Saucy Potatoes & Sausage #onepot

This one pot dinner is Hungarian inspired in terms of flavors. Potatoes and smoked sausage are very common in Hungarian cuisine – which is marked by heartiness. It is almost like a stew but not quite – this Saucy Potatoes & Sausage is perfect for a weeknight dinner that isn’t like the usual rotation recipes. The simple pan sauce brings together the tender but toothsome potatoes and smoked sausage flavors.

You are going to need a nice wide deep pan for this to come together properly. You do not want the potatoes to be boiled by the broth but rather softened. So you need a lot of surface area to accomplish this. I use a 14-inch Frying pan from Livwell and it works wonders, as it also has a lid. When I say “cover but leave lid askew” the point of this is to allow the moisture (steam) to escape but not too quickly. By put this lid just off the edge a little, you will be allowing the broth to reduce and thicken. That way you don’t have to use even more cornstarch to quicken the process.

I used Yukon Gold potatoes for this recipe. It is one of my favorite varieties of potato as it has such a velvety texture and great flavor. You could also use red potatoes. I would urge you to not use any of the “baby” varietals, only because the peeling of the potatoes is a must and that is very difficult to do with the baby ones.

I just served this with some simple buttered dinner rolls. As I mentioned earlier, this is a pretty hearty dish – loaded with sausage and potatoes. But the rolls are nice to soak up the delicious pan sauce that you are making.

Now Let’s Get Cookin’!

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Saucy Potatoes & Sausage #onepot

A Hungarian inspired one pot sausage and potato in a pan sauce

Course Dinner, Main Course

Cuisine American, Hungarian

Keyword baked potatoes, caramelized onions, creamy garlic dressing, onions, paprika, smoked sausage, yellow onions

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Servings 6

Ingredients

• 24 oz Smoked Sausage cut into ¼inch pieces
• 2 tbsp Oil
• 4 tbsp Butter
• ½ Medium Yellow Onion thin sliced
• 1 tbsp Minced Garlic
• 2 tsp Paprika divided
• 2 tsp Salt divided
• 2 tsp Pepper divided
• 2 tsp Paprika divided
• 4 lbs Yukon Gold Potatoes peeled and cut into ¼ inch pieces
• 1 qt Chicken or Vegetable Broth
• 2 tbsp Cornstarch

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Instructions

• In a large saute pan over medium high heat, add oil. Once hot add sausage. Saute for 5 minutes (you want to get a little color on it). Remove from pan.
• Reduce heat to medium and add butter. Once melted, add onions, garlic, half of salt, pepper, paprika and parsley. Saute until onions are translucent.
• Add potatoes and toss to coat. Then add broth and remaining seasoning.. Do you best to submerge all potatoes in broth. Bring just to a bubble and reduce heat to medium low. Place lid on but leave askew and cook for 15 minutes.
• Remove half a cup of pan sauce and whisk with cornstarch. Return to pan and stir to combine. Add sausage back to pan and stir in. Cook another 10 minutes.