Potato and Sausage Stove Top Dinner

Prep Time
Cook Time
Ready In

Recipe: #2454

November 12, 2011

Categories: Potatoes,

"My kids really liked this. Instead of slicing a sausage, you take it out of the casing and crumble and brown it first. The Adobo I use is from Penzey's. You could add sliced or chopped carrots to this too, for added nutrition. Using 4 T of cider vinegar, you can taste it more, so if you aren't a vinegar fan, use the lesser amount. "

Original is 5 servings


  • Serving Size: 1 (296.4 g)
  • Calories 821.2
  • Total Fat - 62.3 g
  • Saturated Fat - 8.4 g
  • Cholesterol - 0 mg
  • Sodium - 31.3 mg
  • Total Carbohydrate - 58.7 g
  • Dietary Fiber - 10.8 g
  • Sugars - 19.6 g
  • Protein - 18.4 g
  • Calcium - 142.8 mg
  • Iron - 6.8 mg
  • Vitamin C - 14.3 mg
  • Thiamin - 1.5 mg

Step by Step Method

Step 1

Mix the honey, cider vinegar and mustard in a bowl until well blended.

Step 2

In a large skillet, brown the pork, removed from the casings, on medium heat, separating ground meat while cooking. Add adobo seasoning while cooking. Add salt and pepper, to taste.

Step 3

Add sliced potatoes and cover with the honey mixture. Cover and simmer until potatoes are tender, stirring occasionally. You may get a caramelized bottom that you can scrape up and distribute within the dish. Yummy!


No special items needed.

1 Reviews


very easy to put together for a quick week night supper, and DH loved it, thanks ! I used turkey/sun dried tomato sausage from the local butcher and added some carrot ribbons and a little broccoli to compkete the meal. Also used fresh onion as i had no dried onion. Very nice, thanks for posting.


review by:
(24 Apr 2012)

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