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Toulouse sausage and potato skillet

An everyday dish for 2, ready in 40 minutes, around $1.51 a serving. People actually plan it with Popotam, and it's in season in October.

40mintotal
≈ $1.51a serving
945kcalper serving
34gof protein
In season in OctoberFreezes well
Let's cook
Toulouse sausage and potato skillet, a serving idea
AI-generated image · Serving idea

Step-by-step recipe

check things off as you go

  1. Peel and cut the potatoes

    Peel the 400 g of potatoes and cut them into small cubes, about 1 cm, so they cook fast and evenly.

  2. Slice the onion

    Peel the onion and cut it into thin slices.

  3. Brown the sausages

    Heat the sunflower oil in the skillet over medium-high heat. Brown the 4 whole sausages on all sides, without pricking them.

    Tip · Don't prick the sausages, that way they keep their juices and stay tender. Let them brown well before turning them so they don't stick.

  4. Set the sausages aside

    Take the sausages out of the skillet and put them on the plate. They're not cooked through yet, keep the fat in the skillet.

  5. Cook the potatoes

    Put the potato cubes in the skillet over medium heat, with the salt and pepper. Cover and cook, stirring now and then, until golden and tender when poked with a knife.

    Tip · Don't stir nonstop, let the potatoes stick to the bottom of the skillet for a moment so they brown, and put the lid on so they cook through.

  6. Add the onion

    Add the sliced onion to the potatoes and cook, stirring, uncovered, until it's tender and lightly golden.

  7. Finish cooking the sausages

    Put the sausages back in the skillet in among the potatoes. Cover and cook over medium heat, turning them, until cooked through with no pink (70 °C minimum).

  8. Check and serve

    Cut a sausage in half to make sure it's no longer pink inside. Taste, adjust the pepper and serve straight onto plates.

And there you go, it's readyCheck off every step to celebrate.

The questions you're asking

short answers, numbers you can check

How many calories in a serving?

One serving has about 945 kcal. 16% comes from carbs, 14% from protein and 68% from fat.

37 gCarbs
34 gProtein
72 gFat
Per serving (the dish for 2, divided by 2)
Energy945 kcal
Protein33.9 g
Carbs37 g
of which sugars5.1 g
Fat71.9 g
of which saturated fat25.7 g
Fiber5.3 g
Salt4.4 g

Worked out ingredient by ingredient with the ANSES Ciqual 2025 table, never written by an AI. It's an estimate: veggie sizes and brands make the numbers vary.

How much does it cost?

About $1.51 a serving, adding up the average prices of the ingredients you need to buy.

≈ $3.03for 2 people
≈ $1.51a serving

Pantry salt, oil and spices aren't counted. Your store and your brands will move the total, but the ballpark is right.

How long does it keep?

2 days in the fridge, in a closed container, once cooled within two hours. After that, into the freezer it goes.

2 daysin the fridge
Yesin the freezer, thaw it in the fridge the day before

Times Popotam uses for meal prep, based on ANSES guidance, rounded down. The details: how long cooked dishes keep.

and the rest of the week?

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