Sauce Patate


4 c. Irish potatoes, cut in large pieces

1 large sausage (Porches; hot or mild)

1/2 c. oil

1/2 c. plain flour

2 onions

1 bunch green onions

garlic powder or cloves

1/3 c. parsley

salt and pepper to taste


In large pot, make a roux with oil and flour. When roux is brown, add potatoes, sausage, onions and seasonings. Let saute adding water as needed until potatoes are done and gravy is thickened. Serve over rice.

Note: If using hot sausage, be careful adding additional pepper.

In memory of Sauce Patate Festival.

Barbar Lambert