3 recipes using sausages and potatoes

What can I make with sausages and potatoes?

Name: Smoky sausage and potato hotpot
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4 servings
Ingredients: 6 pork sausages, each cut into 3 pieces; 500g potatoes, peeled and cut into 2cm chunks; 1 onion, chopped; 2 garlic cloves, crushed; 2 tsp smoked paprika; 400g tin chopped tomatoes; 400g tin butter beans, drained; 300ml hot chicken or vegetable stock; 1 tbsp oil; salt and pepper

Sausages come ready-seasoned, which makes them the easiest way to get a lot of flavour into a meal with very little effort. Potatoes are the obvious partner: they roast in the fat the sausages give off, mash into a pillow for gravy, or simmer into a stew.

Good pork sausages with a high meat content brown better and hold their shape in a stew, while cheaper ones release more water and fat. Either works in the recipes below, but give lower-meat sausages a little longer to colour and pour off any excess fat before adding liquid.

The traybake asks almost nothing of you once it is in the oven, the bangers and mash is the full comfort-food version with a proper onion gravy, and the hotpot turns a pack of sausages into a pot that feeds four.

Sausage and potato traybake with red onions

Sausages, chunky potatoes and wedges of red onion roasted together with rosemary on one tray, so everything crisps in the same fat.

10 min prep · 50 min cookingServes 4large roasting tin or baking tray, oven

You have (Sausages + Potatoes)

8 pork sausages
800g potatoes, cut into 3cm chunks (skin on)

You’d add

2 red onions, cut into wedges
2 sprigs of rosemary or 1 tsp dried
1 tbsp wholegrain mustard
2 tbsp oil (store cupboard)
salt and pepper (store cupboard)

Method

Heat the oven to 200°C (180°C fan, gas 6). Toss the potatoes with the oil, rosemary, salt and pepper in the roasting tin and spread them out in a single layer.
Roast for 20 minutes, then turn the potatoes and add the onions and sausages, nestling them between the potatoes.
Roast for 25–30 minutes more, turning the sausages halfway, until they are browned all over and the potatoes are crisp.
Dot the mustard over the sausages for the last 5 minutes. Check a sausage is cooked through before serving.

Sausages are cooked when they are piping hot in the middle, with no pink meat and clear juices. Cut the thickest one open to check.

Bangers and mash with onion gravy

Pan-fried sausages on buttery mash with a slow-cooked onion gravy made in the same pan. The British classic, with a gravy worth the time.

10 min prep · 40 min cookingServes 4large frying pan, large saucepan, potato masher

You have (Sausages + Potatoes)

8 pork sausages
1kg floury potatoes, peeled and cut into chunks

You’d add

2 large onions, thinly sliced
1 tbsp plain flour
400ml hot beef or chicken stock
1 tsp brown sugar
50g butter and 75ml milk
1 tbsp oil (store cupboard)
salt and pepper (store cupboard)

Method

Heat the oil in the frying pan over a medium-low heat and fry the sausages for 15–20 minutes, turning often, until browned all over and cooked through. Lift them onto a plate and keep warm.
Add the onions and sugar to the sausage pan and cook over a medium heat for 15 minutes, stirring often, until soft and deep golden. As the onions go in, put the potatoes on to boil in salted water for 15–20 minutes until tender.
Stir in the flour for 1 minute, then gradually add the stock, stirring, and simmer for 5 minutes until glossy and thick. Season and return the sausages to warm through.
Drain the potatoes, mash with the butter and milk and season. Serve the sausages on the mash with the gravy spooned over.

Fry sausages slowly so they cook through before the outside burns. They should be piping hot in the centre with no pink.

Smoky sausage and potato hotpot

Browned sausage pieces simmered with potatoes, butter beans and tomatoes in a smoked paprika sauce. One pot, hearty enough for a cold night.

10 min prep · 40 min cookingServes 4large casserole or deep saucepan with a lid

You have (Sausages + Potatoes)

6 pork sausages, each cut into 3 pieces
500g potatoes, peeled and cut into 2cm chunks

You’d add

1 onion, chopped
2 garlic cloves, crushed
2 tsp smoked paprika
400g tin chopped tomatoes
400g tin butter beans, drained
300ml hot chicken or vegetable stock
1 tbsp oil (store cupboard)
salt and pepper (store cupboard)

Method

Heat the oil in the casserole over a medium-high heat and brown the sausage pieces all over for about 6 minutes. Lift them out.
Add the onion and cook for 5 minutes, then stir in the garlic and paprika for 1 minute.
Add the potatoes, tomatoes and stock, return the sausages and bring to a simmer. Cover and cook gently for 20 minutes.
Stir in the butter beans and simmer uncovered for 10 minutes more, until the potatoes are tender and the sauce has thickened. Season to taste.

Simmer until the sausage pieces are cooked through with no pink inside. Cool leftovers within two hours and eat within two days.

Got more than sausages and potatoes?

Add whatever else is in your fridge or cupboard and get a recipe built around all of it, with the steps to cook it. No account needed to try.

What else have you got?

Add an ingredient

What are you cooking with?

Free during beta · no account needed

Good to know

Don’t prick the sausages

Pricking lets the juices and fat run out, which leaves sausages dry. Cooking them over a moderate heat is what stops them splitting, not a fork.

Give the potatoes a head start

Potato chunks take longer to roast than sausages, so they go in the oven first. Adding sausages for the last half hour means both are done at the same time.

Patience with the onions

The gravy depends on onions cooked until they are soft, sweet and properly brown. Fifteen minutes on a moderate heat is not too long; turn it down if they catch.

Questions people ask

Can I use vegetarian sausages?

Yes. They need less cooking, so add them to the traybake for the last 15–20 minutes and to the hotpot for the final 10. Follow the packet for doneness.

Can I cook sausages from frozen?

Many packs say you can, so follow the instructions on yours. Cook them more gently and for longer, and check the centre is piping hot with no pink before serving.

Which potatoes are best for mash?

Floury potatoes such as Maris Piper, King Edward or Rooster make the fluffiest mash. Waxy potatoes turn gluey when mashed, but they are good in the hotpot.

Do this with your whole kitchen

Tell Shalotte what you have in, and she suggests what to cook from it, then walks you through the cooking step by step. Free during beta.

Get Shalotte

3 recipes using sausages and potatoes

What can I make with sausages and potatoes?

Sausage and potato traybake with red onions

Sausages, chunky potatoes and wedges of red onion roasted together with rosemary on one tray, so everything crisps in the same fat.

10 min prep · 50 min cookingServes 4large roasting tin or baking tray, oven

You have (Sausages + Potatoes)

8 pork sausages
800g potatoes, cut into 3cm chunks (skin on)

You’d add

2 red onions, cut into wedges
2 sprigs of rosemary or 1 tsp dried
1 tbsp wholegrain mustard
2 tbsp oil (store cupboard)
salt and pepper (store cupboard)

Method

Heat the oven to 200°C (180°C fan, gas 6). Toss the potatoes with the oil, rosemary, salt and pepper in the roasting tin and spread them out in a single layer.
Roast for 20 minutes, then turn the potatoes and add the onions and sausages, nestling them between the potatoes.
Roast for 25–30 minutes more, turning the sausages halfway, until they are browned all over and the potatoes are crisp.
Dot the mustard over the sausages for the last 5 minutes. Check a sausage is cooked through before serving.

Sausages are cooked when they are piping hot in the middle, with no pink meat and clear juices. Cut the thickest one open to check.

Bangers and mash with onion gravy

Pan-fried sausages on buttery mash with a slow-cooked onion gravy made in the same pan. The British classic, with a gravy worth the time.

10 min prep · 40 min cookingServes 4large frying pan, large saucepan, potato masher

You have (Sausages + Potatoes)

8 pork sausages
1kg floury potatoes, peeled and cut into chunks

You’d add

2 large onions, thinly sliced
1 tbsp plain flour
400ml hot beef or chicken stock
1 tsp brown sugar
50g butter and 75ml milk
1 tbsp oil (store cupboard)
salt and pepper (store cupboard)

Method

Heat the oil in the frying pan over a medium-low heat and fry the sausages for 15–20 minutes, turning often, until browned all over and cooked through. Lift them onto a plate and keep warm.
Add the onions and sugar to the sausage pan and cook over a medium heat for 15 minutes, stirring often, until soft and deep golden. As the onions go in, put the potatoes on to boil in salted water for 15–20 minutes until tender.
Stir in the flour for 1 minute, then gradually add the stock, stirring, and simmer for 5 minutes until glossy and thick. Season and return the sausages to warm through.
Drain the potatoes, mash with the butter and milk and season. Serve the sausages on the mash with the gravy spooned over.

Fry sausages slowly so they cook through before the outside burns. They should be piping hot in the centre with no pink.

Smoky sausage and potato hotpot

Browned sausage pieces simmered with potatoes, butter beans and tomatoes in a smoked paprika sauce. One pot, hearty enough for a cold night.

10 min prep · 40 min cookingServes 4large casserole or deep saucepan with a lid

You have (Sausages + Potatoes)

6 pork sausages, each cut into 3 pieces
500g potatoes, peeled and cut into 2cm chunks

You’d add

1 onion, chopped
2 garlic cloves, crushed
2 tsp smoked paprika
400g tin chopped tomatoes
400g tin butter beans, drained
300ml hot chicken or vegetable stock
1 tbsp oil (store cupboard)
salt and pepper (store cupboard)

Method

Heat the oil in the casserole over a medium-high heat and brown the sausage pieces all over for about 6 minutes. Lift them out.
Add the onion and cook for 5 minutes, then stir in the garlic and paprika for 1 minute.
Add the potatoes, tomatoes and stock, return the sausages and bring to a simmer. Cover and cook gently for 20 minutes.
Stir in the butter beans and simmer uncovered for 10 minutes more, until the potatoes are tender and the sauce has thickened. Season to taste.

Simmer until the sausage pieces are cooked through with no pink inside. Cool leftovers within two hours and eat within two days.

Got more than sausages and potatoes?

Add whatever else is in your fridge or cupboard and get a recipe built around all of it, with the steps to cook it. No account needed to try.

What else have you got?

Add an ingredient

What are you cooking with?

Free during beta · no account needed

Good to know

Don’t prick the sausages

Pricking lets the juices and fat run out, which leaves sausages dry. Cooking them over a moderate heat is what stops them splitting, not a fork.

Give the potatoes a head start

Potato chunks take longer to roast than sausages, so they go in the oven first. Adding sausages for the last half hour means both are done at the same time.

Patience with the onions

The gravy depends on onions cooked until they are soft, sweet and properly brown. Fifteen minutes on a moderate heat is not too long; turn it down if they catch.

Questions people ask

Can I use vegetarian sausages?

Yes. They need less cooking, so add them to the traybake for the last 15–20 minutes and to the hotpot for the final 10. Follow the packet for doneness.

Can I cook sausages from frozen?

Many packs say you can, so follow the instructions on yours. Cook them more gently and for longer, and check the centre is piping hot with no pink before serving.

Which potatoes are best for mash?

Floury potatoes such as Maris Piper, King Edward or Rooster make the fluffiest mash. Waxy potatoes turn gluey when mashed, but they are good in the hotpot.

Do this with your whole kitchen

Tell Shalotte what you have in, and she suggests what to cook from it, then walks you through the cooking step by step. Free during beta.

Get Shalotte