Sausages with Potatoes and Chard

Sausages, potatoes, and greens — a trio that’s as comforting as it is timeless. In Canada, this dish reflects both resourcefulness and heritage: backyard gardens supplying greens like chard, hearty potatoes pulled from Prairie or PEI fields, and sausages tied to immigrant traditions. Italian and Portuguese families especially made chard a staple, planting it in abundance and weaving it into simple, satisfying suppers. This plate brings those influences together — rustic, nourishing, and unmistakably Canadian in spirit.

Prep Time: 10 minutes

Total Time: 30 minutes

Serves: 2–4

Ingredients

• 6 pork or chicken sausages

• 600 g (about 1 ½ lbs) potatoes, cut into chunks

• 2 tbsp olive oil (plus extra for roasting)

• 1 bunch fresh chard, roughly chopped

• Salt & black pepper, to taste

For the Dressing

• 3 tbsp olive oil

• Juice of 1 lemon

• 1 tbsp wholegrain mustard

Method

• Cook sausages: Heat 1 tbsp olive oil in a large pan over medium heat. Add sausages and cook 10–12 minutes, turning occasionally, until browned and cooked through. Remove and keep warm.

• Roast potatoes: Toss potato chunks with olive oil, salt, and pepper. Spread on a baking tray and roast at 200°C (400°F) for 25–30 minutes until golden and tender.

• Wilt chard: In the same pan used for sausages, add a drizzle of olive oil and cook chard 2–3 minutes until just wilted. Season lightly.

• Make dressing: Whisk olive oil, lemon juice, and mustard together.

• Assemble & serve: Slice sausages thickly, then serve with roasted potatoes and wilted chard. Drizzle over mustard-lemon dressing.

Variations

• Prairie Twist: Use bison or venison sausages with Yukon Gold potatoes for a Canadian game-inspired version.

• East Coast Comfort: Swap chard for kale or collard greens, both staples in Atlantic gardens.

• Family-Friendly: Use chicken sausages, skip the mustard in the dressing, and add a touch of maple syrup for sweetness.