- 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
- 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.
Reviews forSausage & Vegetable Skillet Dinner
"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."
"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!"
"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."
"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."
"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."