Ingredients
The following ingredients have 4 Servings
- 1 tbsp olive oil
- 28 ounces smoked turkey sausage (I used Turkey Polska Kielbasa), (sliced on the bias into medallions)
- 2 tablespoons butter
- 2 onions, (halved and thickly sliced)
- 2 garlic cloves, (minced)
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 1 1/2 teaspoon paprika
- 2 medium sweet potatoes, (peeled and into sliced 1/2" rounds)
- 1 1/2 cup chicken broth
- 1 tablespoon flat leaf parsley
Instruction
- Add olive oil to a large nonstick pan over medium-high heat. Once the oil is hot, add the smoked sausage medallions and sauté, stirring occasionally, for 5 minutes, until golden-brown. Remove the sausage from the pan with a slotted spoon and set aside.
- To the same pan add in the butter and allow it to melt. Add in the sliced onions and caramelize in the butter and sausage drippings until golden-brown; about 7 minutes. Next, add in the garlic, salt, pepper, and the paprika. Stir to combine with onions and sauté for 1 minute.
- Add in the chicken broth and stir to combine. Then add sliced potatoes, folding in with onions and broth. Cover the pan, bring to a boil, then lower heat to a simmer. Simmer for 15 minutes, stirring gently every 5 minutes.
- Uncover the pan. Add and gently stir in sautéed sausage. Raise heat, if needed, to bring back to a simmer. Simmer, uncovered, for 5 more minutes to finish cooking potatoes and reduce sauce to thicken slightly. Add parsley and serve.
