Most recipes that I make, are made with Russet Potatoes. And while I love me some old faithful, I like to try different varieties of potatoes when I can. Smoked Sausage and Yukon Potato Goulash is a staple in our house. I make this recipe like twice a month. It comes together so easily. It is a Serbian Recipe that has been passed down throughout generations. Although everyone has their own way of making it. Today I am sharing my delicious Smoked Sausage and Yukon Potato Goulash Recipe with you.
This is one dish that you will want to make on a weeknight, because it cooks up super fast. And the best part, is that everyone will want seconds.
I love cooking with Yukon Gold Potatoes. They have a certain silkiness that adds a rich flavor and texture to a dish, that is hard to beat. As a matter of fact, I think I am going to make my Thanksgiving holiday mashed potatoes with Yukon Gold. That is how good they are. Speaking of good, Smoked Sausage is always delicious, and a family favorite around here.
This recipe takes me back to my roots, of smokey, peppery spices that bring in the warmth of the season.
With the weather really starting to cool down here in SoCal, a warm bowl of this, the remote and a throw blanket, and I’m in for a cozy evening of delicious food and holiday movies on the Hallmark channel. Doesn’t that sound perfect?
Caramelize the smoked sausage, and let them cook for a few minutes until they become a brown color.
Add in the sliced onions, and green bell peppers, and caramelize them in the butter until they become translucent; about 5-6 minutes.
Add in the garlic, salt, black pepper and sweet, smoked paprika, and stir to combine with the onions; saute just until the garlic becomes fragrant.
Add the smoked sausage back in and stir together to combine.
Add in the sliced potatoes, and fold them gently into onions/garlic to combine.
Pour in the chicken stock and stir to combine.
Be sure that the chicken stock is covering the potatoes.
If you enjoyed this recipe, let me know in the comments below. I would love to hear from you:)
Ingredients
- Olive oil
- 1 (14-16 ounce) smoked sausage, sliced into thin medallions
- 2 tablespoons butter
- 1 medium sized onion, thinly sliced
- 2 green bell pepper, thinly sliced
- 1/2 teaspoon minced garlic
- 1/2 teaspoon salt
- 3/4 teaspoon freshly cracked black pepper
- 1 1/2 teaspoons paprika
- About 2 pounds of Yukon gold potatoes, peeled and sliced into 1/2” thick circles
- 1 1/2 cups chicken stock
- 1 tablespoon chopped flat-leaf parsley
Instructions
- Place a large, deep, non-stick pan, or Dutch oven, over medium-high heat, and add in about 1 tablespoon of oil.
- When the oil is hot, add in the cut smoked sausage, and let them cook for a few minutes until they become a brown color.
- Remove the sausage from the pan with a slotted spoon, and set aside.
- To the same pan, add in the butter, and allow it to melt.
- Add in the sliced onions, and green bell peppers, and caramelize them in the butter until they become translucent; about 5-6 minutes.
- Add in the garlic, salt, black pepper and sweet, smoked paprika, and stir to combine with the onions; saute just until the garlic becomes fragrant.
- Add the smoked sausage back in, and stir to combine.
- Add in the sliced potatoes, and fold them gently into onions/garlic to combine.
- Pour in the chicken stock and stir to combine.
- Be sure that the chicken stock is covering the potatoes.
- When it comes to a boil, cover with a lid and reduce to simmer on low heat for about 15 minutes, stirring gently once or twice during this time.
- Then, remove the lid and continue to cook on simmer for another 10 minutes, or until the potatoes are tender and the sauce has thickened a bit.
- Sprinkle with parsley, serve and enjoy.
Here are some other recipes you may want to check out!
Fast and Easy Pepper Steak
Super Easy Slow Cooker Teriyaki Meatballs and Rice
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