Take some flavorful smoked sausage, a bunch of potatoes, a generous helping of thinly sliced onions and cook them all down till the potatoes are on the verge of crumbling and the onions practically disappear. Add a few peas for color and you’ve got smothered potatoes with sausage, one of the easiest one pan meals your whole family will love.
When I was growing up, this dish made an appearance on our family dinner table with great regularity. It was so easy that my sister and I could even make it on our own. When our mother went back to work, the two of us took turns cooking dinner each night. I’m not talking gourmet meals. We ate a lot of Hamburger Helper. And Tuna Helper. We were pretty good at spaghetti sauce too and even learned how to smother round steak with onions. But smothered potatoes with sausage was my personal favorite.
We used either red potatoes, which didn’t need peeling or larger potatoes that did. Either way, the best part was smashing the potatoes into flavorful juices at the bottom of the pan and trying to make sure the bites of sausage came out even with the bites of potato in my bowl. So good!
Of course, once I had a family of my own, I continued making this great dish but I started adding the peas for color. And because we love peas. Did you know that the average British person only eats about 9,000 peas per year? No idea how many the average American eats but we figure it’s far below the British average. We have made it a personal family goal to try and up the numbers, throwing peas in everything from pasta carbonara to beef stew. I suggest you do the same.
Smothered Potatoes with Sausage
A little less sausage or a couple more potatoes really won't make a difference in this tasty dish. I give my amounts as a guideline only.
Ingredients
1 lb 8 oz or 675g smoked sausage
Olive oil
2.2 lbs or 1 kg potatoes, whole small ones or peeled, quartered
larger ones
2 medium onions, peeled and finely sliced
Salt
Fresh ground black pepper
2⁄3 cup or 100g frozen garden peas, thawed (We like the little ones called petits pois.)
To serve, optional: crushed red pepper or red pepper flakes
Method
Cut your sausage into pieces.
Put the sausage and a good drizzle of olive oil in a skillet large enough to eventually hold all of your ingredients. You will need a skillet with a good fitting lid.
Heat over a medium flame and cook for a few minutes until the sausage starts to brown and caramelize.
Add in the potatoes with a cup or 240ml water. Stir to mix any tasty sticky bits from the pot into the water.
Pile the sliced onions on the top and close the lid.
Turn the flame down to medium low and cook for about 40-45 minutes or until the potatoes are tender and the onions have practically melted into an oniony gravy.
Check from time to time and add more water, if necessary. If you are using peeled cut potatoes, they will probably take a shorter time to cook and will need more water, as they soak up what's in there.
When the potatoes are tender, add in the peas. Cover and cook for a few more minutes.
Season to taste with salt and pepper but keep in mind that smoked sausage can be salty so do check before just adding both. Serve, if desired, with crushed red pepper to sprinkle on.
Enjoy!
It’s Sunday FunDay and today we are sharing recipes with potatoes. Many thanks to our host, Sneha of Sneha's Recipe. Check out the potato dishes below.
- Cheesy Crockpot Tater Tots by A Day in the Life on the Farm
- Flying Saucer - Toaster Sandwich /Jaffle by Sneha's Recipe
- Gnocchi and Team Gorgonzola Cream by Culinary Cam
- Matar Bateta Nu Shaak by Mayuri's Jikoni
- Potato Smiles |by Amy's Cooking Adventures
- Scalloped Potatoes with Caramelized Onions by Karen's Kitchen Stories
- Smothered Potatoes and Sausage by Food Lust People Love
We are a group of food bloggers who believe that Sunday should be a family fun day, so every Sunday we share recipes that will help you to enjoy your day. If you're a blogger interested in joining us, just visit our Facebook group and request to join.
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