HomeCooking Smoked Ham Sausage Bake

Smoked Ham Sausage Bake

Posted in : Cooking on by : Sheila Tags: , , , , , , , , , , ,

Still have not gone grocery shopping – pantry still depleted….not empty, just depleted. I’m craving salmon and perogies….not together, though.

I knew I had a coil of ham sausage (kielbassa) in the freezer somewhere, so that was on the menu. I still had no urge to make jambalaya so I needed to figure out something to do with it.

I saw a recipe the other day that was kielbassa and cabbage and while I would be quite happy with that, my son would perhaps not be so thrilled. He likes cabbage, just not to the extent I do. It’s sort of that way with all vegetables and fruit – I love them, he’s okay with them. I try to accommodate for that so there’s no mutiny. A house in chaos doesn’t work for me.

So, basically, I just fudged it tonight and threw together some things I knew worked together. It’s not fancy, but it fills the belly and it tastes good.


  • 1 coil of kielbassa, farmer’s sausage or a package of sausages – use what you have
  • 3-4 peeled potatoes
  • ¼ – 1/3 of a cabbage
  • 1 onion
  • 1-2 tsp minced garlic
  • 1 cup chicken broth or bouillon
  • ground pepper
  • You could change up the vegetables – cauliflower, broccoli, green beans, wax beans, brussels sprouts, sweet potatoes.

Preheat your oven to 375F.

Peel and slice the potatoes. My potatoes were about ¼ inch thick. Keep in mind, the bigger the pieces of potato, the longer they will take to cook unless you parboil them first.

Cut up the sausage into 1/4-1/2 inch coins. If you are using a package if sausages, I would fry them to get some of the grease out, then add them into the baking pan.

Rough chop the onion and cabbage.

Put it all into a baking dish and top with some fresh ground pepper and the garlic. I wouldn’t add salt here – the sausage has salt as does the broth/bouillon. I would allow those eating to add salt at the table if they want to.

Pour the chicken broth/bouillon over the works and put into the oven.

Bake for about 45 minutes – check on it and give it a stir every 15 minutes or so, though, you don’t want the potatoes to dry out. If the potatoes are done, food is done.

I served with sour cream on the side.

Simple, hearty, and cleans out the crisper of the fridge. 🙂

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