This is my family’s go to on those crazy days and I need something quick, healthy, full of flavor and takes one pot. This skillet is versatile and leaves my family satisfied. You can use vegan sausage, no sausage, add chickpeas instead of any meat protein. You can make it Cajun, Italian or even Greek, depending on the sausage you use and the seasoning and spices you use. I posted a few pictures of how I have recreated this staple in my household. I hope you enjoy just as we do and to always remember to Set the Table With Love.
TIP: Pre cook your potatoes. Cook them about 3/4 of the way, enough to poke with a fork, but still some what firm. Remember they will cook the rest of the way during the cooking process.
2 Tablespoons olive oil
4-5 Sweet Italian Turkey sausage, Italian sausage or any of your favorite sausage links
10 medium red, yellow or purple hasselback potatoes, cut in half
1 medium yellow onion, sliced
2 bell peppers, any color, sliced into strips.
2 garlic cloves, minced
3/4 cup Low Sodium Vegetable Broth
1 tbsp Italian seasoning ( optional)
Sea salt and cracked black pepper,to taste
1/4 teaspoon crushed red pepper flakes (optional)
Add the potatoes to a pot of boiling water, cook until mostly tender, they will cook in the saucepan with the sausage and peppers later. Drain and set aside.
*If you are using precooked potatoes or frozen, skip this step above.
While the potatoes are cooking, poke each sausage a few times with a paring knife or fork (this helps release steam as they cook), if you are not using a precooked sausage.
In a large skillet with a lid, heat olive oil over medium heat. Once hot, add sausages and brown, slowly. Cook for 3- 5 minutes, turning occasionally to gently brown on all sides. (They should not be fully cooked.) Once browned, remove sausages to a plate. Set aside.
Increase heat to medium high. Add onion and pepper slices. Toss to coat in oil and sear vegetables until slightly browned, stirring often. Add garlic and cook for 1 more minute.
Add vegetable broth, to deglaze the saucepan, scraping bottom of pan with a wooden spoon to release bits. Simmer the vegetable broth until reduced by half.
Add Italian seasoning ( optional). Stir well to combine. Add sausages and the potatoes. Add salt to taste and gently toss. Bring to a simmer then reduce the heat to low. Cover and simmer until potatoes and peppers are soft and sausages are cooked. Remove from heat and serve with a nice salad or steamed vegetables.