Best Braised Sausage With Olives And Potatoes Recipes

Easy Italian Sausage and Potato Skillet image

Provided by Martha

Time 30m

Number Of Ingredients 11

1½ pounds any type potato (Russet, new red, yellow, all purpose, etc.)
2 tablespoons olive oil
1½ pounds Italian sweet sausage, cut into thick slices on the bias
1 pound onion, sliced into thick slices
2 large green peppers, cut into thick strips
¼ cup chicken or vegetable stock
3 tablespoons butter
1 teaspoon seasoned salt
½ teaspoon garlic powder
½ teaspoon dry oregano
¼ teaspoon paprika

Steps:

In a large skillet with a tight fitting lid, fill half full of water.
Peel potatoes (if using small new red potatoes, no need to peel) and cut into wedges about the same size as a steak fry. Place in water as you cut. Place pan on stove, and bring to a boil, then cover and lower to a medium boil and boil for five minutes. Potato wedges should still have a good bite. They will be cooked again later. With a strainer, remove to a plate. Discard water.
Wipe out the pan and add the olive oil. Heat over medium high and add the sausage pieces. Brown on both sides, then reduce heat and continue to cook and turn until they are cooked through. Remove to a medium bowl.
Add onions and peppers and sauté for about 8-10 minutes or until the peppers just start to lose their crunch. Add the stock and stir to loosen up any brown bits from the pan. Pour this mixture in the bowl with the sausages.
Add butter to pan and add seasoned salt, garlic powder, oregano and paprika. Place drained partially cooked potatoes in butter mixture and toss lightly to coat both sides then cook until potatoes are browned and cooked through, turning occasionally to brown both sides.
Add the sausage, peppers and onions back with the potatoes and stir lightly without breaking up the potatoes and serve.

Beer-Braised Sausages with Warm Potato Salad image

Provided by Martha Stewart

Time 1h15m

Number Of Ingredients 8

2 tablespoons extra-virgin olive oil
1 1/2 pounds sweet Italian pork sausages
1 medium yellow onion, halved and thinly sliced
12 ounces pale ale beer
1 1/2 pounds small red potatoes, halved
Coarse salt and ground pepper
1 tablespoon red-wine vinegar
2 tablespoons chopped fresh parsley

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 Sausage with Olives and Potatoes image

Yield Serves 4 to 6

Number Of Ingredients 7

1 tablespoon vegetable oil
2 pounds fresh Italian sausage links
1 onion, chopped fine
2 garlic cloves, crushed
a 28-ounce can plum tomatoes including the juice
1 1/2 pounds boiling potatoes
1/2 cup Kalamata or other brine-cured black olives

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.