If you follow me on Instagram, you know that there’s one dinner we make at least a few times every single month: Sausage & Potatoes. Every time I make it, people ask me for the recipe. And every time, I just say that I wing it… because I do!
But I figured it was high time I actually sat down and typed up at least the basics of how I make it to give you something to go off of! 🙂
This recipe is so versatile, comforting, filling, and easy. Plus, I often find the ingredients on great sales or markdowns (which is why we make it so often!) so it’s very frugal, too.
You can make this in the the slow cooker or as a sheetpan dinner. The slow cooker is great if you want to make it earlier in the day and then have dinner done. Making it on a sheet pan gives it a more flavorful, roasted flavor.
The Ingredients I Use
I make it a little differently every time, based upon what we have on hand. Here are the ingredients I use:
Sausage: I always use some type of rope sausage or kielbasa. We like smoked sausage best as I love how it flavors everything. I just slice it.
Potatoes: I always use either potatoes or sweet potatoes or both. I peel and chop into pieces.
Veggies: Depending upon what I have on hand, I’ll use a combination of peppers (we especially love red/orange/yellow), onions, and/or carrots.
Broth, water, or oil: I add a little chicken broth, beef broth, or water if I cook in the slow cooker or drizzle with olive oil if I’m roasting it on a sheet pan in the oven.
Seasonings: You can add herbs or seasonings, if you’d like. But I find that the sausage will flavor it enough if you don’t.
How to Make It
I slice the sausage, chop the veggies, and then either lay out on a sheet pan and drizzle with oil or put in a slow cooker and pour about a cup of broth or water over.
If I’m cooking in the slow cooker, I’ll cook on low for 4-6 hours or on high for 3-4 hours. (If I make a large batch, I’ll add extra cooking time.)
If roasting in the oven, bake at 350 degrees for an hour. Stir a few times while baking to fully roast everything.
And that’s it! Let me know if you make it and if you try any new variations on this staple recipe!
I do something similar. I cook some sliced onion with the sliced up sausage then add chopped up potatoes and whatever canned tomato products I have. I love it with Rotel. My teenager loves it.
Sounds delicious! -Olivia, MSM Team
Hi, Crystal! I love sheet pan dinners, and I love this recipe. Would you please give me some idea of the number of people you are serving and the quantities you are using? My grandmother was a “wing it” kind of cook and everything she made was delicious! I’m not that skilled, so the quantities would really help me out. Thanks so much. Kathy
I bet you would be more adept at winging it than you realize! This is a recipe that’s hard to mess up! You can see an idea of quantities on the sheet pan and in the crockpot. I just eyeball it based upon how many I’m feeding that night and how much I know people would eat. So I’d think in those terms — start with the sausage (I use 1-2 packages) and chop that up and then chop up veggies until it looks like the right amount (I’ll usually use at least 4-6 potatoes and then maybe a cup of carrots or other veggies).
I make this in the crock pot with onions, potatoes, celery and carrots and top with a large can of tomato soup (no added water). In the last hour of cooking I add the smoked sausage and some seasonings like pepper and garlic. I found the smoked sausage burned if I put it in at the beginning. I have also added other frozen vegetables like peas, green beans or corn in the last hour. This is a fridge/pantry/freezer cleanout meal for our family. Best served on a snowy day with some kind of buttered bread on the side!
Yummy! Thanks for sharing!
thank you for the recipe!!!
You are welcome!