Easy, Complete Meals With Your Favorite Sausage

Spring Break is over and I guess it’s time for me to settle down and do some inside farm work.  I admit that it’s not my favorite kind of farm work.  I’d much rather be outside, especially now when things are so green and beautiful!  But as it happens, it’s pouring down rain, and it’s cold while I write, so I’m happy enough to be inside.

Speaking of spring break - I spent the week home alone and catching up on farm work.  I tend to not want to cook for myself when it’s just me, which means I don’t eat very well.  I created a few simple meals based on sausage to get me through.  It’s a good thing we have several flavors in stock right now, or I’d be sick to death of the sage sausage.

For any of these recipes, feel free to change the flavor of sausage and the vegetables!  

Here goes!  Enjoy!

Sausage and Potato Hash

I like to make this a one dish meal.  If I’m cooking for just myself I will use either a large white potato or a large sweet potato.  It’s also good with a mix of both white and sweet potatoes.

Ingredients for one person:

  • 1 large white potato or 1 large sweet potato or a mix of smaller or a mix of white and sweet potatoes
  • 1/4 LB of your favorite sausage
  • 1 small onion, or 1/4-1/2 of a large one
  • salt to taste

Ingredients for a family:

  • 4 large white potatoes or sweet potatoes or a mix white and sweet potatoes
  •  1 LB of your favorite sausage
  • 1 large onion
  • salt to taste

Cut the potatoes into 1/2” dice.  Place them into your skillet and cover them with water.  Bring it to a boil and then reduce the heat to a simmer for 5-8 minutes.  When they are tender (check by sticking a sharp knife into a piece - it should pierce it with no resistance, like butter), drain the water and place the potatoes onto your plate, or into a serving bowl, while you cook the sausage.

In the same pan, add your sausage.  If you are using links, slice the links before cooking.  Once the sausage has released some fat, add the onions and cook until the sausage is cooked through.  

Add the cooked potatoes back to the skillet.  If the sausage did not release much fat, then you may need to add a bit of olive oil to prevent sticking.  You really need only reheat the potatoes at this point, but I like to caramelize the onions and brown the potatoes a bit.  Add salt to taste and enjoy!  I love this one for breakfast, and the kids enjoy it too.

Sausage and Roasted Vegetable Hash

I like to use leftover roasted vegetables for this one.  With leftovers from dinner, it makes a quick and easy breakfast.

Ingredients for one person:

  • 1 to 1 1/2 cups of leftover diced roasted vegetables ( I like sweet potato, butternut squash, turnip, brussels sprouts, white potato, parsnip, onion, etc)

  •  1/4 LB of your favorite sausage - 1 large onion

  • salt to taste

Ingredients for a family:

  • 4-5 cups of leftover chopped roasted vegetables ( I like sweet potato, butternut squash, turnip, brussels sprouts, white potato, parsnip, onion, etc)
  • 1 LB of your favorite sausage
  • salt to taste

This one couldn’t be easier!  Just brown your sausage and cook it through, slicing the links if that is what you are using.  Add your leftover roasted veggies and heat them up with your sausage.  Salt if necessary.  Eat.  


Sausage and Greens

This one came about when I needed to fix something for ladies night.  I was planning on guacamole - I had purchased the avocados, but I forgot the chips… 

I went to see what was in the garden, and there were still a few carrots I had started last fall, and the kale, which the cows had busted into the garden and eaten last fall, had recovered.  I also had some leeks.  Here’s the result:


  • 2 tablespoons of olive oil
  • 1 large leek, sliced thinly and then chopped
  • 1 large onion, diced
  • 3 medium carrots, diced
  • 1 pound of sausage (really good with Andouille!) 
  • Kale, chopped - ok, I didn’t weigh this.  I was a large armful!  You could use spinach, chard, Pak Choy, Bok Choy, whatever green you prefer.  
  • Salt to taste

Heat a very large skillet or a large stock pot would work.  I use my largest cast iron skillet.  You want to have enough room to add the greens at the end!  Add the oil then toss in the leek, onion and carrots.  The carrots need the most time to cook.  Give them a few minutes on the stove and then add the sausage and continue to cook until the sausage is done.  

At this point, you could really set it all aside and finish it when you are ready to eat by reheating and adding the greens.

You may be looking at the mountain of greens right now and wondering how they will fit into your skillet!  They may not all fit at one time.  I add a few handfuls at a time.  Just keep pushing the greens around in the pan and they will wilt and shrink significantly, making for room for you to keep adding more greens.  The large armful that you started with will shrink down to next to nothing.

Add some salt if necessary, and you are ready to eat!