“Fried Potatoes, Onions, and Smoked Polish Sausage” is a hearty, comforting dish that combines the savory flavors of smoked Polish sausage with the earthy goodness of potatoes and the sweet, aromatic touch of onions. This recipe is a symphony of textures and tastes, perfect for a filling family meal or a satisfying solo dinner.
To begin, the potatoes, the star of the dish, are selected for their firmness and ability to hold their shape when cooked. Typically, a starchy variety like Russet or Yukon Gold is used, peeled and sliced into even, bite-sized pieces. These pieces are then parboiled, which is a partial cooking process in boiling water, to ensure they are tender on the inside yet firm enough to withstand frying without falling apart.
The onions, usually yellow or white for their balance of sweetness and sharpness, are peeled and sliced. The slicing is key, as too thick will overpower other flavors, and too thin will cause them to burn easily during frying. The onions are set aside to be added at a crucial point in the cooking process.
Smoked Polish sausage, known for its robust flavor and slightly spicy undertones, is the meaty component of this dish. It is usually made from pork, though beef or a combination can also be used. The sausage is sliced into thin, bite-sized pieces, ensuring that each piece will cook evenly and absorb the flavors of the other ingredients.
The cooking process begins with frying the parboiled potatoes. They are usually fried in a large, heavy skillet, often cast iron, to provide a consistent heat. The choice of oil is important; a neutral oil with a high smoke point, like canola or vegetable oil, is often used. The potatoes are fried until they develop a crispy, golden-brown exterior, which gives a delightful contrast to their fluffy interior.
Once the potatoes are nearly done, the sliced onions are added. They are sautéed until they become translucent and slightly caramelized, releasing their natural sugars and adding a layer of sweetness to the dish.
The final step involves adding the sliced Polish sausage to the skillet. The sausage, already cooked due to the smoking process, primarily needs to be heated through and allowed to brown slightly. This browning not only improves the texture but also deepens the flavors, releasing the smoky and spicy notes of the sausage.
The ingredients are mixed well, allowing the flavors to meld. Seasoning is typically minimal, often just salt and pepper, to let the natural flavors of the main ingredients shine. However, some variations might include garlic, paprika, or herbs like thyme or rosemary for added depth.
Once everything is cooked to perfection, the dish is usually served hot, often garnished with fresh herbs like parsley for a pop of color and freshness. It pairs wonderfully with a side of crusty bread, a simple salad, or even pickled vegetables to cut through the richness.
In summary, Fried Potatoes, Onions, and Smoked Polish Sausage is a simple yet flavor-packed dish, embodying the heartiness of traditional home cooking. It’s a versatile recipe that can be adapted to personal tastes, and its ease of preparation makes it a beloved choice for both novice cooks and seasoned chefs alike.
Ingredients
- 1½ pounds Of russet potatoes, I diced them into 1/2″ cubes.
- A pound.Of sliced smoked sausage.
- 2 Tbsp.
- Of olive oil.
- ½ Tsp.Of seasoned salt.
- ½ Tsp.
- Of Italian Seasoning.
- ½ large red bell pepper.
- ½ large green bell pepper.
- A small diced onion.
- Black pepper to taste Shredded parmesan cheese, for garnish.
How To Make Fried Potatoes Onions And Smoked Polish Sausage
- In a large pan, saute the onion in a large spoon of butter over medium heat until the onion is translucent.
- Secondly, cook the onion until it is soft. Take the onion out of the pan and put it aside.
- And in a large skillet, heat 1 tablespoon butter and 1 tablespoon olive oil until the butter is melted, and add Combine the potatoes, seasoned salt, Italian seasoning, and pepper.
- After that, cover and simmer, turning occasionally, for 15 minutes, or until the vegetables are somewhat softened.µ
- Then, cook for another 10 minutes after adding the sausage. Combine the onions and peppers in a large skillet and sauté until the peppers are soft crisp.
- And finally, If using parmesan cheese, sprinkle it over top.
COOKING NOTE:
Cook the sausage in a separate pan over medium-high heat until it is crisp, while the potatoes are cooking if you like a crisper sausage.
Adding one or two tart apple slices, can make this dish interesting. You can also put some Sauerkrat on the side of dish! My German grandmother had many combinations.