 much like a sausage hash. I would probably wonder why I make so much sausage because it's cheap. The great thing about smoked sausage is you can keep it in the refrigerator for a couple of weeks. I'm still got time to cook it, don't go bad. Smoked sausage, it's just whatever was on sale, Uncle John's it says. And I'm gonna start letting it get a little bit brown in the skillet, so I'm gonna turn the skillet on. All right, the first thing we're going to do is start our sausage cooking. So I'm gonna cut this up, this is just some I got on sale. Smoked sausage, I want it to caramelize a little bit and tonight we're gonna add potatoes and carrots to it. But I do wanna get a nice caramelized flavor into the skillet before we add the vegetables to steam a little bit, okay? I don't think I've ever had such a hard time getting sausage out of a package before. One should be plenty for us, there's just four of us here tonight. Getting a little bit brown, we're going to peel our potatoes and carrots and start chopping those up to go in here. Just let them brown and move them around and let them brown some more. Now we're gonna chop up these potatoes and I'm gonna cube them. And the carrots will be in smaller pieces than the potatoes because it takes longer for a carrot to get done than it does a potato. So I'm just gonna chop these, y'all could use whatever you want to to chop them, paring knife in your hand, cutting board, however you wanna do it, but chop them into about, I'll show you about how big. About like that. You're gonna use four medium potatoes or two extra large for one pack of smoked sausage. This is how I prefer to cut them up. I use a paring knife, I slice the potato in half and then I quarter one half at a time. I just feel like I got more control when I use the knife this way for smaller cuts. Now I'm gonna chop up a little bit of onion that I have already out. This is gonna be a one pot dish. I actually have some leftover marinated cheese. I'll let the kids eat with it. I mean, please don't eat this, it's on bread. Now you're gonna use about, as much carrot as you want to, I'm gonna use at least a half a pound of carrot. So I would say a good cup of chopped carrots would be nice. And remember, it takes them a little bit longer to cook. So we're gonna put these in necks after the onion and we're gonna wait about five minutes and then we'll add our potato. Now with these, I'm just gonna cut them down the middle and then I'm gonna slice them thin. All right, now these have got a nice color on them and they're flavoring the skillet. This is a nonstick razor. There is something similar to it on our website. It's the very first thing you pick under cookware. It is actually not just like this when this one's not available anymore, but it's very similar to it. It's a quiznark. It's a 13 inch round nonstick pot. Now you can use anything. You can use your, I want add the carrots. You can use a dutch oven, a nice skillet, a big pot with a lid. As long as you're using something that you got a good lid to go on top of because we're not gonna add anything to this, we're gonna let the vegetables on juices steam itself because we're gonna put a lid on it. That way we don't water down the flavor or the veggies. Okay, so I'm just gonna stir that up just like that. And for now, I'm gonna put a lid on it. I'm gonna let this simmer on a medium low for five minutes. So let's put the lid on it. Set a timer and walk off. Or clean the kitchen, right? Good time. All right, the five minute timer went off. Let's stir this up. And now we're gonna add the potatoes. Now, if you wanted it to be super, you know, it's already gonna be really good. But if you wanted to, you can always add a little pepper to it, bell pepper, sweet pepper, whatever you want to do, some little red cracked pepper. It'll be good. So I think I'm just gonna salt and pepper it. We're gonna put the lid on it. And we're gonna let it cook on a medium low for 10 minutes. I'm gonna let it go five minutes and then we're gonna stir it and then five more. So I'm gonna set my timer for five minutes. Hit the start. Okay, our timer went off. So we're gonna get over here for these. Back on five minutes, seal it off. And it's definitely done. Looks good, looks really good. So we're gonna make this a plate. Can't wait to eat this supper. And make sure you got it turned down, especially if you got an electric stove. I like it to get toasty like that's kind of like it's been fried. I'm gonna get me a few cucumbers on my plate, couple of these garden tomatoes and a slice of cornbread. Now I heated up some mac and cheese for the kids, but this is all that I need right here. They have a good supper. Let's give it a taste, y'all. Sweet tea. Pretty much like a sausage hash. I would probably wonder why I make so much sausage because it's cheap and available this time. It's always available and it's cheap to feed the family with. Daddy's gonna like that, I can guarantee it. And I have to say, my sister likes the smoked sausage and I did a video with it with a bunch of tomatoes. It ain't near as good as this is. So if you think that tomato dish is good, you can really like this one. Let's taste these cucumbers. Nice and fresh. Good summer meal. The great thing about smoked sausage is you can keep it in the refrigerator for a couple of weeks when you still got time to cook and don't go bad. Y'all have a good night and thanks for watching Colored Valley Cooks, where we cook like mama did. Bye, y'all.