Hearty, comforting, and deeply satisfying — a rustic, old-fashioned one-pot meal of tender pork sausage, potatoes, and vegetables simmered together in a rich, savory broth until everything melds into a thick, warming stew that sticks to your ribs and feeds a hungry crowd with ease.
INGREDIENTS
- 2 pounds pork sausage links or bulk breakfast sausage, cut into rounds
- 2 pounds russet or Yukon Gold potatoes, peeled and cut into 1-inch chunks
- 1 large yellow onion, diced
- 3 garlic cloves, minced
- 3 large carrots, peeled and sliced into rounds
- 3 celery stalks, sliced
- 1 green bell pepper, diced
- 1 can (14.5 oz) diced tomatoes
- 3 cups chicken or pork broth
- 1 cup water
- 1 tablespoon Worcestershire sauce
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 0.5 teaspoons dried thyme
- 0.5 teaspoons dried oregano
- 0.5 teaspoons red pepper flakes (optional)
- 2 tablespoons vegetable oil
- 2 tablespoons fresh parsley, chopped, for garnish
- crusty bread or cornbread, for serving
STEPS
- Brown the sausage: Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the sausage rounds or crumbled bulk sausage and cook for 5–6 minutes, stirring occasionally, until deeply browned and caramelized on all sides. Do not rush this step — the browned sausage builds the entire flavor foundation of the finished dish. Transfer to a plate and set aside.
- Cook the aromatics: In the same pot with the remaining sausage drippings, add the diced onion, sliced carrots, celery, and green bell pepper. Cook over medium heat, stirring occasionally, for 6–8 minutes until softened and lightly golden. Add the minced garlic and cook for 1 minute until fragrant.
- Season and build: Stir in the Worcestershire sauce, salt, black pepper, garlic powder, onion powder, smoked paprika, dried thyme, dried oregano, and red pepper flakes if using. Cook for 30 seconds until the spices are fragrant. Add the diced tomatoes and stir well, scraping up any browned bits from the bottom of the pot.
- Add the potatoes and broth: Return the browned sausage to the pot. Add the potato chunks, chicken or pork broth, and water. Stir everything together well and bring to a boil over high heat. Reduce to a steady simmer, cover partially with the lid, and cook for 25–30 minutes, stirring occasionally, until the potatoes are completely tender and the broth has thickened into a rich, hearty stew.
- Adjust and finish: Taste and adjust seasoning generously with additional salt and black pepper as needed. If the stew is thinner than you like, simmer uncovered for 10 more minutes to reduce. If too thick, add a splash of broth to loosen.
- Rest and serve: Let the hogpogs rest off the heat for 5–10 minutes before serving — the flavors deepen and the broth thickens slightly as it sits. Ladle into deep bowls and garnish with fresh chopped parsley. Serve with crusty bread or cornbread for soaking up every last drop of that incredible broth.
NOTES Tips: Browning the sausage deeply before adding any liquid is the most important step — the caramelized crust on the sausage and the browned bits left in the pot are the foundation of the entire dish’s rich, savory flavor. Do not skip or rush this step. Smoked sausage or kielbasa can be substituted for breakfast sausage links for a deeper, smokier flavor profile that works beautifully in this dish. Russet potatoes break down slightly around the edges as they cook, naturally thickening the broth — this is a good and intentional result. Yukon Gold potatoes hold their shape better if you prefer more distinct potato chunks. This dish is even better the next day after the flavors have had overnight to develop and meld — make a big pot and enjoy it all week. Keeps refrigerated for up to 4 days and freezes beautifully for up to 3 months.
