Home-style Sausage and Potato Skillet

¾ pound bulk light turkey or pork sausage

1 large or 2 medium onions, peeled and chopped

2 pounds red potatoes, unpeeled, thinly sliced

1 cup water (see note)

½ teaspoon salt

½ teaspoon paprika

¼ teaspoon dried thyme leaves

⅛ teaspoon black pepper

Heat a skillet over medium-high heat. Add the sausage and cook, stirring frequently, until no longer pink. Using a slotted spoon, remove the sausage and set aside. Drain off and discard all but about 2 teaspoons of fat. Add the onion, and cook over medium heat until soft, about 5 minutes, stirring occasionally. Stir in the cooked sausage and the remaining ingredients. Bring to a boil. Reduce heat to medium low, cover tightly, and cook 8 to 10 minutes, stirring occasionally, just until potatoes are tender.

Remove from heat, and stir gently. Let stand, covered, for 10 minutes to allow flavors to blend and a light sauce to form.

Serves four.

Cook's note: For extra flavor, substitute 1 cup chicken or vegetable broth, or ½ cup white wine or dry (white) vermouth combined with ½ cup water or broth.

Recipe adapted slightly from the "Pillsbury Fast & Healthy Cookbook" (2009 Wiley)

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