Adapted from The Comfort of Cooking.
Summer Sausage Skillet
Sausage, potatoes, onion, bell peppers, and zucchini combine perfectly in this delicious skillet dinner.
- 3 cups baby red potatoes, halved
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1 teaspoon salt
- to taste black pepper
- 18 oz sausage (turkey, chicken, and/or beef), cut into inch-sized chunks
- 1 yellow bell pepper, cut into inch-sized pieces
- 1 orange bell pepper, cut into inch-sized pieces
- 1 green bell pepper, cut into inch-sized pieces
- 1 onion, diced
- 1 zucchini, diced
- 1 tablespoon Italian seasoning
Add oil to a large skillet and heat over medium-high heat.Add potatoes and season with garlic power, salt, and black pepper.Let the potatoes sizzle for 2-3 minutes, then reduce heat to low and cover for 20 minutes. Occasionally mixing to avoid burning.Heat a second large, deep sided skillet over medium-low heat.After 20 minutes remove the potatoes to the second skillet,stirring occasionally.In the first skillet, increase the heat to medium-high again and add in the diced onions. Cook for 8-12 minutes until soft and just starting to brown. Remove the onions to the second skillet.In the first skillet adding a few teaspoons of oil if needed, add in the chopped sausage. Cook until browned all over, 10-15 minutes. Remove the sausage with a slotted spoon to the second skillet, leaving the grease to cook the vegetables.In the first skillet, add the bell peppers and zucchini. Cook until tender, 5-10 minutes. Remove the vegetables with a slotted spoon to the second skillet.In the second skillet, add the Italian seasoning and stir to combine. Cook for 5 more minutes on medium heat.Serve immediately, and enjoy!
DetailsTotal time: Yield: 4 servings
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