Sausage with Jalapeno Potatoes Recipe
Sausage with Jalapeno Potatoes Recipe photo by Taste of Home
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Sausage with Jalapeno Potatoes Recipe

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While we were in Texas, my husband and I came up with this dish for weekend cookouts. This one is for meat and potato lovers everywhere. —Rose Smith, Royalton, Illinois
TOTAL TIME: Prep: 25 min. Cook: 5 hours
MAKES:6 servings
TOTAL TIME: Prep: 25 min. Cook: 5 hours
MAKES: 6 servings


  • 3 pounds potatoes (about 6 medium), peeled and cut into 1-inch cubes
  • 3 jalapeno peppers, sliced and seeded
  • 1/4 cup butter, cubed
  • 2 tablespoons water
  • 3 garlic cloves, minced
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 medium sweet red peppers, halved and cut into 1-inch strips
  • 2 medium sweet yellow or orange peppers, halved and cut into 1-inch strips
  • 1 large onion, halved and thinly sliced
  • 1 teaspoon olive oil
  • 5 Italian sausage links (4 ounces each)
  • Chopped fresh basil, optional

Nutritional Facts

1 serving: 518 calories, 29g fat (11g saturated fat), 71mg cholesterol, 948mg sodium, 50g carbohydrate (5g sugars, 7g fiber), 16g protein.


  1. Place the first seven ingredients in a 6-qt. slow cooker; toss to combine. Top with sweet peppers and onion.
  2. In a large skillet, heat oil over medium-high heat. Brown sausages on all sides; place over vegetables. Cook, covered, on low 5-6 hours or until potatoes are tender.
  3. Remove sausages; cut diagonally into 2- to 3-in. pieces. Remove vegetables with a slotted spoon; serve with sausage. If desired, sprinkle with basil. Yield: 6 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Sausage with Jalapeno Potatoes in Simple & Delicious August/September 2016

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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lorettalib User ID: 4493956 250540
Reviewed Jul. 17, 2016

"This was an okay recipe. I will make it again because of the ease, but it needs some punch. I thought the jalapeno would give it flavor, but it didn't. I also think the cook time in the slow cooker should be increased to 8 hours. Although the potatoes were cubed identically, some needed more cooking time. I'm thinking of increasing the salt and pepper to an 1/2 teaspoon and adding some additional spices, but not certain as to what they will be. Looking forward to reading other cooks recommendations for this recipe."

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