This sausage and potato stew is cozy and full of flavor, with golden-brown sausage, tender potatoes, and a rich paprika broth that’s worth savoring to the last spoonful.

If you enjoy a cozy dinner like this one, you’ll find more hearty, comforting meals in my stew recipes.

Sausage and potato stew in a cast iron skillet, with golden-brown smoked sausage, tender potato chunks, and fresh parsley in a rich paprika sauce.

You don’t need anything fancy to make this one-pot dinner, just everyday ingredients and a little time for the potatoes to soften. It makes five generous servings, so there may be enough left for lunch tomorrow. The broth thickens with a few mashed potatoes, without any flour or cream.

For another hearty potato dinner, try my pork stew with potatoes and pickles, with its tangy tomato sauce, or my chicken stew with potatoes. If it’s the smoky sausage flavor you love most, my bean stew with pork and smoked sausages is a good one to save for a leisurely weekend dinner.

Why You’ll Love This

There’s something especially satisfying about a dinner this simple that still has plenty of flavor. This stew is smoky and savory, with just enough sweetness to round it out. It’s filling enough to serve on its own, and you won’t need a long shopping list or an afternoon in the kitchen to make it happen.

Everyday groceries. A few affordable staples come together in a dinner that serves five.
Easy cleanup. Everything cooks in one pot, so there’s less waiting in the sink afterward.
Lunch is covered. Leftovers reheat well with a splash of broth to loosen the sauce.

Close-up of browned sausage rounds and tender potato chunks tucked into thick paprika sauce, scattered with chopped parsley.

Quick Look at the Ingredients

A few simple choices make a difference in the flavor and texture of this stew. You’ll find the full ingredient list and measurements in the recipe card below.

Smoked sausage: Choose fully cooked smoked kielbasa or another fully cooked smoked sausage that you enjoy. It browns beautifully and gives the broth much of its savory flavor, so use one you like the taste of on its own.
Potatoes: Yukon Gold or similar yellow potatoes are a good choice for tender chunks that hold their shape while still being easy to mash into the broth.
Onion, carrot, and red bell pepper: These add gentle sweetness to balance the smoky sausage. Fresh garlic rounds out the savory base.
Tomato paste and sweet paprika: A little tomato paste adds depth, while sweet paprika gives the broth its warm flavor and rich color without extra heat.
Chicken broth: Use unsalted broth so you can control the seasoning, especially since smoked sausage varies in saltiness.
Thyme, bay leaves, and parsley: Thyme and bay leaves add a subtle herbal background, while parsley brings a fresh finish.

A spoonful of smoked sausage, tender potato, and sweet vegetables coated in paprika sauce, lifted from the skillet.

How to Make Sausage and Potato Stew

This stew comes together in one pot, with a few simple steps to build flavor before everything gently simmers.

Brown the sausage. Heat the oil in a large, deep skillet or Dutch oven over medium heat. Add the sliced sausage and cook for 5–7 minutes, turning until browned on both sides. Transfer to a plate, leaving about 1 tablespoon of fat in the pan.

Thick slices of smoked sausage sizzling in a cast iron skillet, turned to reveal their golden-brown crust.

Soften the vegetables. Add the butter, onion, carrot, and red bell pepper. Cook for 7–8 minutes, stirring occasionally, until the vegetables begin to soften. Stir in the tomato paste and cook for 1 minute.

Onion, carrot, and red bell pepper softening in butter, with a spoonful of tomato paste added to the warm skillet.

Add the garlic and seasonings. Stir in the garlic, sweet paprika, thyme, salt, and black pepper. Cook for about 30 seconds, then pour in the chicken broth, scraping up any browned bits from the bottom.

Garlic and sweet paprika over softened vegetables, followed by chunky potatoes nestled in the deep red broth.

Simmer the potatoes. Add the potatoes and bay leaves, then bring to a gentle simmer. Cover and cook over low heat for about 30 minutes, stirring occasionally, until the potatoes are easily pierced with a fork. If they still feel firm, give them another 5 minutes.

Bay leaves resting among potato chunks in paprika broth, then covered with a glass lid as the stew gently simmers.

Thicken the stew and return the sausage. Mash a few potato pieces directly in the pan, leaving most of them whole. Stir in the browned sausage and any juices from the plate. Simmer uncovered for another 5–7 minutes, stirring occasionally, until the sausage is hot and the broth has thickened. Add a splash of broth if needed to loosen it.

Mashing a few tender potatoes into the broth, then adding golden-brown sausage slices back to the thickened stew.

Finish and let it rest. Remove the bay leaves, stir in the parsley, and taste for seasoning. Let the stew rest off the heat for 5–10 minutes before serving; the sauce will thicken a little more as it sits.

A bowl of tender potatoes and browned smoked sausage coated in thick paprika sauce, finished with a scattering of fresh parsley.

Pro Tips

Keep the potato pieces evenly sized. Aim for roughly 1-inch chunks so they soften at the same pace. Check one of the larger pieces before mashing; it should give easily when pressed with a fork.
Have the broth ready before adding paprika. Paprika can turn bitter if it scorches. If the pan looks dry or the spices start sticking, pour in the broth right away.
Mash a little at a time. Start with just a few potato pieces, stir, and check the consistency before mashing more. You want enough whole chunks left to give the stew its hearty texture.
Thicken it a little at a time. Mash just a few potato pieces into the broth, then stir before deciding whether it needs more. You want a thick, spoonable stew with plenty of potato chunks left intact. It will thicken a little more as it rests.

Variations

Keep the potato and paprika base, and try one of these simple adjustments to suit your taste.

Add a little heat. Stir in ¼ teaspoon of red pepper flakes with the garlic and seasonings, or use a spicy fully cooked smoked sausage.
Use chicken or turkey sausage. Swap in the same amount of fully cooked smoked chicken or turkey sausage. If it releases very little fat, add a little extra oil before cooking the vegetables.
Add some greens. Stir a couple of handfuls of baby spinach into the stew during the last 2–3 minutes of cooking, just until wilted.

What to Serve with Sausage and Potato Stew

This stew is filling enough to be dinner on its own, but a slice of homemade bread or warm dinner rolls are lovely for soaking up the paprika sauce. For something fresh alongside, try a simple green salad with a tangy vinaigrette or a cucumber salad. A few dill pickles also pair nicely with the smoky sausage.

Storage and Reheating

To refrigerate: Divide leftovers into shallow containers and refrigerate within 2 hours of cooking. Store covered in the refrigerator for up to 3–4 days.

To reheat: Warm in a saucepan over medium-low heat, stirring regularly and adding a splash of broth to loosen the thickened sauce. Heat until the stew reaches 165°F (74°C) throughout.

To freeze: Freeze cooled portions in freezer-safe containers for up to 3 months. The potatoes may become softer or slightly grainy after thawing, so refrigeration gives the best texture. Thaw overnight in the refrigerator before reheating.

Frequently Asked Questions

Do I need to peel the potatoes?
Peeling gives the stew a smoother texture, especially when you mash some of the potatoes into the broth. You can leave thin skins on yellow or red potatoes if you prefer; just scrub them well first.

Can I make this stew dairy-free?
Yes. Replace the tablespoon of butter with olive oil and check that your sausage and broth are dairy-free. The potatoes give the sauce its thickness, so no cream substitute is needed.

Is this sausage and potato stew gluten-free?
The recipe uses no flour, but check the labels on your smoked sausage and chicken broth to make sure both are gluten-free.

If you make this sausage and potato stew, I’d love to hear how it turned out. Leave a rating and a comment below, and let me know which smoked sausage you used!