© Copyright 1995-2017, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
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Recipe from: The Southern Heritage All Pork Cookbook by Southern Heritage
2 pounds hot bulk pork sausage
1 17 ounce can green peas undraineed
1 16 ounce can cut green beans
1 14 ½ ounce can whole tomatoes
1 12-ounce can whole kernel corn
3 8 ounce cans tomato sauce
4 large baking potatoes, peeled and diced
2 carrots, scraped and sliced
¼ cup hot sauce, optional if mild sausage is used.
We use a mild sausage and add the hot sauce (Frank's Red Hot Sauce is the one weuse) Also can make this a dump soup and add anything you want, it all tastes good. Fry sausage over medium heat until done. Drain, break up any large chunks. Combine remaining ingredients in a large saucepan with water to cover; stir well. Bring to a boil. Reduce heat; simmer, uncovered 15 minutes. Reduce heat to low; stir in sausage, and simmer an additional 45 minutes or until potatoes are tender.