Potato "Risotto" with Sausage and Broccoli Recipe – Sunset Magazine
Potato “Risotto” with Sausage and Broccoli
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
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