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 allrecipes.com, 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!
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