Introduction:
When you’re in the mood for a comforting, hearty meal that’s easy to prepare and full of flavor, baked potatoes and sausages with sour cream sauce is the perfect choice. This dish combines tender, golden-brown potatoes with savory sausages, all smothered in a creamy, tangy sour cream sauce. It’s a satisfying meal that can be served for lunch, dinner, or even as a filling side dish. Whether you’re feeding a family or hosting a casual gathering, this dish is sure to please everyone. Plus, it’s versatile enough to be customized to your tastes!
Ingredients:
4 medium potatoes, washed and scrubbed
4 sausages (your choice of pork, beef, or chicken)
1 tablespoon olive oil
Salt and pepper to taste
1/2 teaspoon paprika (optional, for added flavor)
For the Sour Cream Sauce:
1 cup sour cream
2 tablespoons mayonnaise (optional for extra creaminess)
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
1 teaspoon garlic powder
1 tablespoon fresh parsley, chopped (for garnish)
Salt and pepper to taste
Instructions:
Prepare the Potatoes: Preheat your oven to 400°F (200°C). Pierce each potato a few times with a fork to allow steam to escape during baking. Place them on a baking sheet, drizzle with olive oil, and season with salt, pepper, and paprika (if using). Bake the potatoes for about 45-60 minutes, or until they are golden brown and tender when pierced with a fork.
Cook the Sausages: While the potatoes are baking, heat a large skillet over medium heat. Cook the sausages for about 10-12 minutes, turning occasionally to ensure they brown evenly and cook through. Once cooked, remove from the skillet and set aside.
Make the Sour Cream Sauce: In a small bowl, whisk together the sour cream, mayonnaise (if using), Dijon mustard, lemon juice, garlic powder, and chopped parsley. Season with salt and pepper to taste. Mix well until the sauce is smooth and creamy.
Assemble the Dish: Once the potatoes are baked, slice them open and fluff the insides with a fork. Place the sausages on top or beside the potatoes, and drizzle generously with the creamy sour cream sauce. Garnish with additional parsley if desired.
Serve: Serve immediately while the potatoes are still warm. This dish pairs well with a side of steamed vegetables or a fresh salad.
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