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Sausage & Vegetable Skillet Dinner

 Sausage & Vegetable Skillet Dinner
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
4 ServingsPrep/Total Time: 30 min.


  • 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


  • 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.
  • 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.
Nutritional Facts: 2 cups equals 413 calories, 11 g fat (3 g saturated fat), 65 mg cholesterol, 804 mg sodium,

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Sausage & Vegetable Skillet Dinner (continued)

Nutritional Facts: 58 g carbohydrate, 7 g fiber, 22 g protein.