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smothered potatoes and sausage in a white dutch oven with a lid

Smothered Potatoes and Sausage

The smoky sausage, sweet onions, and hearty potatoes all mix together in one perfect combination in this easy smoked sausage and potatoes recipe.
Course Dinner, Main Dish, Main or side dish
Cuisine American
Keyword sausage and potatoes, smothered potato recipe, smothered potatoes, smothered potatoes and sausage
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 4
Calories 772kcal


  • 1.5 lbs. smoked Kielbasa sausage cut to short lengths
  • 1 Tbsp. olive oil
  • 1.5 lbs. baby potatoes whole
  • 1 large onion sliced thinly
  • 1 Tbsp. salt to taste - Kielbasa is salty, so taste test first before salting!
  • 1 Tbsp. black pepper to taste
  • 1 Tbsp. red pepper flakes optional - you may want to skip the black pepper if you add these!
  • cup frozen peas


  • Cook the sausage: Add 1.5 lbs. Kielbasa sausage cut into pieces and 1 Tbsp. olive oil to a Dutch oven or a large pot with a lid.
  • Heat over medium heat and cook until the sausage starts to brown and caramelize.
  • Add the potatoes: Add in 2.2 lbs. of baby potatoes with 1 cup of water. Stir and scrape any tasty sticky browned bits from the bottom of the pot into the water.
  • Add the onion: Pile a single sliced onion on top of the other ingredients in the pot, then close the lid. Turn the heat down to medium-low and cook for about 40 to 45 minutes or until the potatoes are fork-tender.
  • Check from time to time and add more water, if necessary. If you are using peeled cut potatoes, they will probably take a shorter time to cook and will need more water, as they soak up what's in there.
  • Add the peas: When the potatoes are tender, add in ⅔ cup of frozen peas. Cover and cook for just a few more minutes until the peas are ready.
  • Season and enjoy!: Season to taste with salt and pepper. Kielbasa sausage can be naturally salty, so you may want to do a taste test before you add more salt. If you like, you can add red pepper flakes for a kick of spice (but be careful not to overdo it!).


  • You can use Italian smoked sausage too, but we prefer Kielbasa for its size and flavor.
  • Add a little fresh parsley to make this recipe really pop!
  • Remember to taste test before salting or you may wind up adding too much. The sausage is salty already, so give it a try before you add more!


Calories: 772kcal | Carbohydrates: 44g | Protein: 30g | Fat: 53g | Saturated Fat: 18g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 26g | Cholesterol: 119mg | Sodium: 2996mg | Potassium: 1354mg | Fiber: 8g | Sugar: 5g | Vitamin A: 1305IU | Vitamin C: 48mg | Calcium: 85mg | Iron: 5mg