Pan-Browned Sausage and Red Potatoes
This homey meal really satisfies. For the sausage, we're fans of using pre-cooked andouille (Cajun smoked) chicken sausage, which is low in fat, very flavorful, and not overpoweringly spicy. If you prefer, use sweet Italian sausage or your family’s favorite.
- 1 1/2 lbs. small red potatoes
- 3/4 tsp. salt or to taste
- 1 Tbsp. butter or margarine
- 1 Tbsp. extra virgin olive oil
- 2 sweet yellow onions such as Vidalia or Walla Walla halved and sliced into half rings
- 1 - 1 1/2 lb. . pre-cooked andouille chicken sausage or vegetarian sausage (use wheat/gluten-free, if needed), halved lengthwise
- In a medium-sized saucepan, cover the potatoes with water, add the salt, and bring the water to a boil. Simmer the potatoes until they are fork tender, about 15 minutes, and drain them. Toss them immediately with the butter or margarine and halve them, if desired.
- Meanwhile, in a large heavy skillet, heat the oil over medium heat and sauté the onions for about 5 minutes until they are translucent.
- Top the onions with the sausages and cook them, flipping occasionally, until the sausages and onions are well browned and the potatoes are ready, about 15 minutes. Serve it immediately.
Slow Cooker Directions
- Place the onions in the slow cooker. Layer the potatoes on top of the onions, and add the butter or margarine, oil, and salt. Layer the sausage on top of the potatoes. Cook on low for 6 - 8 hours or on high for 3 - 4 hours. (Slow cooker cooking times may vary—Get to know your slow cooker and, if necessary, adjust cooking times accordingly.)
Do Ahead or Delegate: Boil the potatoes, halve and slice the onions, halve and refrigerate the sausage. Scramble Flavor Booster: Toss the cooked potatoes with some salt-free lemon pepper seasoning or freshly ground black pepper. Tip: More support for planning ahead—a survey done by Share Our Strength, an organization focused on ending childhood hunger, found that families that consistently budgeted and planned for meals using a grocery list, ended up eating nutritious, balanced dinners most nights. Nutritional Information Per Serving (% based upon daily values): Calories 240, Total Fat: 11g, 17%; Saturated Fat: 4g, 18%; Cholesterol: 50mg, 17%; Sodium: 660mg, 28%; Total Carbohydrate: 18g, 6%; Dietary Fiber: 2g, 8%; Sugar: 3g; Protein: 16g Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
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