Every so often you just NEED a really hearty meal, right? That’s certainly the case for us here. We generally try to eat fairly healthy meals and cook plenty of healthy dishes – but every now and then, we like something a bit more substantial. Like this delicious Potato & Bell Pepper One-Pot with Krakow Sausages. It packs a good amount of calories and energy – and occasionally you just need that. Maybe not the case for everyone, but we truly enjoy it every now and then!
Of course, that doesn’t mean this colorful mix of potatoes, veggies, and sausage is unhealthy. Not at all! Just not as healthy as, let’s say, a simple green salad with a watery dressing. Let’s put it this way: a person who exercises a lot will probably be happier with a dish like this than with a light salad that doesn’t offer much besides vitamins (unless your goal is to lose weight)…
All joking aside, this colorful one-pot dish also contains a good amount of veggies – bell peppers, leeks, and potatoes, for example. The sausage, which is also part of the dish, could be considered the »villain« here, since it naturally contains a fair amount of fat. But as already mentioned, that’s not necessarily a bad thing. Some people need this kind of food because they exercise more or have to do physically demanding work. For keyboard warriors like us here, that’s not exactly the case… but we can make an exception now and then. Right?!
Generally, we really like simple one-pot meals where you can throw everything into one large pan or pot. These kinds of dishes are usually quicker to prepare, and there’s often less washing up to do – after all, you only need one cooking utensil, right?! This is always an advantage for semi-lazy keyboard warriors (like us). Just don’t move around too much!
Aside from the fact that there’s less cleaning and washing up to do, one-pot meals are also practical and very popular because cooking everything in a single pot or pan means no flavors are lost. If you fry something separately, some of the roasting flavors inevitably stick to the pot or pan and don’t make it into the final dish. If you throw everything into one pot and fry it all one after the other, the flavors build upon each other, and everything simply tastes better. At least, that’s our theory. Of course, it could be entirely wrong. Who knows… 😛
5 tips for great one-pot dishes
Work in batches/stages.
Ingredients with different cooking times should be sautéed one after the other in the correct order and set aside if necessary. This creates targeted browning without overcooking or burning.
Control the heat.
High heat is great for developing some roasting flavors. Medium heat cooks the ingredients a little slower – you don’t want the ingredients to burn or overcook.
Don’t forget to deglaze.
After sautéing, a small splash of water or broth can help loosen browned bits from the bottom of the pot – this intensifies the flavor of the final dish.
Choose the pot size wisely.
A heavy, wide pot (e.g., a Dutch oven) ensures even heat distribution. It’s better to use a slightly larger pot so everything has enough room and can be browned quickly. If too much is piled on top of each other, the ingredients may end up steaming rather than searing because the heat doesn’t reach everything with the same intensity.
Season gradually.
Don’t salt just at the end. Lightly season individual components to build depth of flavor. Potatoes, in particular, often take a little longer to absorb seasonings…
For all you one-pot fans – we have plenty more on the blog you could try. Many of our weeknight dinner recipes fall into this category. After a long day at work, you need something quick and easy and that’s where one-pot dishes shine. The prospect of spending a lot of time in the kitchen frequently leads to ordering takeout rather than cooking. Save that money by cooking something simple and easy!
Our delicious Pierogi & Sausage Skillet probably comes from the same family as the veggie one-pot with sausages shown here. That skillet dish also uses Krakauer sausages as one of the main ingredients – providing enough energy to move mountains! In case you like hearty and robust flavors you will certainly enjoy this skillet.
While our Easy Nachos with Chili con Carne can’t exactly be called a one-pot dinner, they definitely are a one-sheet dinner. You have to cook some chili first, but then you throw everything onto a baking sheet, top that with plenty of grated cheese and soon after you got yourself a delicious dinner! Again, not exactly a »healthy« dinner, but nobody’s saying you should stuff yourself with this every night. We only do it once in a blue moon… and then we just enjoy it.
INGREDIENTS / ZUTATEN
(3-4 servings)
some oil for frying
23 oz. (650g) new potatoes, in small pieces
1/2 cup (120ml) water
14 oz.(400g) Kraków sausage, sliced
2 medium onions, in wedges
2-3 garlic cloves, finely diced
1 large leek, in rings
3 bell peppers (red & yellow), in small pieces
1 tsp. dried oregano*
1/2 tsp. smoked paprika powder*
1/2 tsp. ancho chili powder* (alternatively cayenne pepper*)
salt, pepper
(3-4 Personen)
etwas Öl zum Anbraten
650g Kartoffeln (Drillinge), in Stücken
120ml Wasser
400g Krakauer, in Scheiben
2 mittelgroße Zwiebeln, in Spalten
2-3 Knoblauchzehen, fein würfeln
1 großer Lauch, in Ringen
3 Paprikaschoten (rot & gelb), in Stücken
1 TL Oregano*
1/2 TL Smoked Paprika Pulver*
1/2 TL Ancho Chili Pulver* (alternativ Cayenne Pfeffer*)
Salz, Pfeffer
Recipe Adaptations
A vegetarian version is possible.
In theory, the dish can also be made without the sausages. You could replace them, for example with some smoked tofu if that’s something you like. Vegan sausages are also possible, though they tend to burn easily (from experience). If you like mushrooms, you could also sauté them instead of the sausages…
Adjust the spice level to your liking.
Instead of Ancho chili powder, you can use cayenne pepper or some fresh chili. The Ancho chili powder is not necessarily available in every supermarket, so using something else instead is absolutely fine. For a milder version, you could simply omit the hotter spices and use sweet paprika powder instead.
Would you like a little more sauce?
This dish isn’t designed to have all the components swimming in a thick sauce. If you’d still like a sauce, simply add some veggie or beef broth to the pot at the end and let it reduce slightly. That should give you some sauce along with the veggies/sausages.
No new potatoes (baby potatoes) on hand?
Instead of new potatoes, you can simply use regular-sized waxy potatoes. Make sure to cut them into small pieces so they cook properly – you don’t want raw/not enough cooked potatoes in the final dish. If you prefer sweet potatoes, you can certainly use those as well. Just make sure everything is cooked thoroughly.
Want something on the side or on top?
If you like, you can add some chopped parsley at the end. This looks good and gives the dish a fresh touch. A dollop of crème fraîche or mustard adds extra creaminess and contrasts the flavors.
DIRECTIONS / ZUBEREITUNG
1. Start by preparing the veggies. Wash and dry the potatoes, then cut them into bite-size pieces. Peel the onion and garlic. Cut the onions into thin wedges and finely dice the garlic. Cut the leek into rings, rinse it thoroughly to remove any dirt and sand between the layers, and then let it drain. Remove the seeds from the bell peppers and cut them into bite-size pieces. Finally, slice the Kraków sausage and set everything aside to have it ready when cooking.
2. Add some oil to a large Dutch oven* and heat it up. Add the potato pieces and fry them for about 5 minutes until nicely browned here and there. Next, add the water, reduce the heat lightly and let the potatoes cook for about 6-8 minutes. The water in the pot should have evaporated completely – if necessary, cook the potatoes a bit longer until the water is completely gone. Take the potatoes out and set them aside.
3. Add some more oil and briefly fry the sausage pieces – you want them to brown from all sides (but not burn). Take them out and set them aside with the potatoes.
4. Add some more oil if needed, then add the onion and sauté them briefly. Next, add the garlic and leek and sauté as well for about 2 minutes. As soon as the onion and leek are softer, add the bell pepper pieces. Season with dried oregano, paprika powder, chili powder, salt, and pepper, and let everything cook for another 4-5 minutes, stirring often. Finally, return the potatoes and sausages to the pot, mix well, and let everything warm up for a moment. Season with more salt and pepper if required, and then serve with some bread, for example.
1. Als Erstes das ganze Gemüse vorbereiten – die Kartoffeln waschen, trocknen und dann in mundgerechte Stücke schneiden. Die Zwiebel und den Knoblauch schälen. Die Zwiebeln in dünne Spalten schneiden und den Knoblauch fein würfeln. Den Lauch in Ringe schneiden, gut durchspülen, um Erde und Sand zwischen den Schichten zu entfernen und dann abtropfen lassen. Die Innereien der Paprikaschoten entfernen und dann in mundgerechte Stücke schneiden. Als Letztes noch die Krakauer in Scheiben schneiden und alles zum Kochen bereitstellen.
2. Etwas Öl in einem großen (gusseisernen) Topf* erhitzen. Die Kartoffelstücke dazugeben und für etwa 5 Minuten scharf anbraten. Wenn die Kartoffeln etwas Farbe bekommen haben, das Wasser dazugeben, die Hitzezufuhr ein wenig reduzieren, den Topf abdecken und die Kartoffeln für 6-8 Minuten köcheln lassen. Die Flüssigkeit im Topf sollte komplett verdampft sein – die Kartoffeln ggf. etwas länger garen, dann aus dem Topf nehmen und zur Seite stellen.
3. Etwas Öl nachlegen und erhitzen, dann die Krakauer kurz anbraten. Die Wurstscheiben sollten rundum Farbe bekommen haben. Aus dem Topf nehmen und zu den Kartoffeln dazugeben.
4. Falls notwendig, noch einmal etwas Öl nachlegen und dann die Zwiebel in den Topf geben und kurz andünsten lassen. Als Nächstes den Knoblauch und Lauch dazugeben und etwa 2 Minuten mit anbraten. Wenn Zwiebeln und Lauch etwas weicher sind, die Paprika dazugeben. Mit Oregano, Paprikapulver, Chilipulver, Salz und Pfeffer würzen und dann alles unter ständigem Rühren weitere 4-5 Minuten anbraten. Zum Schluss Kartoffeln und Krakauer zurück in den Topf geben, noch einmal alles gut vermengen und kurz brutzeln lassen. Nach Belieben noch einmal mit etwas Salz und Pfeffer nachwürzen und dann z.B. mit etwas Brot servieren.
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Here is a version of the recipe you can print easily.
Description
If you like a hearty dinner, this might be the perfect dish for you to cook: Potato & Bell Pepper One-Pot with Krakow Sausages. A family favorite and so easy to cook!
some oil for frying
23 oz. (650g) new potatoes, in small pieces
1/2 cup (120ml) water
14 oz.(400g) Kraków sausage, sliced
2 medium onions, in wedges
2–3 garlic cloves, finely diced
1 large leek, in rings
3 bell peppers (red & yellow), in small pieces
1 tsp. dried oregano*
1/2 tsp. smoked paprika powder*
1/2 tsp. ancho chili powder* (alternatively cayenne pepper*)
salt, pepper
1. Start by preparing the veggies. Wash and dry the potatoes, then cut them into bite-size pieces. Peel the onion and garlic. Cut the onions into thin wedges and finely dice the garlic. Cut the leek into rings, rinse it thoroughly to remove any dirt and sand between the layers, and then let it drain. Remove the seeds from the bell peppers and cut them into bite-size pieces. Finally, slice the Kraków sausage and set everything aside to have it ready when cooking.
2. Add some oil to a large Dutch oven* and heat it up. Add the potato pieces and fry them for about 5 minutes until nicely browned here and there. Next, add the water, reduce the heat lightly and let the potatoes cook for about 6-8 minutes. The water in the pot should have evaporated completely – if necessary, cook the potatoes a bit longer until the water is completely gone. Take the potatoes out and set them aside.
3. Add some more oil and briefly fry the sausage pieces – you want them to brown from all sides (but not burn). Take them out and set them aside with the potatoes.
4. Add some more oil if needed, then add the onion and sauté them briefly. Next, add the garlic and leek and sauté as well for about 2 minutes. As soon as the onion and leek are softer, add the bell pepper pieces. Season with dried oregano, paprika powder, chili powder, salt, and pepper, and let everything cook for another 4-5 minutes, stirring often. Finally, return the potatoes and sausages to the pot, mix well, and let everything warm up for a moment. Season with more salt and pepper if required, and then serve with some bread, for example.
Notes
Let’s cook something amazing!
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