Smothered Potatoes with Smoked Sausage
The simplest of foods can bring the most abundant amount of flavor. It’s a bit smokey, a bit spicey, and a whole bit comforting.
Much of the success of this dish comes from the sausage. Make sure it’s well-season and extremely smoky. My favorite smoked sausage is from Wayne Jacob in LaPlace, LA. If you can’t pick it up, they’ll ship it. They have 0 idea that I’m telling you this or that this blog even exists.
Smothered Potatoes with Smoked Sausage Ingredients
1 lb smoked sausage
1 lb red potatoes
½ c onion
½ tsp salt
½ tsp black pepper
¼ tsp red pepper (cayenne)
2 tsp better than bouillon
2-3 c water
Chopped parsley or sliced green onions to garnish
Smothered Potatoes with Smoked Sausage Directions
Slice 1 lb smoked sausage into ¾” rounds. Heat a 3.5 quart saute pan on medium heat. Put the meat in a single layer. It should sizzle and keep sizzling. If it does not, remove the meat and get the pan hotter. We want to brown the exterior of the meat before the inside dries out.
When the underside of the meat is dark brown, flip it. Repeat. When both sides are done, remove it from the pan.
Slice 1 lb potatoes into ⅓” - ½” rounds.
Slice off both ends of the onion. Slice it in half pole to pole. Remove the papery skin. Thinly slice the onion pole to pole then across to create a dice. You need ½ c.
Mix ½ tsp salt, ½ tsp black pepper, and ¼ tsp red pepper in a shallow dish.
Add half of the potatoes to the saute pan followed by ½ of the onions and half of the seasoning mix. Repeat. Add 2 tsp Better than Chicken Bouillon and 2 cups of water.
Bring the pot to a slow simmer and cover. Check on it every 20 minutes and give it a quick stir. After an hour add the sausage to the pot and cover. Cook another hour, and stir every 20 minutes. Add ¼ c of water if the pan starts to dry out.
The potatoes should be extremely soft but still have chunks. Taste, adjust salt if needed. The finished dish should have a little moisture that creates a gravy that thinly coats the potatoes. There should be no pooling of liquid at the bottom of the dish.
