Sausage Supper Dish
Experience the ultimate comfort food with this hearty Sausage Supper Dish, a one-pan meal that’s perfect for busy weeknights or cozy family dinners. This recipe combines savory sausages—customizable to pork, chicken, or vegetarian options—with a colorful medley of fresh vegetables like red bell peppers, zucchini, and baby potatoes, all simmered in a flavorful broth of chicken stock and canned diced tomatoes. Infused with aromatic garlic, onions, and a blend of herbs and spices including smoked paprika, oregano, and thyme, this dish packs bold flavor in every bite. Ready in under an hour and finished with a sprinkle of fresh parsley for an herby touch, it's a versatile, wholesome dish that pairs beautifully with crusty bread or stands alone as a filling supper. Perfect for meal prep or feeding a crowd, this recipe is your go-to for satisfying, homestyle cooking.
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Recipe Information
Ingredients
- 6 links sausages (pork, chicken, or vegetarian)
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 1 red bell pepper, sliced
- 1 medium zucchini, sliced into half-moons
- 2 cups baby potatoes, quartered
- 1 cup chicken or vegetable stock
- 1 cup canned diced tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the sausages and cook until browned on all sides, about 6-8 minutes. Remove from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Sauté the diced onion for 3-4 minutes until softened.
Add the minced garlic and cook for another minute, stirring frequently to prevent burning.
Stir in the red bell pepper, zucchini, and baby potatoes. Cook for 5 minutes, stirring occasionally, until the vegetables begin to soften.
Pour in the chicken or vegetable stock and canned diced tomatoes. Stir in the dried oregano, thyme, smoked paprika, salt, and black pepper.
Return the sausages to the skillet, nestling them into the vegetable mixture.
Reduce the heat to low, cover the skillet with a lid, and let simmer for 25-30 minutes, or until the baby potatoes are tender and the sausages are fully cooked through.
Taste and adjust seasoning as needed.
Garnish with fresh parsley before serving. Serve hot as a standalone dish or with a side of crusty bread.
Nutrition Facts
Calories |
2364 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 157.7 g | 202% | |
| Saturated Fat | 48.5 g | 242% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 305 mg | 102% | |
| Sodium | 6606 mg | 287% | |
| Total Carbohydrate | 131.4 g | 48% | |
| Dietary Fiber | 22.2 g | 79% | |
| Total Sugars | 29.4 g | ||
| Protein | 90.6 g | 181% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 354 mg | 27% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 4703 mg | 100% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
