Sausage and Potatoes with Lemon-Herb Pan Sauce
Ingredients
- 1 poundsmoked sausage
- 1½ poundbaby potatoes
- 2 tablespoonolive oil
- 1yellow onion
- 3 clovegarlic
- ¾ cupchicken broth
- 1lemon
- 2 teaspoonfresh thyme
- ·salt
- ·black pepper
Prep
- 01
Dice 1 yellow onion into roughly 1/2-inch pieces.
- 02
Mince 3 cloves garlic.
Method
- 01
Cut smoked sausage into 1/2-inch thick rounds. Halve baby potatoes if they're larger than a golf ball, leave smaller ones whole.
- 02
Heat olive oil in a large skillet over medium-high heat. Add sausage and cook 4-5 minutes, stirring occasionally, until lightly browned. Transfer to a plate.
- 03
In the same skillet, add potatoes and cook 8-10 minutes, stirring occasionally, until they start to soften and brown at the edges.
- 04
Add diced onion and cook 3 minutes until softened. Stir in minced garlic and cook 1 minute until fragrant.
- 05
Pour in chicken broth and return sausage to the skillet. Bring to a simmer, cover, and cook 8-10 minutes until potatoes are tender.
- 06
Uncover, stir in fresh thyme, and squeeze in juice from 1 lemon. Season with salt and pepper to taste. Simmer uncovered 2 minutes to reduce slightly.
- 07
Serve hot, spooning the pan sauce over each portion.
Spice Tips
For subtle warmth, add 1/4 teaspoon red pepper flakes with the garlic. A pinch of smoked paprika deepens the savory notes. Fresh dill or tarragon can replace thyme for a different herbal angle.
For a brighter finish, scatter chopped fresh parsley or dill over the top just before serving. Leftovers reheat well in a covered skillet over low heat.