PREP TIME: 10 mins | COOK TIME: 20 mins | YIELD: 4 servings
If you are looking for an easy weeknight meal, this smoked sausage and potato skillet is a must! Throw this together in under 20 minutes using just a couple of readily available ingredients. If you have any leftovers (which I doubt!), keep them in an airtight container and store them in the fridge for up to 5 days. To reheat, transfer them to a skillet and gently rewarm them on the stovetop.
This is the perfect, delicious skillet dinner excellent, even for entertaining!
1 package smoked sausage
1 1/2 pounds (650 grams) of small baby potatoes, quartered
1 onion, minced
1 red bell pepper, sliced
4 tbsp olive oil (or butter, or ghee)
1/4 c. (60ml) low-sodium chicken stock (or beef, vegetable)
1/2 tsp red chili pepper flakes, or to taste
1/2 tsp minced garlic
1 tsp hot sauce of your choice (we used Sriracha)
Salt and fresh cracked pepper
2 tsp Italian seasoning
Grated Parmesan, optional
Chopped parsley, for garnish
HOW TO MAKE 20-MINUTE SMOKED SAUSAGE AND POTATO SKILLET
Step 1: Heat 3 tbsp oil in a large cast-iron skillet over medium heat. Once hot, add the baby potatoes and season with salt and pepper. Cook for about 10 to 12 minutes or until golden and cooked through, stirring constantly. To a plate, transfer the potatoes and set aside.
Step 2: Add the rest of the oil to the same skillet. Then, add the sliced smoked sausage. Cook for about 5 minutes on medium heat until all sides are browned.
Step 3: Next, add the garlic, onion, and red bell pepper and season with red pepper flakes, Italian seasoning, salt, and pepper. Continue to cook for another 2 to 3 minutes until the smoked sausage is tender.
Step 4: Pour in 1/4 c. of stock and deglaze the pan.
Step 5: Then, stir in the hot sauce to completely coat the smoked sausage and veggies.
Energy 328.53 cal Fat 19.36 g Protein 6.9 g Carbs 33.1 g Saturated Fat 3.94 g Polyunsat Fat 2.09 g Monounsat Fat 12.38 g Sugar 2.13 g Cholesterol 10.44 mg Sodium 295.08 mg Potassium 776.44 mg Fiber 3.79 g
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