Smoked Sausage and Potatoes
This smoked sausage and potatoes is easy, affordable, and delicious, making it a winning combination for a weeknight dinner.
- 2 tablespoon Olive Oil
- 1 Medium Onion (sliced thin)
- 2-3 Garlic Cloves (minced)
- 1 teaspoon Paprika
- ½ teaspoon Dried Oregano
- ¼ teaspoon Black Pepper
- Dash Cayenne Pepper (optional leave it out if you donât like spicy)
- 1 tablespoon Worcestershire Sauce
- 1 pound Russet Potatoes (peeled and cut into 1 inch pieces (use red, yellow, or Yukon potatoes if necessary))
- 12-14 ounce Smoked Sausage (fully cooked variety, cut into ¼ inch rounds)
- 8 ounces Tomato Sauce
- 1 cup Chicken Broth
- Salt (to taste at the end if needed)
- Chopped Parsley (for garnish, optional)
- Heat the olive oil in a large, deep skillet or saute pan over medium heat, add the onions. Cook them for 4-5 minutes until they start to soften. Stir often.
- Add the garlic, paprika, oregano, black pepper, and cayenne pepper (if using). Cook for 1 minute while stirring.
- Add the sausage to the skillet and cook for 2 minutes, until golden in spots. Stir frequently.
- Add the tomato sauce, chicken broth, and Worcestershire sauce. Stir well to combine while gently scraping any bits off the bottom of the skillet.
- Raise the heat to high and bring the sauce to a simmer. Add the potatoes and bring to a simmer again. Lower the heat to medium-low and cover.
- Cook the sausage and potatoes for 20-23 minutes or until the potatoes are tender. Check them after 15 minutes to gauge the remaining cooking time.
- Keep the sauce at a simmer. Raise or lower the heat as needed. Give the pan a shake occasionally to make sure nothing is sticking.
- Uncover the skillet and simmer for 2-3 minutes to thicken the sauce a little, optional. Stir gently so the potatoes donât break apart.
- Taste the sauce, add salt if needed. As a reference we did not add extra to ours.
- Garnish with a sprinkle of chopped parsley and serve with bread or crackers for dipping, if desired.
In this recipe, fully cooked smoked sausage is simmered in a flavorful tomato sauce with onions and potatoes. Cook them for 4-5 minutes until they start to soften. Add the garlic, paprika, oregano, black pepper, and cayenne pepper (if using).
Add the sausage to the skillet and cook for 2 minutes, until golden in spots. Add the tomato sauce, chicken broth, and Worcestershire sauce.
Stir well to combine while gently scraping any bits off the bottom of the skillet. Raise the heat to high and bring the sauce to a simmer.
Add the potatoes and bring to a simmer again. Cook the sausage and potatoes for 20-23 minutes or until the potatoes are tender.
Check them after 15 minutes to gauge the remaining cooking time. Give the pan a shake occasionally to make sure nothing is sticking.
Uncover the skillet and simmer for 2-3 minutes to thicken the sauce a little, optional. Stir gently so the potatoes don’t break apart.
Garnish with a sprinkle of chopped parsley and serve with bread or crackers for dipping, if desired.
