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One Pot Sausage with Pears Potatoes & Croutons - complete meal all in one pan

One Pot Sausage with Pears Potatoes & Croutons

A complete meal - all in one pot!
Course Main Course
Cuisine Modern Australian
Total Time 1 hour
Servings 4
Calories 488kcal


  • 8 thick pork sausages
  • 700 g white thin skinned potatoes 1 cm / ½ inch dice - I used chats/baby colibans
  • 2 firm green pears
  • 2 teaspoon rosemary leaves - finely chopped or ½ teaspoon dried
  • 1 teaspoon finely chopped sage leaves - about 4 leaves or ¼ teaspoon dried chopped sage - see notes
  • 2 garlic cloves crushed/minced & divided
  • 1 lemon - zest & juice
  • 1 tbsp. olive oil divided
  • 2 ½ tbsp. butter divided
  • 4 slices sourdough bread cut into 1 ½ cm / ¾ inch cubes


  • Pre heat oven to 200c.
  • Add 2 tsps. of olive oil and sausages to a cold oven proof skillet/pan, and fry over medium heat for 10 mins or until sausages are evenly browned - remove to a plate..
  • Turn heat down to medium low.
  • Add 2 tsps. oil & ½ tbsp. butter to pan, add potatoes and turn to coat evenly.
  • Distribute the potatoes in one even layer in the bottom of the pan, and allow to sit untouched for 3-4 mins, then loosen the potatoes from the base of the pan using a spatula then mix to redistribute back into any even layer and allow to sit untouched for another 3-4 mins to a total of 10 mins.
  • Add pears, fresh rosemary & sage to pan, nestling pears between potatoes to make direct contact with pan - allow to sit untouched for 2 mins - turn pears then cook for another 2 mins (see notes).
  • Add lemon juice, zest, 1 crushed garlic clove, 1 tbsp. butter, dried herbs if using and mix to coat evenly.
  • Put sausages on top of potato mixture and bake uncovered for 15 mins.
  • Melt remaining 1 tbsp. butter in a heatproof bowl, add remaining crushed garlic clove.
  • Add sourdough to butter mixture & using a pasty brush coat bread cubes in melted butter (see notes).
  • Remove pan from oven and sprinkle over bread cubes (see notes).
  • Bake uncovered for 10 mins, then serve immediately.


You can substitute dried herbs for fresh if you wish - but just a note on using dried sage. In most of the supermarkets I have only seen POWDERED sage - this is very strong so I would use less than the ¼ teaspoon mentioned for dried sage. In some supermarkets you can purchase dried CHOPPED sage - which would be my preference if I was going the dried herb route (¼ tsp).
The reason for all the "evenly distributing" and "allowing to sit untouched" in steps 5 & 6 is to allow as much of the potatoes (and later pears) to come in to contact with the surface of the pan for an extended period of time and maximise the caramelisation on as many sides as you can - it adds to the flavour.
When adding your bread cubes to the sausage/potato mixture - try to keep them right on top - if any end up nestled in between potato or sausages etc they won't crunch up nicely and will come out quite soft.
I use a pastry brush to coat the bread cubes, almost like using a spoon. I just put the bread cubes straight into the butter and keep using the pastry brush to pick up the butter from base and sides of the bowl and brush it onto the cubes in a mixing / brushing motion until they are evenly coated.
*Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*


Calories: 488kcal