I actually made this tasty supper for my family a few weeks ago. It was so delicious, so simple and so awesome that I posted it straight away to my Facebook page that very night. I couldn’t wait to share this scrumptious find with my friends and family.
What makes this meal so great? It’s quick – that’s always a big plus in my book. Our work day begins at 7 in the morning (the sun is barely up!!) and it’s non-stop until the day is done. So the last thing I want to do at the end of a very long day is to spend a lot of time in the kitchen. It’s sad to admit that there are time when I dread the very idea of spending time in the kitchen. Nothing gives me more pleasure than to cook, but there are times when I haven’t the strength. I’m just too tired at the end of the day to whip up an awesome meal for my famished menfolk. And the truth be told, they like simple. Hamburgers and pizza would suit them just fine. I’m the one who loves complex, multi-layered extravaganza. Just not on a week night, thank you. So from a practical standpoint quick is good – very, very good. Unfortunately, sometimes we trade flavor for convenience. Who wants to do that? Let me tell you, this is recipe packed with flavor. Just be sure to use FRESH herbs. It makes all the difference in the world.
Another plus is that everything is cooked in one skillet. Less clean up – although I must confess, that’s not my job in the kitchen. We have a deal – those that cook DO NOT clean. So I cook, and my guys clean. Still, I like their company, so the less mess, the more time for family stuff.
I served it up with a simple salad of mixed greens and grape tomatoes, then called it a day. Hope you enjoy it as much as we did. Thank you Mary Younkin over at barefeetinthekitchen.blogspot.com for a great dinner! Both the recipe and the photo are her creations. The only changes I made from her original recipe are the cooking times. I found some adjustments were necessary on an electric stove. (Gas is so much more efficient, don’t you think?)
Side Note: According to Mary, you can use 2 cups of frozen corn or fresh corn from 2 ears. It’s too early in the year for Slough House corn (the best ever, from a little valley not far from my home), so I used canned corn. Not only did I drain the corn, but I rinsed it well under cold water before using.
Smoked Sausage with Herbed Potatoes & Corn
1 small yellow onion, diced small
1 tablespoon olive oil
(1) 13 oz kielbasa sausage, sliced as thinly as possible, beef sausage works as well
6 baby red potatoes (2″ or so in diameter), sliced very thinly
1 can of corn, well-drained
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 tablespoon fresh oregano leaves
1/2 tablespoon fresh thyme leaves
In a very large skillet, over medium high heat, warm the oil. Add the onions and saute 2-3 minutes, stirring occasionally.
Add the potatoes cook 5-10 minutes, stirring frequently. Season with salt and pepper as the potatoes are cooking. Add sausage and cook, stirring frequently for another 5 minutes or so.
Lower the heat to medium, add the corn and the herbs. Cook an additional 10-12 minutes, stirring occasionally. Cover and cook 10 minutes longer or until the potatoes are tender.