PREP TIME: 10 mins | COOK TIME: 20 mins | YIELD: 4 servings
If you are looking for an easy weeknight dinner, this smoked sausage recipe is a must-try. This delicious meal is made in one pan and ready in under twenty minutes! You can keep any leftovers in an airtight container and store them in the fridge for up to 5 days. To reheat, transfer to a skillet and gently warm, the dish on the stovetop.
INGREDIENTS
1 package smoked sausage
4 tbsp olive oil (or butter, or ghee)
1 onion, minced
1 red bell pepper, sliced
2 tsp Italian seasoning
½ tsp minced garlic
1 tsp hot sauce of your choice (we used Sriracha)
¼ c. (60ml) low-sodium chicken stock (or beef, vegetable)
1 ½ pounds (650 grams) of small baby potatoes, quartered
Grated Parmesan, optional
Salt and fresh cracked pepper
Chopped parsley, for garnish
½ tsp red chili pepper flakes, or to taste
HOW TO MAKE A 20-MINUTE SMOKED SAUSAGE AND POTATO SKILLET
Step 1: Heat 3 tbsp olive oil in a large cast-iron skillet over medium heat. Once hot, add the baby potatoes and season with salt and pepper. Cook the baby potatoes for about 10 to 12 minutes until golden and completely cooked while stirring. To a plate, transfer the potatoes. Set aside.
Step 2: Add the rest of the oil to the now-empty skillet, followed by the sliced smoked sausage. Cook the sausage for about 5 minutes over medium heat until all sides are browned. Then, add the garlic along with the onion and red bell pepper. Season with red pepper flakes, Italian seasoning, salt, and pepper. Continue to cook for additional 2 to 3 minutes or until the smoked sausage has softened. Next, pour in ¼ c. of stock and deglaze the pot. Whisk in the hot sauce and stir everything until the smoked sausage and veggies are coated.
Step 3: Return the sauteed potatoes to the skillet, stir, and reheat the potatoes. Adjust the seasoning according to taste.
Step 4: Before serving, garnish the smoked sausage and potatoes with some chopped fresh parsley and Parmesan. Enjoy right away!