Winter cooking is made simple with this Sausage Skillet recipe: one pot, simple, hearty ingredients and you’re on your way to an easy, delicious meal.
This (really) simple skillet recipe has become a favorite meal at our house since early autumn. It couldn’t be easier to prepare, just one large skillet with a lid, new potatoes, smoked sausage (of your choice – I used a spicy andouille) sauerkraut, onions, peppers, some grain mustard and beer all come together for a hearty, flavorful meal in minutes.
The key to this Sausage Skillet is the layering of the ingredients. Starting with the potatoes and sausage on the bottom allows the potatoes to cook in the beer and the sausage to flavor it all from the bottom up. The sauerkraut mixed with the grain mustard goes on next, providing a blanket layer for the potatoes and sausage. Then comes the onions and peppers on top, where they will cook to steamy perfection without getting soggy.
For the beer, I prefer a lager. I’ve used Red Stripe and Yuengling; both are delicious. Of course, you don’t have to use beer, it’s just better with it. You could substitute water or stock, if you choose.
Just make this…you will love it. Promise.
- 1 pound smoked sausage, cut into 3 inch pieces (I used andouille, but kielbasa or any smoked sausage would work)
- 10 medium-sized new red potatoes, halved
- 2 - 12 ounce bottles beer (I prefer a lager, but any kind will work)
- 16 ounces sauerkraut (I use fresh purchased in a bag instead of canned or jarred)
- 2 tablespoons mustard (I used a plain and a grain Dijon - 1 tablespoon of each)
- 1 cup sliced onion
- 1 cup sliced sweet bell peppers
- In a large skillet, over medium heat, add sausage pieces, potatoes and beer.
- Arrange the sauerkraut over the potatoes and sausage.
- Add the mustard and lightly toss with the sauerkraut.
- Place the onions and peppers over the top of the sauerkraut.
- Cover the pan and allow to cook for about 30 minutes, or until the potatoes are tender.
- Serve hot.