| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Basque | Onions, Potatoes | 4 | Servings |
INGREDIENTS
| 8 | oz | Smoked hot sausage; sliced 1/2" thick |
| 1 | md | Onion; in 1/4" chunks |
| 2 | Small ribs celery; bias-cut 3/4" thick | |
| 2 | md | Tomatoes; in 1" pieces |
| 1 | lg | Red potatoes, unpeeled; in 1/2" dice |
| 1 1/2 | c | Chicken stock or canned broth |
| 1 | ts | Dried thyme |
| Salt and freshly ground pepper |
INSTRUCTIONS
Combine the sausage and onion in the pressure cooker. Cook, uncovered over Medium-High heat, stirring often, until the sausage is browned, 4-5 minutes. Add the celery, tomatoes, potatoes, chicken broth and thyme. Cover and bring up to High pressure. Reduce heat to stabalize pressure and cook for 8 minutes. Reduce pressure and season with salt and pepper to taste. MC formatting by [email protected] Recipe By : The Best Pressure Cooker Cookbook Ever, Pat Daily Posted to MC-Recipe Digest V1 #233 Date: Tue, 01 Oct 1996 11:13:24 -0400 From: Robertal Banghart <[email protected]> Serving Ideas : Serve with red cabbage slaw & whole wheat bread NOTES : Rustic ingredients make this a hearty winter meal.
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