Sausage and Potatoes with Sour Cream Sauce

black plate of sausages, potatoes, green beans, and sour cream sauce.

Sausage and Potatoes with Sour Cream Sauce

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.

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: American

Servings: servings

Calories: 565kcal

Author: Jessica Fisher

Ingredients

2 lb baby potatoes scrubbed or large potatoes, cut into quarters
2 tablespoon olive oil
salt
black pepper
8 Italian sausage links
1 cup sour cream
1-2 teaspoon Italian Seasoning Mix

US Customary - Metric

Instructions

Preheat the oven to 425 degrees. In a bowl toss the potatoes with oil and season with salt and pepper. Lay out on a rimmed baking sheet lined with parchment paper. Add the sausages to the baking sheet.
2 lb baby potatoes, 2 tablespoon olive oil, salt, black pepper, 8 Italian sausage links
Bake 25 to 30 minutes or until the potatoes are tender and the sausages reach an internal temperature of 160 F for pork, 165F for poultry.
Meanwhile, stir together the sour cream and Italian seasoning.
1 cup sour cream, 1-2 teaspoon Italian Seasoning Mix
Serve the potatoes and sausages with the sour cream sauce on the side.

Notes

Serving Suggestions: Serve sausage and potatoes with side dishes such as cooked veggies or a green salad.

Shop Your Kitchen:

Use a different type of sausage.
Vary the seasoning mix in the sour cream.
Roast another kind of vegetable, like sweet potatoes or broccoli.

Freeze Extra for Later: I don’t recommend freezing this dish.

To Make a Meal Prep: Prepare according to the recipe and divide the batch into 4 meal prep containers along with your preferred side dishes. Cover and refrigerate until ready to serve. Consume within 4 days.

Make a Plan for Leftovers: Store leftovers in an airtight container in the fridge for up to 4 days. They are good chopped and added to salads or soups.

Nutrition