Best 2 Sausage Potatoes And Peas Recipes

Sausage potatoes and peas is a classic dish that can be enjoyed for breakfast, lunch, or dinner. It's a hearty and filling meal that is perfect for a cold day. The sausage provides a savory flavor, while the potatoes and peas add a delicious sweetness. This dish is also very easy to make, making it a great option for busy weeknights.

Here are our top 2 tried and tested recipes!

SAUSAGE, POTATOES AND PEAS

Sausage, Potatoes and Peas image

This was first made for me by an older family friend. he says this is an old italian recipe. i don't know if it is or not, but everyone always likes it. i usually serve with crusty bread, although some people i've made this for like rice or pasta with it. that is too much starch for me, i know this recipe is not very healthy, but i still occasionally make it because family really likes it.

Provided by bunnylove in NEW EN

Categories Meat

Time 1h20m

Yield 3-4 serving(s)

Number Of Ingredients 9

Ingredients

6 Italian sausages, turkey sausage would be fine in this (hot or sweet)
1 (15 ounce) can sweet peas
3 -4 potatoes, cut in 1-inch chunks, I HAVE USED CANNED POTATOES, BUT MUCH BETTER WITH REAL THING
1 chicken bouillon cube (i use low sodium)
1 cup hot water
1/4 cup butter (optional) or 1/4 cup margarine (optional)
parsley, to taste
oregano, to taste
salt and pepper, to taste

Steps:

Spread sausage links, potatoes and peas in 13 x 9 baking dish.
in saucepan over medium heat mix rest of ingredients until boullion cube is dissolved.
pour over sausage, potatoes and peas.
cover tightly with aluminum foil.
bake in 350 degree oven 45 minutes to 1 hours.

Nutrition Facts : Calories 854.3, Fat 46.3, SaturatedFat 16.2, Cholesterol 94.8, Sodium 2344.2, Carbohydrate 65.2, Fiber 12.1, Sugar 11.4, Protein 44

BLACK-EYED PEAS WITH ESCAROLE, POTATOES, AND TURKEY SAUSAGE

Black-Eyed Peas with Escarole, Potatoes, and Turkey Sausage image

A Southern-style stew of black-eyed peas, escarole, potatoes, and lean turkey sausage is not only nutritious but especially gratifying on a chilly evening.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Turkey Recipes

Number Of Ingredients 11

Ingredients

1/2 pound black-eyed peas (1 1/4 cups), picked over and rinsed
1 large onion, finely chopped
Two 14 1/2-ounce cans low-sodium chicken broth, or homemade, skimmed of fat
2 cups water
1 pound small white or red potatoes
2 pounds turkey sausage
1 1/2 tablespoons unsalted butter
3 garlic cloves, minced
1 1/4 pound head escarole, trimmed and coarsely chopped
1/4 teaspoon coarse salt
Freshly ground pepper

Steps:

Place the peas in a large stockpot, and pour enough water to cover by 2 inches. Soak for at least 6 hours or overnight. Drain and rinse, and return to the pot. Add the onion, broth, and water; bring to a boil, reduce the heat, and simmer until peas are tender, about 30 minutes.
Meanwhile, place potatoes in a medium saucepan, and add cold water to cover by 1 inch. Simmer until potatoes are tender, about 25 minutes. Drain and let cool, and cut into quarters.
In a grill pan or under a broiler, cook the sausage, turning occasionally, until nicely browned and cooked through, 12 to 15 minutes. Cut into 2-inch pieces.
Melt butter in a large nonstick skillet over medium heat. Add garlic, and cook until golden. Add escarole; cook, stirring until tender, 8 to 10 minutes.
Add potatoes and escarole to black-eyed peas, and cook over medium heat until mixture returns to a simmer. Divide among six shallow soup bowls, and arrange sausage links on top. Season with the salt and pepper.

Nutrition Facts : Calories 389 g, Cholesterol 68 g, Fat 6 g, Fiber 13 g, Protein 48 g, Sodium 435 g

Tips:

Choose the right sausage: Opt for a flavorful sausage that will hold its shape when cooked, such as Italian sausage, chorizo, or kielbasa.
Use fresh, high-quality ingredients: The better the ingredients, the better the final dish will taste. Use fresh, crisp vegetables and herbs, and avoid processed or frozen ingredients whenever possible.
Don't overcrowd the pan: When cooking the sausage and potatoes, be sure to give them enough space in the pan so that they can brown properly. If you overcrowd the pan, the ingredients will steam instead of fry, resulting in a soggy dish.
Season generously: Don't be afraid to season your dish liberally. Use a combination of salt, pepper, garlic powder, onion powder, and other herbs and spices to taste.
Add some greens: For a more colorful and nutritious dish, add some chopped greens such as kale, spinach, or broccoli to the mix. This will add a pop of color and extra nutrients to your meal.
Serve immediately: Sausage, potatoes, and peas is best served immediately after it is cooked, while the sausage is still crispy and the vegetables are still tender.

Conclusion:

Sausage, potatoes, and peas is a hearty and flavorful one-pan dish that is perfect for a quick and easy weeknight meal. With its combination of protein, carbohydrates, and vegetables, this dish is sure to satisfy everyone at the table. So next time you're looking for a simple but delicious meal, give this recipe a try!