Yields Makes 4 servings
Notes: While not made with rice, this dish achieves a surprisingly creamy, risotto-like texture with frozen shredded potatoes.

How to Make It

Step 1
1

Discard sausage casings. In a 10- to 12-inch nonstick frying pan over high heat, stir sausages until broken up and no longer pink, about 5 minutes.

Step 2
2

Add broccoli florets; stir until sausages are well browned and broccoli is tender-crisp to bite, 3 to 5 minutes more. Pour into a bowl; keep warm.

Step 3
3

Add potatoes and onion to pan, reduce heat to medium-high, and stir until onion is limp, 2 to 3 minutes.

Step 4
4

Add sage and milk to pan, and stir just until potatoes are tender to bite, 8 to 10 minutes more.

Step 5
5

Pour potato mixture onto a platter; spoon sausage and broccoli mixture over it. Add salt to taste.

Ingredients

 3/4 pound uncooked chicken-apple sausages
 3 cups (about 1/2 lb.) broccoli florets
 5 cups frozen hash-brown-cut (shredded) potatoes
 1 onion (about 1/2 lb.), peeled and finely chopped
 1 tablespoon chopped fresh sage leaves
 2 1/2 cups nonfat milk
  Salt

Directions

Step 1
1

Discard sausage casings. In a 10- to 12-inch nonstick frying pan over high heat, stir sausages until broken up and no longer pink, about 5 minutes.

Step 2
2

Add broccoli florets; stir until sausages are well browned and broccoli is tender-crisp to bite, 3 to 5 minutes more. Pour into a bowl; keep warm.

Step 3
3

Add potatoes and onion to pan, reduce heat to medium-high, and stir until onion is limp, 2 to 3 minutes.

Step 4
4

Add sage and milk to pan, and stir just until potatoes are tender to bite, 8 to 10 minutes more.

Step 5
5

Pour potato mixture onto a platter; spoon sausage and broccoli mixture over it. Add salt to taste.

Potato “Risotto” with Sausage and Broccoli