"The belly rules the mind."--Spanish Proverb

Sweet Potato and Sausage Recipe

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This recipe for Sweet Potato and Sausage, by , is from Wyer Family cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Denise Wyer
Added: Tuesday, January 18, 2005

Category:
Category:

Ingredients:  
Ingredients:  
3/4 pound sweet italian sausage meat (no casing)
1 large onion, peeled and chopped
2 garlic cloves, peeled and chopped
1 celery rib, chopped
2 1/2 to 3 pounds sweet potatoes, baked and peeled
6 cups chicken stock
grated rind of a lemon
1 cup cream
salt and freshly ground black pepper
Dash of cayenne pepper, worcestershire and chives

Directions:
Directions:
Bake sweet potatoes 400o oven for about an hour.
(I put on foil as they have a tendency to drip all over the oven.)
Heat a large stock pot and crumble in the sausage meat.
When meat is cooked, remove with a slotted spoon. Add the onion, garlic and the celery and cook in the sausage fat until tender.

Pour out any remaining fat, then add the potatoes, stock and a bit of the lemon rind. Bring to a boil, then reduce the heat and simmer for 15 to 20 min.

Strain the soup and reserve the liquid. Puree the potatoes with some of the liquid in batches. Return the puree to a clean pot. Add remaining liquid, lemon rind and seasonings as desired. Return the meat to the pot and stir in the cream. Garnish with chopped parsley.


Personal Notes:
Personal Notes:
Can be frozen before adding the cream.

 

 

 

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