Sausage and Potatoes

Ingredients

• 454 g (1 pound), halvedbaby potatoes
• 475 ml (2 cups)water
• 454 g (1 pound), slicedsmoked sausage
• 60 ml (4 tablespoons)olive oil or vegetable oil
• 80 ml (1/3 cup)chicken broth
• 30 ml (2 tablespoons), or more to tastepesto

Instructions

1. 1

   Boil the potatoes

   Put the halved potatoes and 475 ml water in a skillet over high heat. Boil uncovered for 10 minutes, stirring occasionally. If the water is nearly gone before then, add a little more.

2. 2

   Brown the potatoes

   Drain the potatoes and add 45 ml (3 tablespoons) oil to the skillet. Lower the heat to medium-high, return the potatoes and stir to coat. Cook for about 10 minutes, turning or stirring every few minutes so they brown all over. Reduce the heat if the pan becomes too hot or starts smoking, particularly if using cast iron; add a splash of oil if the pan dries out.

3. 3

   Slice the sausage

   While the potatoes cook, slice the sausage if it is not already sliced.

4. 4

   Brown the sausage

   Move the potatoes to a plate and add the remaining 15 ml (1 tablespoon) oil to the skillet. Cook the sausage for about 5 minutes, stirring occasionally, until browned to your liking.

5. 5

   Coat and serve

   Add the chicken broth and pesto to the skillet, then return the potatoes. Stir until everything is coated; the pesto adds flavour rather than making a plentiful sauce.

What is sausage and potatoes?

This is an American-style skillet meal of potatoes and smoked sausage, finished with pesto and chicken broth. The recipe gives a familiar combination a herby, savoury finish without requiring a separate sauce.

The method is simple: boil the potatoes until partly tender, then brown them in the pan before cooking the sausage. That two-stage approach helps the potatoes soften inside and colour on the outside.

Nutrition and macros by portion

The nutrition label shows one serving as written: 582 calories, 16g protein, 23g carbs, 47g fat.

The potatoes provide most of the carbohydrates, while the oil and smoked sausage contribute much of the fat; the sausage also supplies the protein. Balance a serving with a generous portion of vegetables, such as a salad or steamed greens.

Choosing the ingredients

Baby potatoes: halving them helps them cook through during the brief boil and gives the cut sides more opportunity to brown. Keep the pieces roughly similar in size for more even cooking.

Smoked sausage: slice it before it goes into the pan so it can brown quickly. The recipe does not specify a type, so use the smoked sausage you prefer.

Pesto: it brings the main herby and Parmesan-style flavour. Start with the stated amount and add more to taste if you want a stronger coating.

Boiling before browning

Water level: keep an eye on the uncovered skillet during the 10-minute boil. If the pan is close to dry before the potatoes are ready, add a little water.

Drain well: excess water can interfere with browning, so drain the potatoes before adding them back to the pan with the oil.

Getting the potatoes golden

Pan heat: medium-high heat helps the potatoes brown, but lower it if the oil smokes or the pan gets too hot. Cast-iron pans can hold heat, so they may need particular attention.

Turning: stir or flip the potatoes every few minutes during their 10-minute browning time. Look for colour on several sides rather than leaving them untouched in one spot.

Cooking the sausage

Brown to taste: cook the sliced sausage for about 5 minutes, stirring now and then. The aim is to warm it through and develop the amount of browning you like.

Pan space: if the skillet is crowded, the sausage may brown less evenly. Stir it occasionally and give the slices room to make contact with the hot pan where possible.

Finishing with pesto

Broth and pesto: add both to the browned sausage, then return the potatoes and stir to coat. There should not be much loose liquid; the pesto is there to flavour the ingredients, not form a generous sauce.

Serve the skillet while hot, making sure each portion includes sausage and potatoes. A green salad or steamed vegetables can sit alongside it.

Recipe notes & tips

• Cut the baby potatoes into halves of similar size so they cook at a similar pace.
• Stir the potatoes occasionally during the boil to help prevent sticking.
• Drain the potatoes thoroughly before browning them.
• Lower the heat if the pan smokes, and add a splash of oil if it becomes dry.
• Taste the pesto coating before adding more, since pesto can vary in strength and saltiness.

Variations

• Use different pesto: try a red pesto for a deeper, tomato-rich flavour.
• Add vegetables: cook sliced peppers or onions in the skillet before adding the broth and pesto.
• Choose another sausage: use a different smoked sausage that you enjoy.
• Add greens: stir in spinach at the end and let it wilt in the warm skillet.
• Finish with herbs: scatter chopped parsley over the dish just before serving.

Common mistakes to avoid

• Letting the potatoes boil dry: check the water during the 10 minutes and add a little more if needed.
• Skipping the drain: drain the potatoes before frying so excess water does not slow browning.
• Using excessive heat: turn it down if the pan smokes, especially when cooking in cast iron.
• Leaving potatoes unturned: stir or flip them every few minutes to brown more than one side.
• Expecting a saucy finish: use the broth and pesto as a light coating rather than adding extra liquid.

How to store

Refrigerate leftovers in a covered container and eat within 3–4 days. Reheat in a skillet over medium heat, stirring until hot; add a small splash of water if the pan seems dry.

Frequently asked questions