In the South, food isn’t just nourishment; it’s a way of life, a tradition passed down through generations. I remember the first time I had Southern Smothered Sausage & Potatoes. It was at a family reunion in a small town in Georgia. My Aunt Clara whipped up a batch of this hearty dish, and it was love at first bite. The smoky sausage, tender potatoes, and rich, savory broth brought everyone together around the table, sparking laughter and stories of the good old days.
This dish has become a staple in my kitchen, especially on those busy weeknights when you need something quick yet soul-satisfying. The best part? It’s incredibly versatile. You can tweak the ingredients to suit your taste or whatever you have on hand. For a little heat, try adding a pinch of cayenne pepper or some sliced jalapeños. If you’re a fan of greens, throw in some kale or spinach towards the end of cooking for added nutrition.
The combination of bacon grease and butter makes the dish irresistibly rich, but if you’re looking for a lighter option, substituting vegetable oil works just fine. The key is to let the potatoes soak up all those delicious flavors, becoming perfectly tender while the sausage adds a smoky, savory kick.
This Southern Smothered Sausage & Potatoes is not just a meal; it’s a memory in the making. It brings the warmth of Southern hospitality right to your kitchen, inviting you to slow down and savor the simple pleasures of good food and good company.
Making Southern Smothered Sausage & Potatoes
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Ingredients
- 1 teaspoon garlic powder
- 1 cup water
- 2 cups chicken broth
- 2 pounds russet potatoes, peeled
- 3 tablespoons butter
- 3 tablespoons bacon grease or vegetable oil
- 1 pound smoked sausage, thickly sliced
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 large onion, sliced
- 1/2 teaspoon paprika
Directions
- Warm the bacon grease in a large skillet over medium heat and cook the sausage slices until they are browned and crisp on the edges. Use a slotted spoon to take out the sausage and set it aside.
- In the same skillet, add the sliced onions and sauté for about 3 minutes, adding more oil if necessary.
- Add the chicken broth, water, garlic powder, salt, pepper, and paprika to the skillet, stirring well.
- Slice the potatoes in half lengthwise and then into thick slices, about 1/2 inch thick. Add the potatoes to the skillet and bring the mixture to a boil.
- Once boiling, reduce the heat to medium and cook, uncovered, for 15 minutes, stirring occasionally.
- Mix in the browned sausage and butter, then lower the heat to low. Cook, uncovered, for another 10 minutes or until the potatoes are tender.
FAQs:
Can I use a different type of potato for this recipe?
Yes, you can substitute russet potatoes with Yukon Gold or red potatoes. However, the texture might slightly differ, as russet potatoes are starchier and break down more easily, creating a creamier consistency.
Is it possible to make this dish ahead of time?
Indeed, you can prepare Southern Smothered Sausage & Potatoes ahead of time. Store it in an airtight container in the refrigerator for up to 3 days. Reheat it on the stove over low heat, adding a bit of water or broth if it appears too thick.
What can I use instead of bacon grease?
If you prefer not to use bacon grease, vegetable oil or olive oil are good alternatives. Bacon grease adds a unique flavor, but the dish will still be delicious with these substitutes.
Can I add other vegetables to this recipe?
Absolutely, you can add vegetables like bell peppers, carrots, or celery. Sauté them along with the onions to ensure they cook evenly and blend well with the other ingredients.
How can I make this dish spicier?
To add more heat, you can include ingredients like crushed red pepper flakes, cayenne pepper, or a few dashes of hot sauce. Adjust the quantity based on your spice preference.
What should I serve with Southern Smothered Sausage & Potatoes?
This dish pairs well with a variety of sides, such as a fresh green salad, cornbread, or steamed vegetables. Additionally, a side of coleslaw can provide a refreshing contrast to the rich flavors.
Southern Smothered Sausage & Potatoes
Ingredients
- 1 teaspoon garlic powder
- 1 cup water
- 2 cups chicken broth
- 2 lbs russet potatoes peeled
- 3 tablespoons butter
- 3 tablespoons bacon grease or vegetable oil
- 1 lb smoked sausage cut into thick slices
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 large onion sliced
- 1/2 teaspoon paprika
Instructions
- Heat bacon grease in a wide skillet over medium heat and brown the sausage slices until they're crisp around the edges. Use a slotted spoon to remove the sausage and set it aside.
- In the same skillet, add the sliced onions and sauté for about 3 minutes, adding more oil if needed.
- Pour in the chicken broth, water, garlic powder, salt, pepper, and paprika, stirring well.
- Cut the potatoes in half lengthwise and then into thick slices, about 1/2 inch thick. Add the potatoes to the skillet and bring the mixture to a boil.
- Once boiling, reduce the heat to medium and cook, uncovered, for 15 minutes, stirring occasionally.
- Stir in the browned sausage and butter, then reduce the heat to low. Continue cooking, uncovered, for another 10 minutes or until the potatoes are tender.
