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Wednesday, December 12, 2012

Smoked Sausage Skillet Supper by Beth

16 oz. smoked sausage (I used turkey), sliced into coins
1/2 c. onion, chopped
1/4 c. plus 2 T. butter
2 cans green beans (16 oz each), drained
3 c. diced, cooked potatoes
1/4 c. plus 2 T. flour
1 1/4 tsp. salt
3 c. milk
Saute sausage and onion in butter in large skillet until onion is tender and sausage is golden around edges.  Remove from heat.  While cooling sausage slightly, layer green beans and potatoes in gallon size Ziploc bag.  With slotted spoon, remove sausage from pan and add to bag.  In same skillet (with remaining butter), stir in flour and salt until smooth.  Gradually add milk and cook over low heat, stirring constantly with whisk.  Bring to boil and boil for 2 min.  Remove from heat and cool slightly.  Pour sauce over contents of freezer bag.  Allow to cool completely before sealing bag.  Lay flat to freeze.
Day of serving:
Thaw completely.  Transfer to large skillet (or stockpot) and heat until heated through.  You may need to add a little milk if mixture becomes too thick.


  1. This was very tasty. A great warm comfort food after a day of sledding! Quick and easy to heat up. I did not need to add milk. Thanks!

  2. Most of us enjoyed this meal. The look of it wasn't very appealing at first. But the taste was great.