Smoked Sausage and Potatoes

A simple, satisfying skillet of smoked sausage and potatoes — crispy, savory, and ready in about 40 minutes. Learn ingredients, step-by-step method, tips, variations, storage, nutrition, and FAQs.

 

Tools (what you’ll need)

• Large heavy skillet or cast-iron pan (10–12 inches recommended)

• Sharp chef’s knife and cutting board

• Mixing spoon or spatula

• Measuring spoons and cups

• Colander or bowl for holding diced potatoes (optional)

• Plate lined with paper towel (to rest cooked sausage, optional)

Ingredients (serves 3–4)

• 1 lb (454 g) smoked sausage, sliced into 1/4–1/2-inch rounds (kielbasa, andouille, or smoked link)

• 4 medium potatoes (about 600–700 g total), peeled if you like, diced into ~1/2-inch cubes

• 1 small onion (about 70 g), chopped

• 1 bell pepper (optional, about 120 g), chopped

• 2 cloves garlic, minced

• 2 tbsp olive oil (or butter — see notes)

• 1 tsp paprika (smoked paprika for more depth)

• 1/2 tsp garlic powder

• Salt and freshly ground black pepper, to taste

• Fresh parsley for garnish (optional)

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Preparation & Times

• Prep time: 10 minutes (dice potatoes and vegetables, slice sausage)

• Cook time: 25–30 minutes

• Total time: ~35–40 minutes

Step-by-step Instructions

1. Prep the ingredients. Dice potatoes into roughly even 1/2-inch cubes so they cook uniformly. Slice the sausage; chop the onion and bell pepper; mince garlic.

2. Heat the skillet. Set a large heavy skillet over medium heat. Add the olive oil (or butter) and let it warm until shimmering.

3. Start the potatoes. Add the diced potatoes in a single layer as much as fits; don’t overcrowd if possible. Cook, stirring occasionally, for 10–12 minutes. You want the pieces to brown and begin to soften. If they start to stick, reduce heat slightly and use a spatula to free them.

4. Add the sausage. Push potatoes to the edges or lift and create room for sausage rounds. Add the sausage and cook 8–10 minutes, turning occasionally, until the sausage develops a golden-brown crust and the potatoes are tender when pierced with a fork.

5. Add aromatics. Stir in the chopped onion, bell pepper (if using), and minced garlic. Cook 3–4 minutes until vegetables are fragrant and slightly softened.

6. Season. Sprinkle the paprika, garlic powder, salt, and black pepper over the mixture. Toss everything together for another minute so spices bloom in the hot fat. Taste and adjust seasoning.

7. Finish and serve. Remove from heat, garnish with chopped parsley if you like, and serve hot. This goes beautifully with scrambled eggs for breakfast or a crisp green salad for dinner.

Tips for a consistent winner

• Dry potatoes = crisp potatoes. Pat diced potatoes dry with a towel before cooking to reduce steam and help browning.

• Don’t rush the browning. Medium heat gives you caramelization without burning. If bits are browning too fast, lower the heat and be patient — flavor comes from color.

• Sausage choice matters. A wetter, fattier sausage will release more flavor but can make the pan greasy; drain briefly on paper towel if needed. Chicken or turkey smoked sausages reduce fat but also reduce richness.

• If potatoes stick, add a splash of water. Cover for 2–3 minutes to let steam finish the cooking, then uncover and crisp again.

• Use smoked paprika if you want an extra smoky depth that complements the sausage.

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Variations & additions (customize freely)

• Make it breakfasty: Fold in scrambled eggs at the end, or serve with a fried egg on top.

• Add greens: Stir in handfuls of spinach during the last minute to wilt them.

• Spicy kick: Add 1/4–1/2 tsp crushed red pepper flakes or use andouille sausage.

• Cheesy finish: Sprinkle cheddar or pepper jack on top, cover until melted.

• Herb swap: Use thyme or rosemary for an earthy profile.

• Make it lighter: Use turkey sausage and reduce oil to 1 tbsp; finish with lemon zest for brightness.

• Oven option: After browning, transfer skillet to a 400°F (200°C) oven for 8–10 minutes to finish evenly (if your skillet is oven-safe).

Storage & reheating

• Refrigerator: Store in an airtight container up to 3–4 days.

• Freezer: Freeze in sealed containers up to 2 months. Thaw in fridge overnight for best results.

• Reheating: Reheat gently in a skillet over medium heat (add a splash of oil or water if dry) for best texture. Microwave works for convenience but may soften potatoes — heat in 1-minute bursts and stir. For nearly fresh crispness, reheat in a 375°F (190°C) oven for 8–10 minutes.

Approximate Nutrition (per serving — recipe ≈ 4 servings)

Estimated per serving: ~540 kcal, ~17 g protein, ~35 g fat, ~33 g carbohydrates.
These are rough estimates based on typical smoked sausage and medium potatoes (includes 2 tbsp olive oil). Nutrition will vary by brand/type of sausage and exact potato size — check product labels for precision.

Common questions (FAQs)

Q: Is this gluten-free?
A: Generally yes — potatoes, sausage, and basic spices are gluten-free. However, some smoked sausages contain fillers or binders with gluten. Always check the sausage label or choose a certified gluten-free brand.

Q: Can I cook this in the oven instead of stovetop?
A: Yes. Brown the sausage first in the skillet, toss with partially cooked or par-boiled potatoes and vegetables in an ovenproof dish or skillet, then roast at 400°F (200°C) for about 20–25 minutes until potatoes are tender and edges are crisp.

Q: Can I use sweet potatoes?
A: Absolutely. Sweet potatoes will soften faster and lend sweetness — reduce initial cooking time slightly and watch closely so they don’t turn mushy.

Q: How to prevent mushy potatoes?
A: Cut even-sized pieces, dry them well, avoid overcrowding the pan, and brown over medium heat before adding liquids or soft vegetables.

Q: Can I meal-prep this?
A: Yes—make a big batch, portion into containers, refrigerate, then reheat in a skillet. If freezing, thaw overnight in the fridge before reheating.

Final nudge (a human moment)

There’s something quietly thrilling about flipping a pan of sizzling sausage and potatoes — the smell, the little pops of caramelization, the tiny rush when you taste a forkful and it’s exactly right. This recipe will forgive small mistakes and reward bold seasoning. Try it once with smoked paprika and one more time with a spicy sausage — both are worth the experiment. Trust me, you’ll come back to this skillet again and again.