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Heat very large skillet coated with pan spray over medium heat. Add sausage chunks. Cook for 5 to 6 minutes, stirring or flipping occasionally so you get lots of brown and crispy sides. Remove sausage from pan and set aside.
Heat olive oil in the same large skillet over medium heat. Add potatoes and cook for 5 to 7 minutes, turning occasionally until nicely browned. Turn up to medium-high if not browning to your liking.
Add leeks and cook for 1 to 2 minutes or until softened.
If using diced tomatoes, puree with a blender or immersion blender first. Add pureed or crushed tomatoes, water, salt, pepper, garlic, onion powder, celery seed, cumin, and coriander to skillet. Cover and bring to a boil. Reduce heat and simmer, covered, for 3 minutes.
Add cabbage and continue to simmer, covered, for 6 minutes or until potatoes are tender when pierced with a fork, stirring occasionally.
Add diced apple and simmer 3 minutes more, uncovered, until apples are heated through and most of the liquid is gone.
Stir in sage and sausage and continue cooking briefly until sausage is just heated through.
If desired, serve sprinkled with shredded sharp cheddar cheese.