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Dad’s Sausage Succotash

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5 from 8 votes

Why is this succotash recipe the best? Blame it on the sausage! While succotash is traditionally a side dish, this succotash is equally fabulous as a main dish for breakfast, lunch or dinner.

Sautéed sweet corn, peppers and onions, lima beans if you love ‘em, roasted baby potatoes, and of course, crumbled sausage make for a side dish or a complete meal any time of day! Sausage succotash is the perfect meal during late summertime when corn is fresh, or even later in the fall or winter as a heartwarming, comforting bowl.

And to top it all off, this succotash is great made ahead and served whenever you want it. So in other words, pass the succotash, please!

Another not-to-miss corn recipe is my Corn Chowder that’s a real showstopper.

What is Succotash?

Succotash is a dish that traditionally consists of corn and lima beans, often cooked together with other veggies like chopped onion and bell pepper and sometimes some type of meat. It has a rich history in American cuisine, particularly in New England!

Why is it called succotash? The word “succotash” is believed to have originated from the Narragansett word “msíckquatash,” or “boiled corn kernels” which referred to corn and lima beans simmered together with butter. The Narragansett people were indigenous to the region that is now Rhode Island and parts of Massachusetts! Corn and beans were both important crops in the region, and the combination of these ingredients in succotash provided a balanced and nutritious meal.

This succotash recipe pulls from tradition but with a few fun signature twists from my Dad!

Succotash Recipe Ingredients

  • Fresh corn (or frozen corn if preferred) – fresh corn is always best, but frozen corn works when fresh isn’t available!
  • Italian sausages – you can use pork or chicken sausage bought raw (not precooked). Spicy or sweet works.
  • Baby potatoes – baby potatoes make succotash a full meal, adding creamy, toasty bits in every bite.
  • Lima beans (recommended but optional) – lima beans are a classic component in succotash, but if you don’t like them, you don’t need to use them. If you do add lima beans, I recommend frozen lima over canned. Be sure to cook them thoroughly according to package instructions before using.
  • Scallions – scallions add a pop of green and freshness.
  • Red bell pepper – red bell pepper adds sweetness and crunch.
  • Sweet onion – sweet onion also adds complementary sweetness and texture.
  • Extra virgin olive oil – olive oil helps sauté veggies.
  • Butter – butter adds a touch of creaminess and richness that’s undeniably delicious.
Succotash recipe ingredients

How to Make Succotash

Learn how to make succotash. Full instructions in the recipe card; this is just an outline!

  1. Roast.

    Toss quartered potatoes with 1 tablespoon of olive oil and salt to taste on a baking sheet. Arrange in a single layer and roast at 275 degrees for 25-30 minutes.

  2. Prep.

    While the potatoes are roasting, prep the other vegetables. Cook the lima beans following the package instructions.

  3. Cook.

    Slice open the sausage casings and remove the meat. In a large skillet or pot, cook the sausage over medium-high heat until fully cooked, breaking sausage into crumbles.

  4. Sauté.

    After cooking the sausage, add 1 tablespoon of olive oil and the onion. Sauté for 2-3 minutes over medium-high heat.

  5. Sauté again.

    Add the corn and red pepper. Sauté for 6-9 minutes on medium-high heat until the corn is just cooked.

  6. Combine.

    Combine the roasted potatoes, cooked lima beans, scallions, butter, and salt. Toss everything until warm.Combine the final ingredients and serve succotash.

Succotash Recipe Variations

Here are some ingredients you can consider changing or adding to this succotash recipe to enhance its flavor and texture:

  • No meat: remove the sausage for a vegetarian option.
  • No potatoes: remove the potatoes for a lower carb option.
  • Roasted red peppers: substitute Roasted Red Peppers instead of fresh peppers.
  • Bacon or pancetta: cook and crumble bacon or pancetta to add a savory and smoky element to your succotash.
  • Fresh herbs: chopped fresh herbs like parsley, cilantro, thyme, or basil can elevate the flavors and provide a burst of freshness.
  • Cheese: crumbled feta, grated parmesan, or shredded cheddar can bring richness to the dish.
  • Nuts or seeds: toasted pine nuts, slivered almonds, or sunflower seeds can contribute crunch and an interesting texture.
  • Hot peppers: add diced jalapeños or other hot peppers for a spicy kick, if you enjoy a bit of extra heat.
  • Cooked quinoa or rice: incorporate cooked quinoa or rice to make your succotash heartier and more filling. Even incorporate Spanish Rice into succotash!
  • Diced avocado: gently fold in diced avocado just before serving for a creamy and buttery contrast.
  • Chopped spinach or kale: stir in chopped spinach or kale towards the end of cooking for an extra boost of nutrients.
  • Sour cream or Greek yogurt: a dollop of sour cream or Greek yogurt can create a creamy and tangy finish.
  • Pesto: mix in a spoonful of pesto to infuse the succotash with a burst of herbal and garlicky flavor. Make your own by using the pesto in this Chicken Pesto Pasta recipe or make Avocado Pesto.
  • Paprika or smoked paprika: Add a touch of paprika or smoked paprika for a warm and smoky flavor.

Ways to Serve Succotash

You can serve this sausage succotash as a side dish or a main dish for breakfast, lunch or dinner! Here are a few ideas:

  • Side dish: the classic way to serve succotash is as a flavorful side dish alongside grilled or roasted meats, fish, or poultry like Grilled Pork Tenderloin or Baked Chicken Thighs. It complements a wide range of main courses.
  • Main dish: this succotash recipe has everything you need in a full meal…protein, starch, and veggies.
  • Taco or quesadilla filling: transform your succotash into a taco or quesadilla filling. Spoon it into soft or crispy taco shells like on top of Chicken Tacos, or use it as a tasty filling between tortillas with melted cheese.
  • Omelette or scramble: fold succotash into an Omelette or Scrambled Eggs for a savory and satisfying breakfast or brunch option.
  • Wraps or burritos: fill tortillas with succotash, and any additional toppings to create flavorful wraps or burritos.

Frequently Asked Questions (FAQs)

Can succotash be made ahead?

Succotash is delicious made ahead! Make it up to 4 days in advance, storing in the fridge (covered after cooled) until ready to enjoy.

How do I reheat succotash?

Reheat on the stovetop over medium-low heat, stirring often until hot. You can also microwave succotash in increments of 30 seconds, stirring every increment.

Can I freeze succotash?

You can freeze sausage succotash by cooling it down before transferring it to a freezer-safe container. Ensure they’re airtight to maintain quality. Thaw the succotash in the refrigerator and reheat gently when ready to eat. Keep in mind that the texture of sausage might change slightly after freezing. Consume within 3 months for best quality.

More Corn Recipes You’ll Love!

Dad’s Sausage Succotash

Why is this succotash recipe the best? Blame it on the sausage! While succotash is traditionally a side dish, this succotash is equally fabulous as a main dish for breakfast, lunch or dinner.
5 from 8 votes
Cook Time: 50 minutes
Total Time: 50 minutes
Course: Breakfast, Lunch, Main Course, Side Dish
Cuisine: American, New England
Keyword: fall, summer
Servings: 6 servings
Calories: 537kcal
Author: Tastefully Grace


  • 6 medium ears of fresh corn corn cut off the cobs (or 4 ½ cups of frozen corn)
  • 1 pound Italian sausages pork or chicken (spicy or sweet)
  • 1 pound baby potatoes quartered
  • 1 cup lima beans recommended but optional
  • 1 medium red bell pepper seeded, cored, and diced
  • 1 small sweet onion chopped
  • 1 bunch scallions trimmed and chopped
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon butter
  • Salt to taste


  • Preheat oven to 375℉. Toss quartered potatoes in 1 tablespoon of olive oil and salt to taste on a baking sheet. Spread out in a single layer. Roast for 25-30 minutes, until golden brown.
  • While potatoes are roasting, cut/prep the other veggies. Cook lima beans according to package instructions. Set aside.
  • Use a knife to slice open sausage casings and pop out the meat into a large skillet or pot. Over medium-high heat, cook sausage in the dry pan/pot until cooked through (roughly 10 minutes). Crumble and break up the sausage as it cooks.
  • When the sausage is cooked, add 1 tablespoon olive oil and onion to the pan/pot with the sausage. Sauté over medium-high heat for 2-3 minutes.
  • Add corn and red pepper. Sauté on medium-high heat for 6-9 minutes until corn is hot and just cooked.
  • Add the roasted potatoes, cooked lima beans, scallions, butter and salt. Toss until warm and the butter melts. Yum.



  • I highly recommend fresh corn if you can find it. If you can’t, use frozen corn (not canned corn).
  • Buy raw sausages, not pre-cooked ones.
  • Quarter your baby potatoes so they roast quickly and get extra golden.
  • You do not need to use lima beans if you don’t want to! If you do use lima beans, make sure they are fully cooked before adding them into the dish. Lima beans need to be fully cooked to be safe to consume! Follow the package instructions (I prefer frozen over canned).
  • You don’t need to use butter if you prefer not to. You can use all olive oil if preferred. The butter does add a touch of delectable richness and creaminess!
  • This recipe makes 6 side dish portions or 4 main dish servings. Feel free to double or halve the recipe as needed.


Serving: 1serving | Calories: 537kcal | Carbohydrates: 47g | Protein: 19g | Fat: 32g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Trans Fat: 0.1g | Cholesterol: 62mg | Sodium: 596mg | Potassium: 1100mg | Fiber: 7g | Sugar: 12g | Vitamin A: 937IU | Vitamin C: 53mg | Calcium: 46mg | Iron: 3mg
Tried this recipe?Let us know how it was!
picture of grace eating

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