NONNA’S Pan-Fried Sausage & Potatoes

A Classic One-Pan Wonder Straight from Nonna’s Kitchen

Few dishes say comfort food like a sizzling pan of sausage and potatoes simmering in a fragrant tomato and herb sauce.

This hearty, traditional recipe is a staple of Southern Italian cooking, blending simple ingredients—juicy sausage, golden potatoes, a splash of wine, and fresh aromatics—for a deeply satisfying meal that’s quick to prepare and full of flavor.

Whether served as a casual weeknight dinner or a Sunday lunch, this one-pot wonder brings families together around the table—just like Nonna used to make. 💛

💛 Why Nonna Loves This Recipe

Nonna adores this rustic dish because it’s deeply rooted in Italian cucina povera—a tradition that transforms humble ingredients into something soul-warming.

The way the potatoes absorb the savory sausage flavor, the richness of the tomato broth, and the aroma of rosemary and bay leaf filling the kitchen brings back memories of her childhood in the countryside.

It’s fuss-free, nourishing, and perfect for feeding a hungry family.

⏱️ Cooking Time

• Preparation Time: 15 minutes

• Cooking Time: 40 minutes

• Servings: 4 people

Ingredients

• 1.1 lbs (500 g) fresh Italian sausage, cut into 2-inch (5–6 cm) pieces

• 1.75 lbs (800 g) yellow potatoes, peeled and cut into ¾-inch (2 cm) cubes

• 1 medium onion, finely chopped

• 1 small bay leaf

• 1 sprig rosemary

• 6 tbsp white or red wine

• 2–3 tbsp extra virgin olive oil

• Salt to taste

👩‍🍳 Method

1. Prep the ingredients: Peel and cube the potatoes. Finely chop the onion. Cut the sausage into 5–6 cm (about 2-inch) chunks.

2. Brown the sausage: Heat 2–3 tablespoons of olive oil in a large, heavy-bottomed skillet over medium-high heat. Add the sausage and brown well on all sides. Pour in the wine and let it evaporate completely. Remove the sausage and set aside.

3. Sauté the onion: In the same pan, add the chopped onion. Cook on low heat, stirring occasionally, until softened and fragrant.

4. Add aromatics: Tie the bay leaf and rosemary together with kitchen string and add to the pan. Stir well.

5. Add potatoes and liquid: Add the cubed potatoes and enough water to just cover them. Season with salt. Cover and cook over medium heat for about 10 minutes.

6. Finish cooking: Return the sausage to the pan and continue cooking, covered, until the potatoes are tender and the liquid has reduced, about 20–25 minutes. Remove the bay leaf and rosemary before serving.

🥄 Nutritional Facts (Per Serving)

🔪 Tips & Tricks

• 🍷 Red or white wine works beautifully here—choose your favorite!

• 🌿 Tie herbs together for easy removal.

• 🥔 Use firm potatoes like Yukon Gold to keep their shape during cooking.

• 🧄 Optional: Add a clove of minced garlic with the onions for extra flavor.

• 🥖 Serve with rustic bread to soak up the delicious pan juices.

PAN-FRIED POTATOES & SAUSAGE

This simple, traditional recipe combines juicy sausage, golden potatoes, and fragrant rosemary for a deeply satisfying meal that's quick to prepare and packed with flavor.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Course Side Dish

Cuisine Italian

Servings 4

Notes

Ingredients

• 1.1 lbs (500 g) fresh Italian sausage, cut into 2-inch (5–6 cm) pieces
• 1.75 lbs (800 g) yellow potatoes, peeled and cut into ¾-inch (2 cm) cubes
• 1 medium onion, finely chopped
• 1 small bay leaf
• 1 sprig rosemary
• 6 tbsp white or red wine
• 2–3 tbsp extra virgin olive oil
• Salt to taste

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👩‍🍳 Method

1. Prep the ingredients: Peel and cube the potatoes. Finely chop the onion. Cut the sausage into 5–6 cm (about 2-inch) chunks.
2. Brown the sausage: Heat 2–3 tablespoons of olive oil in a large, heavy-bottomed skillet over medium-high heat. Add the sausage and brown well on all sides. Pour in the wine and let it evaporate completely. Remove the sausage and set aside.
3. Sauté the onion: In the same pan, add the chopped onion. Cook on low heat, stirring occasionally, until softened and fragrant.
4. Add aromatics: Tie the bay leaf and rosemary together with kitchen string and add to the pan. Stir well.
5. Add potatoes and liquid: Add the cubed potatoes and enough water to just cover them. Season with salt. Cover and cook over medium heat for about 10 minutes.
6. Finish cooking: Return the sausage to the pan and continue cooking, covered, until the potatoes are tender and the liquid has reduced, about 20–25 minutes. Remove the bay leaf and rosemary before serving.

Keyword sausage, sausage and potato, pan-fried potato and sausage

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