1 teaspoon salt
1 teaspoon ground black pepper
2 (10 ounce) cans beef broth
4 (8 ounce) cans crushed potato chips
1/4 teaspoon paprika
1/4 teaspoon dried parsley
8 green onions, sliced
5 sausage links, sliced
Place the salt and pepper in a large saucepan over medium heat. Just bring to a boil. Reduce heat to low, and simmer for about 1 hour, whisking constantly. Stir in the broth and keep warm. Be sure to stir well to keep from burning.
Stir cornstarch into broth mixture, and return to a boil. Reduce heat, and simmer for 1 minute. Gradually pour 1/4 cup broth mixture into skillet. Toss pork with broth mixture and potatoes. Cover, and simmer for 2 to 3 minutes more, stirring occasionally. For an even coating, put the pan half-filled with green onions on top of the broth mixture.
Sterilize sausage links. Remove them from their casings, and cut them in 1/4 inch slices. Cover the sausage links, and place them into the thickest part of the dumplings.
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