30 Minute Sausage and Potatoes

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This sausage and potatoes skillet is ready in 30 minutes and will please even the pickiest of eaters. Make a double batch and save some for lunches!

Juicy Italian links and tender, buttery red potatoes are seasoned with fresh rosemary and basil for a simple, delicious flavor.

Toss in some chopped onion and halved grape tomatoes for acid and sweetness, and you have yourself one incredibly easy meal!

The best part about this recipe is that it’s incredibly versatile. While my family loves the combination of hot Italian sausage and potatoes, you could easily throw in some extra veggies or try a different variety of links!

Skillet recipes are a favorite of mine, especially when weeknights are hectic. Not only are they quick and easy, but there’s no pile of dishes to clean before bed.

30 Minute Sausage and Potatoes on a plate

Sausage and Potatoes – Tips and Tricks

  • Don’t overcrowd the pan! Food needs plenty of room to brown properly, so be sure to use a pan that has lots of surface area.
  • Swap out the links. There are so many different varieties of sausage! The spicy Italian is so flavorful in this recipe, but mild or sweet would be just as delicious. You could even try bratwurst or kielbasa if you’d like.
  • Kitchen hack: Instead of slicing grape tomatoes one at a time, place a handful between two lids and run a bread knife through the middle. You’ll have the whole pint halved in seconds! 
  • Leave the skins on. No need to peel each potato – the skin is already quite thin. Just give them a good rinse and a gentle scrub with your fingers as needed.
  • No fresh herbs? While they certainly provide the best flavor, you can substitute dried rosemary and dried basil if needed. Just reduce the amount to 1 teaspoon of each.
ingredients for sausage and potatoes

Serving Suggestions

This Italian sausage and potatoes recipe creates a full meal, especially if you decide to add some extra veggies to the skillet!

If you want some extra greens, throw together some coleslaw or a fresh leafy salad. Corn on the cob is another great addition, and it adds some extra sweetness to your plate.

cooking sausage

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coking sausage and potatoes

FAQ‌ ‌-‌ ‌Common‌ ‌Recipe‌ ‌Questions‌ ‌

Should you pierce sausages before cooking?

No need to pierce the sausages before cooking them. Just place them in your oiled pan and cook over medium heat until browned.

What other vegetables can I add to this recipe?

Bell peppers, yellow squash, zucchini, broccoli, green beans, and asparagus would all be great options. Keep a close eye on whatever you choose to add since some veggies take longer to cook than others.

You could also swap the larger red potatoes with baby red or baby gold varieties.

How long do Italian sausage and potatoes last in the refrigerator?

Leftovers will keep for 3 to 4 days in the refrigerator when stored in an airtight container. Reheat in the microwave or on the stove until everything is warmed through.

sausage and potatoes on serving spoon

Enjoy!

With love from our simple kitchen to yours. 

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MORE 30 MINUTE MEAL RECIPES

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sausage and potatoes on plate

sausage and potatoes

30 Minute Sausage and Potatoes

Donna Elick
This sausage and potatoes skillet is ready in 30 minutes and will please even the pickiest of eaters. Make a double batch and save some for lunches!
Tried this recipe?Please comment and review!
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main
Cuisine American
Method Stovetop
Servings 4

Ingredients
 

  • 1 tablespoon extra virgin olive oil
  • 1 pound hot Italian sausage, any sausage can be used
  • 1/2 yellow onion, chopped
  • 1 pound red potatoes, cut into 1-inch pieces
  • 2 garlic cloves, minced
  • 1 pint grape tomatoes, sliced in half (divided)
  • 1 tablespoon chopped rosemary
  • 1 tablespoon chopped basil
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon fresh ground black pepper

Instructions
 

  • Warm oil in a large non-stick skillet over medium-high heat (a seasoned cast iron skillet is perfect), add sausage and cover. Cook until browned, turning once. After sausages are browned add potatoes, onion, salt and pepper. Cover. Stir often.
  • Remove sausages once they are mostly cooked through. Spread potato mixture across skillet and cook for about 10 minutes, stirring occasionally.
  • Slice sausage into 1/2” pieces and return to pan. Add rosemary, garlic and 1/2 of tomatoes. Cook about 5 minutes or until tomatoes are cooked. Add basil, remaining tomatoes and stir to combine. Serve and enjoy!

Donna’s Notes

Start your sausage and then do your prep; potatoes and onions, then garlic, tomatoes and herbs. You will have dinner on the table in 30 minutes!
Cooked sausage and potatoes will last 3-4 days if stored in an airtight container in the refrigerator.
You could use baby red potatoes or baby gold potatoes in this recipe.
There are so many varieties of sausage. The spicy Italian is so flavorful and great in this recipe, but you could use mild or any other variety.
You could try adding in any vegetables to this recipe. Bell peppers, yellow squash, zucchini, broccoli, green beans, or asparagus would all be great options. Some veggies take longer to cook than others, so just keep an eye on your cooking. Hard, dense vegetables typically take longer to cook.
While it’s best to use fresh ingredients for full flavor, you can use dried rosemary and dried basil if you don’t have access to fresh herbs.
Should you pierce sausages before cooking? You do not need to pierce the sausages before cooking. Just place them in your oiled pan and cook over medium-high heat and follow as directed in the recipe.

Nutrition

Serving: 1 | Calories: 533cal | Carbohydrates: 25g | Protein: 20g | Fat: 39g | Saturated Fat: 13g | Cholesterol: 86mg | Sodium: 1147mg | Sugar: 5g | Fiber: 4g | Calcium: 53mg | Iron: 3mg

All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.

Tried this recipe?Let us know how it was!
sausage and potatoes

Originally published August 2012, updated and republished January 2022

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15 Comments

  1. I've been eyeing that chicken sausage for a while now. It looks wonderful combined with potatoes and herbs. Everyone would love this! Thanks Donna.

  2. This is so enticing looking Donna! I love the golden color and the aroma must be amazing! I love chicken sausage, so low in fat and so much protein, it seems to keep me satisfied for a long time!

  3. Italian sausage is one of our favorite meats, it's so full of flavor it makes me want to smile. And this dish is full of smiles! We'll be making this soon.

  4. Hello !
    I tried to follow your recipe. But it was not delicious. Color is also different.
    Please give me advise?

  5. Looks Divine. I never cooked Italian Sausage with the casing still on but, ( at least looks like you left casing on sausage while browning) this dish looks so delicious that I will be giving this a try.
    Thank You
    ColleenB.-Tx.

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