Merciful God, You are great in compassion and Your tenderness for us is without measure. We ask You to give us today our daily bread, and also provide for the needs of all of Your hungry children around the world. Through Christ Your Son and Our Lord. Amen.

Thursday, October 25, 2007

Green Beans, Potatoes, and Sausage

For dinner last night, I made a crock pot version of an old comfort food my mom used to make. Actually she used to use what we called a cottage ham. I have no idea what cut of meat that is -- it was a soft, stringy, ham-like meat. I haven't seen one in probably 20 years. But, I like my version better anyway.

We were in need of a comfort meal. It was cold and wet outside and we were feeling a little down in the dumps inside. This meal was needed! By 3 p.m. I was smelling this meal and the smell alone lifted me up. I had a package of knockwurst left from the big German party, a couple pounds of greens beans and potatoes. I loosely used a recipes from, but changed a few things. I post my own recipe below.

Pictured before cooking (and sans potatoes).
Sorry no pics after -- we were too busy eating!

Green Beans, Potatoes, and Sausage

2 pounds fresh green beans, rinsed and trimmed
1 -2 lbs. smoked sausage -- any variety (I used knockwurst)
1 small onion, sliced (I slice mine vertically for this dish -- like an apple)
4 large russets or 5 medium red potatoes, diced in 1-inch pieces**
garlic powder, onion powder, seasoning salt to taste
ground black pepper to taste

Halve beans if they are large.
Place in a slow cooker bowl.
Sprinkle liberally with onion powder, garlic powder,
seasoning salt, and pepper to taste.*
Lay sausages on top and sprinkle with onions.
Pour water over until beans are just covered.
Push sausages down into beans a little.
Cover, and cook on low for 2 to 3 hours.
Add potatoes to the bowl, stirring gently.
Cook for 4 to 5 hours longer, until vegetables are tender.
Adjust seasoning to taste.
To serve, use a slotted spoon.

*If you don't like using powdered seasoning,
throw in a couple peeled garlic cloves, and season with salt and pepper.

** The russets will yield a softer cooked potato, which we like.
Use reds if you like a firmer cooked potato.

NOTE: Freeze leftover broth to use in a pot of soup -- yum!


LauraSuz said...

That does sound like comfort food.

I'm going to make your coffee cake recipe tonight for a retreat on Saturday. Thanks for sharing all these great recipes!

Anne said...

Oh yay! I'm marking this one. It fits the diet AND it goes in the slow cooker! What could be better?

Lana said...

We'll be sure to try this! Thanks for sharing:~D

Anonymous said...

I prayed today and the Holy Spirit told me it would help me to cook. My wife had a slow cooker recipe book, but the Holy Spirit told me to use the computer. I typed in the ingredients in bing search and yours was the second link that came up with a great title line. The Lord is very good indeed, it was delicious. God bless!!!

Anonymous said...

Love this dish! I make it just about every month now!! Very good comfort food.