Samad: “Lina, I swear this honey garlic sausage thing? Absolute magic. One pot, barely any mess, and it smells like a food hug.”
Lina: “You had me at ‘food hug.’ And you know I’m weak for anything with honey garlic. Let’s make this one a keeper!”
Table of Contents
Why You’ll Love This One-Pot Honey Garlic Sausage Recipe
Lina: Okay, real talk this is one of those recipes that checks all the boxes:
✔️ Sweet and savoury
✔️ Ready in 30 minutes
✔️ Minimal cleanup
✔️ Kid-approved
✔️ Hearty enough for a cold Canadian night
Samad: Honestly, it’s the kind of meal you throw together after a long day when you want something good but don’t feel like babysitting 3 pans and a mountain of dishes.
Lina: And it makes your whole kitchen smell amazing. Like, someone’s-gonna-think-you-ordered-takeout good.
Ingredients You’ll Need
Lina: Here’s what’s going in the pot. Nothing fancy, just simple stuff with BIG flavour.
Main Ingredients:
- 1 tablespoon olive oil
- 4–5 honey garlic sausages (raw or pre-cooked)
- 1 small onion, sliced
- 3 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 2 cups baby potatoes, halved
- 1 cup chicken broth
- 3 tablespoons honey
- 2 tablespoons soy sauce
- 1 tablespoon apple cider vinegar
- Salt & pepper to taste
- Fresh parsley for garnish (optional)
Samad: You can totally swap in sweet potatoes or even frozen mixed veg if that’s what you’ve got. No rules here, just good eats.
Let’s Cook: Step-by-Step
Step 1: Sear the Sausages
Samad: Heat up your olive oil in a big pot or deep skillet over medium heat. Toss in the sausages and let them get golden on all sides about 5–7 minutes.
Lina: If they’re pre-cooked, just brown ’em a little. If they’re raw, make sure they’re cooked through, okay?
Step 2: Sauté the Veggies
Lina: Once the sausages are out, toss in the onions and garlic. Let those go for a couple minutes, then in go the bell peppers and potatoes. Give it all a good stir.
Samad: Season with a pinch of salt and pepper. Let it cook about 5 more minutes to get a bit of colour on those potatoes.
Step 3: Pour the Sauce
Samad: Mix the chicken broth, honey, soy sauce, and apple cider vinegar in a bowl or measuring cup.
Lina: Pour it over the veggies, add the sausages back in, and cover the pot. Simmer on medium-low heat for 15–20 minutes, or until the potatoes are fork-tender.
Samad: Uncover and let the sauce reduce a bit if you want it thicker. You can even mash a few potatoes right in the pot to help it thicken naturally.
Canadian Kitchen Tip
Lina: Here’s a cozy tip from my grandma if you’ve got maple syrup on hand, swap it in for half the honey. It gives a subtle Canadian twist that’s just… chef’s kiss.
Samad: And if you’ve got leftovers? Reheat it with a splash of broth or even serve it over rice the next day.
Family-Friendly + Freezer-Friendly
Lina: This one’s perfect for Canadian families looking for cozy meals. My niece loves the sweet-savory vibe and I don’t have to fight her to eat her veggies.
Samad: Make a double batch and freeze half! It keeps well in the freezer for up to 2 months in an airtight container. Total lifesaver on busy nights.
How to Serve Your Honey Garlic Sausage Wonder
Lina: You know what makes this dish even better? A warm, buttery dinner roll on the side to mop up all that sweet-savory sauce.
Samad: Or spoon it over a scoop of mashed potatoes if you’re going full comfort food mode. Rice or egg noodles also work like a charm.
Lina: For a lighter option, serve it on a bed of steamed green beans or spinach. That sauce does wonders for greens.
Easy Variations & Add-Ins
Samad: Here’s the fun part you can tweak this to suit whatever’s in your fridge or pantry.
Swap the sausage:
- Spicy Italian for a kick
- Chicken or turkey sausage for a lighter twist
- Vegan sausage for a plant-based version
Switch the veggies:
- Add zucchini, mushrooms, or snap peas
- Use butternut squash cubes or carrots instead of potatoes
- Frozen veg? Go for it just throw them in near the end
Lina: You can even toss in a drained can of chickpeas or white beans if you want more fibre and protein without extra meat.
Storage, Freezing, & Meal Prep Tips
Storing leftovers:
- Cool completely and refrigerate in an airtight container
- Keeps for up to 4 days in the fridge
- Reheat on the stovetop or in the microwave with a splash of broth or water
Freezer-friendly tips:
- Let the dish cool first
- Portion into containers or freezer bags
- Label with the date
- Freeze for up to 2 months
- Thaw overnight in the fridge before reheating
Samad: I like freezing it in single servings so I’ve got a grab-and-go lunch for work. Better than cafeteria mystery meat, right?
Lina: Way better. And no mystery.
FAQ: Your Honey Garlic Sausage Questions Answered
Q: Can I make this in advance?
A: Absolutely. This dish actually tastes even better the next day as the flavours deepen. Just store it in the fridge and reheat gently.
Q: What’s the best sausage for this recipe?
A: Honey garlic sausages are ideal, but any mild or sweet sausage works well. Just avoid super spicy ones unless that’s your thing!
Q: Can I make this vegetarian?
A: Yes! Use plant-based sausage and vegetable broth. The sauce still works perfectly and the dish stays hearty.
Q: Can I use frozen vegetables?
A: Totally. Just toss them in during the last 5–10 minutes of cooking so they don’t get mushy.
Q: Can I double the recipe?
A: For sure! Just make sure your pot is big enough and give the veggies a little extra cooking time.
For More recipes visit One-Pot Wonders
Conclusion
Lina: We hope this recipe brings a little joy to your table and makes your weeknights a little less hectic.
Samad: And don’t forget the best meals are the ones shared with family. Bonus points if there’s bread for sauce-dipping!
One-Pot Honey Garlic Sausage Wonder
Equipment
- Large pot or deep skillet
Ingredients
Main Ingredients
- 1 tbsp olive oil
- 4–5 honey garlic sausages raw or pre-cooked
- 1 small onion sliced
- 3 cloves garlic minced
- 1 red bell pepper sliced
- 1 yellow bell pepper sliced
- 2 cups baby potatoes halved
- 1 cup chicken broth
- 3 tbsp honey
- 2 tbsp soy sauce
- 1 tbsp apple cider vinegar
- salt and pepper to taste
- fresh parsley for garnish (optional)
Instructions
- Heat olive oil in a large pot or deep skillet over medium heat. Add sausages and brown them on all sides, 5–7 minutes. If raw, cook until done. Remove and set aside.
- In the same pot, add onions and garlic. Cook for 2 minutes, then add bell peppers and baby potatoes. Season with salt and pepper. Cook for 5 more minutes.
- Mix chicken broth, honey, soy sauce, and apple cider vinegar. Pour over the vegetables. Return sausages to the pot. Cover and simmer for 15–20 minutes until potatoes are tender.
- Uncover and let sauce reduce slightly if you prefer a thicker consistency. You can also mash a few potatoes to naturally thicken the sauce.
- Serve hot, garnished with fresh parsley if desired. Enjoy with crusty bread, rice, or over mashed potatoes!
