Here’s a tasty way to make smoked sausage and potatoes, a hearty, simple, and flavorful dish perfect for any meal:
🥘 Smoked Sausage and Potatoes Skillet
Ingredients
- 1 lb (450 g) smoked sausage, sliced into ½-inch pieces
- 1.5 lbs (700 g) potatoes, diced (Yukon Gold or red potatoes work best)
- 1 medium onion, chopped
- 1–2 bell peppers, chopped (optional for color/flavor)
- 2–3 cloves garlic, minced
- 2 tablespoons olive oil or butter
- 1 teaspoon smoked paprika
- ½ teaspoon black pepper
- ½ teaspoon salt (adjust as sausage may be salty)
- 1 teaspoon dried thyme or rosemary (optional)
- Fresh parsley for garnish
Instructions
- Prep the potatoes
- Dice potatoes into bite-sized pieces.
- Optional: parboil in salted water for 5–7 minutes to reduce cooking time. Drain.
- Cook the sausage
- In a large skillet, heat 1 tablespoon of olive oil over medium heat.
- Add sausage slices and brown for 3–4 minutes. Remove and set aside.
- Cook vegetables
- In the same skillet, add remaining oil and sauté onions and bell peppers until soft (3–5 minutes).
- Add garlic and cook 1 minute more.
- Cook potatoes
- Add potatoes to the skillet. Season with salt, pepper, paprika, and herbs.
- Cook, stirring occasionally, until potatoes are tender and golden brown (10–15 minutes).
- Combine sausage and potatoes
- Return sausage to the skillet. Mix well and cook 2–3 minutes until heated through.
- Serve
- Garnish with fresh parsley. Enjoy hot!
Tips
- For extra flavor, deglaze the pan with a splash of chicken broth or beer.
- Add shredded cheese on top at the end for a cheesy version.
- You can also roast everything together in the oven at 400°F (200°C) for 25–30 minutes instead of cooking on the stovetop.
If you want, I can give a one-pot sheet-pan version that’s even easier and perfect for minimal cleanup while keeping the sausage and potatoes perfectly caramelized.
Do you want me to provide that?
