Easy meals like this Sausage Potato & Pepper Skillet hit the spot every night of the week.
I love the flexibility of this simple savory meal. That’s because you can use Italian sausage, breakfast sausage, or even brat patties like I did. Links cut into bite-sized pieces or ground sausage will work equally well.
The baby reds are par-boiled briefly so they finish in a matter of minutes as they saute with the peppers. I used dried thyme and fresh parsley to finish, but you can tweak the herbs to your preference.
Sausage Potato & Pepper Skillet Tips
Sausage Selection – A stash of brat patties in my freezer was the inspiration for this recipe. Wanting to do a little something different, I remembered a meal in my Land O Lakes Treasury of Country Recipes. It used cut-up links of mild Italian sausage paired with veggies. I decided to give it a try with the brat patties, crumbling them up like ground sausage. The results were tasty! If you use brats, I recommend my flavor booster finish of dijon stirred into a splash of chicken broth.
But I would certainly make this recipe again with either ground or Italian sausage (use mild or hot, whatever your heart fancies) or even breakfast sausage would work.
Saute Space – I made half of this recipe and was able to saute everything in the skillet in a single step. But I wrote the recipe for 4 servings and suggested removing the sausage mixture after it browns. That way there’s plenty of room to cook the potatoes and peppers. If your pan has enough room, there’s no need to remove the sausage. Simply throw in the potatoes and peppers and keep sauteing.
Brunch Idea
Here’s another creative way to enjoy your skillet concoction. Serve it hash-style with a few eggs, prepared any way you like. This combination hit the sweet spot for me the next morning.
Love Skillet Meals?
Here are a few additional one-pan meals that are simple but provide a fun little twist to shake up your menu plan for the week.
Sausage Potato and Pepper SKillet
Ingredients
- 1 lb hot or sweet Italian, breakfast or bratwurst sausage (links cut into 1" pieces, or patties or ground sausage crumbled while cooking.) see notes in blog post
- 3/4 c. chopped sweet onion
- 12 baby red potatoes, halved
- 1 large red pepper cut into 1-inch pieces.
- 1/2 tsp. pepper
- 1 tsp. dried thyme leaves
- 1/4 c. chicken broth (optional)
- 1 tsp. Dijon mustard (optional)
- 1/4 c. fresh chopped parsley (optional)
Instructions
- Place halved potatoes in a saucepan, cover with water, and add salt to taste. Bring to a boil and cook on a low boil for 7 minutes. Drain the potatoes and let them cool.
- Cook sausage, onion, and thyme on medium heat in a large skillet in a little olive oil for about 5 minutes, until sausage is starting to brown and onion softens. Remove the sausage mixture from the pan and keep it warm.
- Add a little more olive oil, then add potatoes, and red pepper. Season lightly with salt and pepper. Cook until potatoes are browned, 5 to 7 minutes.
- Add sausage mixture back into pan and heat ingredients through, stirring occasionally. If you use bratwurst links or patties, try this optional flavor booster: Stir 1 t. Dijon into 1/4 c. chicken broth. Add to the skillet while everything is heating through and cook until the liquid is mostly absorbed. Finish with a sprinkle of fresh parsley.
I Would Love to Hear From You