I want to thank Tiffany for letting me guest post for her. It is an honor! My name is Dawn Farias and you can find more of what I do online at Dawn by Design.
I was pregnant with my second child when my husband and I moved back to Wichita, KS. We had lived there once before for a few years, when my husband was fresh out of college. This time we had no place to move straight into, so an old friend let us stay at her house. She made us this skillet dinner and it’s been a favorite of mine ever since. I’ve substituted sweet potatoes for her original white ones, but the good memories remain the same.
Smoked Sausage Skillet
Here’s what you’ll need:
1 – 20 oz. package smoked sausage links, sliced in 1/2 in. rounds
1 Tbs. butter or oil
1/2 onion, sliced thin
2 cloves garlic, chopped fine
1 tsp. Italian seasoning
3 cups sweet potato, peeled and diced in 1-inch cubes
3 cups green beans, whichever style you prefer
2 cups chicken broth
In a large skillet, heat sausage over medium heat until slightly brown. Use a slotted spoon to remove sausages to a plate. Heat butter or oil in the skillet and add the onion. Cook on medium-low heat until translucent. Add the chopped garlic and Italian seasoning; cook for two more minutes, being careful not to let the garlic brown.
Add the sweet potatoes and chicken broth and bring mixture to a boil. Lower heat to medium, cover and let simmer for 5 minutes. Add the grean beans, turn the heat to low, cover and let simmer for 5 to 10 more minutes, until the potatoes are done cooking.
Serve over rice. This recipe feeds 4-6 people.