SPREAD LOVE

Sausage And Potatoes Skillet

A friendly, no-fuss skillet supper that’s as satisfying as a warm hug. This one-pan meal brings together smoky beef sausage, golden baby potatoes, and bright bell peppers for a weeknight dinner that tastes like you spent all afternoon fussing—without the cleanup. If you enjoy hearty skillet meals with bold, homey flavors, you might also like this Cajun sausage and rice skillet recipe for another quick, flavor-forward dinner idea.

Why make this recipe
If you’re tired of chopping, washing, and juggling multiple pots every night, this Sausage And Potatoes Skillet solves the problem: it’s a full meal cooked in one pan with minimal cleanup and big flavor. The sausage brings smoky richness, the potatoes give comforting heft, and the peppers and spinach add brightness so it never feels heavy or boring.

Step-by-Step Guide to Making Sausage And Potatoes Skillet

Ingredients

1 pound smoked beef sausage, sliced into 1/2-inch pieces
1 1/2 pounds baby potatoes, halved or quartered
2 tablespoons olive oil
1 medium onion, diced
2 cloves garlic, minced
1 teaspoon smoked paprika
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
1 bell pepper, sliced (any color)
1 cup fresh spinach (optional)
2 tablespoons fresh parsley, chopped (for garnish)
1/2 cup chicken or vegetable broth

Directions

Brown the Sausage
Place a large cast-iron skillet (or heavy-bottomed pan) over medium-high heat. Add 1 tablespoon of olive oil, then add the sliced smoked beef sausage. Cook for 6–8 minutes, stirring occasionally, until browned and cooked through. Transfer the sausage to a plate, leaving any rendered fat in the skillet. If the skillet seems dry, add the remaining 1 tablespoon of olive oil now.
Start the Potatoes
Add the halved or quartered baby potatoes to the skillet. Spread them out in a single layer and cook undisturbed for 5–7 minutes over medium-high heat until they start to develop a golden-brown crust on one side. Then, give them a good stir and cook for another 5–7 minutes, allowing them to brown on other sides.
Par-Cook the Potatoes
Once the potatoes are nicely browned, reduce the heat to medium-low. Add 1/4 cup of the chicken or vegetable broth and immediately cover the skillet with a lid. Let the potatoes steam for 8–10 minutes, or until they are tender when pierced with a fork but still hold their shape.
Add Onions and Bell Peppers
Remove the lid. Push the potatoes to one side of the skillet, creating a space in the center. Add the diced medium onion and sliced bell pepper to the cleared space. Sauté for about 5–7 minutes, stirring occasionally, until they start to soften and become slightly translucent.
Introduce Garlic and Spices
Create another small clearing in the center of the skillet. Add the minced garlic, smoked paprika, Italian seasoning, salt, and black pepper. Cook for just 30–60 seconds, stirring constantly, until the garlic is fragrant and the spices are blooming. Be careful not to burn the garlic.
Combine and Deglaze
Stir the garlic and spices into the onions, bell peppers, and potatoes, mixing everything thoroughly. Return the browned sausage to the skillet. Pour in the remaining 1/4 cup of chicken or vegetable broth. Use your spatula to scrape up any remaining browned bits from the bottom of the pan (deglazing).
Simmer and Finish
Give everything a good stir to combine. Let the skillet simmer uncovered for another 5–7 minutes, allowing the flavors to meld and any excess liquid to reduce. The potatoes should be perfectly tender, the vegetables softened, and the sausage heated through. Taste and adjust seasoning as needed.
Add Spinach (Optional) and Garnish
If using, stir in the fresh spinach during the last 2 minutes of cooking until just wilted. Remove the skillet from the heat. Sprinkle a generous amount of chopped fresh parsley over the top. Serve your Sausage And Potatoes Skillet hot, straight from the pan.

Why the order and technique matter

Browning the sausage first develops deep, savory flavor and leaves flavorful fat in the pan to coat the potatoes.
Getting good color on the potatoes before steaming locks in texture—crispy exteriors and creamy interiors.
Deglazing with broth pulls up the fond (those caramelized bits) and concentrates the overall flavor.

Best Way to Store Sausage And Potatoes Skillet

Refrigerate: Store leftover skillet in an airtight container for 3–4 days at 40°F (4°C) or below.
Freeze: For longer storage, portion into freezer-safe containers and freeze for up to 2 months at 0°F (-18°C).
Reheating: Thaw overnight in the fridge if frozen, then reheat on the stovetop over medium-low with a splash of broth or in a 350°F (175°C) oven until warmed through.

Serving Ideas for Sausage And Potatoes Skillet

Family-style straight from the skillet: This dish shines when served right from the pan—set it in the middle of the table with a big spoon.
Add a fresh element: A side of tangy pickles, quick pickled red onions, or a bright green salad helps cut the richness.
For brunch: Top individual portions with a fried or poached egg for a breakfast-for-dinner twist.
Sauce options: Offer hot sauce, mustard, or a garlicky yogurt sauce on the side for extra flavor customization.

Tips to make Sausage And Potatoes Skillet

Use a heavy skillet: A cast-iron or heavy-bottomed pan gives the best browning and heat retention.
Don’t overcrowd: Spread potatoes in a single layer for the best crisping—work in batches if necessary.
Choose quality sausage: Smoked beef sausage adds great depth; if you swap to pork or chicken sausage, look for a variety with good seasoning.
Adjust the broth: If your pan looks dry during steaming, add a tablespoon or two more broth; it’s easier to add than to remove.

Variation (if any)

Swap the sausage: Try smoked kielbasa, spicy chorizo (drained if very oily), or a herbed chicken sausage for a different flavor profile.
Make it Mediterranean: Replace Italian seasoning and smoked paprika with oregano and a squeeze of lemon; add cherry tomatoes near the end for brightness.
Veggie-forward option: Double the peppers and spinach, reduce the sausage to 1/2 pound, and add a can of drained cannellini beans for extra protein without the meat.

FAQs
Q: Can I use larger potatoes instead of baby potatoes?
A: Yes—if using larger new potatoes or Yukon Gold, cut them into uniform bite-sized pieces so they cook evenly. You may need to par-cook them a bit longer in the steaming step.

Q: How do I prevent the potatoes from sticking?
A: Make sure the pan and oil are properly heated before adding the potatoes, and avoid moving them too soon—let them sear in place for that golden crust. Use enough oil and scrape gently when stirring.

Q: Is this dish freezer-friendly?
A: Yes. Portion into freezer-safe containers and freeze for up to 2 months. Thaw overnight in the refrigerator and reheat gently on the stove with a splash of broth to restore moisture.

Q: Can I make this vegetarian?
A: For a vegetarian version, swap the sausage for smoked tempeh or a plant-based sausage, and use vegetable broth. Add extra vegetables like mushrooms or eggplant for more texture.

Q: How do I make it spicier?
A: Add sliced hot peppers (like jalapeño), use a spicy sausage, or finish with a sprinkle of red pepper flakes or your favorite hot sauce.

Final notes on technique

Season in layers: Taste as you go and adjust salt and pepper after each major step—especially after adding broth.
Let it rest briefly: Allow the finished skillet to rest 2–3 minutes off the heat so flavors settle and juices redistribute.
Garnish last: Fresh parsley or a squeeze of lemon brightens the dish just before serving.

Nutrition & portioning
This skillet is rich in protein and carbohydrates, and it’s easily portioned for family meals. For lighter portions, serve with a large green salad or roasted vegetables. For heartier appetites, offer crusty bread or a side of baked beans.

Quick timeline for weeknight cooks

Prep (slice sausage, halve potatoes, chop vegetables): 10–15 minutes
Cook (sear, steam, sauté, combine): 25–30 minutes
Total time: ~35–45 minutes from start to table—perfect for a busy evening.

Meal-prep and make-ahead ideas

Pre-slice the sausage and halve the potatoes a day ahead and store in separate airtight containers in the refrigerator. This shortens hands-on time on the day you plan to cook.
If making for a crowd, double the recipe and use two skillets or a large baking sheet for the potato-browning step; then combine and finish in a large skillet or Dutch oven.

How to scale this recipe

To double: Use a larger heavy pan or split the potatoes into two skillets for proper browning. Increase broth slightly (about 1/3 cup per doubled batch) to ensure proper steaming.
For smaller portions: Use the same ratios and cook times but reduce quantities—potatoes will brown a touch faster in a smaller quantity, so watch carefully.

A few serving combos that work beautifully

Rustic dinner: Sausage And Potatoes Skillet with crusty sourdough and a simple green salad.
Weekend brunch: Top with sunny-side-up eggs and serve with roasted tomatoes.
Weeknight comfort: Serve alongside mac and cheese or creamy coleslaw for a comforting spread.

Troubleshooting common issues

Potatoes still firm after steaming: Make sure you covered the pan well and that the heat was on medium-low; increase steam time by 3–5 minutes and test with a fork.
Soggy potatoes: Either the pan was overcrowded or too much broth was added. Remove excess liquid by cooking uncovered a few minutes longer and let potatoes crisp up.
Burnt garlic: Add minced garlic only after lowering heat and create a clearing in the pan; garlic cooks quickly and can turn bitter if burned.

Final serving suggestion
Serve directly from the skillet with lemon wedges and chopped parsley on the side. Let each diner add a crack of black pepper and a dash of hot sauce if desired—this keeps the meal approachable and customizable.

Conclusion

If you want another take on skillet-style sausage and potatoes with a homestyle flair, check out this detailed Skillet Sausage and Potatoes guide from Small Town Woman for additional tips and variations: Small Town Woman’s Skillet Sausage and Potatoes. For a Southern-style version that emphasizes crispy fried potatoes and a slightly different seasoning profile, see the Southern Fried Potatoes & Sausage write-up on South Your Mouth: South Your Mouth’s Southern Fried Potatoes & Sausage.

Enjoy your skillet—simple, colorful, and made for sharing.