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garlic red onion ground Italian sausage russet potatoes salt freshly ground black pepper cayenne pepper milk butter parsley
Viewed: 25 - Published at: 2 years agoIngredients
- 2 cloves garlic, peeled
- 1/2 red onion
- 1 pound ground Italian sausage
- 10 large russet potatoes, peeled and cubed
- seasoning salt to taste
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon cayenne pepper, or to taste
- 1 (12 fluid ounce) can evaporated milk
- 1/4 cup butter
- 1 teaspoon dried parsley
Method
- In a blender or food processor, puree garlic and onion.
- Heat garlic and onion puree with Italian sausage in a skillet over medium heat.
- Cook until sausage is no longer pink.
- Transfer the sausage mixture to a large soup pot.
- Add potatoes and water to cover.
- Stir in the seasoned salt, black pepper and cayenne pepper to taste.
- Bring to a boil over medium-high heat and cook until potatoes are tender.
- when potatoes are done, stir in the butter, evaporated milk and parsley.
- Cook long enough for the butter to melt.
- Serve hot with bread or crackers.
