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.
Servings: 6
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
