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Life Currents
Home » Spicy Sausage, Baby Potatoes, and Snap Peas

Sausage Potatoes and Snap Peas

September 25, 2013 by Debi 5 Comments

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A delicious and easy summer meal that’s filled with flavor and all kinds of yummy things. This Sausage Potatoes and Snap Peas dinner is a house favorite, and so good!

a bowl filled with sausage potatoes snap peas and sun dried tomatoes.
Sausage Potatoes and Snap Peas

We appreciate your support

Please let me know if you have any questions about this recipe. I read all the comments myself and I try to help as soon as I can. I have readers from all levels of comfort and experience in the kitchen on my site, and I’ve tried to answer some of your questions already in the post. But if I’ve missed anything, please feel free to leave a comment and ask.

snap peas

Like I said the other day, in my Snap Peas Corn & Tuna Recipe, I’ve been on a snap pea kick lately.

I really love their bright happy green color and their snappy crispy outlook on life.

A spoon in a bowl with sausage snap peas and potatoes.

recipe notes

I used a lovely vegan Andouille sausage from Tofurky Brand (I also love their Kielbasa sausages).

These Andouille sausages have a really nice spiciness, and they’re vegetarian.

Now, as always, substitute whatever sausage you’d like: pork or chicken, your choice.

Just make sure it’s fully cooked, either when you buy it, or cook it before adding it to this dish.

sun dried tomatoes

I also used my homemade Sun-Dried Tomatoes in this dish.

The added sweetness of the sun-dried tomatoes was perfect!

It’s really easy to make your own Sun-Dried Tomatoes, and it’s way cheaper!

If you’re making this recipe with {affiliate link} dry-packed store-bought sun dried tomatoes you’ll want to soften them first.

Here’s how… place dried tomatoes in a small bowl, and cover with 1 cup of boiling water. Allow to stand at room temperature for 10 minutes. Drain and proceed with the recipe.

a bowl filled with vegetables and sausage all mixed together.

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potatoes with sausage and vegetables in a blue bowl.

Spicy Sausage Potatoes and Snap Peas Recipe

square crop of a bowl filled with snap peas potatoes sausage and sun dried tomatoes.

Sausage Potatoes and Snap Peas Dinner

Debi
A delicious and easy summer meal that's filled with flavor and all kinds of yummy things. This Spicy Sausage, Baby Potatoes, and Snap Peas is a house favorite, and so good!
4.50 from 2 votes
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Prep Time 10 minutes mins
Cook Time 15 minutes mins
Total Time 25 minutes mins
Course Main Course, Salad
Cuisine American
Servings 2 servings
Calories 402 kcal

Ingredients
  

  • 12 ounces baby potatoes or fingerling potatoes cut in quarters or halves
  • 6 ounces snap peas tips trimmed and strings removed
  • 1 shallot minced
  • 1 fully cooked andouille sausage sliced
  • 1/3 cup sun dried tomatoes chopped in half
  • 1 tablespoon thyme plus additional for garnish
  • 2 tablespoons vegetable broth water, or dry white wine
  • 1 tablespoon olive oil
  • ¼ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper plus more for garnish

Instructions
 

  • Place potatoes in a medium saucepan; cover with water and bring to a boil. Cook 7 minutes or until almost tender. Add snap peas and chopped shallots, and cook 3 minutes or until tender. Drain, and place in a medium bowl. Add sausage and sun dried tomatoes to veggies in bowl, and gently toss to combine.
  • While potatoes cook, combine thyme, broth, oil, salt, and pepper in a small bowl to make the dressing, stirring with a whisk or fork. Drizzle dressing over veggies once the veggies are done cooking, and gently toss again to combine.
  • This can be served over a bed of greens as well.

Notes

Note: the nutrition analysis is calculating for a pork sausage. If you use a vegetarian sausage, your actual numbers will be a bit different.

Nutrition

Calories: 402kcalCarbohydrates: 50gProtein: 15gFat: 17gSaturated Fat: 4gCholesterol: 28mgSodium: 707mgPotassium: 1675mgFiber: 9gSugar: 13gVitamin A: 1283IUVitamin C: 98mgCalcium: 91mgIron: 6mg

Nutritional information is based on third-party calculations, and should be considered estimates. Actual nutritional content will vary based on brands used, measuring methods, portion sizes, and more.

Keyword potatoes, sausage, snap pea
Tried this recipe?Mention @LifeCurrents or tag #LifeCurrents!

Spicy Sausage, Baby Potatoes, and Snap Peas
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Filed Under: Lunch, Main Dish, Pork, spring, Summer recipes Tagged With: Autumn, Cooking, Food, healthy, Meatless Monday, potato, recipe, sausage, shallot, snap peas, sun dried tomatoes, thyme, vegan, vegetarian

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about debi

ABOUT DEBI

Hello! I’m Debi, the girl behind Life Currents where I write about mainly healthy vegetarian dishes. My husband eats meat, so occasionally I share some of his dishes as well. And, I’ll share tasty treats and projects that we do. Read more...

Previous Post: « Fresh Snap Pea and Corn Sauté with Tuna
Next Post: Sausage, Broccoli, and Roasted Lentils »

Reader Interactions

Comments

  1. Shelley @ Two Healthy Kitchens

    September 27, 2013 at 4:56 am

    Oh, Debi! This looks amazing (gorgeous photos, BTW)! I’ve never tried Tofurkey’s andouille, but it looks terrific, and the homemade sun-dried tomatoes would be sensational in this recipe! What a quick, healthy, delicious meal! 😀

  2. Betty Taylor

    September 27, 2013 at 11:23 pm

    My husband saw these pictures on my computer and said he wanted some of this. So, I guess I will be trying this soon. That means I will be pinning it, too! Your pics are fantastic!

    Thanks for linking up with us at the Four Seasons Blog Party!

  3. Shawna

    September 28, 2013 at 6:13 am

    The spiciness of the sausage with the sweet peas would be so good and hearty for the fall. Thank you for sharing it on our Four Seasons Blog Hop

  4. Wendy

    July 21, 2020 at 5:46 pm

    This recipe doesn’t say where to use the veggie broth or the olive oil. I assume the olive oil is for the dressing. I’ve blanched the veggies and I’m gonna saute them in the veggie broth I guess. Hope that’s right!

  5. Debi

    July 21, 2020 at 7:09 pm

    Wendy, actually, the recipe does say when to use the broth and the oil. It says, “While potatoes cook, combine thyme through pepper in a small bowl, stirring with a whisk or fork. Drizzle dressing over veggies once the veggies are done cooking, and gently toss again to combine.” That means the thyme, vegetable broth, olive oil, salt, and pepper. I’ll go ahead and update the recipe card so it’s a little more clear for you.

4.50 from 2 votes (2 ratings without comment)

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Hi! I’m Debi, the girl behind Life Currents, where I write about mainly healthy vegetarian dishes with some great desserts and other goodies mixed in! Read More >>>

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