Potatoes with sour cream and semi-smoked sausage

Name: Potatoes with sour cream and semi-smoked sausage - Dorina J.
Ingredients: 4 red potatoes; 2 small red onions; 5 tablespoons sour cream; 1 tablespoon sweet paprika; 1/2 teaspoon ground pepper; salt; 100 g grated cheese; thin semi; smoked sausage

Diverse - Potatoes with sour cream and semi-smoked sausage by Dorina J. - Recipia

Potatoes with sour cream and semi-smoked sausage I have made this recipe many times, especially when I need something filling but don’t want to spend hours in the kitchen. The potatoes, sausages, and sour cream together create a hearty combination, and the ingredients are readily available. Every time, it turns out just as well, even when I don't feel like cooking extensively or can't supervise the oven continuously. The steps are simple, and once you know them, you don't need to keep checking the recipe. Quick Info Total time: about 1 hour and 15 minutes Preparation time: 20 minutes Cooking/baking time: 55-60 minutes Servings: 2-3 Difficulty: easy Recipe type: main dish, for lunch or dinner Ingredients 4 medium red potatoes 2 small red onions 5 tablespoons sour cream 1 tablespoon sweet paprika 1/2 teaspoon ground pepper 1 teaspoon salt (for boiling the potatoes) 100 g grated cheese 1 thin semi-smoked sausage oil for greasing the dish Preparation method 1. Peel the potatoes and slice them into thick rounds of about 5 mm. Don’t slice them too thinly, or they will break apart when boiled and baked. 2. Bring water to a boil in a larger pot, add a teaspoon of salt, and when it boils, add the sliced potatoes. Boil them for about 10 minutes, just enough to soften them slightly without breaking. They are ready when a fork passes easily through them, but they remain whole. 3. Remove the potato rounds with a spatula and place them in a large bowl. Do not keep the boiling water. 4. Sprinkle pepper and paprika over the potatoes. Cut the onion into julienne (thin strips) and add it over the potatoes, along with the 5 tablespoons of sour cream. Gently mix everything so you don’t break the rounds. 5. Grease a ceramic dish (or any oven-safe dish) with a little oil. Pour the potato, onion, and sour cream mixture into the dish and level it gently. 6. Cut the semi-smoked sausage into suitable pieces or leave it whole, according to preference, and place it on top of the potatoes. 7. Put the dish in a preheated oven at 180°C for about 30 minutes, until the sausage starts to brown. 8. Remove the dish and set the sausages aside on a plate. Sprinkle the grated cheese over the potatoes, distributing it as evenly as possible. 9. Place the sausages back on top of the potatoes, this time with the unbrowned side up, and put the dish back in the oven for another 25-30 minutes, until the cheese has melted and browned slightly. 10. Serve the dish warm, directly from the dish or portioned. It can be a complete meal in itself, especially if you use quality sausages. Why I make the recipe often It doesn’t take much time, neither for preparation nor baking. It’s a good solution when I have potatoes and sausages on hand. It can be adapted if I have other types of sour cream or cheese. The potatoes remain tender, and the combination with onion and sour cream is suitable when I want a more filling dish. Tips and variations Tips Don’t boil the potatoes too much, or they will break easily when mixing. I usually use red potatoes, which hold their shape better. If you have thicker ceramic dishes, baking takes a little longer, but the result is more even. Replacements You can use white potatoes, but they will be a bit softer. The grated cheese can be replaced with hard cheese or cheese mixes if you have leftovers in the fridge. If you don’t have sour cream, you can try using thicker Greek yogurt, although the final taste will be slightly different. Variations You can add some greenery (parsley) on top after baking for freshness. If you have leftover bacon or ham, they can also be added along with the sausages. Serving ideas It works as a main dish, alongside a simple salad. It can also be a side dish for a roast, but usually, it’s filling enough on its own. Frequently asked questions 1. Can new potatoes be used? Yes, but they need to be boiled a little less, as they are more tender. Cut them thicker so they don’t fall apart. 2. If I don’t have a ceramic dish, can I use a metal tray? Yes, but it might stick a bit on the edges. Grease the tray well with oil. 3. What type of cheese is most suitable? Any cheese that melts easily. I use whatever I have on hand – Delaco, Hochland, or any supermarket cheese variant. 4. How long does it last in the fridge? It lasts 1-2 days, covered. When reheating, the cheese will be drier, but the taste remains okay. Nutritional values Approximately, per serving (out of 3), the dish has about 430-480 kcal. It contains about 20-25 g of protein (from the sausages, cheese, and sour cream), 30-35 g of carbohydrates (from the potatoes), 25-30 g of fat (from the sour cream, cheese, and sausages). The values depend on the type of sour cream and sausages you use. It is not a diet meal, but it is filling and covers a main meal. Storage and reheating It can be stored in the fridge for 1-2 days, covered. When reheating (oven or microwave), the potatoes will be a little softer, and the cheese drier, but the overall taste remains good. I do not recommend keeping it longer, as the texture deteriorates. It is best consumed fresh.

Potatoes with sour cream and semi-smoked sausage

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