500g (1.1 lb) smoked sausage, cut into 1cm (0.4 in) pieces
500g (1.1 lb) potatoes, cut in chunks
1 onion, sliced
2 tsp garlic, crushed
1 cup chicken stock
2 Tbsp Worcestershire sauce
2 tsp parsley, chopped
1 cup heavy cream
3 Tbsp cornstarch
4 Tbsp water
In a slow cooker, add the smoked sausage, potatoes, onion, garlic, chicken stock, Worcestershire sauce and parsley.
Cook on low for 6-8 hours or until the potatoes are cooked.
Mix the cornstarch with the water until smooth. Stir into the slow cooker along with the heavy cream.
Cook on high for 15-30 minutes or until thickened.
Season with salt and pepper.
Serve & Enjoy.
The type of sausage you use is entirely up to you. For example, both Polish (Kielbasa) and Italian sausages will work very well. Even the cheap supermarket sausages work well.
You can use any type of potato in this recipe, but I recommend using something like Yukon for the best results.
If you have the need for cheese, then feel free to add it to this recipe. I recommend mixing it in at the same time as the cornstarch mixture.
The herb that you use in this dish can easily be swapped for something else. I made use of parsley, but plenty of others such as chives will work just fine.
1kg (2.2 lb) Beef brisket
3 Tbsp. smoked paprika
2 Tbsp. ground black pepper
1 Tbsp. salt
1 Tbsp. brown sugar
1 Tbsp. chili powder
1 tsp. garlic powder
1 tsp. ground cumin
400g (14 oz) crushed tomatoes
¼ cup apple cider vinegar
1 tsp. Tabasco
1 Tbsp. honey
¼ cup Worcestershire sauce
1 onion, sliced
In a bowl, mix the smoked paprika, pepper, salt, brown sugar, chili powder, garlic powder, and ground cumin.
Rub the seasoning mix into the beef brisket. Place in the fridge overnight.
In a slow cooker, mix the crushed tomatoes, apple cider vinegar, Tabasco, honey, Worcestershire sauce, and the onion.
Place the beef brisket into the slow cooker.
Cook on low for 8 hours.
Rest for 10 minutes before either slicing or shredding.
2 pounds fresh green beans
8 slices bacon
1 onion, diced
3-4 large red or gold potatoes, peeled
3-4 cups chicken broth
3 tablespoons butter
1 teaspoon salt + more to taste
1 teaspoon pepper
Wash and trim beans then cut into 2-inch pieces; set aside.
Cut bacon into 1/2-inch pieces then sauté over medium heat in a large pot or Dutch oven until browned. Add onion and beans then continue to sauté for 2-3 minutes. Remove from heat.
Cut potatoes into large cubes then add to pot. Add chicken broth (enough to cover potatoes), butter, salt and pepper to the pot then bring to a boil. Once boiling, cover then reduce heat to medium-low then cook for 30-45 minutes, stirring occasionally. Let rest 15 minutes before serving.
You can make this with canned beans (probably 4-5 cans). Drain the beans and skip sautéing them. Just add the drained beans with the potatoes. Canned beans aren't as good but they're still pretty dang tasty.
You can also make this in a crock pot. Once bacon, onion and beans are sauteed, add everything to a slow cooker then cook on low for 6-8 hours or high for 3-4 or until potatoes are tender.
I use red potatoes or yukon gold. You won't want to use russet or baking potatoes as they won't hold up being boiled this long.