Description
The original version of this recipe came from empire magazine, a newspaper sunday supplement, many years ago. If the optional potatoes are included, this dish, with a salad and bread makes a quick and hearty meal.
Ingredients
- German Sausages
- Italian Sausage
- Extra Virgin Olive Oil
- Onions
- Garlic Cloves
- Fresh Green Beans
- Dried Sweet Basil Leaves
- Dried Summer Savory
- Seasoning Salt
- Fresh Ground Black Pepper
- Beef Broth
- Mushroom
- Yukon Gold Potatoes
Instructions
- Place both sausages types in a greased dutch oven or heavy 5 quart saucepan
- Cook over moderately high heat until browned on all sides
- Remove from pan
- Add enough olive oil to drippings from sausage to make about 4 tbsp, add onions, garlic, and green beans, and cook over moderate heat, stirring frequently, until onions are transparent and garlic is just beginning to brown
- Add basil, savory, salt, pepper, beef broth, mushrooms and potatoes, and mix well
- Boil, reduce heat, and simmer, covered, for about 20 minutes or until beans and potatoes are done