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Smoke sausage and Potatoes
Smoke sausage and Potatoes

Before you jump to Smoke sausage and Potatoes recipe, you may want to read this short interesting healthy tips about The Simple Ways to Be Healthy. Becoming A Healthy Eater

With images of enormous stockpots boiling around and becoming chained to some hot stove and oven for hundreds of hours at the end, it is no wonder that many people stay away from the concept of cooking food for large audiences with more tenacity than they avoid being last in the supper line.

When it comes to cooking for a big audience, the planning phase is the most significant. You absolutely must plan your foods when ingesting a massive group of people. This goes beyond the notion of spaghetti or fried chicken as the foods you are planning. You need to know how many servings you will need. While clearly you will don’t understand how starving people will be or who will consume how much when it comes to cooking for a large crowd it’s a fantastic idea to always plan for a few added mouths in case some want a bit more than you might think (you might want to double servings for teen and college aged guys which are going to be dining).

You want to understand at least a overall number of portions to prepare and adjust your recipe to be able to accommodate those requirements. Some people find it a lot easier if they can double or triple recipes as opposed to scaling them to specific serving sizes. If this works great for you then by all means include this practice when cooking for audiences. One thing you have to be conscious of is that you will have to include to be able to create the meal you are planning.

Possessing the proper ingredients and the proper amounts of ingredients is far more important in majority recipes than is frequently necessary in smaller recipes as there is not as much leeway in regards to creating the proper consistency. You should bear this in mind when making purchases for your own cooking for a large crowd event.

This would indicate that instead of cooking one really big bowl of lasagna for a triple sized crowd, they would rather cook three ordinary sized pans of lasagna. This accomplishes two things indeed and is something that you may want to remember despite the extra time spent at the kitchen.

First of all, if something goeswrong just one third of this meal is in shambles as opposed to the whole dinner. Secondly, you have a greater chance of finding consistency problems before the baking begins if you’re using measurements and cooking containers that you’re familiar with and comfortable with. It is almost always best to discover mistakes and omissions sooner rather than later when it comes to cooking as hardly any ingredients can be properly added after the fact.

While cooking for crowds may send some into dizzying charms with heart palpitations it helps in the event that you take a few deep breaths, sit down, plan your menu, plan your meals, make a record of your ingredientsand cook in a fashion that is comfortable for you. If you’re more comfortable making a number of dishes of household favorites then that’s probably going to be the most suitable course of action so as to meet your large crowd cooking needs.

Most of all you need to remember when cooking for crowds is that you might have just earned yourself a pleasant night away afterwards. Cooking for crowds is time consuming and needs to be approached as well-intentioned (if that is even possible) for best results. There’s something which is truly very satisfying about knowing that you have fed a crowd and fed them well.

If you have just a couple of campers and are looking for some simple camp cooking, try out the easy and fast technique of tin could cooking. All you’ll need is a fresh tin can – a one gallon size can works well. Your source of heat can be a little campfire, or when wood burning is prohibited, a small buddy burner may work nicely, which may be seen at sporting good stores or online. Put your meal from the tin could and easily heat the contents of your can over a flame. You’ll have a hot meal ready in minutes. This technique works great for soups, beans and tuna fish.

A more time-consuming camp cooking technique that also produces delectable meals is pit cooking. Pit cooking is great for items that may be wrapped in aluminum foil to be cooked. It’s also a wonderful camp cooking system if you are using a dutch oven or cast iron cookware. Pit cooking warms your meals by heating rocks and coals that are buried in the ground. As the rocks cool away, their emitted heat cooks the meals. To pit cook, first dig a hole that is approximately three times bigger than your own cookware. Line the pit with rocks and create a fire in the center. When the fire has burnt rapidly for about one hourpush the hot coals and stones into the middle. Layer your wrapped meals covered skillets in addition to the rocks and coals and put on top. After a few hours, you’ll have some delicious camp food to enjoy.

We hope you got benefit from reading it, now let’s go back to smoke sausage and potatoes recipe. To make smoke sausage and potatoes you only need 10 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to cook Smoke sausage and Potatoes:
  1. You need 4 smoke sausage
  2. You need 3 lb pealed potatoes
  3. Prepare 3 Scallions
  4. Use 1 Bay Leaf
  5. You need 1 tbsp garlic power
  6. Take 2 tbsp Italian seasoning
  7. Take 1 tbsp season salt
  8. Get 1/2 tsp red pepper flakes
  9. Take 2 tbsp butter
  10. Provide 1 box chicken broth
Steps to make Smoke sausage and Potatoes:
  1. Melt butter in a large dutch oven over medium heat
  2. Add sausage and stir occasionally. Cook for 10 minutes or until brown.
  3. Add scallion and continue to cook for 5 minutes.
  4. Add potatoes and remaining ingredients. Cover and let cook for 20-30 minutes or until potatoes are tender.
  5. Salt & Pepper to taste. Finish with parsley on top.

Potatoes - Potatoes are my favorite vegetable. They are loaded with potassium and help keep you full. Turn the potatoes every few minutes till they are browned on all sides. Slice the smoked sausage (I use the skinless with cheese inside) and add to the pan. Cover then stir every few minutes.

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