Wednesday, January 16, 2013

#41 Potato and Smoked Sausage Skillet

We used a light smoked sausage for this recipe and the main attraction is the beer that is used to cook it. Once cooked, it did not really taste of the beer at all :) The potatoes cooked really fast I noticed. It's a great dish.



1 ounce light smoked sausage, sliced
1 onion, cut in half and sliced
about 6 pieces of regular size red potatoes
1 cup fat free, less-sodium chicken broth
1/2 cup light beer
salt and pepper to taste

  1. Heat a large non-stick skillet over medium high heat; coat pan with cooking spray. Add sausage, and cook for 4 minutes or until sausage is browned, stirring often. Remove sausage from pan, and set aside.
  2. Add onion and potato to pan. Cook 5 minutes or until browned, stirring often. Return sausage to pan. Add broth and beer; cook 9 minutes or until liquid is almost completely evaporated.

We learned that potatoes were first domesticated in the southern part of Peru and extreme northwestern part of Bolivia around 7,000-10,000 years ago. There are over 1000 varieties of potatoes, made possible by selective breeding for centuries. According to the UN Food and Agricultural Organisation (FAO), in 2010,  the largest producer in 2010 is China with 74.8 million metric tons, followed by India, with 36.6 million metric tons. The total global production of potatoes in 2010 is 324 million metric tons. That's a lot of potatoes!

Recipe adapted from Weight Watchers Cookbook, 2007

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