Smoked Sausage and Potato Skillet
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
- 1½ 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:
- Place a large cast-iron or heavy-bottomed skillet over medium heat. Allow it to preheat for approximately 3 minutes.
Cook the potatoes:
- 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:
- 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:
- 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:
- 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:
- 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:
- 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:
- 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.