Potatoes with chicken sausage in a frying pan
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 420, total fat 22 G., saturated fats 5 G., proteins 17 G., carbohydrates 41 G., fiber 8 G., cholesterol 75 mg, sodium 986 mg, sugar 16 G.
Calories 420, total fat 22 G., saturated fats 5 G., proteins 17 G., carbohydrates 41 G., fiber 8 G., cholesterol 75 mg, sodium 986 mg, sugar 16 G.
A simple yet filling home-cooked dish that, with the right combination of ingredients, is bursting with amazing flavors. Small potatoes are pan-fried with pieces of smoked chicken sausage, sliced onions, and fennel root until golden brown, then finished in a small amount of tomato paste, apple cider vinegar, and honey, which ultimately coats the potatoes and sausages with a light tomato glaze. Sprinkle with fresh fennel fronds and enjoy the rich flavor with sweet, spicy, and smoky notes.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 0.5 kg small red potatoes, cut into 4 pieces
- 1 package (340 g) smoked chicken sausages with apple, cut into 2.5 cm pieces.
- 3 tbsp. l. olive oil
- 2 onions, thickly sliced
- 2 fennel roots, trimmed, quartered and thickly sliced, greens set aside
- 1 tbsp tomato paste
- 2 tablespoons apple cider vinegar
- 1 tbsp. honey
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Cooking the dish according to the recipe:
- Heat olive oil in a large skillet over medium-high heat. Add the sausage and cook, stirring, until golden brown, about 2 minutes. Transfer to a plate with a slotted spoon.
- Add the potatoes to the pan and cook until lightly golden brown, 3-4 minutes. Add the onion and fennel root and stir to evenly distribute the ingredients; season with 1/2 teaspoon salt and a small amount of ground black pepper. Cook, stirring occasionally, until the onion and fennel begin to soften, 4-5 minutes.
- Clear a space in the center of the skillet and add the tomato paste. Cook, stirring, until the paste darkens slightly, about 1 minute. Add 1 cup of water and stir everything together. Reduce the heat to medium-low, cover, and simmer until the vegetables are tender, 7-8 minutes.
- Return the sausage to the pan, adding the vinegar and honey. Cook over low heat until the liquid thickens and forms a glaze, about 2 minutes. Season with salt and pepper to taste. Divide among plates and garnish with fennel fronds.
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