I have often found a boiled chicken leg left over from soup and some slices of sausage or blood sausage in the fridge after the holidays. Every time I don't feel like inventing something complicated, I quickly make this tray with frozen potatoes, sausages, blood sausage, and meat leftovers. Basically, I just mix everything in a tray and put it in the oven.
Quick info
Total time: 50-60 minutes
Preparation time: 10-15 minutes
Baking time: 35-45 minutes
Servings: 3-4
Difficulty: easy
Recipe type: main dish, everyday meal
Ingredients
a bowl of frozen French fries (approx. 500 g)
2 pieces of smoked sausage (about 180-200 g)
a slice of blood sausage (about 80-100 g)
boneless boiled chicken meat, leftover (usually one leg, 120-150 g)
oregano, to taste
vegetable seasoning, to taste
salt, pepper, to taste
a pinch of chili
2 tablespoons of oil (sunflower oil)
half a cup of water (approx. 100 ml)
Preparation method
1. Preheat the oven to 180°C so it’s already hot by the time you arrange the ingredients.
2. Take a round baking tray, not too large (about 24-26 cm in diameter works well). Grease the tray with a little oil.
3. Place an even layer of frozen French fries directly in the tray.
4. Cut the sausages and blood sausage into not very thick slices, just enough to get crispy in the oven. Cut the boiled chicken meat into smaller pieces or tear it by hand, so it distributes well among the potatoes.
5. Sprinkle the sausages, blood sausage, and chicken meat over the potatoes. Spread them across the entire surface to prevent them from drying out while baking.
6. Season: add salt, pepper, a bit of vegetable seasoning, oregano, and the chili powder (or as much heat as you can handle). Don’t overdo the salt if you have salty sausages and blood sausage.
7. Drizzle 2 tablespoons of oil over the top. Pour half a cup of water directly into the tray, along the edge.
8. Place the tray in the oven on the middle rack. Bake for 35-45 minutes, until the potatoes are golden and everything has formed a crust on top.
9. Check after about 35 minutes – if you want it crispier or if the tray has reduced too much, you can add a little more water or leave it for another 10 minutes.
Why I make this recipe often
It’s quick to prepare when you already have boiled meat. You use whatever leftovers are in the fridge, you don’t need to buy anything special. Frozen potatoes save time, and the final taste is quite filling without being hard to make. It works for both lunch and dinner.
Tips and variations
Tips
If you have fattier sausages or blood sausage with gelatin, don’t add too much oil. Keep an eye on it towards the end, sometimes the potatoes brown quickly on the surface. You can turn them a bit with a spatula if you want an even crust.
Substitutions
You can use another type of boiled or even smoked meat, depending on what you have on hand. If you don’t have blood sausage, leave it out or add some bacon. Vegetable seasoning can be replaced with another mix of dried spices.
Variations
If you don’t have frozen French fries, raw potatoes cut thinly will work too, but the baking time will be longer. You can add sliced onions if you want a stronger flavor. For more color, sprinkle a little sweet paprika or dried herbs at the end.
Serving ideas
It can be eaten plain, straight from the tray, or with a green salad on the side. It’s also good with pickles or a yogurt sauce.
Frequently asked questions
1. Can I use raw potatoes instead of frozen?
Yes, but slice them thinner and you might need to increase the baking time by 10-20 minutes.
2. What kind of blood sausage works?
Any classic pork blood sausage, but it shouldn’t be too thick, so it melts a bit and doesn’t remain rubbery.
3. Can I use raw chicken meat?
Theoretically yes, but it will take longer in the oven. Boiled meat is safer, and you won’t risk it being raw between the potatoes and sausages.
4. Can it be made without sausages?
Yes, it’s still a decent recipe without sausages if you only have blood sausage and chicken meat.
5. Can I add extra vegetables?
You can, but it’s best to choose ones that cook quickly, like bell peppers or zucchini; otherwise, you’ll change the cooking times and final texture.
Nutritional values
Estimate for one serving (out of 4):
Calories: 420-480 kcal
Protein: 17-22 g
Carbohydrates: 33-37 g
Fats: 23-28 g
Values vary depending on the type of sausages, blood sausage, and the amount of oil used. If you use industrial French fries, some varieties have added oil from the factory.
Storage and reheating
This dish keeps for a day in the fridge, in a covered container. When reheating in the oven or pan, the potatoes will no longer be crispy, but the taste remains good. I do not recommend freezing or keeping it for more than a few days – the texture suffers.
Quick info
Total time: 50-60 minutes
Preparation time: 10-15 minutes
Baking time: 35-45 minutes
Servings: 3-4
Difficulty: easy
Recipe type: main dish, everyday meal
Ingredients
a bowl of frozen French fries (approx. 500 g)
2 pieces of smoked sausage (about 180-200 g)
a slice of blood sausage (about 80-100 g)
boneless boiled chicken meat, leftover (usually one leg, 120-150 g)
oregano, to taste
vegetable seasoning, to taste
salt, pepper, to taste
a pinch of chili
2 tablespoons of oil (sunflower oil)
half a cup of water (approx. 100 ml)
Preparation method
1. Preheat the oven to 180°C so it’s already hot by the time you arrange the ingredients.
2. Take a round baking tray, not too large (about 24-26 cm in diameter works well). Grease the tray with a little oil.
3. Place an even layer of frozen French fries directly in the tray.
4. Cut the sausages and blood sausage into not very thick slices, just enough to get crispy in the oven. Cut the boiled chicken meat into smaller pieces or tear it by hand, so it distributes well among the potatoes.
5. Sprinkle the sausages, blood sausage, and chicken meat over the potatoes. Spread them across the entire surface to prevent them from drying out while baking.
6. Season: add salt, pepper, a bit of vegetable seasoning, oregano, and the chili powder (or as much heat as you can handle). Don’t overdo the salt if you have salty sausages and blood sausage.
7. Drizzle 2 tablespoons of oil over the top. Pour half a cup of water directly into the tray, along the edge.
8. Place the tray in the oven on the middle rack. Bake for 35-45 minutes, until the potatoes are golden and everything has formed a crust on top.
9. Check after about 35 minutes – if you want it crispier or if the tray has reduced too much, you can add a little more water or leave it for another 10 minutes.
Why I make this recipe often
It’s quick to prepare when you already have boiled meat. You use whatever leftovers are in the fridge, you don’t need to buy anything special. Frozen potatoes save time, and the final taste is quite filling without being hard to make. It works for both lunch and dinner.
Tips and variations
Tips
If you have fattier sausages or blood sausage with gelatin, don’t add too much oil. Keep an eye on it towards the end, sometimes the potatoes brown quickly on the surface. You can turn them a bit with a spatula if you want an even crust.
Substitutions
You can use another type of boiled or even smoked meat, depending on what you have on hand. If you don’t have blood sausage, leave it out or add some bacon. Vegetable seasoning can be replaced with another mix of dried spices.
Variations
If you don’t have frozen French fries, raw potatoes cut thinly will work too, but the baking time will be longer. You can add sliced onions if you want a stronger flavor. For more color, sprinkle a little sweet paprika or dried herbs at the end.
Serving ideas
It can be eaten plain, straight from the tray, or with a green salad on the side. It’s also good with pickles or a yogurt sauce.
Frequently asked questions
1. Can I use raw potatoes instead of frozen?
Yes, but slice them thinner and you might need to increase the baking time by 10-20 minutes.
2. What kind of blood sausage works?
Any classic pork blood sausage, but it shouldn’t be too thick, so it melts a bit and doesn’t remain rubbery.
3. Can I use raw chicken meat?
Theoretically yes, but it will take longer in the oven. Boiled meat is safer, and you won’t risk it being raw between the potatoes and sausages.
4. Can it be made without sausages?
Yes, it’s still a decent recipe without sausages if you only have blood sausage and chicken meat.
5. Can I add extra vegetables?
You can, but it’s best to choose ones that cook quickly, like bell peppers or zucchini; otherwise, you’ll change the cooking times and final texture.
Nutritional values
Estimate for one serving (out of 4):
Calories: 420-480 kcal
Protein: 17-22 g
Carbohydrates: 33-37 g
Fats: 23-28 g
Values vary depending on the type of sausages, blood sausage, and the amount of oil used. If you use industrial French fries, some varieties have added oil from the factory.
Storage and reheating
This dish keeps for a day in the fridge, in a covered container. When reheating in the oven or pan, the potatoes will no longer be crispy, but the taste remains good. I do not recommend freezing or keeping it for more than a few days – the texture suffers.