This smoked sausage and potato skillet gets its flavor from browning the main ingredients separately before bringing them together. The sausage develops caramelized edges, the potatoes form a crust on the cut sides, and the peppers and onions stay distinct instead of simmering into a soft mixture.
Check the Sausage Label First
Many smoked sausages and kielbasa are sold fully cooked, but some products require complete cooking. Read the package and follow its handling directions. Slice rounds to an even 1/2 inch so they brown at the same rate without drying out.
Brown, Steam, Then Uncover
Brown the sausage first and move it to a plate. Place seasoned potatoes cut-side down in the same skillet and leave them undisturbed long enough to color. A small amount of broth or water plus a lid creates steam that cooks the centers without burning the crust.
Once the potatoes are nearly tender, remove the lid so moisture can escape before adding peppers and onions. Garlic enters near the end because it can scorch during the longer potato stage. Return the sausage only after the vegetables have softened slightly.
How to Adapt the Skillet
- Use small Yukon Gold or red potatoes; cut larger ones into equal 1-inch pieces.
- Replace one pepper with broccoli florets added during the final cooking stage.
- For less sodium, compare sausage labels and use unsalted broth.
- Add a spoonful of Dijon mustard at the end for acidity without changing the cooking method.
Serving and Storage
Serve with corn cucumber feta salad or a simple green vegetable. For another one-pan dinner, try creamy mustard chicken and rice, and browse more Dinner Recipes.
Use the package instructions to determine whether your sausage is fully cooked or raw, and verify doneness with a thermometer when required. USDA minimum temperatures for meat and poultry are listed in its safe temperature chart.
Smoked Sausage and Potato Skillet
A hearty one-pan dinner made with browned smoked sausage, tender baby potatoes, sweet bell peppers, onions, garlic, and herbs.
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 43 minutes
Servings: 4 servings
Ingredients
- 14 ounces smoked sausage or kielbasa, sliced into 1/2-inch rounds
- 1 1/2 pounds baby potatoes, halved
- 1 red bell pepper, cut into bite-sized pieces
- 1 yellow bell pepper, cut into bite-sized pieces
- 1 medium yellow onion, cut into wedges
- 3 garlic cloves, minced
- 2 tablespoons olive oil, divided
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon fine salt, plus more to taste
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup water or low-sodium chicken broth
- 2 tablespoons chopped fresh parsley
Instructions
- Prepare the ingredients: Slice the smoked sausage into 1/2-inch rounds. Halve the baby potatoes, chop the bell peppers, cut the onion into wedges, and mince the garlic.
- Season the potatoes: Place the potatoes in a bowl with 1 tablespoon of olive oil, the smoked paprika, oregano, thyme, salt, and black pepper. Toss until the potatoes are evenly coated.
- Brown the sausage: Heat a large skillet over medium-high heat. Add the sliced sausage in a single layer and cook for 3 to 4 minutes per side, until the cut surfaces are browned. Transfer the sausage to a plate.
- Start cooking the potatoes: Add the remaining tablespoon of olive oil to the skillet. Place the potatoes cut-side down and cook for 5 minutes without moving them so they can develop a golden crust.
- Steam until tender: Add the water or chicken broth and cover the skillet. Reduce the heat to medium and cook for 8 to 10 minutes, stirring once, until the potatoes are nearly tender.
- Add the vegetables: Remove the lid and add the bell peppers and onion. Cook for 5 to 6 minutes, stirring occasionally, until the vegetables are tender but still have some texture.
- Finish the skillet: Stir in the garlic and cook for 30 seconds. Return the browned sausage to the skillet and toss everything together. Cook for another 2 to 3 minutes, until the sausage is hot and the potatoes are fully tender.
- Rest and serve: Remove the skillet from the heat and let it rest for 3 minutes. Taste, adjust the seasoning if needed, sprinkle with fresh parsley, and serve warm.
Notes
Browning the sausage and potatoes separately before combining everything gives the skillet more flavor and a better texture.
