Description
This Sweet and Savory Glazed Sausage and Potatoes recipe is the ultimate comfort dish! Tender potatoes, juicy sausage, and a perfectly balanced sweet and savory glaze come together for a quick, flavorful meal. Perfect for weeknights or casual gatherings.
Ingredients
Units
Scale
For the Sausage and Potatoes:
- 1 pound smoked sausage or kielbasa, sliced into 1/2-inch rounds
- 1 1/2 pounds baby potatoes (or diced Yukon Gold potatoes), halved
- 1 tablespoon olive oil
- Salt and pepper to taste
For the Sweet and Savory Glaze:
- 1/4 cup honey
- 2 tablespoons Dijon mustard
- 1 tablespoon soy sauce
- 2 tablespoons brown sugar
- 1 teaspoon apple cider vinegar
- 1/2 teaspoon garlic powder
- 1/4 teaspoon smoked paprika (optional, for extra flavor)
Instructions
- Preheat Oven (Optional):
- If roasting, preheat your oven to 400°F (200°C).
- Cook the Potatoes:
- Oven Method: Toss the potatoes with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes, flipping halfway, until golden and tender.
- Stovetop Method: Boil the potatoes in salted water for 8-10 minutes, or until fork-tender. Drain and set aside.
- Cook the Sausage:
- Heat a large skillet over medium heat. Add the sausage slices and cook until browned on both sides, about 5-6 minutes. Remove from the skillet and set aside.
- Make the Glaze:
- In the same skillet, whisk together honey, Dijon mustard, soy sauce, brown sugar, apple cider vinegar, garlic powder, and smoked paprika. Simmer over medium-low heat for 2-3 minutes, until the glaze thickens slightly.
- Combine Everything:
- Add the cooked potatoes and sausage back into the skillet with the glaze. Toss until everything is evenly coated and heated through, about 2-3 minutes.
- Serve:
- Transfer to a serving dish, garnish with fresh parsley (optional), and serve hot.
Notes
- For a spicier glaze, add 1/4 teaspoon cayenne pepper or a drizzle of hot sauce.
- Use turkey sausage or plant-based sausage for a lighter or vegetarian option.
- Leftovers can be stored in the fridge for up to 3 days and reheated in a skillet or microwave.
