Since grocery shopping has now become more like a quest from The Hunger Games, I tried to come up with something that perhaps not many would think to buy. So on my recent journey to the store, with again hubby as my back up, we divided and was hopeful to conquer. My mission was in the meat department. Sowith fingers crossed and pushing my cart with determination, I set out to retrieve my bounty. As I neared the refrigerated section I noticed the typical items that I knew would be gone….lunch meat, hot dogs, bacon ( I shed a tear over that one) but there right at the end, it was there….smoked sausage. I looked both ways to make sure the way was clear and snatched that beauty right up, mentally doing a victory dance because I knew we were indeed going to have smoked sausage for dinner. Well, smoked sausage and potatoes to be exact. This makes a nice hearty meal that you can eat by itself or with some crusty bread.
Here’s what you need:
*1 TBS oil
*smoked sausage; mine was fully cooked but you can also use any kind.
*1 small onion, chopped
*2 garlic cloves, minced
*1/4 C white wine
* 1/2 C diced pancetta; you can use diced bacon instead.
* 1/2 C. Chicken broth
* 1 can of condensed cream of chicken soup
* 2 russet potatoes, cut into bite size pieces; you can use any kind, I prefer using the russet because it helps thicken up the sauce.
* 1 tsp dried Thyme; or more to taste
* 2 tsp Cajun seasoning; or more to taste
* cracked pepper
Heat a large skillet to medium high heat and add oil. Add sausage to the pan and cook about 2 minutes.
Add onions, garlic and pancetta to the pan.
Cook until sausage starts to brown, about 5 minutes. Stir frequently so the onions and garlic do not burn.
Transfer sausage mixture to the slow cooker.
In the same skillet, add wine and cook for about 1 minute stirring frequently. Pour in chicken stock.
I like to use a soup base that comes in a jar. It has more of an intense flavor and you can add as much or as little as you like.
Cook broth mixture for another 1 minute. Add in condensed chicken soup. Stir to mix well.
Pour soup mixture into slow cooker with the sausage.
Add potatoes, thyme, Cajun seasoning and cracked pepper.
Stir to combine.
Cover and cook on low for 5 to 6 hours. At the last 30 minutes of cooking, stir a few times for the potatoes to thicken the sauce.
Serve with some crusty bread.
A Foodie In The South 
You’re talking my kind of recipe!!! LOVE Better Than Bouillon!!!!
LikeLike