you're making mealtime meaningful.
I don’t think it’s any secret that I’m a fan of the one-pan meal. It’s just nice having only one dish to wash and also dishes that come together in a single skillet have kind of a cozy cohesive vibe, you know?
You often see one-pan deals with fillers like rice and pasta and while I love those, this is not that. This is stick-to-your-ribs meat-and-potatoes type of fare but with a smoky kick and some delicious sauciness to wrap it all up.
First up, your ingredients:
I like red potatoes here because they’re waxier and won’t break up in the skillet as they cook. They also have a bit of a sweet flavor which pairs nicely with the smoked sausage. Any smoked sausage will work — I like a spicy andouille because this is nice with a little kick. Butter, onions (two, to be exact), olive oil, garlic, and some chicken stock. Not a huge list, but it all plays very happily together.
To start, you’ll brown your sliced sausage in the oil until it has some nice color on it.
But then you’ll remove it to a plate because you don’t want it to get TOO much color on it. Add the butter to your empty skillet along with the onion, which you want to be patient enough to let cook down until it’s soft and golden. Stir in the your garlic, paprika, some salt and pepper, and then the sliced potatoes and and chicken stock.
You’ll partially cover the skillet and let things simmer for about fifteen minutes, stopping by to stir things once or twice, and then you’ll uncover the skillet and let it bubble away until the potatoes are tender and the sauce has become beautifully thick.
Stir that sausage back in, and add a little flourish of parsley if your heart desires, and dinner is done if you can believe it. A hearty, delicious, easy dinner, that is. Enjoy!
Saucy One-Pan Sausage and Potatoes
Yield(s): Serves 4
10m prep time
35m cook time
you're making mealtime meaningful.
Ingredients
- 2 tablespoons olive oil
- 1 (14 oz) smoked sausage, sliced on the bias
- 2 tablespoon butter
- 2 white onions, thinly sliced
- 2 cloves garlic, minced
- 2 teaspoons paprika
- 2 lbs medium red potatoes, peeled and sliced 1/2-inch thick
- 1 1/2 cups chicken stock
- Fresh parsley, minced, for serving (optional)
- Kosher salt and freshly ground black pepper, to taste
Preparation
- Heat the olive oil in a large skillet over medium-high heat. Add smoked sausage and cook until deeply brown, then remove to a plate and set aside.
- To the same skillet, add butter, then add onion and cook until richly golden, 5-7 minutes, reducing heat if needed.
- Add garlic, season with salt and pepper, and cook 30 seconds.
- Stir in paprika, followed by potatoes, and stir to combine well with onions and garlic.
- Stir in chicken stock, then partially cover skillet and reduce heat to medium-low. Let potatoes simmer about 15 minutes, stirring once or twice. Then uncover and continue cooking 10 minutes more, stirring once or twice. At this point, potatoes should be tender and sauce should have thickened a bit.
- Add sausage back to pan, adjust seasoning as needed, then stir in parsley, and another drizzle of olive oil.
Recipe adapted from The Cozy Apron.
