Smothered Sausage and Potatoes (Delicious One-Pan Meal)

Smothered Sausage and Potatoes is a satisfying and flavorful dish, perfect for a Sunday family lunch. Pork sausage, removed from its casing, is browned in a pan with potatoes, then cooked gently with a splash of water. The sweetness of this tuber softens the fattiness of the sausage, resulting in a creamy, enveloping, and balanced final result. Adding sweet red onion to the cooking juices adds a touch of aroma. A complete one-pot meal, it can be served hot or warm, with a moist texture that makes it a true comfort food.

What Are Smothered Sausage and Potatoes?

Stewed sausage and potatoes is a classic example of rustic cucina povera, or “peasant cooking,” where simple, affordable ingredients were slowly cooked together to create hearty and satisfying meals. This dish became popular in many Italian regions, especially in the south, where potatoes were abundant and sausages were a staple of family butchering traditions.

When Italian immigrants arrived in the United States in the late 19th and early 20th centuries, they brought this comforting one-pot meal with them. In America, the recipe adapted to local ingredients and tastes, often appearing in Italian-American kitchens as “smothered sausage and potatoes.” Over time, it became a beloved home-cooked dish, especially in immigrant communities, and eventually found its way into mainstream American comfort food.

Pro Tips for the Best Smothered Sausage and Potatoes

• Use fresh, high-quality Italian sausage. Mild sausage gives a delicate flavor, while spicy sausage adds a bold kick—pick according to your taste.
• Slice or cube the potatoes into similar sizes so they cook evenly and absorb the sausage flavors without breaking apart.
• Keep the heat low and let the stew simmer gently. This allows the potatoes to soften without turning mushy and ensures the sausage infuses the sauce.
• Since sausage is already seasoned, taste before adding extra salt. A crack of black pepper or a drizzle of olive oil at the end can brighten the dish.
• Let the stew sit for 5–10 minutes off the heat. This resting time helps the flavors meld together beautifully.

What Are The Best Potatoes for This Recipe?

For stewed sausage and potatoes, the best potatoes are waxy or all-purpose varieties, since they hold their shape well during slow cooking. Varieties like Yukon Gold, Red Bliss, or fingerling potatoes are ideal because they become tender and creamy without falling apart. Starchy potatoes, like Russets, tend to break down too quickly and can make the stew overly mushy, so they’re better avoided in this recipe.

Can I Add Anything Else to This Recipe?

If you prefer, you can also add 200g of tomato puree or 2 tablespoons of tomato paste, diluted in a splash of hot water. This will create a very juicy and appetizing dish, perfect for mopping up the sauce. If you have any leftover sauce, use it to dress the pasta: you'll have lunch ready for the next day, too.

In addition to the chopped parsley, you can also flavor everything with a few chopped rosemary sprigs and a few bay leaves.

What Can I Serve These Smothered Sausage and Potatoes With?

Stewed sausage and potatoes is hearty on its own, but it pairs beautifully with crusty bread to soak up the rich sauce. You can also serve it alongside a simple green salad or sautéed vegetables to add freshness and balance. For a more complete meal, pair it with a glass of red wine like Chianti or Montepulciano, which complements the savory flavors of the sausage perfectly.

Can I Cook These in The Oven Instead?

Yes! Simply arrange browned sausages and seasoned potato pieces in a baking dish, drizzle with olive oil, add herbs, and bake at 375°F (190°C) until the potatoes are tender and the sausage is fully cooked. The oven method gives the dish a slightly drier, roasted flavor.

Can I Make These Ahead of Time?

Yes, and in fact, the flavors often deepen and improve after resting. Prepare the dish as usual, let it cool, then store it in an airtight container in the refrigerator for up to 2–3 days. When ready to serve, gently reheat it on the stovetop over low heat, adding a splash of broth or water if the sauce has thickened too much.

Do They Freeze Well?

Stewed sausage and potatoes can be frozen, but with some care. The sausage holds up very well, while the potatoes may change texture slightly, becoming softer or grainy after thawing. To freeze, let the dish cool completely, portion it into airtight containers, and store for up to 2 months.

For the best results, undercook the potatoes slightly before freezing, so they finish cooking when reheated. Thaw overnight in the fridge and reheat gently on the stovetop with a little broth or water.

How to Store Any Leftovers

To store leftovers of stewed sausage and potatoes, let the dish cool completely before transferring it to an airtight container. Keep it in the refrigerator for up to 3 days. When reheating, warm it gently on the stovetop over low heat or in the microwave, adding a splash of water or broth if the sauce has thickened.

How to Make Smothered Sausage and Potatoes

Step 1

Step 1

Thinly slice the onion and brown it in a pan with a drizzle of oil.

Thinly slice the onion and brown it in a pan with a drizzle of oil.

Step 2

Step 2

Add the potatoes, peeled and cut into cubes, then brown them, stirring continuously.

Add the potatoes, peeled and cut into cubes, then brown them, stirring continuously.

Step 3

Step 3

Remove the casing from the sausages and place them delicately in the pan, over a high flame, so that they brown quickly without breaking them.

Remove the casing from the sausages and place them delicately in the pan, over a high flame, so that they brown quickly without breaking them.

Step 4

Step 4

Turn the sausages and, when they are golden brown, add a little water until they are half covered.

Turn the sausages and, when they are golden brown, add a little water until they are half covered.

Step 5

Step 5

Add salt and pepper and cook with a lid on over low heat for about 15 minutes from when it starts to boil.

Add salt and pepper and cook with a lid on over low heat for about 15 minutes from when it starts to boil.

Step 6

Step 6

Enjoy with a sprinkling of fresh parsley.

Enjoy with a sprinkling of fresh parsley.