Sausage Potato Skillet Recipe

5 1 1
Sausage Potato Skillet Recipe
Sausage Potato Skillet Recipe photo by Taste of Home
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Sausage Potato Skillet Recipe

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5 1 1
Publisher Photo
DURING my childhood, I lived in an Italian neighborhood in New Jersey. Since both my parents were working, I went home for lunch with my Italian girlfriend. Lunch was always the same - sausage, fried potatoes, green peppers and onions - but I could never get enough of my favorite meal. -Amelia Bordas, Springfield, Virginia
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 2 fresh Italian sausage links
  • 1 tablespoon vegetable oil
  • 1 small onion, sliced
  • 1/4 cup each sliced green and sweet red pepper
  • 2 small potatoes, sliced
  • 2 cups water
  • Salt and pepper to taste

Directions

In a large skillet, brown sausage in oil until a thermometer reads 160°. Add onion and peppers; saute until vegetables are tender. Add potatoes and water; bring to a boil. Reduce heat; cover and simmer for 15 minutes or until potatoes are tender. Drain; add salt and pepper. Yield: 2 servings.
Originally published as Sausage Potato Skillet in Reminisce March/April 1998, p45

Nutritional Facts

1 each: 416 calories, 22g fat (6g saturated fat), 45mg cholesterol, 544mg sodium, 40g carbohydrate (6g sugars, 4g fiber), 15g protein.

  • 2 fresh Italian sausage links
  • 1 tablespoon vegetable oil
  • 1 small onion, sliced
  • 1/4 cup each sliced green and sweet red pepper
  • 2 small potatoes, sliced
  • 2 cups water
  • Salt and pepper to taste
  1. In a large skillet, brown sausage in oil until a thermometer reads 160°. Add onion and peppers; saute until vegetables are tender. Add potatoes and water; bring to a boil. Reduce heat; cover and simmer for 15 minutes or until potatoes are tender. Drain; add salt and pepper. Yield: 2 servings.
Originally published as Sausage Potato Skillet in Reminisce March/April 1998, p45

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kellys1061 User ID: 5531754 80454
Reviewed May. 12, 2011

"I found this recipe about 10 years ago. And I've been making it regularly ever since. The only difference is that I Quadruple the batch...and never have any left overs!!!"

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