Smothered potatoes and sausage is an easy side dish featuring tender Yukon gold potatoes and smoked sausage smothered in sauteed peppers and onions. The flavor is further enhanced by simmering in chicken broth and a generous dusting of seasoning.
This southern side dish is made with simple ingredients and is a great option to serve with any weeknight dinner, or hearty enough to enjoy as a main dish. Best of all, it is easy to customize to fit your family's tastes.
Let's Discuss Ingredients and Substitutions
- Potatoes - I prefer to use waxy potatoes, such as Yukon or Red potatoes, for this recipe because they hold up better. However, starchy Russet potatoes can be substituted.
- Smoked Sausage - Smoked beef, pork, or turkey sausage works great. You can even substitute Kielbasa or Andouille.
- Cooking oil - Any cooking oil, such as olive oil, will work fine for this recipe.
- Bell Pepper - I prefer a sweet red pepper, but green, orange, or yellow bell peppers all work well.
- Yellow onion - A yellow onion or sweet onion works best, red onions can be used as a substitute.
- Garlic - Garlic cloves will have the best flavor, but garlic powder can be substituted.
- Chicken Broth - You can use water in a pinch, but chicken broth adds a lot more flavor.
- Seasonings - Salt, black pepper, and paprika are the basics. You can jazz it up more with Creole seasoning, or crushed red pepper flakes.
How to make it
Add sliced sausage, onion, and pepper to a large nonstick skillet or Dutch oven with 1 tablespoon of cooking oil and saute over medium heat. Cook until the peppers and onion are tender and the sausage is seared, then remove them from the pan and set aside.
Add sliced potatoes and seasonings to the skillet with another tablespoon of oil. Cook until the exterior begins to brown, then add the chicken broth and cover. Turn heat to low, and simmer for ten minutes, or until the liquid is absorbed and the potatoes are tender.
Return the sausage, peppers, and onions to the skillet and toss to combine. Serve immediately topped with green onions or chives, if desired.
Tip: If you prep the potatoes in advance, place them in a large bowl and let them soak in cold water to prevent them from oxidizing. Then simply drain the potatoes when you are ready to cook them.
You can check out my sausage and potatoes recipe for another variation of this easy meal.
Yes, this dish can be prepared in the slow cooker simply by adding all of the ingredients and cooking until tender. However, the texture won't be as good. I strongly prefer to use the stovetop for this easy recipe.
Place any leftovers you wish to enjoy on a plate and reheat in a microwave for 60-90 seconds, or until heated through.
More potato side dishes
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Smothered Potatoes and Sausage
- 6 medium Yukon gold potatoes sliced ¼" thick
- 1 pound smoked sausage sliced
- 2 tablespoons cooking oil
- 1 red bell pepper large chop
- 1 yellow onion large chop
- 2 cloves garlic minced
- 1 teaspoon Kosher salt
- ¼ teaspoon black pepper
- ¼ teaspoon paprika
- ½ cup chicken broth
- Add one tablespoon of cooking oil to a large skillet set over medium heat and add chopped peppers, onion, and sausage. Saute until peppers and onion are tender and sausage is seared. Add garlic and cook for an additional minute, then remove everything from the pan and set aside.
- Add another tablespoon of oil to the skillet and add sliced potatoes, along with all seasonings. Cook until the potatoes begin browning, then add chicken broth and cover. Reduce the heat to a simmer and cook for ten minutes, or until the liquid has absorbed and the potatoes are tender.
- Return the sausage, peppers, onion, and garlic to the skillet with the potatoes and toss everything to combine. Once everything is heated through serve immediately.
Joanne C Lee
how can you do this in a dutch oven? what temp and how long?
Fox Valley Foodie
To clarify, I am referencing the Dutch Oven pot, all the cooking instructions are the same. You would use the Dutch oven the same as a skillet. It works well for this recipe because it is a wide pot with tall sides.
Not sure why you'd refer to this as a Side when it would be a compete meal for us but thanks for posting the recipe.