This hearty Smoked Sausage and Potato Bake combines tender baby potatoes, smoky sausage chunks, onions, and bell peppers in a flavorful, one-pan dish that’s perfect for busy weeknights. Ready in about an hour, it delivers comforting flavors with simple ingredients and minimal prep.
Why You’ll Love Smoked Sausage and Potato Bake
Craving a no-fuss dinner that satisfies everyone at the table? This Smoked Sausage and Potato Bake wins hearts with its crispy edges, smoky richness, and tender potatoes soaked in savory seasonings. You’ll appreciate how it transforms pantry staples into a crowd-pleaser. Here’s why it’s a game-changer:
- Quick and easy prep: Just 20 minutes to assemble before baking.
- One-pan wonder: Less cleanup, more family time.
- Budget-friendly: Uses affordable ingredients like baby potatoes and smoked sausage.
- Versatile flavors: Customizable with your favorite spices or veggies.
- Make-ahead friendly: Assemble ahead and bake when ready.
- Hearty and filling: Protein-packed sausage pairs perfectly with carb-loaded potatoes for lasting energy.
For more sausage-inspired breakfast ideas, check out our tater tot sausage breakfast casserole or sausage French toast roll-ups.
Ingredients
Gather these straightforward pantry heroes for 6-8 servings:
- 2.5 pounds baby creamer potatoes, halved
- 1.5 pounds smoked sausage, sliced into bite-sized chunks
- 1 large onion, chopped
- 1 green bell pepper, diced
- 2 tablespoons olive oil
- 2 teaspoons Cajun seasoning (like Slap Ya Mama)
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
- 1 teaspoon red pepper flakes
- ½ cup butter, cut into small pieces
- Salt to taste
Step-by-Step Instructions
- Preheat oven to 350°F and lightly spray a 13×9-inch baking dish with nonstick spray.
- Rinse and halve the baby potatoes, then add to a large bowl. Drizzle with olive oil and toss to coat.
- Sprinkle in Cajun seasoning, garlic powder, black pepper, red pepper flakes, and salt. Stir well to evenly distribute flavors.
- Add sliced smoked sausage, chopped onion, and diced bell pepper to the bowl. Mix thoroughly.
- Transfer everything to the prepared baking dish. Dot the top randomly with butter pieces.
- Cover with foil and bake for 45-50 minutes, until potatoes are fork-tender. Uncover for the last 10 minutes if you want crispier edges.
How to Serve Smoked Sausage and Potato Bake
Make your Smoked Sausage and Potato Bake experience even better with these serving ideas:
- Scoop generous portions straight from the baking dish for a rustic, family-style presentation.
- Pair with a crisp green salad tossed in vinaigrette to balance the richness.
- Steam or roast broccoli or green beans for added color and nutrients.
- Add a dollop of sour cream or Greek yogurt on top for creamy tang.
- Sprinkle chopped fresh parsley or green onions to add freshness and vibrant color.
- Serve alongside crusty garlic bread or toast to soak up flavorful juices.
- For brunch or lighter meals, top portions with a fried or poached egg.
- Offer ketchup, mild BBQ sauce, or hot sauce on the side for picky eaters or spice lovers.
- Enjoy with a chilled iced tea or a light beer to complement smoky spices.
- Use leftovers in breakfast hash or omelets for next-day flavor boosts.
- For larger gatherings, double the recipe on sheet pans for extra crispy edges and easier serving.
These tips enhance texture, flavor, and presentation while making every meal enjoyable for the entire family.
How to Store Smoked Sausage and Potato Bake
Proper storage keeps your Smoked Sausage and Potato Bake fresh and flavorful for days, preventing sogginess or off odors. Cool completely at room temperature (no more than 2 hours) before dividing into airtight containers—this stops condensation that leads to mushy potatoes. Refrigerate in shallow containers for quick cooling; it lasts 3-4 days in the fridge at 40°F or below.
Key storage tips include:
- Fridge method: Use glass or plastic airtight containers; portion into meal-sized servings.
- Freezer option: Flatten in freezer bags for up to 3 months; thaw in fridge overnight.
- Reheating best practices: Oven at 350°F for 15-20 minutes or microwave with a splash of broth.
For freezing, portion into freezer-safe bags, squeezing out air to avoid freezer burn—freezes well for up to 3 months. Label with dates for easy tracking. Thaw overnight in the fridge before reheating. Microwave covered with a damp paper towel on medium power in 1-minute bursts, stirring midway, or oven-reheat at 350°F for 15-20 minutes until hot (165°F internal temp). Avoid boiling leftovers, as it overcooks potatoes.
If crispiness fades, broil uncovered for 2-3 minutes. Transform extras into breakfast hash by frying with eggs, or mix into omelets. For meal prep, store in single-serve mason jars for grab-and-go ease. Safety first: discard if it smells sour or shows mold. Vacuum-sealing extends fridge life to 5 days. Repurpose into shepherd’s pie topping by layering over veggies and cheese, then baking fresh. These methods minimize waste while maximizing taste
Tips to Make Smoked Sausage and Potato Bake
Master this Smoked Sausage and Potato Bake with pro tips that ensure golden results every time. Choose baby creamer or red potatoes—they hold shape better than russets, avoiding a mushy texture. Parboil halved potatoes for 5 minutes before mixing if you crave extra tenderness without overbaking.
Essential tips in list form:
- Potato selection: Opt for waxy varieties like red or Yukon Gold for firmness.
- Seasoning hack: Mix spices in oil first for even coating.
- Butter trick: Use cold pats to melt slowly and infuse flavor gradually.
Boost flavor by using andouille or kielbasa for deeper smoke; always slice sausage thickly to prevent drying out. Toss ingredients in a massive bowl for even seasoning distribution—don’t skimp on oil, as it crisps edges beautifully. Line your dish with foil for effortless cleanup, and tent loosely midway through baking to balance tenderness and crunch. Taste seasonings pre-bake and adjust salt, since sausage varies in saltiness.
For spice lovers, amp up red pepper flakes or add cayenne. Use cold butter pats—they melt slowly, infusing richness without greasiness. Rotate the dish halfway for uniform cooking in uneven ovens. If potatoes aren’t browning, uncover early and broil 2-3 minutes. Fresh garlic minced over onions elevates aroma.
Make it dairy-free by swapping butter for vegan alternative. Test doneness by piercing largest potato chunk. Rest 5 minutes post-oven for juices to settle. Scale up seasonings proportionally for larger batches. These tweaks turn good into unforgettable.
Variations of Smoked Sausage and Potato Bake
Switch up your Smoked Sausage and Potato Bake with these crowd-tested twists for endless variety. Go cheesy by stirring in 1 cup shredded cheddar or mozzarella midway, creating gooey pockets—bake uncovered for a bubbly top.
Popular variations include:
- Cheesy upgrade: Add 1-2 cups shredded cheese 20 minutes before done.
- Veggie boost: Mix in zucchini, mushrooms, or broccoli florets.
- Creamy twist: Stir in cream of mushroom soup diluted with milk.
Add veggies like zucchini, mushrooms, or cherry tomatoes halved for juicy bursts; broccoli florets roast beautifully too. For a creamy version, whisk in a can of cream of mushroom soup with milk before baking, mimicking casserole comfort. Make it breakfast-style with bell peppers swapped for diced apples and a sage sprinkle, or top post-bake with fried eggs. Spicy Mexican: use chorizo, add corn, black beans, cumin, and cilantro, serving with lime and avocado.
Low-carb swap potatoes for cauliflower florets or radish halves—they mimic texture surprisingly well. Italian flair: oregano, Parmesan, and pepperoni slices for pizza vibes. Sweet potato variation brings autumn warmth—cube and pair with maple drizzle. Sheet-pan style at 400°F crisps everything faster; add green beans for snap. Gluten-free? It’s naturally so, just confirm sausage label.
Veganize with plant-based sausage, olive oil, and dairy-free butter. Buffalo twist: hot sauce toss and blue cheese crumbles post-bake. Each keeps core simplicity while suiting diets or moods.
Try our simple Red Lobster biscuit sausage balls for a fun sausage appetizer side.
FAQs
Can I use regular potatoes instead of baby creamer?
Yes, dice Yukon Golds or russets into 1-inch chunks, but parboil 8-10 minutes first to ensure even cooking.
Is this recipe spicy?
Mild with red pepper flakes, but omit for kids or double for heat—taste-test seasonings.
Can I make it in a slow cooker?
Yes, combine all in cooker on low 6-8 hours; stir once midway for best results.
What if I don’t have Cajun seasoning?
Mix paprika, onion powder, garlic powder, thyme, and a pinch of cayenne as a sub.
Freezer-friendly?
Absolutely—portion, freeze up to 3 months, thaw, and reheat at 350°F.
Final Thoughts
This Smoked Sausage and Potato Bake stands out as a reliable weeknight hero that delivers bold flavors with minimal effort, making it ideal for busy families or casual gatherings. Its one-pan simplicity frees up time for what matters most, while the smoky sausage and tender potatoes create that irresistible comfort food magic everyone craves.
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Print
Smoked Sausage and Potato Bake
- Total Time: 70 minutes
- Yield: 6–8 servings 1x
Description
Hearty Smoked Sausage and Potato Bake features tender baby potatoes, smoky sausage, onions, and peppers in a one-pan wonder seasoned to perfection.
Ingredients
- 2.5 pounds baby creamer potatoes, halved
- 1.5 pounds smoked sausage, sliced
- 1 large onion, chopped
- 1 green bell pepper, diced
- 2 tbsp olive oil
- 2 tsp Cajun seasoning
- 1 tsp garlic powder
- 1 tsp black pepper
- 1 tsp red pepper flakes
- ½ cup butter, cubed
- Salt to taste
Instructions
1. Preheat oven to 350°F; spray 13×9 dish.
2. Toss halved potatoes with oil and seasonings.
3. Add sausage, onion, pepper; mix well.
4. Transfer to dish, top with butter.
5. Cover, bake 45-50 min until tender.
Notes
Parboil potatoes for softer texture.
Uncover last 10 min for crisp.
Customize spice level.
Great with sour cream or salad.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 3g
- Sodium: 850mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 70mg