HOG POGs – The Hearty Hawaiian-Style Skillet Meal Everyone Asks For

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.

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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

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Instructions

1) Brown the Sausage

1. Heat a large skillet or Dutch oven over medium-high heat.

2. Add sliced sausage and brown 3–4 minutes, stirring.

3. Remove sausage to a plate (leave drippings in the pan).

2) Cook the Potatoes

1. Add butter (if needed), then add potatoes and onions.

2. Cook 8–10 minutes, stirring occasionally.

3. Add garlic and cook 30 seconds.

3) Add Cabbage + Steam

1. Add cabbage, paprika, pepper, salt, and broth.

2. 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.

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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

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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

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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

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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.