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Sausage with Jalapeno Potatoes

While we were in Texas, my husband and I came up with this dish for weekend cookouts. This one is for meat and potato lovers everywhere. —Rose Smith, Royalton, Illinois
  • Total Time
    Prep: 25 min. Cook: 5 hours
  • Makes
    6 servings


  • 3 pounds potatoes (about 6 medium), peeled and cut into 1-inch cubes
  • 3 jalapeno peppers, sliced and seeded
  • 1/4 cup butter, cubed
  • 2 tablespoons water
  • 3 garlic cloves, minced
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 medium sweet red peppers, halved and cut into 1-inch strips
  • 2 medium sweet yellow or orange peppers, halved and cut into 1-inch strips
  • 1 large onion, halved and thinly sliced
  • 1 teaspoon olive oil
  • 5 Italian sausage links (4 ounces each)
  • Chopped fresh basil, optional


  • Place the first seven ingredients in a 6-qt. slow cooker; toss to combine. Top with sweet peppers and onion.
  • In a large skillet, heat oil over medium-high heat. Brown sausages on all sides; place over vegetables. Cook, covered, on low until potatoes are tender, 5-6 hours.
  • Remove sausages; cut diagonally into 2- to 3-in. pieces. Remove vegetables with a slotted spoon; serve with sausage. If desired, sprinkle with basil.
Editor's Note
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutrition Facts
1 serving: 518 calories, 29g fat (11g saturated fat), 71mg cholesterol, 948mg sodium, 50g carbohydrate (5g sugars, 7g fiber), 16g protein.

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