Crispy Sausage and Potatoes with Cider Vinegar and Thyme
Ingredients
- 1 poundsausage (sweet or hot Italian, casings removed)
- 1½ poundpotato (waxy, such as red or fingerling)
- 1yellow onion
- 4 clovesgarlic
- 2 teaspoonfresh thyme
- 2 tablespoonolive oil
- 2 tablespoonapple cider vinegar
- ½ cupchicken broth
- 1 to tastesalt and black pepper
Prep
- 01
Cut 1.5 pounds waxy potatoes into 3/4-inch cubes.
- 02
Dice 1 yellow onion.
- 03
Mince 4 garlic cloves.
Method
- 01
Heat olive oil in a large skillet over medium-high heat. Add sausage, breaking it into bite-sized pieces as it cooks. Cook for 5–7 minutes until browned, then transfer to a plate.
- 02
In the same skillet, add diced potatoes and onion. Cook for 8–10 minutes, stirring occasionally, until potatoes begin to soften and develop golden edges.
- 03
Add minced garlic and thyme. Stir constantly for 30 seconds until fragrant.
- 04
Return sausage to the skillet. Pour in chicken broth and apple cider vinegar. Scrape up any browned bits from the bottom.
- 05
Reduce heat to medium and simmer for 5–8 minutes until potatoes are tender and the liquid is mostly absorbed.
- 06
Taste and season with salt and pepper. Serve immediately.
The cider vinegar cuts the richness of the sausage and brightens the finished dish. For a sharper bite, add an extra tablespoon at the end.