Sausage Recipe

Prep the sausage

If using sausage links, remove casings by slicing lengthwise and squeezing out meat, or simply crumble if using ground sausage. Pat the sausage lightly with paper towel if very wet.

Mix the garlic powder, onion powder, dried thyme, crushed red pepper, kosher salt, and black pepper in a small bowl. Sprinkle the seasoning mix over the sausage and toss with your hands or a spoon until seasoning is evenly distributed.

Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil and swirl to coat. When oil shimmers, add the seasoned sausage in a single layer. Cook without moving for 2–3 minutes to develop browning, then break up with a spatula and continue to cook for 4–6 minutes, until cooked through and nicely browned (internal temperature 160°F / 71°C if using pork). Use a slotted spoon to transfer sausage to a bowl, leaving fat in the pan.

Prepare potatoes (if using)

If using baby potatoes, place them in a pot of salted water, bring to a boil, and simmer 8–10 minutes until just tender. Drain and let steam-dry while you prepare the pan.

In the same skillet with the sausage fat, reduce heat to medium. If there is very little fat, add 1 teaspoon olive oil. Add sliced onion and bell pepper. Sauté 4–5 minutes until softened and beginning to caramelize.

Add the parboiled potatoes to the pan and spread into a single layer. Let cook, undisturbed, 3–4 minutes to get crisp edges. Toss and continue to cook another 3–4 minutes until golden.

Return the cooked sausage to the skillet and toss to combine with the vegetables and potatoes. Cook together 2–3 minutes to heat through and allow flavors to meld.

Stir in chopped parsley and lemon juice, tasting and adjusting salt and pepper as needed.

If desired, sprinkle shredded Parmesan over the sausage and vegetables, let melt slightly, then finish with a few drops of hot sauce or a swirl of grainy mustard to serve.

Transfer to a serving dish and serve hot as a hearty side. Leftovers keep 3–4 days refrigerated.