Ingredients
3/4
lb bulk light turkey and pork sausage
2
medium onions, chopped (1 cup)
2
lb red potatoes (about 12 medium), unpeeled, very thinly sliced
1
cup water
1/2
teaspoon salt
1/2
teaspoon paprika
1/4
teaspoon dried thyme leaves
1/8
teaspoon pepper
Preparation
Heat 12-inch nonstick skillet or nonstick Dutch oven over medium-high heat. Add sausage; cook 4 to 5 minutes, stirring frequently, until no longer pink. Remove sausage from skillet; drain on paper towels. Set aside.
Wipe skillet clean with paper towels. Add onions; cook over medium heat about 5 minutes, stirring occasionally.
Gently stir in cooked sausage and remaining ingredients. Heat to boiling. Reduce heat to medium-low; cover tightly and cook 8 to 10 minutes, stirring occasionally, just until potatoes are tender.
Remove skillet from heat; gently stir mixture. Let stand covered 10 minutes to allow flavors to blend and light sauce to form.
