Made with smoked sausage, new potatoes, red peppers, and onions, this sausage and potato skillet is an easy, satisfying one-dish meal. It’s quick to prepare and ideal for busy weeknight dinners.
My family loves dishes featuring sausage, whether it’s on a sourdough pizza or tucked into a sweet potato breakfast casserole. This skillet is one of our go-to meals because it comes together in under 30 minutes and uses simple ingredients.
This sausage and potato skillet is a crowd-pleaser that also makes great leftovers. I often cook a batch early in the week to pack for lunches.
SAUSAGE AND POTATO SKILLET ONE-POT MEAL
The best part about this recipe is how little cleanup it requires: one skillet and a few tools. It’s a balanced weeknight meal with protein, starch, and vegetables that will leave everyone satisfied.
It’s especially convenient when made in a cast-iron skillet for even browning, though any large skillet will work.
HOW TO MAKE SAUSAGE AND POTATO SKILLET
Below is a simple method to follow. Ingredient amounts and exact instructions are listed further down in the recipe card.
- Dice new potatoes (a mix of red and yellow works well).
- Preheat your skillet and add oil, then add the potatoes to begin cooking.
- While potatoes soften, dice the Polish sausage, red bell pepper, and onion.
- When potatoes start to tenderize, add the sausage and vegetables and continue cooking until everything is browned and cooked through.
- Serve right away or cool and store in airtight containers for later meals.
SAUSAGE AND POTATO GRAVY
For a saucy option, we often serve the skillet over dirty rice with a simple, flavorful gravy. The sauce is optional—the skillet is tasty on its own.
To make a quick drizzle sauce, you’ll need chicken stock or bone broth, hot sauce, Dijon mustard, and arrowroot powder or another thickener.
- Heat 1 cup bone broth in a small pan over medium heat.
- Whisk in 1 tablespoon hot sauce and 1 teaspoon Dijon mustard, adjusting spice to taste.
- Stir in about 1 tablespoon arrowroot powder until the sauce thickens slightly.
- Remove from the heat and drizzle over the skillet before serving.
OTHER VEGETABLES YOU CAN USE
This recipe is flexible—swap or add vegetables to suit your pantry. Adjust cooking times as needed for denser or quicker-cooking vegetables.
Good options include:
- Green beans
- Asparagus
- Brussels sprouts
- Yellow or green peppers
- Red onions
- Carrots
- Corn
- Zucchini
WHAT GOES WITH SAUSAGE AND PEPPERS?
The skillet works as a complete meal, but you can stretch it or change the presentation by serving it with brown rice, cauliflower rice, or dirty rice. Dirty rice made with onions, celery, garlic, and spices pairs especially well with the smoky sausage.
CAN I USE THIS SAUSAGE SKILLET FOR MEAL PREP?
Yes—this is a great meal prep recipe. Make a double batch, portion into airtight containers, and refrigerate for grab-and-go lunches.
If you use the sauce, store it separately and add it just before serving to prevent sogginess. Otherwise, the skillet holds up well through the week.
FAQ AND TIPS
- Store leftovers in the fridge for up to 5 days or freeze for up to 6 months.
- If cooking in cast iron, preheat the skillet before adding potatoes to reduce sticking.
- Check sausage labels and choose brands with clean, recognizable ingredients if that’s a priority for you.
- New potatoes can be swapped for russet, red, or yellow potatoes.
- Any neutral cooking oil works; coconut or avocado oil are good choices for higher smoke points.
Related Recipes
- Cast iron roast chicken with potatoes
- Gluten-free hamburger helper
Sausage and Potato Skillet
Equipment
- 12″ cast iron skillet (or large skillet)
Ingredients
- 1 pound new potatoes (mix of yellow and red)
- 1 pound Polish sausage
- 1 red bell pepper
- 1 onion
- Coconut oil (or other cooking oil) for sautéing
Instructions
- Dice the potatoes into bite-sized pieces.
- Preheat a skillet over medium-high heat and add oil.
- Add the potatoes and cook, stirring occasionally, until they begin to soften and brown.
- While the potatoes cook, dice the Polish sausage, bell pepper, and onion.
- Add the sausage and vegetables to the skillet and cook until the sausage is heated through and the vegetables are tender and slightly caramelized.
- Adjust seasoning to taste, serve warm, or cool and store in airtight containers for later.
Nutrition
Nutrition information is an approximation.
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