Savory Smoked Sausage Skillet
A hearty, flavor-packed one-pan dish combining smoky sausage with colorful vegetables and aromatic herbs. Perfect for busy weeknights or lazy weekends.
Equipment
- Large skillet or frying pan
- Cutting board
- Sharp knife
- Measuring spoons
- Measuring cups
- Wooden spoon or spatula
- Small bowl (for cornstarch slurry if using)
Ingredients
1 pound smoked sausage, sliced into 1/2-inch rounds
1 tablespoon olive oil
1 large onion, sliced
2 bell peppers (1 red, 1 green), sliced
3 cloves garlic, minced
1 can (14.5 oz) diced tomatoes
1 teaspoon dried oregano
1 teaspoon smoked paprika
1/2 teaspoon red pepper flakes (optional)
Salt and freshly ground black pepper to taste
2 tablespoons fresh parsley, chopped
1 cup chicken broth
1 tablespoon cornstarch (optional, for thickening)
Instructions
- Begin by slicing your smoked sausage and vegetables. Make sure your skillet is large enough to accommodate all ingredients comfortably.
- Heat the olive oil in a large skillet over medium-high heat. Add the sliced smoked sausage and cook for 5-7 minutes, stirring occasionally, until the edges are crispy and golden brown.
- Once the sausage is nicely browned, remove it from the skillet and set aside. In the same skillet, add the sliced onions and bell peppers. Sauté for 5 minutes until they begin to soften and caramelize. Add the minced garlic and cook for an additional 30 seconds until fragrant.
- Return the sausage to the skillet with the vegetables. Add the diced tomatoes, dried oregano, smoked paprika, and red pepper flakes (if using). Pour in the chicken broth and stir to combine all ingredients. Bring the mixture to a simmer and cook for 10-12 minutes, allowing the flavors to meld and the sauce to reduce slightly.
- If you prefer a thicker sauce, mix the cornstarch with a tablespoon of cold water to create a slurry. Stir this into the skillet and cook for an additional 2-3 minutes until the sauce thickens. Season with salt and pepper to taste, then sprinkle with fresh parsley just before serving.
Notes
- Choose high-quality smoked sausage for the best flavor. Andouille or kielbasa work great in this recipe.
- Don't overcrowd the pan when browning the sausage. Cook in batches if necessary for optimal crispiness.
- For a spicier kick, add a diced jalapeño along with the bell peppers.
- Leftovers taste even better the next day! Store in an airtight container in the fridge for up to 3 days.
- To make this dish lower in carbs, serve over cauliflower rice instead of regular rice or pasta.
- For extra flavor, deglaze the pan with a splash of white wine before adding the chicken broth.
- Experiment with different herbs like thyme or rosemary for varied flavor profiles.
