The short version
Fully cooked chicken sausage, potatoes and cabbage simmered together with mustard broth. Serves 4 · estimated 40 minutes including prep. This recipe uses fully cooked sausage. Raw sausage needs a different method and must not be substituted directly.
Why you’ll love this sausage cabbage potato pot
- A complete methodMeasured ingredients, practical equipment and clear cooking cues.
- One-Pot & Casserole RecipesFully cooked chicken sausage, potatoes and cabbage simmered together with mustard broth.
- Know before you startThis recipe uses fully cooked sausage. Raw sausage needs a different method and must not be substituted directly.
Ingredient notes
Exact amounts are in the recipe card below. Here’s what matters when you shop:
Before you shop. This recipe uses fully cooked sausage. Raw sausage needs a different method and must not be substituted directly.
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Sausage Cabbage Potato Pot
Fully cooked chicken sausage, potatoes and cabbage simmered together with mustard broth.
- Prep
- 10 min
- Cook
- 30 min
- Total
- 40 min
- Serves
- 4
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Equipment
- 6-quart pasta pot with strainer lidSee our pick →
- 8-inch chef’s knifeSee our pick →
- Instant-read food thermometerSee our pick →
Instructions
-
Brown
Heat oil in a wide lidded pot. Brown sliced fully cooked sausage and onion for 5 minutes.
-
Start potatoes
Stir in potatoes, broth, mustard and thyme. Cover and simmer for 12 minutes.
-
Add cabbage
Fold in cabbage and simmer covered for 10–12 minutes, stirring once, until potatoes and cabbage are tender.
-
Check
Check the sausage and center of the pot reach 165°F / 74°C, or any higher package-directed reheating temperature. Serve with some of the broth.
Recipe notes
- Timing: This recipe uses fully cooked sausage. Raw sausage needs a different method and must not be substituted directly. Preparation, preheating and any rest explicitly stated in this method are included in the total estimate. Follow doneness and package directions if they require longer.
- Recipe status: Newly authored for this collection and not yet kitchen-tested. Cooking times are estimates.
- Recipe-page cover: A text recipe card. The Pinterest pin uses an AI-generated editorial food illustration in the style of the earlier collection, not a photograph of a kitchen-tested dish.
- Nutrition: Not calculated for this recipe.
Nutrition has not been calculated for this recipe.
Equipment for this recipe
Check the equipment list before starting. Appliance size and power can affect cooking time.
6-quart pasta pot with strainer lid
Drain through the lid — no colander, one less thing to wash on a weeknight.
8-inch chef’s knife
One sharp, balanced knife handles 90% of weeknight prep.
Instant-read food thermometer
Check internal cooking and reheating temperatures.
Easy variations
- Vegetarian pot: Use a fully cooked vegetarian sausage and vegetable broth, following the sausage pack directions.
- Larger batches: Scale ingredient quantities with the serving controls. Use sufficient pan or basket space and allow more time for extra batches; instruction text describes the base batch.
How to store and reheat
- For this recipe: Use within 3 days or the sausage’s remaining opened-package life, whichever is shorter.
- Chill promptly: Refrigerate perishable food in shallow covered containers at 40°F / 4°C or below within 2 hours, or 1 hour above 90°F / 32°C. Follow the shorter storage period stated above or on an opened ingredient; previously cooked ingredients keep their original storage deadline.
- Reheating: If reheating cooked leftovers, heat the portion thoroughly to 165°F / 74°C. Keep cold toppings separate. Follow any stricter package directions.
Frequently asked questions
What should I know before making sausage cabbage potato pot?
This recipe uses fully cooked sausage. Raw sausage needs a different method and must not be substituted directly.
Can I make it ahead?
Use within 3 days or the sausage’s remaining opened-package life, whichever is shorter.
Has this recipe been kitchen-tested?
Not yet. This is a newly authored recipe with estimated timing. Check the stated doneness, safe internal temperatures where given, and ingredient package instructions.