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Sausage & Vegetable Skillet Dinner Recipe
Sausage & Vegetable Skillet Dinner Recipe photo by Taste of Home
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Sausage & Vegetable Skillet Dinner Recipe

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I threw this together one night trying to use up produce before going out of town. Who knew it was going to be such a hit! Now it’s a go-to recipe that I use when I don’t have much time to cook or wash dishes. —Elizabeth Kelley, Chicago, Illinois
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings

Ingredients

  • 1 tablespoon olive oil
  • 1 package (12 ounces) fully cooked Italian chicken sausage links, cut into 1-inch pieces
  • 1 large onion, chopped
  • 3 garlic cloves, minced
  • 1/4 teaspoon crushed red pepper flakes
  • 2 pounds red potatoes (about 7 medium), thinly sliced
  • 1 package (10 ounces) frozen corn
  • 1-1/4 cups vegetable broth
  • 1/4 teaspoon pepper
  • 2 cups fresh baby spinach

Nutritional Facts

413 calories: 2 cups, 11g fat (3g saturated fat), 65mg cholesterol, 804mg sodium, 58g carbohydrate (6g sugars, 7g fiber), 22g protein .

Directions

  1. In a 12-in. skillet, heat oil over medium-high heat. Add sausage and onion; cook and stir until sausage is browned and onion is tender. Add garlic and pepper flakes; cook 1 minute longer.
  2. Add potatoes, corn, broth and pepper; bring to a boil. Reduce heat; simmer, covered, 12-15 minutes or until potatoes are tender. Add spinach; cook just until wilted. Yield: 4 servings.
Originally published as Sausage & Vegetable Skillet Dinner in Taste of Home September/October 2013, p26


Reviews for Sausage & Vegetable Skillet Dinner

AVERAGE RATING
(23)
RATING DISTRIBUTION
5 Star
 (7)
4 Star
 (11)
3 Star
 (3)
2 Star
 (2)
1 Star
 (0)
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MY REVIEW
JANENOV46
Reviewed Oct. 16, 2015

"We liked this as it was, but what is so nice about this is the ease of being able to swap ingredients around, LOVE that."

MY REVIEW
jeribitney
Reviewed Sep. 25, 2015

"This has a wonderful combination of flavors! I used chicken broth because I had it on hand, but used spaetzle instead of potatoes. We served it to others and they raved about it. Thank you for the recipe!"

MY REVIEW
Dibilaweed
Reviewed Mar. 11, 2015

"We liked it. I followed the recipe as written except I used a half a head of cabbage instead if the spinach. I added the cabbage at the same time as the potatoes and they where both done nicely at 15 minutes. This is not gourmet food, but it is hardy and tasty."

MY REVIEW
tready2
Reviewed Mar. 4, 2015

"We all have our favorite veggies, these are good ones in this recipe. I did a few things differently to suit my tastes. Otherwise a good one to follow."

MY REVIEW
abreendre
Reviewed Jun. 2, 2014

"nice combination and very easy to prepare. I will probably add extra spinach. It got lost."

MY REVIEW
MissManon
Reviewed Nov. 12, 2013

"Did it pretty much as is but for the sausages. I use italian and other kinds. Add a bit more red pepper flakes and use water instead of the broth. And I threw in chunks of tofu for everyone to enjoy. By slicing the potatoes thinner the cooking time is pretty much 15-20 minutes. Very tasty recipe. Everyone had second and third helpings!"

MY REVIEW
Angel182009
Reviewed Oct. 20, 2013

"I did not use the spinach bc my family doesn't like spinach everything else I followed like the recipe and I did not like it. It had good flavor but I felt that something was missing. Maybe a little more crushed red pepper flakes and shredded cheese would do the trick. It did take closer to 45 minutes to cook so the potatoes weren't undercooked. My son seemed to love it though and he has been going through a picky eater stage so that was good!"

MY REVIEW
bjsilve0
Reviewed Oct. 17, 2013

"Blah! Not worth all the slicing."

MY REVIEW
Beema
Reviewed Oct. 4, 2013

"I made this with just two potatoes, more than ample. I added some oregano and paprika, omitted the red pepper. The concept is good, but it needs some work to become a winner in my mind. Took longer to cook (45 minutes) than called for. Tweak as needed."

MY REVIEW
popoaggie
Reviewed Sep. 23, 2013

"I added red bell pepper to mine. I had some asparagus that I had on hand in place of the spinach. I also used chicken broth. fresh corn from the grill replaced the frozen corn. It was needing a little more kick."

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