Smoked Sausage and Potatoes

Ingredients

• Sausage – For this recipe we need a fully cooked sausage. The smoked sausage can be pork, beef, turkey, or a combination. Use your favorite brand and variety.
• Produce – Potatoes, onions, and garlic cook with the sausage. For the potatoes we use russet because it is a starchy potato and breaks down some helping to thicken the sauce. If you need to, use red, yellow, or Yukon potatoes. For the onions white or yellow work best in this recipe. If desired, garnish with a little chopped parsley.
• Oil – We use olive oil. Use your favorite oil if it is suitable for sautéing.
• Spices – Paprika, dried oregano, black pepper, and cayenne pepper season this dish beautifully. Salt may be needed at the end. If you don’t like spicy leave out the cayenne.
• Pantry –Tomato sauce and chicken broth make the sauce. Use reduced sodium pantry ingredients if you are sensitive to salt. Worcestershire sauce adds a kick of flavor.
• See the recipe card for quantities and preparation.

How to make this smoked sausage and potatoes

1. 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.
2. Add the garlic, paprika, oregano, black pepper, and cayenne pepper (if using). Cook for 1 minute while stirring.
3. Add the sausage to the skillet and cook for 2 minutes, until golden in spots. Stir frequently.
4. Add the tomato sauce, chicken broth, and Worcestershire sauce. Stir well to combine while gently scraping any bits off the bottom of the skillet.
5. 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. 
6. 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 don’t break apart.

Taste the sauce, add salt if needed. As a reference we did not add extra to ours. Keep it simple and serve this tasty dish with bread or crackers to dip in the sauce. Or, you can serve it with seasoned rice, a side salad, or vegetables like roasted broccoli as side dishes.

Substitution and variations

• Sausage Options - Use any fully cooked sausage variety such as pork, beef, turkey, or a combination. You can even use a spicy sausage like andouille for an extra kick.
• Produce - Substitute russet potatoes with red, yellow, or Yukon potatoes, or use sweet potatoes for a different texture (just watch the cooking time). Use ½ teaspoon of garlic powder if fresh garlic isn't available. Yellow or white onions will work well; sweet onion or shallots can be substituted.
• Oil - Any oil suitable for sautéing, like vegetable, canola, or avocado oil, can be used.
• Spices and condiments - If you don’t have paprika, substitute with chili powder. You can use Italian seasoning instead of oregano. Soy sauce makes an excellent substitute for Worcestershire sauce. And if you don’t like spicy food, leave out the cayenne pepper.
• Pantry - Use reduced sodium broth and tomato sauce if you’re sensitive to salt.

Storing and reheating instructions

Store leftovers in an airtight container in the refrigerator for 3-4 days. To freeze, let the dish cool, then transfer it to a freezer-safe container, cover, and freeze for up to 3 months. Be sure to label the container with the contents and date.

To reheat, thaw in the refrigerator overnight. Place the desired portion in a non-stick skillet, cover, and heat on medium-low until hot, stirring occasionally. Alternatively, reheat it in the microwave until heated through.

Reheat leftovers to an internal temperature of at least 165°F. For more information on food storage and safety guidelines visit U.S. Department of Agriculture and foodsafety.gov.