A Southern Grace: snap to it

March 27, 2017

snap to it

Yum

Sausage and potatoes. My husband and I recently had a lively debate about the meaning of the term "cold snap."


He thought it referred to the arrival of spring, when the chilly weather was snapped and the warmth began. In my mind, it referred to a stint of cold temperatures in the middle of warm times. We agreed to disagree since both explanations made sense.

Regardless of the real meaning, it was COLD last week. We got downright spoiled by the 70-degree days and were definitely not mentally prepared for the return of freezing temperatures. That said, we've been in need of some hearty, savory comfort food, and this skillet of sausage and potatoes fits the bill. It's a little bit more sophisticated than my sausage and peppers thanks to the addition of a sweet and sour sauce at the end. The presence of potatoes also makes it more filling and stick-to-your-ribs.


Perhaps our personal definition of "cold snap" is weather that's so chilling, you need to break out the special sausage with the snappy casing just to find comfort and warmth.

Snappy Sausage and Potatoes
(printable recipe)
Serves 3-4
Ingredients:
  • 1 sausage (I used pecan smoked sausage)
  • 1 pound potatoes, peeled and diced
  • 1 onion, thinly sliced
  • 1 teaspoon red pepper flakes, more or less to taste
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • Salt and black pepper, to taste
  • 2 tablespoons brown sugar
  • 2 tablespoons vinegar (any variety will do)
  • 1 tablespoon Dijon mustard
Directions:
Slice the sausage on a diagonal and place the pieces in a large skillet over medium high heat and brown on all sides; this should take 8-10 minutes.
Remove the sausage to a plate and wipe most of the fat from the skillet, but leave a little to cook the veggies.
Add the potatoes and onions to the skillet and season with the herbs, salt, and pepper.
Saute 10 minutes or so, until the potatoes are browned and tender and the onions are softened.
Add the sausage back to the skillet.
Combine the brown sugar, vinegar, and mustard and add to the skillet, stirring to coat.
Simmer uncovered for 3-5 minutes, until the sausage is heated through.

9 comments:

Angie Schneider said...

Sausage and potato..it sounds like a typical German dinner :-)) Very hearty, comforting and delicious...perfect for snappy (or not) days :-)

Gloria Baker said...

look delicious ! I love potatoes is like comfort food for me ♡♡♡

Kelsie | the itsy-bitsy kitchen said...

I've always used "cold snap" the way you do--a few cold days during warmer weather. But this looks like the perfect meal whatever the meaning of cold snap is :)

Juliana said...

Oh! This is a kind of dish that I would love to have now...simple and so tasty! Indeed comforting!
Have a great week Grace :)

Food Gal said...

Simple, satisfying and filled with comfort. That's what this dish is all about on a chilly evening.

Lorraine @ Not Quite Nigella said...

I think I would go with your definition more. Although thinking about it I'm not 100% sure! We've got rainy weather this week, perfect for this dish :D

Big Rigs 'n Lil' Cookies said...

As far as cold snaps go, my definition is the same as yours!
I am completely intrigued by your pecan smoked sausage.
Your sauce sounds like a delicious way to pull this dish together.

Natalie @ Obsessive Cooking Disorder said...

It's been SOOO cold and rainy up here. I agree with you - stint of cold temperatures in the middle of warm times hehe

Inger @ Art of Natural Living said...

Great comfort food! (And I am with you on the definition of cold snap)