Sausage Potato Supper Recipes

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POTATO SAUSAGE SUPPER



Potato Sausage Supper image

"I fix this comforting dish at least once a month," notes Patricia Ginn of Delphi, Indiana. "I've taken the hearty layered casserole to family reunions and always return with an empty slow cooker."

Provided by Taste of Home

Categories     Dinner

Time 5h45m

Yield 8 servings.

Number Of Ingredients 6

4 medium potatoes, peeled and sliced
1 pound smoked kielbasa or Polish sausage, cut into 1/2-inch slices
2 medium onions, sliced and separated into rings
1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
1 package (10 ounces) frozen peas, thawed

Steps:

  • In a greased 5-qt. slow cooker; layer a third of each of the potatoes, sausage, onions and cheese soup. Repeat layers twice. , Pour celery soup over the top. Cook, covered, on low until potatoes are tender, 5-6 hours. Add peas and cook 30 minutes longer.

Nutrition Facts :

SAUSAGE POTATO SUPPER



Sausage Potato Supper image

One Saturday night a few years ago, I came up with this dish on the spur of the moment. It was dinnertime, and I had to use what I had on hand. It's been a hit with my family ever since. -Nancy Russell, Englewood, Colorado

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 2 servings.

Number Of Ingredients 7

2 small red potatoes, cubed
1 tablespoon butter
1 small zucchini, cut into 1/4-inch slices
1/8 teaspoon garlic salt
1/2 pound smoked sausage, cut into 1/2-inch slices
1/8 to 1/4 teaspoon pepper
Grated Parmesan cheese, optional

Steps:

  • In a small saucepan, combine potatoes and enough water to cover; bring to a boil. Reduce heat; cook, uncovered, until tender, 15-20 minutes. , In a large skillet, heat butter over medium-high heat; saute zucchini with garlic salt until crisp-tender. Add sausage; cook and stir until browned. , Drain potatoes; stir into zucchini mixture. Sprinkle with pepper and, if desired, cheese.

Nutrition Facts : Calories 448 calories, Fat 37g fat (17g saturated fat), Cholesterol 91mg cholesterol, Sodium 1396mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 1g fiber), Protein 18g protein.

SAUSAGE, PEPPER AND POTATO SKILLET



Sausage, Pepper and Potato Skillet image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 30m

Yield 6 servings

Number Of Ingredients 13

3 tablespoons olive oil
1 pound marble potatoes
1 yellow onion, sliced thin
1 orange bell pepper, sliced thin
1 green bell pepper, sliced thin
1 red bell pepper, sliced thin
Kosher salt and freshly ground black pepper
1 pound kielbasa sausage, sliced into 1/2-inch rounds
3 cloves garlic, minced
1 cup amber beer
1 tablespoon grainy mustard
3 cups chopped kale
Fresh herbs, to garnish.

Steps:

  • Heat the olive oil in a large skillet over medium heat. Add the potatoes, onions and peppers, then season with a pinch of salt and pepper. Cook until the onions are translucent and the potatoes begin to brown, 5 to 6 minutes.
  • Stir in the kielbasa and garlic. Add the beer and mustard, then stir to combine. Cover and cook until the potatoes have softened and the sausage is heated through, 2 to 3 minutes.
  • Remove the lid and stir in the kale. Cook until the kale has wilted, 5 to 6 minutes. Taste and adjust the seasonings as needed. Garnish with the herbs and serve straight from the skillet.

SHEETPAN SAUSAGE SUPPER



Sheetpan Sausage Supper image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 1h

Yield 6 servings

Number Of Ingredients 9

1 pound trimmed whole Brussels sprouts
3 parsnips, cut into 1/4-inch slices
3 sweet potatoes, cut into wedges
2 red onions, cut into quarters
3 tablespoons olive oil
1/2 teaspoon dried sage
Sprinkle of kosher salt
Sprinkle of freshly ground black pepper
12 Italian sausages

Steps:

  • Preheat the oven to 375 degrees F.
  • Add the Brussels sprouts, parsnips, sweet potatoes and onions to a baking sheet. Add the olive oil, sage, salt and pepper and toss. Put the sausages in and around the vegetables.
  • Bake until the sausages are cooked through and the vegetables are tender, 40 to 45 minutes. Serve.

SAUSAGE, PEPPERS, ONIONS, AND POTATO BAKE



Sausage, Peppers, Onions, and Potato Bake image

This is an Italian comfort food classic! The smell of this cooking in my kitchen transports me back to playing on the street in front of my Papa and Gigi's house in Brooklyn. I make 2 trays of this for every family get-together, and it's gone in a flash!

Provided by Beccabo73

Categories     World Cuisine Recipes     European     Italian

Time 1h5m

Yield 8

Number Of Ingredients 11

2 teaspoons olive oil
2 pounds Italian sausage links, cut into 2-inch pieces
¼ cup olive oil
4 large potatoes, peeled and thickly sliced
2 large green bell peppers, seeded and cut into wedges
2 large red bell peppers, seeded and cut into wedges
3 large onions, cut into wedges
½ cup white wine
½ cup chicken stock
1 teaspoon Italian seasoning
salt and pepper to taste

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Heat 2 teaspoons olive oil in a large skillet over medium heat, and cook and stir the sausage until browned. Transfer the cooked sausage to a large baking dish.
  • Pour 1/4 cup of olive oil into the skillet, and cook the potatoes, stirring occasionally, until browned, about 10 minutes. Place the potatoes into the baking dish, leaving some oil in the skillet.
  • Cook and stir the green and red peppers and onions in the hot skillet until they are beginning to soften, about 5 minutes. Add the vegetables to the baking dish.
  • Pour wine and chicken stock over the vegetables and sausage, and sprinkle with Italian seasoning, salt, and pepper. Gently stir the sausage, potatoes, and vegetables together.
  • Bake in the preheated oven until hot and bubbling, 20 to 25 minutes. Serve hot.

Nutrition Facts : Calories 539.2 calories, Carbohydrate 45.8 g, Cholesterol 44.9 mg, Fat 29.8 g, Fiber 6.7 g, Protein 20.2 g, SaturatedFat 8.7 g, Sodium 1041 mg, Sugar 7.3 g

SAUSAGE, POTATO AND CARROT ONE-DISH SUPPER



Sausage, Potato and Carrot One-Dish Supper image

Easy weeknight supper. Found the recipe a hundred years ago when I was first married and have since lost the cookbook, so I go by my (increasingly unreliable) memory. Adjust quantities as you wish, but if you go too light on the lemon and pepper, you will lose the tangy bite that makes this recipe.

Provided by fluffystew

Categories     One Dish Meal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

1 (500 g) package frozen bratwursts (generally 5 in a package - 1 lb.) or 1 (500 g) package Italian sausage (generally 5 in a package - 1 lb.)
6 -8 red potatoes, cut in half, then quartered (bite sized chunks)
2 cups carrots (baby or sliced)
1 dash oil or 1 dash cooking spray
1/4 cup water
1/4-1/3 cup lemon juice
1/4-1/2 teaspoon ground pepper

Steps:

  • Put frozen sausages in a large frying pan (you'll need one with a lid). As directed on the package, add water as directed on the package, cover and simmer as directed (generally 10 minutes).
  • Drain the water.
  • Now brown the sausages over medium heat in a bit of oil or cooking spray. You have two choices: you can slice them first or after frying. Note: when I used the Johnsonville Brats I didn't need to brown them.
  • Add the cut potatoes and carrots to the pan.
  • Add the water, cover and simmer until the potatoes and carrots are cooked (10-15 minutes), stirring occasionally.
  • When the vegetables are cooked, add the lemon juice and pepper to the pan and stir. The lemon juice thickens and coats the food.
  • Serve and enjoy!

Nutrition Facts : Calories 669.9, Fat 37.1, SaturatedFat 12.6, Cholesterol 92.5, Sodium 1159.8, Carbohydrate 61.6, Fiber 7.3, Sugar 7.5, Protein 23.9

SAUSAGE AND WARM POTATO SALAD SUPPER



Sausage and Warm Potato Salad Supper image

Look for diced potatoes with onion in the supermarket's refrigerated deli case or in the freezer section. Pair the main course with sautéed spinach, coleslaw, good mustard and dark bread. A pint of ale adds gusto; apple pie is the finishing touch.

Yield 2 servings; can be doubled

Number Of Ingredients 6

4 fully cooked smoked sausages
1 to 2 tablespoons olive oil
2 1/2 cups packaged refrigerated diced potatoes with onion (about 12 ounces)
1/2 cup coarsely chopped red onion
2 tablespoons chopped fresh parsley
2 tablespoons white wine vinegar

Steps:

  • Using toothpick, pierce sausages in several places. Transfer to medium skillet; add enough water to reach depth of 1/4 inch. Bring water to boil over high heat. Reduce heat, cover skillet and simmer sausages 5 minutes. Uncover; continue to simmer until water cooks away and sausages are brown and heated through, turning sausages occasionally, about 5 minutes. Transfer sausages to 2 plates.
  • Add enough oil to drippings in skillet to measure 2 tablespoons. Heat over medium-high heat. Add potatoes (with onion) and red onion. Cover; cook until potatoes are golden brown, stirring occasionally, about 5 minutes. Mix in parsley and vinegar. Season with salt and pepper. Spoon potato salad next to sausages.

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Top Asked Questions

How do you cook sausage and potatoes in a skillet?
Our Sausage and Potatoes Skillet recipe is an easy recipe that's packed with flavor and is a cinch to prepare. It's made with creamy, baby gold potatoes, chicken apple sausage, bell peppers, onion, and Italian seasonings. 12 Ounces Sausage Links, cut into ½-inch thick pieces (We used chicken apple sausage.) Heat a large skillet over medium heat.
How to cook smoked sausage and potatoes?
To make the smoked sausage and potatoes recipe: In a large cast-iron skillet, heat 3 tablespoons oil over medium heat. Add the baby potatoes to the pan and season with salt and pepper. Saute until golden and cooked through, around 10-12 minutes, stirring regularly. Transfer potatoes to a plate and set aside.
How to cook sausage and potatoes in a crock pot?
Combine the sausage pieces, chunks of potatoes, carrots, and onions in a large food storage bag or bowl; toss with the pepper, salt, Creole seasoning, garlic, thyme, and olive oil. Transfer to the prepared baking dish. Roast for 45 to 60 minutes, until vegetables are fork-tender, stirring every 15 to 20 minutes.
How to cook sausage and potatoes for pasta?
Slice sausage, potatoes (washed) and onions into bite-sized pieces and place into a large bowl. Drizzle on olive oil and lemon juice and add seasonings. Stir to coat evenly. Pour mixture onto a foil or parchment lined sheet pan.

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