Sausage and Potato Recipe
This Sausage and Potato Recipe is a quick and easy meal made with smoky sausage and crispy potatoes, perfect for busy weeknights. Ready in just 35 minutes, it's a hearty dish that everyone will love.
Servings: 6
Calories: 373kcal
Ingredients
- 2 tablespoons olive oil
- 14 ounces smoked sausage, cut into ½-inch rounds
- 1 large sweet yellow onion, cut into ½-inch dice (yields about 1¼ cups)
- 1 tablespoon fresh garlic, minced
- 1½ pounds baby yukon gold potatoes, halved (or quartered if large)
- 1 pound fresh green beans, trimmed and cut into about 1½ to 2-inch pieces
- 1 teaspoon Italian seasoning blend
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ¼ teaspoon red pepper flakes
- ½ cup chicken broth
Instructions
- To a large (12-inch) heavy duty skillet over medium heat, add the olive oil. Once the oil is hot, add the smoked sausage in a single layer. Cook, and sear, for 2-3 minutes on each side or until the sausage rounds are heated through and caramelized to a golden brown.
- Using a slotted spatula remove the sausage, leaving the drippings in the pan, and transfer to a clean plate while preparing the rest of the ingredients.
- Add the onions and garlic to the skillet and cook for 1-2 minutes or just until the onions are translucent and the garlic is fragrant.
- Add the potatoes, green beans, Italian seasoning, salt, black pepper, and red pepper flakes. Toss to combine and cook for 2-3 minutes to start softening the vegetables.
- Pour in the chicken broth and cover the skillet with a tight fitting lid. Cook for 15 minutes, being sure to stir halfway through to ensure the vegetables cook evenly.
- Remove the lid and reduce the heat to medium-low. Add the reserved smoked sausage back to the skillet. Cook for another 3-5 minutes, while stirring occasionally to prevent sticking, or until the potatoes are fork tender, the liquids have mostly evaporated, and the sausage is warmed through. Add a splash of additional chicken broth if needed to prevent sticking.
- Remove from the heat and serve immediately.
Notes
- Baby red potatoes are a wonderful substitute for the baby yukon gold potatoes in this recipe.
- I used a 24-ounce pre-bagged brand that comes triple washed and ready to use for convenience in preparation. If your potatoes are not pre-washed, be sure to rinse them under cool water and pat dry well before adding to the skillet.
- Use your favorite type of smoked sausage in this recipe. There are beef smoked sausages, pork and chicken smoked sausages, kielbasa, and even spicy smoked sausages. All of these options will taste great in this recipe.
- Be sure not to pour off the oil from the seared smoked sausage before adding the onions and garlic. This lends great flavor to the final dish.
- Fresh green beans are best for this recipe. Canned or frozen (then thawed) versions are too soft and will get too mushy when cooked. The fresh ones retain a slightly firmer texture while being fully cooked through.
Nutrition
Calories: 373kcal | Carbohydrates: 31g | Protein: 12g | Fat: 23g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Cholesterol: 47mg | Sodium: 1039mg | Potassium: 845mg | Fiber: 5g | Sugar: 6g | Vitamin A: 556IU | Vitamin C: 35mg | Calcium: 67mg | Iron: 3mg
