"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Pennsylvania Dutch Sausage and potato Recipe

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This recipe for Pennsylvania Dutch Sausage and potato, by , is from Holcomb Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Debra Howery

Category:
Category:

Ingredients:  
Ingredients:  
Ingredients
1 pkg
polish kielbasa or smoked sausage, cut in bite sized pieces
4-5
red skinned potatoes, cut in bite sized pieces
3 large
celery stalks, chopped
1 large
yellow onion, chopped
1 bunch
parsley, chopped
2 can(s)
10 3/4 ounces chicken broth
2-3 c
water, depending on how much broth you want
3-4 tsp
chicken bouillon granules, to taste
1/2 c
cream or half and half

Directions:
Directions:
Directions Step-By-Step
1Combine first 7 ingredients in large soup pot and simmer until potatoes are tender. Add chicken boullion to taste during cooking. Add cream to finished soup right before serving. Do not boil after cream is added.
2This could also be made in a slow cooker for 3 hours on high or 5 hours on the low setting.

The cream can also be added to each individual bowl after serving.

Number Of Servings:
Number Of Servings:
4 - 6
Preparation Time:
Preparation Time:
20min
Personal Notes:
Personal Notes:
When I lived in Pennsylvania I couldn't get enough, loved this food. Soups are my favorite, hope you try and enjoy.
Debra

 

 

 

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