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Sausage, potato and pickle skillet

Name: Sausage, potato and pickle skillet
Prep time: 15 min
Cook time: 25 min
Yield: 2 dinner portions
Ingredients: 450 g potatoes, scrubbed and cut into 1.5 cm cubes; 200 g fully cooked smoked sausage, sliced; 1 medium onion, thinly sliced; 100 g dill pickles, drained and diced; 1 tablespoon neutral oil; 1 teaspoon Dijon mustard; 2 tablespoons water, plus water for boiling; 1 tablespoon chopped fresh dill; 1/4 teaspoon black pepper

Browned potatoes and fully cooked smoked sausage with onion and a final handful of dill pickles for a sharp, simple dinner.

By PickleRadio editorialUpdated 18 September 2026

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A skillet of browned potatoes, smoked sausage, onion, dill and chopped pickles.

In this guide5 sections

Brown the potatoes before the pickles go in

Yield: 2 dinner portions. Prep time: 15 minutes. Cook time: 25 minutes.

Potatoes and smoked sausage give this pan plenty of richness. Pickles go in near the end, where they add a sharp bite without making the browning stage wet. Use a wide skillet: crowded potatoes steam against one another instead of catching golden edges.

Buy sausage clearly labelled fully cooked or ready to eat, and follow its heating directions. This timing is not a method for cooking raw sausages. Cutting the cooked sausage into coins gives several browned edges and makes the smaller quantity spread through the potatoes.

Prepare the pickles

Drain and dice the pickles while the potatoes start cooking. Keep them in a separate bowl so they cannot accidentally go into the pan with the onion. Save the dill for the end as well; it brings a fresher smell when stirred in off the heat.

A firm refrigerator cucumber pickle works well here. If you prefer a dinner without sausage, browse the other savoury dishes in the recipe collection.

Diced dill pickles on a clean chopping board beside a knife and bowl.

Ingredients

450 g potatoes, scrubbed and cut into 1.5 cm cubes
200 g fully cooked smoked sausage, sliced
1 medium onion, thinly sliced
100 g dill pickles, drained and diced
1 tablespoon neutral oil
1 teaspoon Dijon mustard
2 tablespoons water, plus water for boiling
1 tablespoon chopped fresh dill
1/4 teaspoon black pepper

Method

Put potato cubes in a saucepan, cover with water and bring to a simmer. Cook for 7–9 minutes until nearly tender, then drain well and let surface steam escape.
Heat oil in a wide skillet over medium-high heat. Add potatoes in one layer and cook for 7–9 minutes, turning occasionally, until golden.
Give the potato cubes room to develop golden edges.
Move potatoes to a plate. Add sausage and onion to the pan and cook over medium heat for 5–7 minutes, stirring, until the onion softens.
Cook the sausage and onion after setting the browned potatoes aside.
Return potatoes. Stir mustard into 2 tablespoons water and pour it into the pan, scraping up the browned bits.
Add pickles and pepper. Toss for 1–2 minutes, making sure the sausage meets its package heating directions and the potatoes are tender.
Add the pickles near the end, after the browning stages.
Take off the heat, scatter over dill and serve.

Adjust the pan, not the ingredient list

If the pan is too small for the potatoes to sit in one layer, brown them in two batches. Keep the heat moderate once the onion is in; burnt onion makes the whole dish taste harsh.

Serve with fresh cucumber and dill-pickle salad for a cool side, using a smaller helping of pickles in the salad if you want the skillet to carry most of that flavour.