1 to 1-1/2 pounds Savoie's smoked sausage
1 large onion, chopped
1 green bell pepper, chopped
3 garlic cloves, minced
3 pounds russet potatoes
3 to 4 cups water
2 tablespoons butter or margarine Salt to taste
Cayenne pepper to taste
Black pepper to taste
1/2 cup onion tops, chopped
1/2 cup vegetable oil

Slice and brown sausage. Add onion, bell pepper and garlic; saute until golden brown. Add 2 cups of water and heat 5 minutes. Peel potatoes (saving about 2 cups of skin) and cut into cubes. Add potatoes and butter to pot, stir all ingredients well. Add salt, cayenne and black pepper. Stir about every 10 minutes, adding water as needed. Cook until the desired potato firmness (lumpy or mashed). Add onion tops a few minutes before serving. Heat oil in skillet 15 minutes before potatoes are done. Fry 2 cups potato skins. Remove, add salt. Serve potatoes as side or main dish. Garnish with potato skins.

Serves 10-12.

Return To:


Cajun Country -- New Iberia, Louisiana