Whatever you make for dinner with sausages, potatoes and onions as the main ingredients, it’s almost guaranteed to be a hearty, filling and tasty meal, perfect for colder days when you’re craving comfort food. Sausages, in their innumerable varieties, are a versatile alternative to regular cuts of meat and adaptable to most cooking methods. Potatoes and onions, either as separate components of a meal or cooked all together, complement sausages superbly.
A Skillfully Made Skillet Meal
Fry up sausages, onions and potatoes together in a skillet with a little oil and some seasonings for a one-pot meal with minimal fuss. Vary the textures, and the speed with which the ingredients cook, by chopping the potatoes and onions into larger or smaller chunks or slices, and the option to leave the sausages whole, slice them or remove the casings and crumble the meat. Keep your eye on the skillet and stir at regular intervals, adjusting the heat to make sure the ingredients don’t stick and cook evenly. Other items, such as bell peppers, mushrooms and spinach, add more interest. A couple of poached or fried eggs on top are a delicious touch. Pour beaten eggs over the cooked ingredients to turn the dish into a frittata.
Brits and Their Bangers
Even if your sausages aren’t classic British bangers, take inspiration from a couple of UK favorites featuring potatoes, onions and sausages. Bangers and mash is as simple as it sounds -- a pile of mashed potato, sausages fried whole in a pan and a smothering of onion gravy. Caramelized onions are a sweet alternative to the gravy. Another enjoyably named British dish featuring sausages is toad in the hole. Bake the sausages, again left whole, in a hot oven until they’re about three-quarters of the way done. Prepare Yorkshire pudding batter -- essentially a pancake batter thinned to the consistency of heavy cream – and pour it into the hot pan along with the sausages and any rendered fat. Put it immediately back into the oven and see the Yorkshire pudding puff up around the sausages and turn crisp and golden on top. Serve with any kind of potatoes and onion gravy, or roast potatoes and onion wedges in a separate dish alongside the toad in the hole.
The key ingredient for turning sausages, potatoes and onions into a hearty goulash is paprika, something you probably have on your spice rack. Slice the sausages, potatoes and onions into thick rounds and cook them with stock, garlic, paprika and black pepper until tender. The basic recipe can be adapted to cook on the stovetop, in the oven or in a slow cooker. Saute the sliced ingredients with a little oil or butter before adding the stock for a caramelized flavor. Different versions of the goulash could include tomatoes, extra vegetables or bean, or a dollop of sour cream stirred in at the end.
A Great Gratin
Up the comfort food quotient by baking potatoes, sausages and onions with plenty of strongly flavored, melting cheese, such as cheddar or Gruyere. For a quick, easy gratin, cook the ingredients first in a skillet, then transfer to a baking dish, cover with cheese or a cheesy sauce and bake until bubbling. A traditional gratin takes a little more time but is still simple to prepare. Slice the potatoes and onions thinly, crumble or slice the sausages and arrange them in layers in a buttered dish. Pour over a mixture of grated cheese and heavy cream to just cover the layers, and bake for at least an hour. Cover the pan for the first half of the cooking time, then uncover for an appealing golden top.
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