This smoked sausage and potatoes skillet is easy, affordable, and delicious, a winning combination for weeknight dinner. In this recipe, fully cooked smoked sausage is simmered in a flavorful tomato sauce with onions and potatoes.
This is a no-fuss comfort food meal that’s perfect for tight budgets. If you’re looking for more budget-friendly recipes to get you through the week this ground beef and potatoes skillet and our sheet pan sausage and potatoes that always a crowd-pleaser.
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. Peel them and try to cut them into same size pieces so that they cook at the same rate. For the onions white or yellow work best in this recipe. If desired use a little chopped parsley for garnish.
- 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. Worcester sauce (Worcestershire) adds a kick of flavor.
- See the recipe card for quantities and preparation.
Instructions
- 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 Worcester 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 don’t break apart.
Taste the sauce, add salt if needed. As a reference we did not add extra to ours.
Serve the smoked sausage and potatoes with bread or crackers to dip in the delicious sauce. Seasoned rice, plain white rice, a simple side salad or vegetables like this roasted broccoli will make a nice side dish.
Storing and reheating instructions
Store leftovers in an airtight container in the refrigerator for 3-4 days. To freeze, cool, place it in a freezer-safe container, cover, and freeze for up to 3 months.
To reheat, thaw in the refrigerator overnight. Place the desired portion in a non-stick skillet. Heat it covered on medium-low until hot, stir occasionally. Or reheat it in the microwave until hot all the way 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.
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📖 Recipe
Smoked Sausage and Potatoes
Ingredients
- 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 don’t like spicy
- 1 tablespoon Worcester Sauce Worcestershire
- 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
Instructions
- 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 Worcester 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 don’t break apart.
- Taste the sauce, add salt if needed. As a reference we did not add extra to ours.
- Serve the smoked sausage and potatoes with bread or crackers to dip in the delicious sauce. Seasoned rice, plain white rice, a simple side salad or vegetables like this roasted broccoli will make a nice side dish.
Notes
- Cut the potatoes roughly the same size so that they cook at the same rate.
- If you prep the potatoes ahead of time keep them covered with cold water until ready to use. This will slow the browning process.
- Use reduced sodium ingredients if you are sensitive to salt.
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