Those of you who have been following along for a while know that Brother Dear loved smoked sausage with fried potatoes. I’ve shared his absolute favorite recipe, appropriated named Brother Dear’s Smokes Sausage and Fried Potatoes. I’ve even shared a couple of interesting takes on the basic, A Corny Take on Smoked Sausage with Fried Potatoes and Smoked Sausage with Herbed Potatoes & Corn.
Yesterday was one of those unplanned days (yeah, I know – after making such a big deal about meal planning and grocery shopping, I was faced with a day with the “plan” thrown out the window.) Actually, I did have a plan – but in all honesty, I just wasn’t in the mood for a lot of fuss and bother. We were behind schedule – usually grocery shopping is done early in the morning, but not yesterday. My fault – I was in a particularly lazy mood, lingering over coffee and just not motivated. Hubby had spent most of the morning fielding work-related phone calls, and neither of us was in an all-fired hurry to get the shopping done. Oh sure, he could have continued to field calls while wandering up and down the aisles of our market, but that seems to get us into a bit of trouble. I get bored while he stands in the middle of the store, list in hand, talking on the phone. So I wander, and when I wander, I grab stuff – new spices to try, beautiful blood oranges in the produce section, purple carrots – whatever grabs my eye. Hubby gets frustrated with work and begins loading the cart with junk – craving some down time with a big bag of chips or gummy bears, shutting out the rest of the world. So yesterday we postponed shopping. One thing I knew was that I didn’t feel like spending an hour or so in the market, only to come home and spend what was left of the day fussing over dinner. (On the menu was Roasted Pork Loin with Leaks and New Potatoes, with a vegetable side of steamed asparagus with a Hollandaise Sauce, ending with a nice Key-Lime Pie with a cookie crust).
So it was that I looked about the kitchen – had a large sack of Russet Potatoes, plenty of onions and a pound of Louisiana Spicy Hot Link Sausage. Coupled with some corn from the freezer – sounds like dinner to me.
Spicy Hot Louisiana Sausage with Fried Potatoes and Onions
3 lbs Russet Potatoes, cubed
1 Onion, diced
Olive oil as needed
1 lb Hot Link Sausage
Salt and Pepper to taste
Wash potatoes and cut into cubes. Spread potatoes in a micro-wave safe dish. Drizzle with a little olive oil, season with salt and pepper. Cook potatoes in microwave for about 12 minutes, until tender and almost cooked through.
Meanwhile, coin cut hot links and set aside until ready to use.
Dice onions and place in a large skillet with a little olive oil. Cook over medium heat until onions are translucent.
Add potatoes to pan, cook until just beginning to brown, about 10 minutes, turning as necessary to brown evenly.
Add sausage coins, cover and cook until heated through, about 8-10 minutes longer, turning as needed for even cooking. Taste and adjust seasoning.
Serve and enjoy.
Warning – that first bite won’t seem all that hot, the heat of the spicy Hot Link Sausages will creep up on you.