Some nights you want that cozy, slow-cooked dinner vibe—tender veggies, rich sauce, big flavor—without waiting three hours or babysitting a pot. This is that dinner.
These smoked sausage dinners taste like they’ve been simmering all day, but they’re weeknight-fast: one pan, pantry spices, and a quick “fake braise” that makes everything taste deeply seasoned and comforting.
Why You’ll Love This
It’s hearty, low-effort, and wildly satisfying: smoky sausage, soft potatoes, and sweet peppers in a garlicky tomato-herb sauce that tastes slow-cooked thanks to a short covered simmer and a quick finish to concentrate the flavors.
Ingredients
- 14 oz smoked sausage (kielbasa or andouille), sliced into 1/2-inch coins
- 2 tablespoons olive oil
- 1 medium yellow onion, sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 3 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon dried thyme (or oregano)
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1 tablespoon tomato paste
- 1 (14.5 oz) can diced tomatoes (fire-roasted if you have them)
- 1 cup chicken broth (or water + 1/2 teaspoon bouillon)
- 1 1/4 lb baby potatoes, halved (or 2 large russets, diced)
- 1 tablespoon Worcestershire sauce
- Salt and black pepper, to taste
- 1 tablespoon butter (optional, for a “slow-cooked” finish)
- Fresh parsley, sliced green onions, or grated Parmesan for serving (optional)
How to Make It
- Brown the sausage. Heat a large deep skillet or Dutch oven over medium-high heat. Add olive oil, then sausage coins. Cook 3–4 minutes, stirring occasionally, until browned on both sides. Transfer to a plate.
- Soften the veggies. In the same pan (don’t wipe it out), add onion and bell peppers. Cook 5 minutes, stirring, until the onions start to turn translucent and the peppers get a little relaxed.
- Bloom the flavor. Add garlic, smoked paprika, Italian seasoning, thyme, and red pepper flakes (if using). Stir for 30 seconds until fragrant.
- Build the sauce. Stir in tomato paste and cook 1 minute to caramelize it slightly. Add diced tomatoes and chicken broth, scraping up browned bits from the bottom (that’s the “slow-cooked” taste).
- Add potatoes and simmer. Stir in potatoes, Worcestershire, and a pinch of salt and pepper. Bring to a gentle boil, then reduce heat to low and cover. Simmer 15–18 minutes, stirring once or twice, until potatoes are fork-tender.
- Return sausage. Add the browned sausage (and any juices) back to the pan. Cover and simmer 5 more minutes so everything tastes like it’s been hanging out together for hours.
- Uncover to thicken. Remove the lid and simmer 3–5 minutes, stirring, until the sauce is thicker and glossy. Taste and adjust salt, pepper, or a splash more Worcestershire.
- Finish and serve. Turn off heat and stir in butter (optional, but it gives that “long-simmered” richness). Top with parsley/green onions/Parmesan and serve hot.
Tips for the Best Results
- Choose the right pan. A deep skillet with a lid or a Dutch oven keeps the simmer steady and prevents splatter.
- Don’t skip browning. Those browned bits plus tomato paste = instant depth that reads “slow-cooked.”
- Keep the simmer gentle. Boiling hard can break down potatoes unevenly and reduce too fast.
- Cut potatoes evenly. Halve baby potatoes or dice larger ones into 3/4-inch pieces so they finish on time.
- Salt at the end (mostly). Smoked sausage and broth can be salty; taste after simmering before adding more.
- Want it extra rich? Use fire-roasted tomatoes and add that optional butter at the end.
Variations
- Creamy “slow cooker” vibe: Stir in 1/3 cup heavy cream or 3 oz cream cheese at the end (low heat) until smooth.
- Cajun-inspired: Use andouille, swap Italian seasoning for 1–2 teaspoons Cajun seasoning, and add celery with the onions.
- More veggies: Add sliced mushrooms with the peppers, or stir in a few handfuls of spinach during the last 2 minutes.
- Bean boost: Add 1 drained can of white beans when you return the sausage for extra “stew” energy.
- Low-carb: Replace potatoes with cauliflower florets (add in the last 8–10 minutes so they don’t go mushy).
- Sheet-pan style (still cozy): Roast sausage, peppers, onions, and par-cooked potatoes at 425°F until browned, then toss with warmed tomato-broth sauce in a skillet.
Storage & Reheating
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in a covered skillet over medium-low with a splash of broth or water until hot, or microwave in 60-second bursts, stirring between. The flavors get even better on day two, which is very “slow-cooked dinner” of it.
FAQ
Which smoked sausage works best for that “slow-cooked” taste?
Kielbasa gives you classic smoky, savory comfort, while andouille adds a spicier, deeper edge. Look for fully cooked smoked sausage so you’re browning for flavor, not cooking from raw.
How do I make this taste like it simmered all day if I’m in a rush?
Do two things: brown the sausage well, and cook the tomato paste for a full minute before adding liquids. Then let it simmer uncovered for a few minutes at the end so the sauce concentrates.
My sauce is too thin—how do I thicken it fast?
Uncover and simmer 3–7 minutes, stirring occasionally. If you need an instant fix, mash a few potato pieces against the side of the pan and stir them in, or mix 1 teaspoon cornstarch with 1 tablespoon cold water and simmer 1 minute.
Can I make this ahead for meal prep?
Yes—this is a great make-ahead dinner. Cook fully, cool, and refrigerate. Reheat gently with a splash of broth to loosen the sauce. The potatoes will soak up flavor overnight, making it taste even more slow-cooked.
What should I serve with smoked sausage dinners like this?
It’s basically a full meal, but it’s amazing with crusty bread, buttered rice, or egg noodles to catch the sauce. For something fresh, add a simple green salad or quick lemony sautéed green beans.