Ingredients
(Serves 4–6)
The Foundation:
• 1.5 lbs (700g) baby potatoes, halved (or quartered if larger than 1.5 inches)
→ Pro tip: Yukon Gold or red bliss hold shape best; avoid russets (turn mushy)
• 1 lb (450g) smoked sausage (kielbasa, andouille, or smoked Polish), sliced ½-inch thick
→ Why smoked? Adds depth without extra seasoning; fully cooked = safe raw-start
The Aromatics:
• 1 medium yellow onion, diced
• 3 garlic cloves, minced
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
The Seasoning Blend:
• 2 tbsp extra-virgin olive oil
• 1 tsp smoked paprika (not sweet—smoked adds depth)
• 1 tsp dried Italian seasoning
• ½ tsp fine sea salt
• ¼ tsp freshly cracked black pepper
• ¼ cup low-sodium chicken broth (or vegetable broth)
For Finishing:
• Fresh parsley, finely chopped
• Extra black pepper
Step-by-Step Instructions
1. Prep with purpose
Wash potatoes; halve uniformly (critical for even cooking). Slice sausage. Dice all vegetables. Keep potatoes in cold water until ready to toss (prevents browning).
2. Season the potatoes
Drain potatoes thoroughly. In a large bowl, toss with olive oil, smoked paprika, Italian seasoning, salt, and pepper until evenly coated. Oil helps potatoes brown slightly against slow cooker walls.
3. Layer strategically
→ Bottom layer: Seasoned potatoes (creates a protective barrier against scorching)
→ Middle layer: Onions, garlic, and bell peppers (nestle into potato gaps)
→ Top layer: Sausage slices in a single layer (prevents steaming; allows gentle browning)
→ Pour broth around edges (not over sausage—preserves texture)
Critical: Do not stir after layering. This ensures potatoes steam gently while sausage stays intact.
4. Cook with patience
Cover tightly. Cook:
→ LOW 4 hours (ideal for tender-crisp potatoes and plump sausage)
→ HIGH 2 hours (if short on time—check at 1 hour 45 mins)
⚠️ Optional but recommended: Stir gently once halfway through to redistribute juices. Avoid over-stirring (breaks potatoes).
5. Finish and serve
Potatoes are done when fork-tender but not falling apart. Sausage should be heated through (165°F internal).
→ Sprinkle with fresh parsley and extra black pepper
→ Spoon portions directly from slow cooker—include the savory juices pooled at the bottom
→ Optional: Squeeze fresh lemon over servings for brightness
Pro Tips & Wisdom
✅ No stirring? No problem: If avoiding mushy potatoes, skip the halfway stir. Potatoes on bottom will still cook through via steam.
✅ Extra browning: After cooking, transfer sausage/potatoes to a baking sheet; broil 3–4 minutes for caramelized edges.
✅ Spice it up: Add ¼ tsp cayenne to seasoning blend or 1 diced jalapeño with bell peppers.
✅ Creamy finish: Stir in 2 tbsp sour cream or crème fraîche just before serving.
✅ Make it a meal: Serve over steamed greens or with crusty bread for soaking up juices.
FAQ
Q: Can I use raw sausage (like Italian sausage)?
A: Yes—but brown first in a skillet to render fat and ensure food safety. Smoked sausage is fully cooked and safe to add raw.
Q: My potatoes are hard! Why?
A: Likely culprits: (1) Potato pieces too large (keep under 1.5 inches), (2) Lifted lid too often (steam escaped), (3) Slow cooker runs cool. Next time: cut uniformly, never peek before 3 hours on LOW, and verify your cooker hits 190–200°F on LOW setting.
Q: Can I add frozen vegetables?
A: Yes—add frozen peppers/onions with fresh vegetables. Avoid frozen potatoes (release too much water).
Q: How do I reheat leftovers?
A: Microwave single portions 90 seconds with 1 tsp water. Or reheat gently in a covered skillet over low heat with a splash of broth.
Serving Suggestions
→ Classic: With a simple arugula salad dressed in lemon vinaigrette
→ Breakfast twist: Top with a fried egg for weekend brunch
→ Low-carb: Swap potatoes for 2 cups chopped cauliflower + 1 cup radishes
→ Kid-friendly: Omit peppers; add 1 cup frozen peas during last 30 minutes
Allergy Information
• Contains: Pork (in most sausages), Nightshades (peppers, paprika)
• Dairy-free | Nut-free | Soy-free (verify sausage label)
• Gluten-free: Naturally GF—ensure sausage and broth are certified GF
Always check sausage label for fillers or cross-contamination.
Nutrition Facts (per 1.5-cup serving)
Calories: 410 • Protein: 18g • Fat: 22g (Sat: 7g) • Carbs: 34g • Fiber: 4g • Sugar: 6g • Sodium: 890mg
Rich in Vitamin C, B6, and Potassium
There's quiet joy in dishes that honor simplicity without sacrificing soul. This casserole doesn't pretend to be gourmet—it celebrates the humble: the sizzle of sausage hitting a hot skillet (even if that skillet is your slow cooker), the earthy sweetness of potatoes steaming in their own juices, the way bell peppers soften into silk without losing their color.
It asks only that you trust the process: layer with care, walk away, and let time work its quiet magic. And when you lift the lid to that first fragrant waft of paprika and smoke—that's not just dinner. It's a reminder that the most nourishing meals often arrive not with fanfare, but in the quiet certainty that something beautiful happened while you were living your life.
So make this on the day the world feels heavy. Let the slow cooker hold space for you. And when you sit down to that first forkful—potato tender, sausage smoky, peppers sweet—know this:
You didn't just feed your body.
You honored the ancient rhythm of hearth and home.
One last whisper: Finish with a tiny drizzle of good olive oil and flaky sea salt. That final touch? It's the difference between good—and unforgettable
