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A Cozy Skillet with Comforting Hunter Style Sausages, Cabbage, and Buttered Potatoes
Enjoy a rustic sausage and cabbage skillet that delivers classic comfort with simple pantry ingredients. Tender, Comforting Hunter Style Sausages with potatoes, peppers, and perfectly browned sausages make this an easy weeknight favorite.
Rustic and Comforting Hunter Style Sausages with Braised Cabbage and Pan Tossed Potatoes
Why You’ll Love and Enjoy Hunter Style Skillet Sausages with Cabbage and Buttered Potatoes
This skillet pulls together smoky sausages, tender cabbage, and buttery potatoes in the simplest way. It’s the kind of unfussy comfort meal you can make on a busy night and still feel proud of
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Comforting Hunter Style Sausages
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings depending on size 1x
- Category: Everyday Cooking
- Method: Easy
Description
You may be caught off guard by how much flavor comes from such everyday ingredients, especially once the cabbage softens and the potatoes pick up all the seasoning. Every forkful feels warm and familiar in the best way.
Ingredients
- 1 pack sausage of your choice (beef, lamb, or pork; or even pork chipolatas)
- Splash olive oil
- 4 potatoes, cut into bite-sized pieces
- 1 large onion, chopped and divided
- 1/2 head cabbage, shredded
- 1/2 green pepper, roughly chopped
- 1/2 red pepper, roughly chopped
- 3 tbsp butter
- 1/4 tsp caraway seed
- 1/4 tsp red chili flakes
- 1 tsp garlic and herb seasoning
- Salt and coarse black pepper
- Optional pinch of mixed spice for the cabbage
- Crispy baguette and beetroot salad for serving
Instructions
- Bring a saucepan of salted water to a boil and cook the 4 potatoes until they’re firm but cooked.
- Drain them in a colander and let a little steam escape so they don’t turn soggy later.
- Heat a frying pan and melt 3 tbsp butter. Add half of the chopped onion, 1/2 green pepper, and 1/2 red pepper. Cook until the peppers have softened.
- Add the drained potatoes and season with 1/4 tsp red chill flakes, coarse black pepper, and 1 tsp garlic and herb seasoning.
- Stir-fry until the potatoes look glossy and lightly golden. Don’t rush this step.
- In a separate skillet, heat a splash of olive oil and fry the sausage until cooked through and browned. Remove sausages and keep warm.
- Using the same skillet, sauté the remaining half of the onion, add the 1/2 head of shredded cabbage, 1/4 tsp caraway seed, a small pinch of mixed spice if using, and a pinch of salt.
- Cook on low heat for about 3 to 4 minutes so it softens but still keeps a little bite.
- Add the cabbage mixture to the big frying pan with the potatoes.
- Slice or keep the sausages whole and add them in.
- Toss everything together gently and warm through. Taste for salt and black pepper.
- Serve warm with a crispy baguette and a simple beetroot salad.
Notes
Created, prepared, tried, and tested by Gail
I love this dish because it’s cozy, not fussy, and fills the house with that rustic, slightly peppery smell. I tweaked a couple of steps so everything cooks more evenly and doesn’t get mushy. Nothing fancy, just honest, good food.
Hunter Style Skillet Sausages with Cabbage and Buttered Potatoes offer warm, familiar flavors that come together quickly without feeling heavy. The browned sausages, soft cabbage, and buttery potatoes combine to form a comforting meal that feels easy to enjoy any night of the week.
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Thanks for dropping in and checking out the recipes and what’s on offer.
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Sounds delicious and easy, too. Yum. Thank you for sharing this post with us at the Will Blog for Comments #74 linkup. We’re on Holiday Hiatus until January 5 when linkup #75 will open (a little earlier than usual), so we hope to see you then.
Hi Jennifer. Thank you for still popping in. Thanks for hosting Will Blog for Comments this year. Merry Christmas and see you again on Jan 5
This sounds right up my alley Esme’. I love one pot skillet meals. And you had me at potatoes. Lol. I’m a potato gal at heart.
Visiting today from Will Blog For Comments.
Enjoy this dish. Love potatoes, but they do not love me. Thanks for visiting.