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.
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)