Smoked Sausage and Potato Skillet

Smoked sausage and potato skillet garnished and ready to serve.

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Smoked sausage, baby potatoes, bell pepper, garlic, and onion come together in this one-pan smoked sausage and potato skillet dinner.

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Okay, let me be honest with you. I didn’t plan this one. Not even close. I wasn’t scrolling Pinterest with a dreamy dinner in mind—I was just standing in front of the fridge after a weird Tuesday, absolutely starving, wondering if mustard and crackers could count as a meal. (Spoiler: they can’t.)

But buried in the back of the fridge—like it was hiding or something—was a pack of smoked sausage. I think I bought it with good intentions a week ago. Next to it? Baby potatoes I forgot I had, and a red bell pepper that was like… one day away from a tragic end. And in that moment of culinary chaos, I was like, “Alright, let’s just throw it all in a skillet and see what happens.”

And what happened was… this. This Smoked Sausage and Potato Skillet that somehow tasted like comfort and warmth and something your mom might’ve made if she had 30 minutes and zero time for nonsense. It was simple. A little messy. A little spicy. And somehow perfect.

Why You’ll Love This Smoked Sausage and Potato Skillet Recipe?

There’s something about the combination of crispy potatoes and smoky sausage that just works, right? Like, it’s not reinventing the wheel. It’s not trying to be fancy. But it shows up, does its job, and tastes like it came from a place of love and maybe just a little desperation.

This smoked sausage and potato skillet is a weeknight lifesaver. I mean, it cooks in one pan, takes under 30 minutes, and doesn’t make you feel like you need a degree in French cooking to pull it off. And the best part? The leftovers—if there are any—are somehow even better the next day. It’s the kind of dish that doesn’t judge you for being in your sweatpants at 5 p.m. with a glass of wine and no plan. It just shows up.

Smoked sausage and potato skillet garnished and ready to serve.

Ingredient Notes:

I didn’t measure things the first time I made this. I was mostly operating on hunger and vibes. But here’s what I used and why I think it worked:

  • Baby potatoes – I quartered them so they’d cook faster and get those crispy golden edges. If you only have regular potatoes, just chop ‘em smaller. No biggie.

  • Smoked sausage – You know the one. It’s in that vacuum-sealed package, already cooked, just waiting for its moment. I used pork sausage, but I’ve also tried chicken sausage when that’s what I had, and it was solid.

  • Red bell pepper – Adds sweetness and a bit of color. If yours is slightly wrinkled, don’t worry—it still works. Mine was barely hanging on.

  • Onion & garlic – Staples. Not negotiable. They build flavor, even if you forget to stir and one side gets a little too browned (been there).

  • Olive oil – Or butter. Or both. Honestly, I’ve used ghee once and it made it taste extra rich. Whatever you’ve got, use it.

  • Italian seasoning & chili flakes – I eyeballed these. The chili flakes give it a tiny kick that’s chef’s kiss, but if spice isn’t your thing, just tone it down.

  • Chicken stock – Just a splash to deglaze the pan and bring everything together. I used low-sodium because I’m paranoid about over-salting, but full-salt probably tastes better.

  • Hot sauce – Optional. I always go with a bit of Sriracha because I like the heat, but you do you.

  • Parmesan and parsley – If you’ve got them, throw them on top. If not, no one’s judging you.

Golden-browned potatoes mixed with sliced sausage in a cast iron skillet.

How To Make Smoked Sausage and Potato Skillet?

Alright, ready to make this thing? No timers, no stress—just me, you, and a skillet.

Step 1: Sizzle your spuds
Get your big skillet (cast iron if you have it, but I’ve also used a nonstick when the cast iron was still “soaking”… aka I didn’t want to clean it). Heat up a good glug of oil—like three tablespoons. Once it’s hot, toss in your quartered baby potatoes. Salt. Pepper. Let them cook for around 10 minutes, turning them occasionally so they get golden and crispy. Don’t rush this part. Crispy potatoes are non-negotiable joy.

Once they’re looking delicious, scoop ‘em out and set them aside. Try not to eat half of them while the sausage’s cooking. (I always do.)

Step 2: Bring in the sausage
Add a little more oil if the skillet looks dry. Slice up the smoked sausage and throw it in. It only needs 5-ish minutes to brown up. You’ll know it’s ready when it starts smelling ridiculously good and gets those little crispy edges. That’s the good stuff.

Step 3: Veggies go in
Toss in your onion, garlic, and bell pepper. Stir it all around. Let them soften and soak up that sausage flavor. The onion should be getting translucent, the garlic should smell amazing, and the pepper should still have a little bite—not mushy.

Step 4: Spice it up
Sprinkle in your Italian seasoning, chili flakes, more salt, and pepper if you want. Give it a little taste. Add more if you’re feeling bold.

Step 5: Deglaze and mix
Pour in the chicken stock. Just enough to loosen up the tasty brown bits stuck to the bottom of the skillet—those bits are flavor bombs, don’t waste ‘em. Add in a few dashes of hot sauce if that’s your vibe. I’m always down for a little heat.

Step 6: Reunite the potatoes
Now throw those glorious potatoes back in and stir everything together. Let it cook for another few minutes so everything gets friendly and warmed through.

Step 7: Garnish (or don’t)
If you’ve got fresh parsley and Parmesan? Sprinkle away. If not? Still 10/10. Serve it straight from the skillet. You earned it.

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Close-up of crispy potato chunks and caramelized sausage pieces tossed with herbs.

Storage Options:

If there are leftovers (big if), just pop them into a container and refrigerate for up to 3 days. I usually reheat mine in the skillet with a splash of broth, but I’ve microwaved it too when I’m in a rush. Still good.

Also? I once topped a bowl of leftovers with a fried egg the next morning. Called it brunch. No regrets.

Variations and Substitutions:

Let’s be real: sometimes you just don’t have exactly what a recipe calls for. Here’s where you can mix things up:

  • No baby potatoes? Chop up whatever potatoes you’ve got. Sweet potatoes work too and add a cozy, slightly sweet twist.

  • Different sausage? Chicken, turkey, or even plant-based sausage will work. If it browns in a pan, it’s fair game.

  • Extra veggies? Toss in mushrooms, zucchini, or spinach. Use what’s on its last leg in the crisper drawer.

  • No stock? Water with a bit of bouillon or even just water and extra seasoning works.

  • Don’t do spicy? Skip the chili flakes and hot sauce. It’ll still be awesome.

Sautéed potato wedges and browned sausage slices in a rustic skillet, garnished with herbs.

What to Serve with Smoked Sausage and Potato Skillet?

Honestly? This meal stands on its own. But if you’re feeding a crowd (or just really hungry), here’s what goes well with it:

  • A light green salad with vinaigrette

  • Toasty garlic bread or a crusty baguette

  • Roasted green beans or steamed broccoli

  • A cold beer or sparkling water with lemon

Or… just eat it solo straight from the skillet while standing over the stove. That’s the real vibe.

Frequently Asked Questions:

Can I make this ahead of time?
Sure. It reheats well. I usually keep the potatoes separate so they stay crispier, but if you don’t, it’s not the end of the world.

Is this spicy?
Not unless you make it spicy. The heat level’s totally up to you.

Can I freeze it?
Ehh. It’s fine frozen, but the potatoes might get a little mealy. I’d eat it fresh or within a few days if you can.

Skillet meal served hot with melted cheese and fresh parsley on top.

So if your week’s been weird, or you’re tired, or the idea of cooking feels like too much… this Smoked Sausage and Potato Skillet might just be exactly what you need. It’s forgiving. It’s fast. It doesn’t ask for much but gives back so much flavor.

Try it. Make it yours. Eat it in your comfiest clothes. And if you tweak it or make it better? Please tell me—I love a good kitchen hack.

Catch you next recipe. Until then… don’t burn the garlic.

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Close-up of crispy potato chunks and caramelized sausage pieces tossed with herbs.

Smoked Sausage and Potato Skillet

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
This smoked sausage and potato skillet is a one-pan dinner made with baby potatoes, smoked sausage, bell pepper, garlic, and spices—flavorful, quick, and perfect for busy weeknights.
4 Servings

Ingredients

  • pounds 650g small baby potatoes, quartered
  • 1 medium onion finely minced
  • 1 red bell pepper thinly sliced
  • 1 12–14 oz package smoked sausage, sliced
  • 4 tablespoons olive oil or butter, or ghee
  • 2 teaspoons Italian seasoning
  • ½ teaspoon red chili pepper flakes or to taste
  • ½ teaspoon minced garlic
  • ¼ cup 60ml low-sodium chicken stock (or beef or vegetable stock)
  • 1 teaspoon hot sauce e.g., Sriracha, or to taste
  • Salt and freshly ground black pepper to taste
  • Fresh parsley chopped, for garnish
  • Grated Parmesan cheese optional, for serving

Instructions
 

Prepare the skillet:

  1. Place a large cast-iron or heavy-bottomed skillet over medium heat. Allow it to preheat for approximately 3 minutes.

Cook the potatoes:

  1. Add 3 tablespoons of olive oil to the skillet. Once heated, add the quartered baby potatoes. Season with salt and pepper to taste. Sauté for 10 minutes, stirring occasionally, until the potatoes are golden and fork-tender. Transfer the cooked potatoes to a clean plate and set aside.

Brown the sausage:

  1. In the same skillet, add the remaining 1 tablespoon of olive oil. Once hot, add the sliced smoked sausage. Sauté for approximately 5 minutes, or until lightly browned.

Sauté the vegetables:

  1. Add the minced onion, sliced red bell pepper, and garlic to the skillet. Cook, stirring frequently, for 3–4 minutes or until the onion becomes translucent and the bell pepper begins to soften.

Add seasoning:

  1. Sprinkle in the Italian seasoning, chili flakes, and additional salt and pepper to taste. Stir well to evenly distribute the spices. Cook for 2–3 more minutes to allow the flavors to develop.

Deglaze the skillet:

  1. Pour in the chicken stock and stir, scraping the bottom of the skillet to release any browned bits. Add the hot sauce and stir until well combined.

Combine and finish:

  1. Return the cooked potatoes to the skillet and gently toss to combine all ingredients. Cook for another 2–3 minutes until heated through.

Garnish and serve:

  1. Remove from heat. Garnish with freshly chopped parsley and grated Parmesan, if desired. Serve immediately.

Notes

To make this recipe gluten-free, ensure that the smoked sausage, chicken stock, and hot sauce are certified gluten-free. Additionally, verify that all seasonings and Parmesan cheese do not contain gluten-containing additives or fillers. Substitute with gluten-free alternatives where necessary.
Bitty

 

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< Hi, I'm Bitty! >

I'm Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my "About Me" page for more info!

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