Sausage, Red Pepper, and Potatoes One Pot

1 tbsp olive oil

8 bratwurst sausages or beef kielbasa

4 slices smoked bacon, finely chopped

1 onion, diced or sliced

1 red pepper, deseeded and cut into large pieces

3 garlic cloves, minced 

14 fl oz chicken stock

14 oz can diced tomatoes

3 tbsp tomato paste

2 fresh thyme sprigs

1 (24 oz) bag baby new potatoes, skin on, thickly sliced into discs

Salt and freshly ground black pepper

Bread, for dipping

In a large Dutch oven or sauté pan with a lid, heat the oil over high heat. Add the sausages and brown them on all sides, then set them aside. Add the bacon and fry for a few minutes until crisp, then remove and set aside.

Add the onion, red pepper, and garlic to the pan and fry for 5 minutes over high heat. Pour in the chicken stock, chopped tomatoes, and tomato paste, then add the thyme sprigs. Bring the mixture to a boil, add the potatoes, and season with salt and pepper.

Reduce the heat to a simmer and return the bacon and sausages to the pan. Cover and simmer on the stovetop for about 20 minutes. Remove the lid and continue to simmer for another 10 minutes, until the sauce has reduced slightly and the sausages and vegetables are tender. Serve in bowls with warmed bread slices.

Prepare Ahead

This dish can be prepared up to 8 hours in advance. To reheat, bring it back to a boil before serving.


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