Make a quick fix dinner of sausages and potatoes topped with an herbed sour cream sauce. The recipe is super versatile, allowing you to mix up the herbs.
In a pot of salted, boiling water, cook the potatoes until tender, about 20 minutes.
In a nonstick skillet, add the sausages and enough water to mostly cover. Cook until the sausages are cooked through and the water has started to evaporate. Continue cooking the sausages until they’ve browned lightly.
Meanwhile, stir together the sour cream, herbs, onion. Season to taste with salt, pepper, and pinch cayenne.
Serve the potatoes and sausages with the sour cream sauce on the side.
Notes
Store leftovers in the fridge, covered, for up to 4 days.