Sausage & Vegetable Skillet Dinner Recipe

4 28 31
Sausage & Vegetable Skillet Dinner Recipe
Sausage & Vegetable Skillet Dinner Recipe photo by Taste of Home
Publisher Photo

Sausage & Vegetable Skillet Dinner Recipe

Read Reviews
4 28 31
Publisher Photo
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
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

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

Directions

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.
Add potatoes, corn, pepper and broth; bring to a boil. Reduce heat to medium; cook, covered, until potatoes are tender, 15-20 minutes. Stir in spinach until wilted. Yield: 4 servings.
Health Tip: Italian chicken sausage has less than half the fat of regular. It’s lean, but adds a lot of flavor.
Originally published as Sausage & Vegetable Skillet Dinner in Taste of Home September/October 2013, p26

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. Diabetic Exchanges: 3 starch, 3 lean meat, 1 fat.

  • 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
  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 to medium; cook, covered, until potatoes are tender, 15-20 minutes. Stir in spinach until wilted. Yield: 4 servings.
Health Tip: Italian chicken sausage has less than half the fat of regular. It’s lean, but adds a lot of flavor.
Originally published as Sausage & Vegetable Skillet Dinner in Taste of Home September/October 2013, p26

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Reviews forSausage & Vegetable Skillet Dinner

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DuckyD User ID: 6546820 276431
Reviewed Oct. 18, 2017

"I would like to give this recipe 5 stars but I only see possibility of 4 stars, so I will just hope that 5 stars appear when I submit my review. I made this dish, or at least a very similar one for dinner last night. I used hot Italian turkey sausage, and substituted chicken broth instead of using vegetable broth. I noticed that one reviewer suggested that 2 potatoes would be sufficient, and I thought so too. Everything came together brilliantly, and we really enjoyed this meal."

MY REVIEW
Cori User ID: 9238148 272266
Reviewed Aug. 26, 2017

"I just made a few changes - used fresh corn cut off the cob and deglazed the pan with white wine instead of vegetable broth. The wine added great flavor! My mom and I loved it!"

MY REVIEW
annrms User ID: 2649709 271845
Reviewed Aug. 16, 2017

"We enjoyed this recipe very much. I especially liked it because DH prepared it!!! He used fresh corn off the cob, and roasted garlic chicken sausage. DH said it was easy to prep, and it was ready in the time suggested. It's a keeper!"

MY REVIEW
Southernutahlady User ID: 8820355 266141
Reviewed May. 20, 2017

"This is very tasty. I used bulk country sausage and frozen spinach because that is what I had, but other than that made as specified and we really liked it."

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."

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