Pan-Fried Sausages with Crispy Potatoes

Servings: 3–4
Total time: ~40 minutes
Style: Rustic, hearty, comfort food

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Ingredients

Main

• 500–600 g pork sausages (Italian, breakfast, or smoked)

• 700 g potatoes (baby potatoes or Yukon Gold), cut into chunks

Aromatics & Seasoning

• 3 tbsp olive oil (or 2 tbsp oil + 1 tbsp butter)

• 1 small onion, diced

• 3 cloves garlic, minced

• 1 tsp smoked paprika

• ½ tsp dried thyme or rosemary

• ½ tsp black pepper

• Salt, to taste

Optional Add-ins

• ½ tsp chili flakes (for heat)

• 1 tbsp whole-grain mustard (extra depth)

• 2 tbsp chicken stock or white wine (for deglazing)

Finish

• Fresh parsley or chives, finely chopped

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Step-by-Step Instructions

1. Parboil the Potatoes

• Bring a pot of well-salted water to a boil.

• Add potatoes and cook 8–10 minutes, until just fork-tender.

• Drain thoroughly and let them steam-dry for 2–3 minutes.
  (Dry potatoes = crispier results)

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2. Brown the Sausages

• Heat 1 tbsp oil in a large skillet over medium heat.

• Add sausages and cook 10–12 minutes, turning often until deeply browned and fully cooked inside.

• Remove sausages from pan and slice into thick pieces. Set aside.

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3. Crisp the Potatoes

• In the same skillet, add remaining oil (and butter if using).

• Add potatoes cut-side down in a single layer.

• Cook 6–8 minutes without stirring until golden and crispy.

• Flip and cook another 4–5 minutes until evenly browned.

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4. Build Flavor

• Add diced onion to the pan and cook 2–3 minutes until soft.

• Stir in garlic, paprika, thyme/rosemary, pepper, chili flakes (if using).

• Cook 30–45 seconds until fragrant.

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5. Combine Everything

• Return sausage pieces to the skillet.

• Toss gently so sausages and potatoes are evenly coated.

• If desired, deglaze with chicken stock or wine, scraping up the browned bits.

• Cook 3–4 minutes until everything is caramelized and glossy.

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6. Finish & Serve

• Taste and adjust salt.

• Sprinkle generously with fresh herbs.

• Serve hot straight from the skillet.

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Chef Tips

• For extra crispy potatoes, lightly smash them after boiling before frying.

• Add bell peppers or mushrooms for a veggie boost.

• Finish with a squeeze of lemon for brightness.

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Serving Ideas

• Serve with mustard, garlic aioli, or sour cream

• Pair with a simple green salad

• Works great as breakfast, lunch, or dinner