Smoked Sausage Skillet

Smoked-Sausage-Skillet-imag

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.

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Comments

  1. This is a recipe I will use and like you, I would definitely use sweet potatoes.

  2. Yum! I’ve been making something similar to this for years and I love it. Thanks for sharing!

  3. This looks great! I love it when someone brings me something and then I use the recipe forever. I will have to try it.

  4. A great looking recipe. I’ve got leftover cooked polish sausages in the freezer and I’ll bet this would be a great meal to use with those! My husband will love it, I think.

    By the way, I took a look at your blog, Dawn, and it’s very nice! My daughter does scrapbooking so I will definitely forward the link to her.

  5. Thanks, Cheryl! And thank you again to Tiffany for letting me guest post.

  6. Made this tonight and liked it! Funny though, I was thinking about how full my skillet was, then realized as I just re-read the recipe, that I was supposed to pull it out after browning. That would have helped with the overflow. :) The recipe doesn’t say when to add it back in, but I assume it’s right before serving. Right? Anyway, it was yummy!

  7. So started cooking first few ingredients, when came time to add the chicken broth…cupboard empty and only had beef broth. Still tasted great! Just thought I’d share in case someone else runs into this “problem” :)

  8. I’m not used to using sweet potatoes for savory dishes but this was really, really good. I served it without rice and I felt good after eating it. I was tempted to add more garlic than the recipe called for but I’m glad I didn’t. It was the perfect amount. Bonus: the ingredients are very inexpensive. Thanks.

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