Reviewed: Sep. 29, 2009

It was ok. I was looking for something with a little more flavor. Probably won't make it again.

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Reviewed: Jul. 6, 2009

Great recipe. Even though I messed it up a bit (I only had canned green beans), I was happy that my family actually ate veggies and wanted more. In the future, I look forward to making this the way it was supposed to be made. Thanks!

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Gadget

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Reviewed: May 21, 2009

What an excellent idea! I used a 1 lb. roll of country sausage. I fried it, adding 1 stalk of finely chopped celery and 1/2 of an onion chopped fine. I drained off the grease, then added 2 cans of green beans. I had some leftover potato patties in the fridge. I chopped them up and threw them in as well and cooked for a few minutes. I will definitely be making this again. Thanks for the recipe.

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Sherry Silveira

Cooking Level: Intermediate

Home Town: Smithers, British Columbia, Canada

Living In: Grants Pass, Oregon, USA

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Reviewed: Feb. 27, 2009

This was ok, but not awesome. We created the sauce by mixing in cornstarch with the leftover liquid and that definitely helped. It just wasn't flavorful enough, though, and I'm not great enough at cooking to know what could've really helped and complimented the ingredients correctly.

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vadnick

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Reviewed: Aug. 4, 2008

A great receipe with some modifications. Brown the sausage before the onion and garlic, use broth instead of water, and I used frozen french style green beans. Yum!

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TJOHNSON333

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Reviewed: Feb. 25, 2008

This was great and so simple. I used the frozen tiny Haricot Verts beans so the cook time was less. I substituted chardonnay for the water. I added it to the cooked onions, garlic and sausage and let it cook down some before adding the beans. Also added some Herbes de Provence. Took this to a wine tasting and it was a hit. Thank you.

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NANCY P

Cooking Level: Expert

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Reviewed: Sep. 29, 2007

Very simply - won't make this again - I had sausage and green beans that I needed to cook up before they went bad - I chose this based on that - no one cared for this dish.

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Aspiring Chef Rita

Cooking Level: Expert

Home Town: Woodside, New York, USA

Living In: Linden, New Jersey, USA

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Reviewed: Jun. 27, 2007

Interesting dish - but next time I'd rather chop the beans into oblivion and add them to my spaghetti.

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Jonine

Cooking Level: Expert

Living In: Doniphan, Missouri, USA

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Reviewed: Apr. 15, 2007

Simply an incredible side dish!

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T Greenawalt

Cooking Level: Expert

Home Town: Campbellsville, Kentucky, USA

Living In: Houston, Texas, USA

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Reviewed: Feb. 21, 2007

Hmmm. Just found this kind of odd and not very tasty. I'm sorry!

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~MOMMY~

Cooking Level: Intermediate

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Reviewed: Feb. 8, 2007

This really didn't do it for me. I did take the advice of others and used beef broth instead of water, so the beans actually had a really great flavor. I just didn't like them paired with the sausage. Personal perference I suppose!

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PULLEYHEATHER

Cooking Level: Intermediate

Living In: Fort Collins, Colorado, USA

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Reviewed: Nov. 24, 2006

This is a very versatile recipe. I can't imagine all the creations you can come up with. I made this as the green bean dish for Thanksgiving dinner. It seemed to be liked by just about everyone. I decided to use a chicken mushroom sausage, but I definitely think I will try it with the spicy sausage next time. I might even substitute pearl onions for the chopped ones.

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Andrea Alexander

Home Town: Redlands, California, USA

Living In: Huntington Beach, California, USA

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Reviewed: Aug. 29, 2006

Great recipe. My husband who hates green beans had three helpings!

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TRISHTORO

Cooking Level: Expert

Living In: Nutley, New Jersey, USA

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Reviewed: Aug. 19, 2006

Out of this world! Tired of bland side dishes, I seached this site & found this recipe. Wow, am I pleased! Didn't have to change much. I cut this recipe in half since there is just my husband & I. I used mild sausage links & crushed garlic in a jar instead of fresh. I cooked it for 25 mins, 5 less than the recipes states. I served this with some breaded pork chops. My picky husband even liked this recipe. The little bit of leftovers I have will be good for lunch along with the leftover mashed potatoes from another night. Thanks for this wonderful recipe.

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Jennifer B.

Cooking Level: Expert

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Reviewed: May 21, 2006

I made this recipe as written and it was too greasy. i wom't make it again

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ENHICKS

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Reviewed: Apr. 26, 2006

This recipe is really good, my family loves it. I used canned grean beans instead of frozen and I used the liquid from the can and omitted the water. I also tryed it with bacon instead of sausage and it was good like that also.

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Samantha Deen

Cooking Level: Expert

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Reviewed: Apr. 20, 2006

Added some cut up baby reds and had a complete meal! Great!

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Cootermomma

Cooking Level: Intermediate

Living In: Isanti, Minnesota, USA

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Reviewed: Apr. 14, 2006

This is one of my "go-to" vegetable dishes. I cook the sausage first, then saute the onion (or shallot) and garlic in the sausage fat, plus a little extra oil. Also, as as many have suggested I use beef broth instead of water and I use a healthy amount of garlic salt and pepper. I finish it by using corn starch to thicken the remaining beef broth into a rich sauce.

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