This stovetop 5-ingredient smoked sausage barclay is the kind of budget-friendly, filling supper that feels like it came straight from a family notebook. It leans on simple pantry and refrigerator staples to make a big, cozy pot with smoky sausage, tender potatoes, sweet onions, and cabbage in a savory broth. It is exactly the sort of meal busy weeknights call for when you need something hearty, affordable, and easy enough to get on the table without much fuss.
Serve this with warm buttered bread, skillet cornbread, or simple crackers to soak up the broth. If you want to round it out a little more, a side of applesauce, sliced cucumbers, or a basic green salad works well and keeps the meal feeling old-fashioned and comforting without adding much extra work.
Stovetop 5-Ingredient Smoked Sausage Barclay
Servings: 8
Ingredients
2 lbs smoked sausage, sliced into rounds
1 large yellow onion, chopped
1 medium head green cabbage, chopped
3 lbs potatoes, peeled and cut into chunks
6 cups chicken broth
Directions
1. Place a large heavy pot or Dutch oven over medium heat. Add the sliced smoked sausage and cook for 5 to 7 minutes, stirring occasionally, until the edges are browned and the sausage has rendered a little flavor into the pot.
2. Add the chopped onion to the pot and cook for 3 to 4 minutes, stirring, until it softens and picks up some of the browned bits from the sausage.
3. Stir in the potatoes and cabbage, then pour in the chicken broth. Raise the heat and bring everything to a gentle boil.
4. Reduce the heat to medium-low, cover, and simmer for 25 to 30 minutes, or until the potatoes are tender and the cabbage is soft. Give it a stir once or twice during cooking.
5. Taste the broth, adjust with a little salt and pepper if you like, and serve hot with plenty of the broth ladled over each bowl.
Variations & Tips
Add garlic: If you want a little more depth, sauté 2 or 3 minced garlic cloves with the onion. It adds flavor without changing the simple feel of the dish.
Use a different sausage: Kielbasa, turkey smoked sausage, or even spicy andouille all work here. I usually pick whatever is on sale, which is very much in the spirit of this kind of thrifty family meal.
Make it thicker: For a stew-like pot, mash a few of the cooked potatoes right into the broth before serving. This is a great trick if you want the meal to feel even heartier.
Prep ahead: Chop the onion, cabbage, and potatoes earlier in the day so dinner comes together fast at night. If you cut the potatoes ahead, keep them in cold water in the fridge so they do not brown.
Stretch it even further: To make the pot go farther, serve smaller bowls alongside cornbread or spoon the sausage and vegetables over cooked rice. That is the kind of practical trick that makes leftovers disappear fast too.