Braised sausage with olives and potatoes is a hearty and flavorful dish that is perfect for a fall or winter meal. The tender sausage, briny olives, and fluffy potatoes are all cooked together in a savory sauce, creating a meal that is both comforting and delicious. This dish is also a great way to use up leftover sausage, and it is easy to customize with your favorite ingredients.
Check out the recipes below so you can choose the best recipe for yourself!
BRAISED SAUSAGE WITH OLIVES AND POTATOES
Yield Serves 4 to 6
Number Of Ingredients 7
Steps:
- In a heavy kettle heat the oil over moderately high heat until it is hot but not smoking, in it brown the sausage in batches, transferring it as it is browned to paper towels to drain, and pour off all but 1 tablespoon of the fat. In the fat remaining in the kettle cook the onion and the garlic over moderate heat, stirring, until the onion is golden, stir in the tomatoes with the juice, breaking up the tomatoes, and the sausage, and simmer the mixture, covered, for 30 minutes. Stir in the potatoes, peeled and cut into 3/4-inch pieces, and the olives, simmer the mixture, covered partially, for 15 to 20 minutes, or until the potatoes are tender, and season it with salt and pepper.
BRAISED SAUSAGE AND BEANS
Simmer frozen honey-glazed carrots, beans, and seasonings with kielbasa sausage for a rib-sticking main course that won't break the bank.
Provided by Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- In 12-inch nonstick skillet, heat oil over medium heat. Add onion, garlic, frozen carrots and sausage; cook 5 to 7 minutes, stirring occasionally, until onion and carrots are tender and sausage is no longer pink.
- Stir in beans, chicken broth and thyme. Heat to boiling. Cover; reduce heat to medium-low, and cook about 5 minutes or until hot.
Nutrition Facts : Calories 620, Carbohydrate 54 g, Cholesterol 60 mg, Fat 4, Fiber 18 g, Protein 24 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 1710 mg, Sugar 11 g, TransFat 1 1/2 g
BEER-BRAISED SAUSAGES WITH WARM POTATO SALAD
Beer, sausage, and potatoes are a classic combination. We simmer everything together to make a satisfying one-pot meal.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 1h15m
Number Of Ingredients 8
Steps:
- In a large Dutch oven or heavy pot, heat 1 tablespoon oil over medium-high. Add sausages and cook until brown on all sides, about 8 minutes. Add onion and cook until softened, about 7 minutes. Add beer, potatoes, and 2 cups water; season with salt and pepper and press to submerge potatoes in cooking liquid. Bring to a boil; cover, reduce heat to medium, and cook until potatoes are tender, about 20 minutes.
- Transfer sausages to a serving platter and keep warm. In a large bowl, stir together 1 tablespoon oil, vinegar, and parsley. With a slotted spoon, transfer potato mixture to dressing (reserve cooking liquid) and toss to combine.
- Return pot to high heat; boil cooking liquid until reduced to 1 cup, about 12 minutes. Return sausages to pot and cook until heated through, 2 minutes. Place sausages and dressed potatoes on serving platter; drizzle half the sauce over top. Serve sausages and potatoes with remaining sauce alongside.
Nutrition Facts : Calories 484 g, Fat 22 g, Fiber 3 g, Protein 31 g
BRAISED CHICKEN WITH POTATOES, OLIVES, AND LEMON
Chicken thighs, one of the moister cuts, cook with the potatoes in stock on the stove and then finish in the oven in this casy dinner recipe. The cooking liquid, along with garlic, olives, and lemon, turns into a pan sauce.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Thighs
Time 40m
Number Of Ingredients 10
Steps:
- Preheat oven to 450 degrees. Season chicken with salt. Heat a large, heavy ovenproof skillet (preferably cast iron) over medium-high heat. Swirl in oil. Cook chicken, skin side down, until browned, about 5 minutes. Flip chicken, and push to side of skillet. Add 1 cup stock and 1/2 teaspoon salt. Add potatoes to liquid. Bring to a boil. Add garlic, olives, lemon wedges, and thyme to liquid. Return to a boil.
- Transfer skillet to oven. Roast, stirring potatoes halfway through, until potatoes are tender and chicken is cooked through, about 30 minutes.
- Return skillet to stove. Mix cornstarch with remaining 1/4 cup stock, and stir into pan. Bring to a boil to thicken sauce. Serve immediately.
Tips:
- Choose high-quality sausage: Opt for a flavorful, fresh sausage that is made with优质香肠:选择用优质肉类和香料制成的美味新鲜香肠。 good-quality meat and spices.
- Sear the sausage before braising: This step helps to develop a rich, caramelized flavor. 将香肠煎至金黄色,然后炖煮:这一步有助于形成浓郁的焦糖风味。
- Use a variety of vegetables: Potatoes, carrots, and onions are classic additions to braised sausage, but you can also add other vegetables such as celery, fennel, or mushrooms. 使用各种蔬菜:土豆、胡萝卜和洋葱是炖香肠的经典搭配,但您还可以添加其他蔬菜,如芹菜、茴香或蘑菇。
- Use a flavorful liquid: Chicken broth, white wine, or beer are all good options for braising liquid. 使用美味的液体:鸡汤、白葡萄酒或啤酒都是炖煮香肠的好选择。
- Simmer the sausage until it is tender: This can take anywhere from 30 minutes to an hour, depending on the type of sausage. 炖煮香肠至软嫩:根据香肠的类型,这可能需要 30 分钟到 1 小时的时间。
- Serve the sausage with mashed potatoes, rice, or crusty bread: This will help to soak up the delicious braising liquid. 搭配土豆泥、米饭或脆皮面包食用:这将有助于吸收美味的炖煮液体。
Conclusion:
Braised sausage with olives and potatoes is a hearty and flavorful dish that is perfect for a winter meal. The sausage is tender and juicy, the olives add a briny flavor, and the potatoes are creamy and delicious. Serve this dish with mashed potatoes or rice, and a side of vegetables for a complete meal.
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