PREP TIME: 10 mins | COOK TIME: 20 mins | YIELD: 4 servings
An easy one-skillet meal with smoked sausage, potatoes, and bell peppers that you can make in no more than twenty minutes! The perfect recipe for busy days. Spicy with a savoury hint, this dish sure deserves a spot on your family’s favourite weeknight rotation.
INGREDIENTS
1 1/2 pounds (650 grams) small baby potatoes, quartered
1 onion, minced
1 red bell pepper, sliced
1 package smoked sausage
4 tbsp olive oil (or butter, or ghee)
2 tsp Italian seasoning
1/2 tsp red chilli pepper flakes, or to taste
1/2 tsp minced garlic
1/4 c. (60ml) low-sodium chicken stock (or beef, vegetable)
1 tsp hot sauce of your choice (we used Sriracha)
Salt and fresh cracked pepper
Chopped parsley, for garnish
Grated Parmesan, optional
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 the oil is hot, add the baby potatoes to the pan, then season with salt and pepper. Saute the baby potatoes for about 12 minutes until golden and cooked through. Set the potatoes aside to a plate when done.
Step 2: Add the sliced smoked sausage in the same skillet with the remaining tbsp oil and cook for about 5 minutes over medium heat until both sides are brown. Add in the garlic, onion, and red bell pepper. Season with red pepper flakes, Italian seasoning, salt, and pepper and cook for another 2 to 3 minutes until the smoked sausage has softened. Pour in 1/4 cup of stock to deglaze the pan. Then, stir in the hot sauce. Toss everything so the smoked sausage and veggies are coated with the sauce.
Step 3: To the skillet, add the potatoes back, stir, and reheat the potatoes. Adjust the seasoning according to taste, then garnish with chopped fresh parsley. Serve immediately. Enjoy!
Note:
To quicken the cooking time, pre-cook the potatoes for about 8 minutes in boiling salted water. This also guarantees to give the potatoes even golden crust.
Nutrition Facts:
Energy 1314.13cal | Fat 77.43g | Protein 27.61g | Carbs 132.4g | Saturated Fat 15.76g | Polyunsat Fat 8.34g | Monounsat Fat 49.51g | Sugar 8.51g | Cholesterol 41.76mg | Sodium 1180.33mg | Potassium 3105.74mg | Fiber 15.14g
Ingredients
- 1 1/2 pounds (650 grams) small baby potatoes, quartered
- 1 onion, minced
- 1 red bell pepper, sliced
- 1 package smoked sausage
- 4 tbsp olive oil (or butter, or ghee)
- 2 tsp Italian seasoning
- 1/2 tsp red chilli pepper flakes, or to taste
- 1/2 tsp minced garlic
- 1/4 c. (60ml) low-sodium chicken stock (or beef, vegetable)
- 1 tsp hot sauce of your choice (we used Sriracha)
- Salt and fresh cracked pepper
- Chopped parsley, for garnish
- Grated Parmesan, optional
Instructions
Step 1: Heat 3 tbsp oil in a large cast-iron skillet over medium heat. Once the oil is hot, add the baby potatoes to the pan, then season with salt and pepper. Saute the baby potatoes for about 12 minutes until golden and cooked through. Set the potatoes aside to a plate when done.
Step 2: Add the sliced smoked sausage in the same skillet with the remaining tbsp oil and cook for about 5 minutes over medium heat until both sides are brown. Add in the garlic, onion, and red bell pepper. Season with red pepper flakes, Italian seasoning, salt, and pepper and cook for another 2 to 3 minutes until the smoked sausage has softened. Pour in 1/4 cup of stock to deglaze the pan. Then, stir in the hot sauce. Toss everything so the smoked sausage and veggies are coated with the sauce.
Step 3: To the skillet, add the potatoes back, stir, and reheat the potatoes. Adjust the seasoning according to taste, then garnish with chopped fresh parsley. Serve immediately. Enjoy!
Notes
To quicken the cooking time, pre-cook the potatoes for about 8 minutes in boiling salted water. This also guarantees to give the potatoes even golden crust.
