Best Cheesy Smoked Sausage Cabbage Potatoes Recipes

ONE POT SAUSAGE, CABBAGE, AND POTATOES DINNER

Steps:

• Start by coining the sausage and then place into a large heavy bottomed pot. IF using turkey sausage, I find you need a bit of olive oil in the pot. Use as needed. Brown the sausage over medium high heat, set aside, and drain any oil in the pot. Return pot to burner. Add in the bacon and cook to desired crispiness. Remove to a paper towel lined plate and leave the grease in the pot. When the bacon has cooled, crumble/coarsely chop it.
• In a small bowl, toss together the seasonings: the dried basil, dried oregano, garlic powder, onion powder, thyme, and red pepper flakes. Add salt and pepper as well (I add about 1/2 teaspoon each, add to desired preference).
• To the pot (over medium heat), add the shallot and cook for 2-3 minutes. Add in the garlic and cook until fragrant, about 30 seconds. Stir in half of the seasoning mix. Stir for another 30 seconds to a minute and then add in 1/2 cup (112g) stock. Scrape any browned bits from the bottom of the pot and then add in the chopped cabbage and remaining 1 cup (232g) stock. Stir and then cover the pot. Increase heat to medium-high. Let cook, covered, stirring occasionally for 8-10 minutes. At this time the cabbage should be very cooked down and starting to get pretty tender.
• Remove the lid and then directly on top of the cabbage, place the quartered red potatoes, and halved baby carrots. Add the remaining seasoning mix on top and do not stir. Cover the pot (still medium-high heat) and let cook for 18-23 minutes or until potatoes are fork tender. Check occasionally and if needed, add up to 1/2 cup additional stock (if all has evaporated from the pot which will vary depending on your pot and heat of stove; there needs to be some amount of liquid so the bottom doesn't burn and the veggies properly steam).
• Once potatoes and carrots are fork tender, and stock has all been cooked into the dish, add in the sausage. Stir everything together and season again with salt and pepper to taste (Remember the bacon will add some saltiness but the vegetables do need a good amount of salt!). Add crumbled bacon to individual plates. Serve individual plates with fresh parsley.
• If desired, serve with parmesan cheese or dijonaise. To make the dijonaise: whisk all of the ingredients together, season with salt and pepper to taste. Serve on the side.

SMOTHERED CABBAGE WITH POTATOES AND SMOKED SAUSAGE

Steps:

• Cut the cabbage in half, take out the core and slice. Sliced your potatoes in about in little less than 1/2 inch slices, about a quarter inch. Slice your onions or chop them, then slice your smoked sausage in 1/2 inch pieces
• Heat your oil and 2 tablespoons butter in a large skillet. Add your potatoes and onions and cook on medium high heat until your potatoes begin to brown a little. Turn them and reduce the heat, add a lid and turn your heat to low and cook for a few minutes just until the potatoes start to soften a little, but not done. Increase your heat and add your cabbage and smoked sausage and cook turning as all the ingredients brown a little. After a few minutes, lower the heat, cover and let the cabbage smother a little until soft. Then again, raised your heat, remove the lid, season with salt and pepper to taste and cook until the ingredients have browned a little and are fork tender. Add a pat of butter just to bring everything together. Enjoy!!

CHEESY POTATOES WITH SMOKED SAUSAGE

Steps:

• Preheat oven to 350 degrees F. Lightly spray a 13 x 9-inch baking pan with non-stick cooking spray. Cut sausage into 1/2" cubes. Combine all ingredients in a large bowl.
• Spread mixture evenly in prepared pan. Bake 40-45 minutes or until lightly browned. Let stand 5 minutes before serving.

CABBAGE, POTATO AND SMOKED SAUSAGE SKILLET

Steps:

• Heat pan and add onion, smoked sausage, and potatoes. Season with the seasoned salt lightly (because the smoked sausage is salty enough), and add the paprika. Cook and stir over medium heat until potatoes are cooked about halfway through.
• Next add the chopped cabbage and 1 cup of chicken broth. Cook, stirring occasionally until cabbage is crisp-tender and most of the liquid evaporates.

CHEESY SMOKED SAUSAGE, CABBAGE & POTATOES

Steps:

• 1. Preheat oven to 375 degrees. Grease a 13x9 pan, and set aside. This part is easy peasy...chop smoked sausge in chunks, like 1 1/2 inch pieces, chop potatoes in chunks, mine were like 1/2 inch slices, and chop head of cabbage in chunks, thick chunks are great. Place in greased 13x9 in pan.
• 2. In a large sauce pan on medium heat, melt butter and blend in flour to create a roux, stir with a whisk. Slowly add in milk, continuing to stir with a whisk. Add salt, onion salt, paprika, cayenne pepper, black pepper and garlic. Stir constantly, sauce will thicken, usually about 7-10 minutes of stirring. Sprinkle cheddar cheese into sauce mixture, continue to stir until melted completely. Sauce will be somewhat salty, but this will bake into potatoes and cabbage for a perfect blend.
• 3. Pour cheese sauce directly onto cabbage, potatoes and smoked sausage. Stir. Cover with aluminum foil and bake for 45 minutes at 375 degrees. Un-cover foil and continue to bake for an additional 10 minutes. Let stand for 5 minutes, serve.

CHEESY SMOKED SAUSAGE AND POTATO CASSEROLE

Steps:

• 1. Cut skinless smoked sausage in half, lengthwise, and then chop into 1/2" pieces. Cook in a frying pan for about 15 minutes, turning frequently to slightly brown.
• 2. Preheat oven to 350°F
• 3. Place potatoes in 2 quart casserole. Add cooked meat and give it a gentle toss.
• 4. Mix all remaining ingredients (except for shredded cheese & the paprika) in a saucepan over medium heat until warm, melted and smooth. (stir constantly.) Pour cheese sauce over potatoes and meat.
• 5. Sprinkle shredded sharp cheddar cheese on top, and then sprinkle paprika evenly over the top. Bake for 35-45 minutes (watch, until golden brown on top).

CHEESY SMOKED SAUSAGE CASSEROLE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Butter a 9x13-inch baking dish and oil with 1 teaspoon olive oil.
• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until cooked through but firm to the bite, 8 minutes. Drain.
• Stir sausage, tomatoes and reserved juice, onion, Cheddar cheese, Monterey Jack cheese, 2 teaspoons olive oil, parsley, onion powder, garlic powder, salt, and ground black pepper together in a large bowl. Add elbow macaroni and stir. Pour macaroni mixture into prepared baking dish, sprinkle with American cheese, and cover with aluminum foil.
• Bake in the preheated oven for 30 minutes. Remove aluminum foil from baking dish, increase heat to 425, and bake until sauce is bubbly, and the top is golden brown, about 15 minutes. Cool for 15 minutes before serving.

CHEESY POTATOES AND SMOKED SAUSAGE

Steps:

• Preheat oven to 400 degrees.
• In a 9x13 pan place chopped potatoes.
• Pour melted butter on potatoes, stir until well coated.
• Sprinkle with salt, pepper, and garlic powder to taste and stir.
• Place the remaining butter on top.
• Cover with foil and bake for 30 minutes.
• While potatoes are cooking saute onion and green pepper in pan.
• After 30 mins are up add sausage and onion/green peppers to potatoes.
• Stir to coat and replace foil.
• Bake an additional 30 minutes or until potatoes are tender.
• Remove from oven and add cheese, place in oven for about 5 minutes or until cheese is melted.
• Stir and Serve.