Smothered Sausage and Potatoes

Plate of sausage and potatoes with onions.

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There's something undeniably comforting about a hearty, home-cooked meal that brings the family together. Our Smothered Sausage and Potatoes is just that dish—a delightful combination of tender potatoes, savory smoked sausage, and aromatic onions, all simmered to perfection in a flavorful broth.

Prep Time15

Cook Time20

Course: Main Dishes

Cuisine: American

Keyword: sausage and potatoes skillet

Servings:

Calories: 512kcal

Author: Milisa

Ingredients

14 ounces Petit Jean Meats Hickory Smoked Sausage sliced thin
1 pound russet potatoes peeled, sliced thin and rinsed
1 onion sliced thin
¼ cup butter divided
1 teaspoon granulated garlic
1 teaspoon kosher salt
1 teaspoon black pepper
2 cups chicken broth
1 tablespoon fresh parsley

Instructions

Butter a 10-inch skillet with 1 tablespoon of butter. Layer potato slices, followed by onion slices, and then smoked sausage.
Add another layer of onions and smoked sausage.
Top with remaining potato slices. Add another layer of smoked sausage and onions.
Sprinkle granulated garlic, kosher salt, and black pepper over the assembled layers. Top with pats of remaining butter. Pour chicken broth over the top. Use 1 cup of broth if you want a thicker casserole.
Cover the skillet and place it over medium-high heat. Bring the mixture to a gentle boil, then reduce the heat to a simmer. Continue cooking until the potatoes are tender.
Garnish with freshly chopped parsley.

Notes

Variations: This dish is a Louisiana favorite and is often made with creole seasoning and you can also add in green bell peppers, celery, and even shrimp or seafood.
Storage: Store leftovers in an airtight container in the refrigerator 3-4 for days.
Reheat: Cook in a pot or cast iron skillet over medium heat, adding additional broth if needed. Stir occasionally until heated through.

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