- (2) 14oz Butterball turkey smoked sausages
- (2) 16oz reduced fat sour cream
- 4oz pack of instant mashed potatoes
- 15oz can of Del Monte whole kernel corn
- 32oz beef broth
- 5lbs of potatoes
- 1lb of onions
- 1 large green bell pepper
- 4-5 large stalks of celery
- 1/2tbs of dry chopped basil leaves
- 1-3tbs of cayenne pepper
- Water
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- Put a Dutch oven on the stove medium/high heat
- Cut the sausage into coins and begin browning them in the pot
- Toss occasionally
- Dice the pepper and toss it in while the sausage is browning
- Slice the celery into thin crescent moons
- Continue tossing so that it does not burn
- Add the beef broth if the sausage is nice and browned
- Cut the onions into bite sized chunks and add them
- Peel and cut the potatoes into bite sized chunks and add them
- Drain and add the corn
- Add water until all the ingredients are submerged
- Bring it to a boil then reduce the heat to simmer
- Mix in the instant mashed potatoes to thicken it up
- Add the sour cream
- Add the basil
- Add the cayenne to taste
- Simmer for four hours at least
- The longer it simmers the better
- I simmer mine over night
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