Smoked Sausage, Potatoes, & Corn is a hearty & filling meal made in one skillet! We combine smoked sausage, golden potatoes, crisp corn, and tender spinach and cover it all in loads of melted cheese!
Smoked Sausage, Potatoes, & Corn
This dish does have a bit more chopping involved than most of the recipes in the series, but the lack of dirty dishes (ONE pot!) should make up for some of the chopping involved! 🙂
And with a few other short-cuts, plus minimal ingredients required, you’ll be amazed how quick this smoked sausage, potatoes, & corn dish ends up on your dinner table!
This dish is savory with a subtle sweetness from the corn and a delicious tanginess from the dijon sauce we add in. If you enjoy a good dijonnaise with smoked sausage (like in this Cabbage Potatoes and Sausage meal), you’ll love this dish!
Shortcuts
Smoked Sausage, Potatoes, & Corn Short-Cuts
- Grab pre-diced onions. Most grocery stores sell diced yellow onions in the produce section of the store. Alternatively, frozen diced onions are often found by the other frozen veggies and can be used in this recipe. Or, use a food processor to quickly chop an onion.
- Frozen corn. Instead of slicing fresh corn off the cob or dealing with grabbing a strainer to drain & rinse canned corn, we use frozen corn — easy and tasty!
- Minced garlic. We love Dorot’s cubes which have crushed garlic that you can keep handy in the freezer and pop into this (and other) recipes when needed. (Check if you local store carries them; they’re typically found with frozen veggies in the grocery store). Another option is to use refrigerated minced garlic in this Smoked Sausage, Potatoes, & Corn meal.
- Steamable potatoes. This is the biggest short-cut of the recipe — we all know how long potatoes can take, but buy grabbing baby golds in a steam-able bag we’re saving loads of time. Not only do these potatoes not have to be peeled, they also don’t need to be boiled or roasted first. Simply throw them in the microwave (according to package directions) and then quickly chop them up for the recipe. The chopping is so much quicker/easier because the potatoes are soft and tender.
Let’s Chat Sausage
Let’s Chat SausageChoose your favorite smoked sausage. We love smoked pork or beef sausage best in this Smoked Sausage, Potatoes, & Corn dish.
To keep things on the more nutritious side, feel free to use smoked turkey or chicken sausage. As long as it’s pre-cooked (smoked), any sausage should work, so use your favorite here!
Smoked Sausage, Potatoes, & Corn Tips
- Grab baby spinach for this dish. There’s a lot of spinach, but it cooks/wilts down quickly! We like using baby spinach so the pieces aren’t overpowering. If you’d like the spinach more evenly dispersed throughout the meal, give it a quick coarse chop. This is optional of course, because “lifesaver” meals and all 🙂
- Use a whisk to combine the sauce. The sausage needs to be throughly whisked for the ingredients to emulsify and not separate in the final meal. If you don’t have a whisk, try adding all the ingredients to a small mason jar and shake to combine. The sauce can be made ahead of time, you’ll just want to give it a quick whisk (or shake) before adding into the dish.
- Add your favorite cheese. We’ve tried this Smoked Sausage, Potatoes, & Corn dish with smoked gouda and sharp cheddar cheese — we loved both! It depends on who you asked, but cheddar was most likely the favorite with gouda as a close second! We also tried mozzarella, and felt it didn’t add as much flavor as we liked.
Storage
Smoked Sausage, Potatoes, & Corn Storage
This meal is best enjoyed right after being made. It’s not a great candidate for making ahead, storing, or freezing.
More recipes with smoked sausage
- Honey Mustard Chicken Sausage and Veggies made in the Air Fryer
- One-Pan Potatoes and Sausage with asparagus and carrots
- One Pan Italian Sausage and Veggies with an Italian-inspired seasoning blend
- Tin Foil Sausage and Veggies Dinner great campfire meal!
- Pesto and Sausage with sun-dried tomatoes
Smoked Sausage, Potatoes, & Corn
Smoked Sausage, Potatoes, & Corn—in one pan! Savory sausage, golden potatoes, sweet corn, and tender spinach, all topped with melty cheese for a hearty, crowd-pleasing meal.
Equipment
- Large pan
Ingredients
- 1 pound microwave/steam-able baby yellow potatoes see note 1
- 4 tablespoons olive oil divided
- 1 cup diced yellow onion
- 1 cup frozen corn
- 1 tablespoon minced garlic
- 1 (14-ounce) package smoked sausage sliced into 1/2-inch pieces, see note 2
- 2 tablespoons lemon juice
- 1 teaspoon Dijon-style mustard
- 1 teaspoon dried thyme
- 1 teaspoon honey
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 3 cups baby spinach
- 1 cup shredded sharp Cheddar cheese or Gouda cheese
Instructions
- Microwave potatoes according to package directions until tender enough to easily dice. Set aside, let slightly cool, and dice into 1/2-inch pieces (no need to peel).
- Meanwhile, add 1 tablespoon (13g) oil to a large pan. Once hot, add in the onion. Sauté, stirring occasionally, for 3–4 minutes. Add sliced sausage and sauté another 3–4 minutes or until lightly browned. Add garlic and sauté until fragrant, about 1 minute.
- In a small bowl, combine the remaining 3 tablespoons olive oil (43g), lemon juice, mustard, thyme, honey, and salt and pepper (or to taste). Vigorously whisk until emulsified.
- Add diced potatoes and frozen corn to the pan. Stir to incorporate, then pour in the sauce, using a spatula to scrape every bit of it from the bowl into pan. Stir until sauce has incorporated and veggies are glossy, about 1 minute. Add in the spinach (give it a quick coarse chop first if desired) and stir until just wilted, about 1–2 more minutes. Turn off the heat and sprinkle cheese on top. Cover pot and let cheese melt, about 3–5 minutes. Remove lid and gently mix cheese in. Serve immediately.
Video
Recipe Notes
Note 1: I use steam-able potatoes! They don’t have to be peeled, boiled, or roasted first. Simply throw them in the microwave (according to package directions) and quickly chop them. I usually microwave for the least amount of time directed on package (4 minutes for the potatoes I buy) and add more time if needed.
Note 2: Any smoked sausage works. I typically use beef or pork smoked sausage (or a combo of the two) for this recipe. Use chicken or turkey sausage for a more nutritious meal.
Storage: This dish is best enjoyed right after being made. It’s not a great candidate for making ahead, storing, or freezing.
Nutrition
Serving: 1serving | Calories: 663kcal | Carbohydrates: 25.5g | Protein: 22.6g | Fat: 53.2g | Cholesterol: 93.1mg | Sodium: 1072.2mg | Fiber: 4g | Sugar: 4.4g
Nutrition information is automatically calculated, so should only be used as an approximation.
I’d personally leave out the thyme and olive oil in the sauce. It’s too overpowering. Instead I’d just do lemon, honey, Dijon, and parcley. I left out the potatoes since that’s a lot of starch and no spinach for personal preference. I can see how it could be good, but it missed the tastebuds a little.
Bummer! Sorry you didn’t love this!
This cooks up so pretty! It had ALL of the things in it that my family loves but it wasn’t a big hit.
Lots of prep work, too.
And the thyme was very noticeable which wasn’t a good thing.
Sorry you didn’t love this!
Delicious! Both my husband and I enjoyed this recipe. Came together easily, even with me needing to boil my own regular baby Yukon potatoes as it was what I had in hand.
Yay! Thrilled to hear that! 🙂