For a fast and tasty supper try this smoked sausage dish with roasted red potatoes and grilled sweet onions. This is an easy go to meal when you’re in a hurry. Smoked Sausage is so good sliced and pan fried with a little dijon mustard on the side. But I thought maybe a little sweeter sauce might add to this skillet dish and looked to see what I had on hand. When I found the jar of fig preserves I knew I had something to work with. So I started with that and built around it with some dijon mustard, vinegar, soy sauce and a little honey.
I took about 10 small red potatoes, drizzled olive oil and sprinkled with salt and pepper. I placed them in on an aluminum lined baking sheet and into the oven at 375 degrees for 30 minutes or until fork tender.
I have a grill pan that I used to grill the onions. If you don’t have a grill pan a non-stick skillet will do. Place the slices olive oil side down and then add olive oil to the top side. Turn to cook the other side after a few minutes.
1 package Smoked Sausage (13 ounces)
1 large Onion, cut into 4 slices
10 small Red Potatoes
Salt and Pepper
Fig Dijon Sauce
1/4 cup Fig Preserves
1 tablespoon Dijon Mustard
2 teaspoons Soy Sauce
1 teaspoon Red Wine Vinegar
1 tablespoon Honey
Place red potatoes in a medium sized bowl. Drizzle olive oil and salt and pepper over potatoes. Stir to coat the potatoes, place on an aluminum lined baking sheet and place in a 375 degree oven for 30 minutes or until potatoes are fork tender.
In same bowl, add additional olive oil, salt and pepper. Brush over onion slices and place in a grill pan or non-stick skillet. Grill for 3 – 4 minutes on each side or until onions are soft. Set aside.
Slice smoked sausage. In a large non-stick skillet, drizzle olive oil, add the smoked sausage and stir while the sausage browns over all sides.
Combine Fig Dijon Sauce ingredients together and set aside.
Add cooked potatoes and onions to the skillet along with the smoked sausage. Add the fig dijon sauce and stir until combined. Serve with fried rice.
Makes 4 – 6 servings.