One-Skillet Potatoes, Sausages, and Peppers

Well, folks, it’s going to be 116 degrees Fahrenheit here in Phoenix this weekend. Every summer I forget how hot it gets. It makes me feel like I can barely move! At least we’ll be in San Diego for Comic-Con in less than two weeks and Canada after that. Kramer is going up to Payson with his friends this weekend, but I have to work so I’m stuck here in the heat. Oh well. At least I’ll be busy and indoors!

Because of the heat, I’ve been sort of lazy with my cooking. I’m talking one-pan meals that are done in around 30 minutes so I can get away from the heat of the stove quickly. I took a look through my refrigerator and found sausages, peppers, onions, potatoes, and 3/4 of a bottle of white wine. I figured that I could throw it all together and it just might be tasty. Much to my surprise, I was right! I really enjoyed this, and so did Kramer. Who doesn’t love some form of meat and potatoes? The white wine picked it up a bit, and all around the whole dish was flavorful, simple, and hearty. I know all of my college readers have some brats or sausages in their fridge that can definitely be put to use in this recipe! A tasty, filling dinner is only minutes away, so let’s get started.

You can use whatever vegetables you’ve got handy in this.

Chop up your onions, peppers, and potatoes.

Along with your tomatoes.

Heat a tablespoon or two of olive oil in a large skillet and add your potatoes. Cook and stir them around for about 8 minutes over medium-high heat.

Add in your onions and pour in 1/4 cup of white wine and 1/2 cup of chicken stock. Stir for 5 minutes.

Add in your bell pepper and stir for another 5 minutes. Add more wine and/or chicken stock if you feel it’s necessary. Sprinkle 1 teaspoon of salt and 1 teaspoon of pepper over everything and stir to coat.

Add in your chopped sausages and cook for 10 minutes, stirring. Cover for another 10 minutes. Make sure the sausages are cooked through and the potatoes are tender. Sprinkle with a teaspoon of crushed red pepper flakes if you like (I did).

Serve immediately and enjoy!

One-Skillet Potatoes, Sausages, and Peppers
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1 package of sausages, sliced

1 onion, sliced

4-5 potatoes, chopped into bite-sized pieces

1 yellow/red/green bell pepper, julienne (sliced into long, thin strips)

1 medium tomato, diced

2-3 cloves garlic, minced

1/4 cup white wine (optional – if you don’t have it, substitute more chicken stock)

1/4 cup low-sodium chicken stock

few squeezes of lemon juice

salt and pepper, to taste (I used about 1 teaspoon of each)

red pepper flakes, to taste (I used about 1 teaspoon)

3-4 tablespoons olive oil

1. Wash and chop your potatoes. Heat about 2 tablespoons of olive oil in a large skillet and add the potatoes. Cook for about 8 minutes on medium-high heat. Add in your sliced onions, 1/4 cup of white wine, and 1/4 cup of chicken stock. Cook for another 5 minutes.

2. Add in your sliced bell peppers and sprinkle everything with salt and pepper. Toss well to coat. Add more olive oil, white wine, or chicken stock if necessary. Cook for another 5 minutes. Add in your tomatoes and garlic.

3. Add in your chopped sausages and cook for 10 minutes, squeeze some lemon over everything, stir, reduce heat, and cover for another 10 minutes. Sprinkle with some red pepper flakes if you like. Make sure your potatoes are tender and the sausages are cooked through. Serves 4.

Tagged as: dinner, how-to, lemon, onions, peppers, potatoes, sausage, tomato, vegetables, white wine