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close up of potatoes, green beans, and sausage slices in a black skillet
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4.70 from 20 votes

Smoked Sausage with Potatoes

Spicy, smoky, and delicious Smoked Sausage with Potatoes and green beans cooks up in one skillet in less than 30 minutes.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Dinner
Cuisine: American
Keyword: one pan meals, one pot meals, smoked sausage, smoked sausage and potatoes, smoked sausage recipe
Servings: 6
Calories: 387kcal

Ingredients

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

Instructions

  • 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.

Notes

  • 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.

Nutrition

Calories: 387kcal | Carbohydrates: 21g | Protein: 11g | Fat: 29g | Saturated Fat: 9g | Cholesterol: 52mg | Sodium: 787mg | Potassium: 617mg | Fiber: 4g | Sugar: 3g | Vitamin A: 629IU | Vitamin C: 25mg | Calcium: 52mg | Iron: 2mg