| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Basque | Onions, Potatoes | 4 | Servings |
INGREDIENTS
| 8 | oz | Smoked hot sausage, sliced |
| 1/2" thick | ||
| 1 | Onion, in 1/4" chunks | |
| 2 | Small ribs celery, bias-cut | |
| 3/4" thick | ||
| 2 | Tomatoes, in 1" pieces | |
| 1 | Red potatoes, unpeeled in | |
| 1/2" dice | ||
| 1 1/2 | c | Chicken stock or canned |
| broth | ||
| 1 | t | 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 bobbi744@sojourn.com 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 <bobbi744@sojourn.com> Serving Ideas : Serve with red cabbage slaw & whole wheat bread NOTES : Rustic ingredients make this a hearty winter meal.
A Message from our Provider:
“We were called to be witnesses, not lawyers or judges”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 265
Calories From Fat: 160
Total Fat: 17.7g
Cholesterol: 40.7mg
Sodium: 1565mg
Potassium: 524.6mg
Carbohydrates: 10.5g
Fiber: 1.2g
Sugar: 4.5g
Protein: 15.3g