Spicy, smoky, and savory Smoked Sausage with Potatoes and Green Beans cooks up in one skillet in less than 30 minutes. It’s a perfect weeknight dinner idea!
I am here for the one-pot meals, all day, every day, and this dish has it all: meat, potatoes, and veggies. For the meats, we use smoked sausage, which is salty, smoky, and delicious. Quartered baby potatoes also join in the fun, as well as a couple of handfuls of green beans.
Why We Love This Sausage and Potatoes Recipe
- One-Pan Wonder: Everything cooks in a single skillet, and that’s especially beneficial for busy weeknights when you want a delicious meal without a lot of fuss.
- Quick Cooking Time: With a prep time of about 15 minutes and a cooking time of 15 minutes, you can have a wholesome meal in 30 minutes.
- Versatile Ingredients: The recipe uses common ingredients but leaves room for customization – you can easily swap out the type of smoked sausage or vegetables, and adjust the level of spiciness to suit your taste.
Sausage and Potatoes Ingredients
- For the Green Beans: olive oil, red pepper flakes, green beans, garlic, salt, and fresh ground black pepper.
- For the Potatoes: small baby potatoes, butter, olive oil, salt, and fresh ground black pepper.
- For the Smoked Sausage: olive oil, smoked sausage, dried oregano, garlic, chicken broth or beef broth, parsley, and red pepper flakes.
How to Make Sausage and Potatoes
- For the Green Beans: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the pepper flakes and the green beans and cook for 5 minutes. Stir in the garlic and salt. Pour in the water and cover the skillet. Cook for 1 to 2 more minutes or until the green beans are crisp and tender. Remove the green beans from the skillet and set aside.
- For the Potatoes: Wipe down the skillet and set it back over medium heat. Heat 1 tablespoon of butter and 1 tablespoon of olive oil. Add the prepared potatoes to the heated skillet and season them with salt and pepper. Cook the potatoes for 10 minutes or until they’re golden and cooked through. Remove the potatoes from the skillet. Set aside.
- For the Sausage: In the same skillet, heat up 1 tablespoon of olive oil. Add the sliced sausage and cook for 5 minutes. Season with Italian seasoning and oregano. Stir in the garlic, and continue to cook for 20 seconds. Deglaze the skillet with the chicken broth and stir around to coat.
- Combine: Return the prepared green beans and potatoes back to the skillet. Mix it all together and cook for a minute or two or until everything is heated through. Taste for seasonings and adjust accordingly. Garnish with parsley and pepper flakes, and serve.
- Prep Ahead: To save time, you can trim the green beans, mince the garlic, and quarter the potatoes ahead of time so everything is ready to go when you start cooking.
- Use a Large Skillet: Make sure to use a large skillet (at least 14 inches) to ensure there’s enough space to cook all the ingredients evenly and without overcrowding the skillet.
- Cooking Potatoes: To get perfectly cooked potatoes, make sure to cut them into even-sized quarters so they cook at the same rate.
- Customize the Veggies: While green beans and potatoes are a classic combination, feel free to add or substitute with other vegetables you have on hand or prefer.
- Let It Rest: Before serving, let the dish rest for a few minutes off the heat. This allows the flavors to meld together and ensures a tastier final result.
What Goes With Sausage For Dinner?
I serve this sausage and potatoes recipe with my easy flatbread to sop up the sauce. I also start this meal with a big tossed salad like my rendition of Jennifer Aniston salad or this crunchy and tangy Asian cabbage slaw. For dessert, my cherry cheesecake hits the spot!
How to Store and Reheat Leftovers
To store your leftovers, let them cool to room temperature and transfer them to an airtight container. Keep them refrigerated for about 3 days or in the freezer for up to 3 months. This is a great make-ahead freezer meal, and all you need to do to reheat it is add the contents to a skillet and warm it on the stovetop over medium heat.
Smoked Sausage with Potatoes
For the Green Beans
- 2 tablespoon olive oil
- ½ teaspoon red pepper flakes
- 1 pound green beans, trimmed
- 3 cloves garlic, minced
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- ¼ cup water
For the Potatoes
- 1 pound small baby potatoes, quartered
- 1 tablespoon butter
- 1 tablespoon olive oil
- salt and freshly ground black pepper, to taste
For the Smoked Sausage
- 1 tablespoon olive oil
- 1 package (14 ounces) smoked sausage, like, Andouille sausage or Polish sausage
- 1 teaspoon Italian seasoning
- 1 teaspoon dried oregano
- 2 cloves garlic, minced
- ¼ cup chicken broth or beef broth
- chopped fresh parsley, for garnish
- red pepper flakes, for garnish
- Heat 2 tablespoons olive oil in a large (14-inch) skillet over medium heat.
- Add the pepper flakes and stir around to coat with the oil. Add the green beans and cook, stirring often, for about 5 minutes or until the beans start to brown. Stir in the garlic and salt, and cook for 10 seconds.
- Pour in the water and cover the skillet. Cook for 2 minutes or until crisp-tender. Remove the green beans from the skillet, set them aside, and keep them covered.
- Wipe down the skillet and set it back over medium heat: add 1 tablespoon butter and 1 tablespoon olive oil to heat up.
- Add the potatoes to the heated skillet; season with salt and pepper and cook for 10 to 12 minutes or until golden and cooked through, frequently stirring. Remove the potatoes from the skillet; cover and set aside.
- In the same skillet, heat up 1 tablespoon of olive oil. Add the sliced sausages and cook over medium heat for 5 minutes. Season with Italian seasoning and oregano, stir in the garlic and continue to cook for 20 seconds.
- Add the chicken broth and stir around to coat.
- Return the green beans and potatoes back to the skillet; mix it all together and cook for a minute or two or until everything is heated through.
- Taste for seasonings and adjust accordingly.
- Garnish with parsley and pepper flakes, and serve.
- Prep in Advance: Cut the green beans, mince the garlic, and quarter the potatoes beforehand for quicker cooking.
- Skillet: A 14-inch skillet works best to give all ingredients ample space and cook them evenly.
- Potatoes: Use small baby potatoes. Also, cut the potatoes the same size and stir them often for even browning and cooking.
- To Taste: Adjust the red pepper flakes according to your heat preference.
- Scrape the Pan: When adding broth, scrape the bottom of the pan to incorporate the flavorful browned bits.
- Veggie Variations: Feel free to swap in or add your favorite veggies.
- Rest Before Serving: Let the dish sit a few minutes off the heat before serving to enhance flavors.
- Storage: Let your leftovers cool to room temperature before transferring them to a sealed container. Keep them in the fridge for up to 3 days or in the freezer for 3 months.