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Stewed potatoes with sausages in a frying pan

Skillet-Braised Potatoes with Sausage

Tasty, simple, and budget-friendly — a fast dinner for the whole family! These skillet-braised potatoes with sausage come together in no time, and you'll almost always have the ingredients on hand. Swap in frankfurters or any other sausage you like. It makes a satisfying, complete family meal for any day of the week.

Julia M.

Recipe author

Stewed potatoes with sausages in a frying pan

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Composition / ingredients

Servings:

Sausages

Potatoes

Onion

Carrot

Water

300

Vegetable oil

Salt

Dried spices

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 11 % 2 g

Fats 33 % 6 g

Carbohydrates 56 % 10 g

97 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 35 min

Step 1:

How do you make skillet-braised potatoes with sausage? Gather your ingredients. You can bump the amount of sausage and potatoes up or down a bit — go with your own taste. Peel the casings off the sausages if needed.
Step 2:

Peel the onion, carrot, and potatoes and rinse them clean under running water.
Step 3:

Cut the potatoes into large chunks. Finely chop the onion and grate the carrot on the coarse side of a grater.
Step 4:

Grab a deep skillet that's good for braising. Heat it up, add a little vegetable oil, and add the chopped onion and carrot. Sauté the vegetables for 2–3 minutes, stirring now and then.
Step 5:

Slice the sausages into pieces and add them to the skillet. Fry them with the vegetables for 1–2 minutes.
Step 6:

Now add the cut-up potatoes and pour in hot water. If you like a soupier dish, add a little more. Season with salt and spices to taste. Stir everything together and bring to a boil. Cover the skillet and let it simmer over low heat for about 25 minutes.
Step 7:

As it cooks, the potatoes turn soft. In a braise like this, I actually like them to break down a little — it thickens the sauce.
Step 8:

Your braised potatoes with sausage are ready! Spoon onto plates and serve. Enjoy!

To keep your eyes from stinging while you chop onions, rinse the onion and the knife with cold water. Your cutting board won't hold onto the oniony smell if you rub it with a lemon wedge first.
Here's an easy way to tell if the oil is hot enough: dip a wooden spatula in. If bubbles gather around it, you're good to start frying.
Use neutral-tasting filtered or bottled water for cooking. Tap water can leave the dish with an off, characteristic aftertaste.