This Italian Sausage and Potatoes Recipe delivers restaurant-quality results in just 30 minutes, and uses only a single pan. Without any complicated cooking techniques or hard-to-find ingredients, this recipe - using a back-to-basics sequential cooking method - delivers layers of flavor and rich, rustic Italian aromatics.
This is not one of those one-pan recipes that simply dumps everything into skillet until everything cooks down into something vaguely resembling dinner. No. This recipe takes the cooking process step by simple step. The sausages cook down, rendering their fat. The potatoes crisped to golden perfection. The onions are caramelized to achieve natural sweetness. The garlic and basil provide lush aromatics. Each step, no matter how simple, is a building block towards flavor and aroma - becoming your gourmet answer to weeknight chaos.
If that sounds like something you need in your life, read on for our complete ingredient checklist, recipe overview, answers to your most frequently asked questions, and a printable recipe card.
Now, let's get cooking.
Quick Answer: What is Italian Sausage and Potatoes?
This Italian sausage and potatoes recipe is a one-pain dinner combining browned sausage links, roasted potatoes, cherry tomatoes, garlic, and fresh basil. This 30-minute recipe requires minimal prep and creates a complete, delicious meal with simple ingredients. Perfect for busy weeknights and relaxed weekends alike.
Recipe Overview - Italian Sausage and Potatoes
Taste and Texture
Expect robust and rustic Italian flavors from our Sausage and Potatoes recipe, flavors that embody classic Italian comfort food. The sausages, whether you choose classic Italian sausage, spicy sausage, or sweet sausage, provide a delicious, satisfyingly rich foundation. The potatoes, meanwhile, are boiled until tender, and then pan-fried in oil to develop a crispy, golden-brown exterior while remaining fluffy on the inside. This dual-cooking method is key to the perfect potato texture. Meanwhile, we're adding caramelized onions to the mix, along with garlic for fragrance. Note that we are intentionally adding the garlic at the end to avoid burning - and maximize aromatic richness.
Difficulty Level
Beginner-friendly. This recipe looks and tastes far more impressive than the comparatively minimal effort and time it takes to prepare would have you believe - and that's really saying something, since this recipe doesn't skimp on looks or flavor. The techniques involved are super straightforward - we're boiling potatoes, caramelizing onions, grilling sausages, chopping some garlic, and then mixing it all together in a single pan, before giving it a final toss. That's really all there is to it.
Preparation Process
This recipe takes 30 minutes from start to finish. We start off by boiling the potatoes (10 minutes to boil the water, followed by 8-10 minutes to cook the potatoes). While the potatoes cook, we prep the other ingredients - slice the onions (2 minutes), halve the garlic (1-2 minutes), wash the tomatoes and the tear the basil (2-5 minutes). After the potatoes are done, the cooking moves much quicker - we brown the sausages, crisp the potatoes, caramelize the onions, and then combine it all in the pan for a final two minutes with the garlic.
Pairings
- Crusty Bread: A homemade artisan boule loaf would be my go-to pairing, since this potatoes and sausage recipe is complete by itself.
- Simple Italian Sides: A leafy green salad with feta and olives, sauteed broccoli rabe, or garlic bread.
- Pasta: A good, hearty pasta would be delicious alongside this Sausage and Potatoes recipe. A red sauce tossed with spaghetti and ricotta would make a delicious side.
- Italian Wine: A crisp white Pinot Grigio would serve deliciously, as would a Chianti or Montepulciano.
Ingredient Checklist: Italian Sausage and Potatoes Recipe
- 6-10 Sausage Links (Hot or Sweet Italian Sausage)
- Fresh Italian Sausage: We want fresh sausage links, no pre-cooked or smoked varieties. This is key.
- Combination: Use hot sausages for a kick (they have red pepper in them, that's it), and use sweet for a milder, more meat-forward flavor. Conversely, you can use both - which is what I do.
- How many sausages to use? Usually, 2-3 sausages per person is the rule.
- 4-5 Russet Potatoes, washed, with the skin on
- Starch is King: For this recipe, we want a starchy potato that will hold up through boiling and then crisping, and that means russets.
- Substitute: Yukon golds or red potatoes would be my go-to.
- 4-5 Cloves Fresh Garlic, sliced in half
- Fresh is a Must: We're using the garlic primarily for aromatics, and for that, we need fresh garlic.
- Sliced, not crushed: Just give the garlic one or two slices, and that's it. This is not a recipe for mincing or grating. We're going for maximal aroma.
- 1 large sweet onion, sliced
- Sweet Onions: Vidalia, Walla Walla, or Maui. These onions will provide natural sweetness, especially when caramelized.
- 1 Pint Cherry Tomatoes
- Cherry Tomatoes or Grape Tomatoes: Both work well.
- Ripe and Firm: Regardless of the type of tomato, you want ripe, firm tomatoes. This is key.
- 10-15 Fresh Basil Leaves
- Fresh is a Must: We want fresh basil, since dried does not bring the same bright anise flavor and aroma (the aroma is key) as does fresh.
- Substitute: Fresh Italian parsley would be my go-to.
- Dash of Sea Salt (about ¼ to ½ teaspoon)
- Coarse Grind: Any coarse-ground salt will do.
- Dash of Red Pepper Flakes (about ¼ teaspoon)
- Bring the Heat: I'm using plain red pepper flakes, but feel free to use the spicy pepper flakes of your choice.
- To Taste: Adjust the amount of red pepper up or down to match your heat tolerance.
- Omit: You can omit the red pepper entirely.
- Substitute: A pinch of cayenne.
- Black Pepper (about ¼ teaspoon)
- Freshly Ground: We want freshly ground black pepper for the best aromatics.
- Substitute: Pre-ground will get the job done, but won't bring the same aromatic richness.
Frequently Asked Questions
Definitely, and I recommend finding the sausage that suits your palate. While Italian sausage - whether hot or sweet - is traditional, and is what I'm using here today, this recipe is incredibly versatile, and you're definitely not going to ruin it by swapping out the sausages. Feel free to use chorizo, bratwurst, or chicken sausage, turkey sausage, or even beef sausage. Find what works for you.
Starchy potatoes, since they hold up through the boiling and crisping. It is key to this recipe that the potatoes are crisp on the outside and fluffy on the inside. Other starchy potatoes include Yukon Gold, Red potatoes, and fingerling potatoes (though these are more waxy than starchy, they still work).
Yes, absolutely. For a sheet pan version, preheat your oven to 400 degrees f and line a rimmed baking sheet with parchment paper. Then cut the boiled potatoes into chunks, toss with olive oil, salt, and pepper, and then spread in a single layer on the sheet. Set the sausage links on the potatoes, top with cherry tomatoes and sliced onions, and then drizzle with more olive oil. Roast for about 25-30 minutes, flipping the sausages halfway through, or until the sausages reach an internal temperature of 160 degrees f for pork sausage or 165 degrees f if using poultry sausage (chicken or turkey).
Don't overcook when boiling, and use starchy, firm potatoes. You want the potatoes to be fork-tender, but to still hold their shape, rather than falling apart. Test at the 8-minute mark with a fork. If the fork slides in with slight resistance, they're ready. Then drain and rinse immediately with cool water to stop the cooking process, then dry completely with paper towels.
This recipe is great for meal prep, and can be made 1-2 days ahead of time. To do this, prepare the recipe completely, as directed, and then set it in an airtight container and refrigerate. Store in a single layer if possible - but this is by no means necessary. This recipe reheats best on the stove with a drizzle of olive oil. Reheat over medium heat for about 5-8 minutes.
Yes, though I do not necessarily recommend it. This recipe can be frozen for up to three months - though there are some texture issues to be considered. To freeze properly, prepare as directed and then let it cool to room temperature. After, transfer to a freeze-safe, airtight container or heavy-duty freezer bag, and then freeze. That said, potatoes experience some texture changes when frozen, and can become grainy or mealy because freezing breaks down their cell structure and releases moisture.
Italian pork sausage must reach an internal temperature of 160 degrees f. Chicken or turkey sausage must reach an internal temperature of 160 degrees f. For this reason, I recommend using a meat thermometer.
Sausage and Potatoes
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Category: Side Dish
Ingredients
- 6 - 10 sausage links - hot or sweet sausage
- 4 - 5 russet potatoes - washed and with potato skin on
- 4 - 5 cloves of fresh garlic - sliced in half
- 1 large sweet onion - sliced
- 1 pint of cherry tomatoes
- 10 - 15 fresh basil leaves
- Dash of sea salt
- Dash of fresh ground black pepper
- Dash of red pepper flakes
- Olive oil for drizzling
Instructions
- In a sauce pot, boil the potatoes until fork tender. Drain and rinse with cool water and set aside.
- In a large cast iron frying pan, with a drizzle of olive oil, cook the sausage. Remove from the pan and set aside.
- Add the grape tomatoes to the pan and cook until slightly charred.
- Add the onion to the pan and a drizzle of olive oil, dashes of sea salt, fresh ground black pepper and a dash of red pepper flakes. Cook until the onion is translucent and slightly caramelized.
- Remove the onions and tomatoes from the pan and place with the sausage.
- Add the potatoes to the pan with a drizzle of olive oil and a dash of sea salt, fresh ground black pepper and a dash of red pepper flakes. Cook until the potatoes have a nice golden char.
- Add the sausage and tomatoes and onions back to the pan and toss with the sliced garlic and fresh basil and cook for another minute or so that the garlic and basil soften.
- Drizzle with olive oil and serve with crusty fresh French or Italian bread.
Nutrition
- Serving Size: 4-6
And that's our Italian Sausage and Potatoes Recipe. If you enjoyed today's post, or have any comments or suggestions, be sure to let us know in the comments below. We always love hearing from you.
Happy Cooking!
12
Kara says
I tend to make sausage casserole but this looks so tasty - definitely a recipe for when it gets cooler
Lindsay | Paperclips & Pacis says
The potato recipe looks amazingggg! I love your photos!
alexandra cook says
Wow, so delicious and easy recipe to make for the kids. I am sure my kids will love it like and will make their favorite.
Pinelopi Kyriazi says
This was absolutely amazing! I tried this dish yesterday and loved it! yum!