Roasted potatoes and smoked sausage

Roasted potatoes and smoked sausage with poached egg. Image: Asande Mpila

Roasted potatoes and smoked sausage with poached egg

Prepare a mouth-watering midweek meal for the family by whipping together this roasted potatoes and smoked sausage recipe.

Roasted potatoes and smoked sausage

Roasted potatoes and smoked sausage with poached egg. Image: Asande Mpila

Looking for a satisfying meal to prepare for the family in one hour? Try these roasted potatoes and smoked sausage with a poached egg recipe. It is super delicious and will hit the spot.

The combination of roasted potatoes and smoked sausage works very well and will result in happy smiles around your dinner table as they tuck into the meal.

This recipe also includes the method to create a poached egg like a pro. If you are only preparing one or two poached eggs you can use the whirlpool method. Stir the water fast into one direction until it’s smoothly spinning around. Drop the egg into the centre of the whirlpool. This will prevent the egg from feathering. Follow the rest of the guidance in the method section below.

Preparing this roasted potatoes and smoked sausage recipe will take about one hour. This recipe is perfect to prepare on a busy weekday evening, especially if you have some hungry teenager tummies to fill.

Roasted potatoes and smoked sausage with poached egg recipe

5 from 1 vote
Recipe by Asande Mpila Course: MainCuisine: GlobalDifficulty: Easy


Prep time


Cooking time


Total time






  • Poached eggs
  • 1 teaspoon 1 kosher salt

  • 8 8 eggs

  • 2 teaspoons 2 white vinegar

  • water

  • Roasted potatoes and smoked sausage
  • 1 kg 1 of smoked sausage

  • 1 large 1 onion, peeled and chopped

  • 3 medium 3 potatoes

  • 1 tablespoon 1 olive oil

  • ½ teaspoon ½ fine sea salt

  • ½ teaspoon ½ freshly ground black pepper

  • 1 teaspoon 1 sweet paprika


  • Poached eggs
  • Heat the water: Add enough water to come up the side of a narrow, deep 2-quart saucier.
  • Add 1 teaspoon kosher salt and 2 teaspoons white vinegar and bring to a simmer over medium heat.
  • Meanwhile, crack 1 very fresh cold large egg into a custard cup or small ramekin. Use the handle of a spatula or spoon to quickly stir the water in one direction until it’s all smoothly spinning around.
    TIP: Use this whirlpool method when poaching a single serving (one or two eggs). For bigger batches, heat the water, salt and vinegar in a 12-inch non-stick skillet and do not stir.
  • Add the egg: Carefully drop the egg into the center of the whirlpool. The swirling water will help prevent the white from “feathering,” or spreading out in the pan.
  • Let it poach: Turn off the heat, cover the pan and set your timer for 5 minutes. Don’t peek, poke, stir or accost the egg in any way.
  • Lift it out: Remove the egg with a slotted spoon and serve immediately. Alternatively, move the egg to an ice bath and refrigerate for up to 8 hours. Reheat in warm water just before serving.
  • Roasted potatoes and smoked sausage
  • Preheat the oven to 200°C.
  • Line a large baking sheet with tin foil, and spray with cooking spray. Set aside.
  • Chop the onions and potatoes the same size. This helps with cooking time.
  • Add the sausage onions, and potatoes into a large bowl. Drizzle with a tablespoon of olive oil and season with salt, pepper, and paprika.
  • Toss together with your hands until everything is evenly distributed. Pour this out onto the sheet pan and spread out the sausage and potatoes.
  • Place into the heated oven and roast for 45 minutes to an hour, stirring every 15 minutes or so, until the potatoes are golden brown and tender. Turn off the oven.


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