Sausages and Potatoes

If you live in Leominster, the only sausage you should be using (Italian sweet) is Chet's.  The original recipe from Chet's is now made by Chet's daughter, Debbie, who sells the sausage at Paisano's.  This recipe, which came from the old country, is really good.  Here is my grandmother's original recipe with one adaptation (I do not use onions ... I substitute McCormack's fried onions instead.  It does not change the flavor of the recipe and the fried onions are more tolerant for folks who are not fond of onions.   Use a hearty potato (I prefer Yukon gold) and serve with a good loaf of Italian bread.

Sausages and Potatoes

1-2 lbs. of sweet Italian sausage (if no Chet's sausage, use Johnsonville)

1 tbl. of extra virgin olive oil and 1 tbl. of butter

1 lb. of fresh portabella mushrooms

4 cloves of crushed garlic, minced

1 can of fried onions

2 cups of chicken broth

In a deep saucepan, put olive oil and butter.  Over low heat, put in sausage and mushrooms and sear to golden brown.  Cut sausages into bite size pieces after the saute.  Return sausages to pan.  Add remaining ingredients:  potatoes, garlic, onions and chicken broth.   Yummy!!!

For crockpot, just put everything into a crockpot without searing the sausages and mushrooms.  Equally yummy.