A quick staple in our meal schedule

This past weekend we worked feverishly to get the basement done before the carpet gets installed this week.

So last night, when it was finally time for dinner at 9:15 I was so glad I had a quick dinner planned.

Turkey Sausage and Potatoes

After years of making this adam and I finally decided the best way to do it is to use canned potatoes and after icking the idea for a LONG time - now it's what we do - they cook up so much faster and crispier without the meat getting too browned.

Slice turkey sausage
drain and rinse potatoes
place in skillet and sautee til golden brown

I season mine with Hungarian Sweet Paprkia, garlic and onion and a little pepper. Remember, don't add salt, there's enough in the meat.

Warm Potato and Sausage Salad

From Southern Living's Easy Weeknight Favorites.

I've been dying to make this for a long time and finally bit the bullet. Adam and I loved it, we raved about it all night, and I had some of the leftovers for breakfast this morning. This is so going to be our new way of eating sausage and potatoes.


3 pounds of potatoes - I used red and sweet mixed
1 pound of keilbasa - we used Turkey
1/2 cup olive oil
1/4 cup white wine vinegar
1 T dijon Mustard
1/2 cup kosher dill pickle relish (we didn't have any so I just diced up some kosher pickles)
4 green onions sliced
3 cloves of garlic minced
1 tsp dried tarragon
1/2 cup fresh parsley leaves chopped
salt and pepper to taste (I only salted the water for boiling and I used about 1 T of cracked black pepper in the dressing)

Peel sweet potatoes and dice all potatoes and boil in salted water until just tender. Drain and place in bowl.

Slice sausage and heat in skillet until brown and warm.

In a large mixing cup mix the olive oil, vinegar, mustard, pickle relish, onion, garlic, and herbs.

Place sausage in bowl with potatoes.

Toss dressing over potato/sausage mixture.

Serve Warm.