Spicy Sausage, Baby Potatoes, and Snap Peas

Servings 2
Author Debi


  • 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 of 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


  1. 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.
  2. 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.
  3. This can be served over a bed of greens as well.

Recipe 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.