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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 to use up produce before going out of town. Who knew it was going to be such a hit! It's great when you 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
  • 1-1/2 pounds red potatoes (about 5 medium), thinly sliced
  • 1 package (10 ounces) frozen corn
  • 1/4 teaspoon pepper
  • 1-1/4 cups vegetable broth
  • 2 cups fresh baby spinach

Nutritional Facts

1-1/2 cups: 371 calories, 11g fat (3g saturated fat), 65mg cholesterol, 715mg sodium, 48g carbohydrate (6g sugars, 5g fiber), 22g protein.

Directions

  1. In a 12-in. skillet, heat oil over medium-high heat; saute sausage and onion until onion is tender. Add garlic and pepper flakes; cook and stir 1 minute.
  2. Add potatoes, corn, pepper and broth; bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 15-20 minutes. Stir in spinach 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
(27)
RATING DISTRIBUTION
5 Star
 (9)
4 Star
 (12)
3 Star
 (3)
2 Star
 (3)
1 Star
 (0)
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MY REVIEW
cookiemouse User ID: 3900007 261679
Reviewed Feb. 22, 2017

"This wasn't as quick as indicated. Additionally, although we like all the ingredients in the dish, it really lacked flavor. I took what was left over from this dish and added it to some vegetable soup I made and had frozen."

MY REVIEW
mimirita User ID: 6302531 259497
Reviewed Jan. 10, 2017

"I used Welshire Farms uncured Kielbasa, chicken broth but not as much as recommend, purple cabbage as another person did, and added strips of half a red bell pepper that I had. I forgot the spinach, oops. It was a delicious, and colorful dish. Will certainly make again. So nice that the changing of some ingredients didn't affect the success of the dish."

MY REVIEW
mumsay User ID: 7742579 255455
Reviewed Oct. 15, 2016

"This was very tasty. I followed the recipe but used sweet italian sausage instead of the one made from chicken and I also used chicken broth. Before serving I sprinkled Smokehouse Maple by McCormick Grill Mates which made a huge difference in the flavor. Delicious!"

MY REVIEW
JANENOV46 User ID: 3295323 235043
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 User ID: 4042223 233428
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 User ID: 1491842 222589
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 User ID: 2509701 222015
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 User ID: 1799143 196478
Reviewed Jun. 2, 2014

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

MY REVIEW
MissManon User ID: 7415796 198183
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 User ID: 6228642 193489
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!"

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