Sausage & Vegetable Skillet Dinner Recipe
- 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
- 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.
2 cups: 413 calories, 11g fat (3g saturated fat), 65mg cholesterol, 804mg sodium, 58g carbohydrate (6g sugars, 7g fiber), 22g protein
Reviews for Sausage & Vegetable Skillet Dinner
"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."
"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!"
"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."
"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."
"nice combination and very easy to prepare. I will probably add extra spinach. It got lost."
"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!"
"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!"
"Blah! Not worth all the slicing."
"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."
"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."
"My husband and I liked it. The kids weren't loving it. I did add cumin and oregano and I topped it with shredded cheese. I also think it took closer to 45 minutes to cook - I don't like undercooked potatoes!"
"I thought this was a fairly simply-flavored, plain dish, but my elementary-age son LOVED it, ate 3 helpings, and demands that I make it again! So I shall."
"This recipe was tasty. I used russet potatoes instead, because I had a surplus in my pantry. I also used canned corn, rinsed and drained instead of frozen. I don't normally like spinach in certain things, so I used frozen broccoli instead. I also at it with ketchup and mustard because of the meat and potatoes...I enjoyed it!"
"This was good and very quick. Agree with other comments I thought it needed little more. Was really good heated up the next day. Next time I want to use a ground meat, think it would taste better with each bite."
"Very easy to make! I cut my potatoes in wedges and roasted them instead of adding them raw and thinly sliced. I also added some low fat shredded cheese on top to finish it in the oven."
"Very good, I liked it, boyfriend liked it. Does need more spices added to it but a good, quick dinner!"
"This recipe got mixed reviews in our house. Husband loved it. Kids and I thought it was kinda bland and missing something. I was really excited to try it but I will probably add something different next time like another flavored sausage. I did prepare it as per the recipe."
"Another fast & easy dinner. I used turkey kielbasa (I prefer to the taste of sausage) & added zucchini as well. It turned out delicious!"
"I made this tonight. Pretty good; husband liked it. It's very hard getting vegetables past his teeth so I was pleased that he ate both corn *and* spinach. Changes I made: I used chicken base instead of vegetable broth since I didn't have any. I also added basil, dill, and Italian seasonings, and salt and pepper to taste. The store didn't have the Italian chicken sausage so I got turkey sausage instead. I make my own smoky-flavored chicken broth by boiling down smoked chicken carcass after we're done with it -- will try it next time with that for the liquid, and smoked turkey sausage for the meat. Nice recipe; recommended if you play with it some."
"I made this for my hungry family tonight after football practice as I was needing something quick and I had to use up some leftover cheddar brats! My family loved this from the start of it cooking , we added shredded romano cheese and some of us used shredded cheddar its whatever u prefer. Next time I will add fresh mushrooms. This is a mainstay at my house!"
"Super quick & tasty too!"