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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Australasian >> Australian >> Australian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Use raw link sausage- the kind that is in a casing- usually about 12" long and attached together to make an oval shape. Any type is fine- beef, pork, game, mixed etc. | 2. Brown the raw sausage over medium high heat in a little oil to prevent sticking. Watch carefully so it does not burn. Reduce heat if necessary. | 3. While sausage is browning slice onions into rings or about 1/4" think. You can dice or chop if you prefer. | 4. Also peel and cut potatoes into 1"-2" pieces. The peel can be left on if desired. | 5. Cook sausage until brown on both sides. do not worry if about whether it is cooked through. It will continue to cook in the remaining steps. | 6. Add sliced onion when browning second side of sausage. | 7. When sausage has browned on both sides add water, potatoes, salt and pepper. | 8. Reduce heat to medium or medium low. | 9. Cook until potatoes are tender stirring frequently and adding more water if needed. Cover if desired to retain steam and heat and prevent water from evaporating. | 10. The potatoes will thicken the juices and water and make it's own gravy. | 11. Taste for seasoning, adding more if desired. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
link sausage	2	lb	raw	2803.2042	8.5275	108.6809	256.0986
potato	7			-	-	-	-
onion	1			60.0	14.01	1.65	0.15
water	2	cups		0.0	0.0	0.0	0.0
salt				-	-	-	-
pepper				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.