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Recipe

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Serves 4Prep 15 minCook 30 minTotal 45 min

Ingredients

• 450 g smoked sausage, sliced into 1.5 cm rounds
• 700 g baby potatoes, quartered, or larger potatoes cut into 2 cm pieces
• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 1 red bell pepper, sliced
• 3 garlic cloves, minced
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme
• ½ teaspoon fine salt, plus more as needed
• ½ teaspoon black pepper
• 180 ml chicken stock or vegetable stock
• 2 tablespoons chopped fresh parsley
• 1 teaspoon lemon juice, optional

Method

1. Prepare the ingredients. Wash the potatoes and cut them into evenly sized pieces. Slice the sausage, dice the onion, slice the pepper, and mince the garlic. Uniform pieces will cook at a similar rate.
2. Brown the sausage. Place a large skillet over medium-high heat. Add the olive oil, then the sliced sausage. Cook for 4 to 5 minutes, turning occasionally, until browned on both sides. Transfer the sausage to a plate. Leave the browned residue in the skillet.
3. Start the potatoes. Add the potatoes to the same skillet. Cook for 6 to 8 minutes, stirring occasionally, until the cut sides begin to turn golden. If the pan appears dry, add another teaspoon of oil.
4. Add the vegetables. Stir in the onion and bell pepper. Cook for 4 to 5 minutes, until the onion begins to soften. Add the garlic, smoked paprika, thyme, salt, and black pepper. Cook for 30 seconds, stirring continuously.
5. Steam and simmer. Pour in the stock and scrape the bottom of the skillet with a wooden spoon. Bring the liquid to a simmer. Cover the pan and cook for 8 to 10 minutes, or until the potatoes are nearly fork-tender.
6. Finish the skillet. Remove the lid and return the sausage to the pan. Stir gently and cook for 5 to 7 minutes, allowing excess liquid to reduce and the sausage to heat through. The potatoes should be tender in the centre and lightly browned on the outside.
7. Check and serve. If using fully cooked smoked sausage, heat it until steaming hot throughout. If using raw sausage, check the thickest piece with a food thermometer: pork or beef sausage must reach 160°F (71°C), while chicken or turkey sausage must reach 165°F (74°C). Stir through the parsley and lemon juice, if using. Serve immediately.

One-Pot Sausage & Potato Skillet (Hearty)

A dependable dinner does not require multiple pans. This one-pot sausage and potato skillet combines browned sausage, crisp-edged potatoes, sweet onion, bell pepper, garlic, and simple seasoning in one heavy skillet.

The method is straightforward: brown the sausage, cook the potatoes until tender, soften the vegetables, then return everything to the pan with a small amount of stock. The result is a complete meal with a savoury pan sauce and minimal washing-up.

Use smoked sausage for a fast weeknight version. If using raw pork or beef sausage, cook it thoroughly and confirm that the centre reaches 160°F (71°C). Raw chicken or turkey sausage should reach 165°F (74°C).

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prep

Why this recipe works

• One pan: The potatoes, sausage, and vegetables cook in the same skillet.
• Practical timing: Small potato pieces become tender in approximately 20 minutes.
• Layered flavour: Browning the sausage first leaves savoury residue in the pan.
• Flexible ingredients: Smoked, pork, chicken, or turkey sausage can be used.
• Complete meal: Add a green salad or steamed vegetables if required.

A 10- to 12-inch cast-iron or heavy-bottomed skillet is preferred. It retains heat and provides enough surface area for the potatoes to brown rather than steam. Avoid overcrowding the pan. If necessary, cook the potatoes in two batches.

For a similar one-pan combination of sausage, potatoes, peppers, and onions, see this sausage, peppers, potatoes, and onions recipe from Food52.

recipe

One-Pot Sausage & Potato Skillet

Servings: 4
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Category: Main course
Method: One-pot skillet
Cuisine: American-inspired
Dietary note: Gluten-free when using certified gluten-free sausage and stock

Ingredients

• 450 g smoked sausage, sliced into 1.5 cm rounds
• 700 g baby potatoes, quartered, or larger potatoes cut into 2 cm pieces
• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 1 red bell pepper, sliced
• 3 garlic cloves, minced
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme
• ½ teaspoon fine salt, plus more as needed
• ½ teaspoon black pepper
• 180 ml chicken stock or vegetable stock
• 2 tablespoons chopped fresh parsley
• 1 teaspoon lemon juice, optional

Method

1. Prepare the ingredients.
   Wash the potatoes and cut them into evenly sized pieces. Slice the sausage, dice the onion, slice the pepper, and mince the garlic. Uniform pieces will cook at a similar rate.

2. Brown the sausage.
   Place a large skillet over medium-high heat. Add the olive oil, then the sliced sausage. Cook for 4 to 5 minutes, turning occasionally, until browned on both sides. Transfer the sausage to a plate. Leave the browned residue in the skillet.

3. Start the potatoes.
   Add the potatoes to the same skillet. Cook for 6 to 8 minutes, stirring occasionally, until the cut sides begin to turn golden. If the pan appears dry, add another teaspoon of oil.

4. Add the vegetables.
   Stir in the onion and bell pepper. Cook for 4 to 5 minutes, until the onion begins to soften. Add the garlic, smoked paprika, thyme, salt, and black pepper. Cook for 30 seconds, stirring continuously.

5. Steam and simmer.
   Pour in the stock and scrape the bottom of the skillet with a wooden spoon. Bring the liquid to a simmer. Cover the pan and cook for 8 to 10 minutes, or until the potatoes are nearly fork-tender.

6. Finish the skillet.
   Remove the lid and return the sausage to the pan. Stir gently and cook for 5 to 7 minutes, allowing excess liquid to reduce and the sausage to heat through. The potatoes should be tender in the centre and lightly browned on the outside.

7. Check and serve.
   If using fully cooked smoked sausage, heat it until steaming hot throughout. If using raw sausage, check the thickest piece with a food thermometer: pork or beef sausage must reach 160°F (71°C), while chicken or turkey sausage must reach 165°F (74°C). Stir through the parsley and lemon juice, if using. Serve immediately.

cooking

Cooking controls

The potatoes determine the timing. Pieces that are too large may remain firm after the sausage is fully heated. Pieces that are too small can break apart before the dish is finished.

Keep the heat at medium once the stock is added. High heat can reduce the liquid before the potatoes soften. If the pan becomes dry while the potatoes are still firm, add 2 to 3 tablespoons of stock or water and continue cooking with the lid on.

Do not add excessive salt at the beginning. Sausage and stock can both contain significant sodium. Taste the finished dish before adding more.

tips

• Use a wide skillet. A crowded pan traps steam and limits browning.
• Cut potatoes evenly. Aim for pieces of approximately 2 cm.
• Dry the potatoes. Excess surface water prevents browning.
• Brown before combining. Removing the sausage temporarily prevents it from becoming overcooked while the potatoes finish.
• Use stock sparingly. The liquid is intended to steam the potatoes and create a light sauce, not produce soup.
• Rest briefly. Allow the skillet to stand for 2 minutes before serving so the pan juices settle.
• Store correctly. Refrigerate leftovers in a shallow covered container within 2 hours. Use within 3 to 4 days.
• Reheat completely. Reheat leftovers until the centre reaches 165°F (74°C). Stir during microwave reheating for even heat distribution.

variations

Spicy sausage and potato skillet

Replace the smoked sausage with chorizo or another seasoned spicy sausage. Reduce the smoked paprika to ½ teaspoon, then add a pinch of chilli flakes if additional heat is required.

Green vegetable version

Add 150 g trimmed green beans during the final 8 minutes of cooking. Alternatively, stir in a large handful of baby spinach after the sausage returns to the pan. Cook until the spinach has wilted.

Creamy mustard finish

Once the potatoes are tender, stir 1 tablespoon of Dijon mustard and 60 ml of double cream into the reduced stock. Simmer for 1 to 2 minutes. This creates a richer sauce without adding a second pan.

Tomato version

Add 200 g chopped tomatoes with the stock. Simmer uncovered for the final 10 minutes, or until the sauce has thickened. Use Italian-style sausage and replace the thyme with dried oregano.

Vegetarian version

Use plant-based sausage and vegetable stock. Add sliced mushrooms with the onion for additional texture. Check the plant-based sausage packaging for cooking instructions, as products vary.

serving

Serve the skillet directly from the pan with chopped parsley and a small amount of lemon juice. The acidity is optional but helps balance the richness of the sausage and potatoes.

For a larger meal, add a crisp green salad, steamed broccoli, or roasted vegetables. Crusty bread is useful for collecting the remaining pan sauce. A spoonful of plain yoghurt or mustard on the side also works with the smoky sausage.

faq

Can I use raw sausage instead of smoked sausage?

Yes. Brown the raw sausage first, then ensure the thickest piece reaches the appropriate safe internal temperature before serving. Pork or beef sausage should reach 160°F (71°C). Chicken or turkey sausage should reach 165°F (74°C). If the sausage is in links rather than slices, it may require additional cooking time.

Why are my potatoes still hard?

The pieces may be too large, the pan may be overcrowded, or the cooking temperature may be too high. Add a small amount of stock or water, cover the skillet, and continue cooking until the potatoes are fork-tender.

Can I prepare this recipe without a cast-iron skillet?

Yes. Use any wide, heavy-bottomed frying pan with a lid. Stainless steel, enamelled cast iron, and non-stick pans are suitable. Adjust the heat according to the pan to prevent the potatoes from catching.

Can I make this recipe ahead?

The skillet is best immediately after cooking, but it can be prepared ahead and refrigerated. Cool it promptly, transfer it to a shallow container, and refrigerate within 2 hours. Reheat only the portion required and bring it to 165°F (74°C).

Can I freeze sausage and potato skillet?

Yes, although the potatoes may become softer after freezing and thawing. Cool the dish completely, package it in an airtight freezer container, and use within 2 to 3 months for best quality. Thaw overnight in the refrigerator before reheating.

What sausage is best for this recipe?

Smoked pork sausage provides the most direct flavour and requires only reheating. Italian sausage, chicken sausage, turkey sausage, chorizo, and suitable plant-based sausage can also be used. Adjust the seasoning because sausage varieties differ in salt and spice levels.