Sausage Steamed Dinner


A one pot dinner with sausage, cabbage, and root vegetables - Easy and hearty - Great on a cold winter night! Serve with cornbread or a crusty farmhouse type bread.

Prep Time:
15 mins
Cook Time:
45 mins
Total Time:
1 hrs
12 servings


  • 2 ½ pounds smoked sausage

  • 2 pounds ham hocks

  • 4 large potatoes, peeled and cut into large chunks

  • 1 rutabaga, peeled and cut into large chunks

  • 6 turnips, peeled and cut into large chunks

  • 6 carrots, peeled and cut into large chunks

  • 2 onions, cut into large chunks

  • 1 large head cabbage, quartered

  • 1 teaspoon salt, or to taste

  • ½ teaspoon ground black pepper, or to taste

  • 1 quart water


  1. Bring a large pot of water to a boil. Add sausage and ham hocks, and cook for 10 to 15 minutes (to reduce the amount of fat). Drain, and set aside.

  2. In a large pot, arrange potatoes, rutabaga, turnips, carrots and onions. Quarter cabbage with core intact, and add to pot. Season with salt and pepper. Place sausage and ham hocks on top. Pour in water. Seal pot with aluminum foil, then cover with a tight fitting lid.

  3. Bring to a boil, reduce heat, and simmer for 30 minutes, or until vegetables are tender.

Nutrition Facts (per serving)

622 Calories
37g Fat
43g Carbs
31g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 622
% Daily Value *
Total Fat 37g 47%
Saturated Fat 13g 65%
Cholesterol 113mg 38%
Sodium 1536mg 67%
Total Carbohydrate 43g 15%
Dietary Fiber 8g 30%
Total Sugars 14g
Protein 31g
Vitamin C 90mg 450%
Calcium 174mg 13%
Iron 4mg 22%
Potassium 1408mg 30%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.