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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 4 |
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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. Ingredients:
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) |
Directions:
1. Place both sausages types in a greased Dutch oven or heavy 5 quart saucepan.
2. Cook over moderately high heat until browned on all sides.
3. Remove from pan.
4. 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.
5. Add basil, savory, salt, pepper, beef broth, mushrooms and potatoes, and mix well.
6. Boil, reduce heat, and simmer, covered, for about 20 minutes or until beans and potatoes are done.
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