Yet another classic warm and hearty one-pot wonder by my Grams- Polish sausage and green beans. We’ve been eating this dish for as long as I can remember, and my mom always makes it when the whole fam is all together.
This is the dream weeknight dinner, cooked up in a single pot and requires only a few minutes of actual work. Somehow this potato, green bean, and Polish sausage bowl of goodness is so simple but so right. To make it even easier, all of these ingredients can be found at any local store, including my favorite, Aldi.
Start out by browning Polish sausage and onions, and then add cubed potatoes and green beans on top. Pop a lid on the pot and let it simmer for about 20 minutes. Adding some vegetable broth mixes with the traces of fat to help create a thick broth to serve this in. It really is so simple to make.
Polish Sausage and Green Beans
Equipment
- One large pot
Ingredients
- 1 lb fresh green beans
- 1.5 lbs Polish sausage
- 5-6 large potatoes peeled and cubed.
- 1 tbsp olive oil
- 1 onion chopped
- 1-2 c vegetable broth
- 1 tbsp flour
Instructions
- In a large pot, add the olive oil, onion, and chopped sausage and sauté on medium heat until the sausages get a little bit of a crispy edge
- Add potatoes and then green beans on top of the pot and add enough vegetable broth to just cover the potatoes
- Let the pot simmer on medium heat for about 20-30 minutes, or until the potatoes are cooked through and green beans are cooked crisp tender
- Remove about 1/2 c of broth from the pot and mix it with the tbsp of flour in a small separate bowl. Add this roux back into the pot and mix it in well to thicken the broth
- Simmer on low heat until ready to serve
definitely a cousin. You serve it in a big bowl and it’s got a broth, so I think it’s close enough. If you are in the mood for a full-on soup, check out my creamy tortellini soup too.
This Polish sausage and green beans dish should be served hot and then stored in the refrigerator. Refrigerate for up to 5 days or freeze for up to 3 months.
