Best 5 Smothered Potatoes And Sausage Recipes

SMOTHERED POTATOES & SAUSAGE

Steps:

• Start off by washing, then peeling the potatoes.
• Next slice the potatoes in even slices (so that they can cook evenly!)
• Place the peeled & sliced potatoes in a large bowl with water to prevent the potatoes from browning, then dice up the other ingredients.
• Pour the vegetable oil in a large skillet, and heat the oil over medium heat.
• Add in the sliced smoked sausage, and cook until browned, then remove from the pan.
• Now drain, and pat dry the potatoes, then add in the potatoes into the hot oil, and fry.
• Once the potatoes start to get nice and tender, add in the peppers and onions.
• Sprinkle in the salt, pepper, and garlic powders.
• Pour in the chicken broth, and fold the ingredients.
• Toss the smoked sausage back into the pan, and combine the ingredients.
• Cook until everything is nice and tender, and the broth is absorbed by the potatoes.
• Serve and enjoy!

CAJUN SMOTHERED POTATOES

Steps:

• Mix sausage, bacon, Tasso, potatoes in cooking pot. Season mixture with seasoning listed above.
• Add water to potatoes. Do not cover potatoes completely with water!
• Cook over medium to high heat, stir-ring occasionally to keep from sticking until potatoes are tender.
• Serve hot.

SMOTHERED POTATOES AND SAUSAGE

Steps:

• Slice the sausage into 1/2-1 inch pieces and chop your onion. I use frozen, chopped onion. Peel potatoes and cut them into uniform cubes, about 1-2 inches square.
• Heat 3 tbsp oil in a large skillet or Dutch oven, and add the sausage and onion. Cook over medium to medium-high heat until onions are translucent and sausage begins to brown. Add a tablespoon or two of water if sausage starts to stick.
• Add potatoes to the pot along with the sausage and onions. Fill the pot with about 2 inches of water and add seasoning of your preference. Since I am from south Louisiana, I like spicy food. I use onion powder, garlic powder, and Tony Chachere's (Cajun seasoning). I sometimes add chicken bouillon powder to the water, as well.
• Cover and cook over medium heat, stirring occasionally, until potatoes absorb the water, about 60-90 minutes. If the water cooks out before the potatoes are very soft, add more. You don't want the potatoes to get crusty.
• Your dish is done when the water is all absorbed by the potatoes, and the potatoes are extremely soft.

FRIED POTATOES AND SMOKED SAUSAGE

Steps:

• Put a large skillet on the stove on Med High. Put oil in the pan and add the chopped onions and garlic. Peel and cube the potatoes. The smaller the cube the less cooking time. Add salt and pepper to season accordingly to your taste. Turn the potatoes every few minutes till they are browned on all sides. Slice the smoked sausage (I use the skinless with cheese inside) and add to the pan. Cover then stir every few minutes. We like the meat really browned so I turn up the heat to high till the sausage slices are the right color.
• Serve with a salad and some sweet tea, and you have the perfect midweek meal.

SMOTHERED POTATOES WITH SMOKED SAUSAGE RECIPE

Steps:

• 1. Preheat oven to 375F. 2. Dice potatoes into 1 and 1/2-inch cubes and place in cold water to keep from turning brown. Drain potatoes and place in saucepot along with chicken stock. Season lightly using salt, pepper and granulated garlic. Bring potatoes to a rolling boil, reduce to simmer and cook 10-12 minutes. Do not over cook because potatoes will be roasted. Drain potatoes well, reserving 2 cups of the chicken stock. 3. In a 12-inch cast iron skillet or Dutch oven, heat bacon fat over medium-high heat. Add sausage and saute 7-8 minutes or until lightly browned and fat is rendered. Add onions, celery, bell peppers and sliced garlic, blend well and saute 3-5 minutes or until vegetables are wilted. Add potatoes and rosemary and stir to incorporate ingredients. Adjust seasonings with salt, black pepper and granulated garlic. Add 1-1 and 1/2 cups of chicken stock and bring to a boil. 4. Stir once and place into preheated oven 15-20 minutes or until potatoes are golden brown and tender. Add green onions and parsley and cook for an additional 3-5 minutes.