HOG POGs is one of those “real life” recipes — the kind people make when they need dinner to be filling, fast, and comforting. It’s smoky sausage, tender potatoes, sweet onion, and cabbage cooked down until everything is savory and cozy, like a plate lunch met a farmhouse skillet.
Some people grew up with it at family gatherings, some discovered it at potlucks, and some only know it as the dish that disappears first because it smells so good while it cooks.
Simple ingredients. Big flavor. And it feeds a crowd without trying too hard.
HOG POGs (Smoked Sausage, Cabbage & Potatoes)
Ingredients
1 lb smoked sausage (kielbasa or Hawaiian-style sausage), sliced
1½ lbs potatoes, diced (Yukon gold or russet)
½ head green cabbage, chopped
1 large onion, sliced
3 cloves garlic, minced
2 tbsp butter (or oil)
½ cup chicken broth (or water)
1 tsp paprika
½ tsp black pepper
½ tsp salt (adjust—sausage is salty)
Optional: 1 tbsp Worcestershire sauce, pinch of red pepper flakes
Instructions
1) Brown the Sausage
Heat a large skillet or Dutch oven over medium-high heat.
Add sliced sausage and brown 3–4 minutes, stirring.
Remove sausage to a plate (leave drippings in the pan).
2) Cook the Potatoes
Add butter (if needed), then add potatoes and onions.
Cook 8–10 minutes, stirring occasionally.
Add garlic and cook 30 seconds.
3) Add Cabbage + Steam
Add cabbage, paprika, pepper, salt, and broth.
Cover and cook 10–12 minutes until cabbage is tender and potatoes are cooked through.
4) Finish
Return sausage to the pan.
Cook uncovered 2–3 minutes to bring it all together.
5) Serve
Serve hot, straight from the skillet.
Why This Recipe Works
Smoked sausage seasons the whole pan
Potatoes soak up flavor and make it hearty
Cabbage turns sweet and tender as it cooks
One-pan cooking = easy cleanup
Tips for the Best HOG POGs
Cut potatoes evenly so they cook at the same time
Don’t over-salt early — sausage brings a lot of salt
Use a lid to steam the cabbage faster
Want more crisp? Cook uncovered a few extra minutes at the end
Add a splash more broth if the pan gets dry
Easy Variations
Spicy: add hot sausage + red pepper flakes
Cheesy: sprinkle with shredded cheddar at the end
Low-carb: swap potatoes for cauliflower florets
Extra hearty: add carrots or bell peppers
Sweet-savory: add a teaspoon of brown sugar to balance the cabbage
FAQ – HOG POGs
What does “HOG POGs” stand for?
It’s often used as a fun nickname for a hearty sausage-and-cabbage style dish. Exact meaning varies by family/region — the recipe is what matters!
Can I make HOG POGs ahead of time?
Yes. It reheats well. Store in the fridge up to 4 days.
Can I freeze it?
You can, but potatoes may soften after thawing. Freeze up to 2 months and reheat gently.
What sausage works best?
Smoked sausage, kielbasa, or any fully cooked sausage you love.