Sausage and Potato Skillet
Gluten Free Living – 2016
Sausage and Potato Skillet is a delightful one-dish dinner entree that’s so quick and easy to make. Oscar Mayer now makes a sausage without nitrates and preservatives. When my husband found a bunch of them on close out at Kroger he bought them and stashed them in the freezer. Back in August I decided to try the sausage with this recipe. It was wonderful.
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Back in 1999 I went back to work full time after years of being home with my kids. I worked in a church office in Cedar Hill and one of the other secretaries made this one time for a luncheon. When she gave me the “recipe,” there were no amounts given and just a cursory explanation of what to do. She only jotted down three ingredients: sausage, potatoes and cheese.
While I can wing it on recipes with the best of them, I’ve found it easier to have more of a guide than what she gave me. For this one-dish skillet entree, I sautéed red potatoes in avocado oil. Then I added onions, bell peppers, leeks and seasonings, followed by the sausage. After everything was cooked I topped it with Gouda cheese and a little Fiesta blend cheese.
If you’ve never used Gouda before it has a smoky, deep, rich flavor that works perfectly with sausage. But if you don’t have that on hand, you can easily substitute cheddar, Monterey Jack or even a Jalapeno cheddar cheese if you want more kick.
The original recipe called for the ingredients once sautéed to be spread with cheese and baked in the oven. But I decided to make it even simpler by adding the cheese to the skillet and then covering it with a lid until it was melted. Did I mention this recipe is super easy and fairly quick? 😉
Sausage and Potato Skillet is a tasty and healthier alternative to whipping out boxes of macaroni and cheese when you’re short on time for dinner preparations. It’s not necessarily low calorie, but it is gluten free for those with gluten intolerance and a great way to use up some garden produce if you have it. Not only that, but you will enjoy every mouthful. It’s total comfort food that’s hearty and satisfying.
This recipe was featured at Favorite Southern Recipes here.
Sausage and Potato Skillet is a delicious one-dish meal that’s very quick and easy to make.
This gooey dish is absolutely delightful.
I used nitrate-free, preservative-free sausage to make this a healthier meal option.
Here’s what I did.
I used these ingredients. I had gouda cheese on hand that I wanted to get rid of, but Cheddar will work fine too.
Heat avocado oil in a large skillet. Add potatoes, onions, leeks, red and orange bell peppers.
Saute until potatoes are fork tender.
Add seasonings and sliced sausage.
Stir and heat through.
Top with gouda cheese and fiesta blend cheese. Cover with lid and allow cheese to melt.
Sprinkle with fresh parsley before serving.
Every bite of Sausage and Potato Skillet is terrific.
This savory dish has rich, deep flavor because of the Gouda cheese.
Here’s the recipe.
SAUSAGE AND POTATO SKILLET
(Recipe adapted from Chris O’Campo, when we worked together at Colonial Hills Baptist Church, Cedar Hill, TX)
Sausage and Potato Skillet
Equipment
- 1 large skillet with lid
- 1 wooden spoon
- measuring cups
- measuring spoons
- 1 sharp knife to cut vegetables and meat
Ingredients
- 12 oz. Oscar Mayer select hardwood smoked uncured beef sausage sliced, (preservative and nitrate free)
- 1 to 1 1/2 lbs. red potatoes washed and diced
- 1/2 orange bell pepper diced
- 1/2 red bell pepper diced
- 1/3 cup onion diced
- 1 large leek green top removed, washed thoroughly, quartered and sliced
- 1 tbsp. dried parsley
- 1/2 tsp. pink Himalayan sea salt
- 1/2 tsp. ground black pepper
- 1/2 tsp. dried thyme
- 1 1/2 cups gouda cheese shredded, (or substitute sharp cheddar cheese)
- 1 cup Fiesta blend cheese (or substitute sharp cheddar cheese)
- 2-3 tbsp. avocado oil (olive oil or coconut oil can be substituted)
- 1 tsp. fresh parsley for garnish
Instructions
- Melt avocado oil in 12” skillet over low to medium heat.
- Add potatoes and sauté about 5 to 10 minutes.
- Add bell peppers, onions and leek.
- Cover with lid and continue to stir and sauté about 10 minutes longer.
- Add sausage and seasonings and cook until veggies are fork tender and meat is heated through.
- Sprinkle cheese over top and cook until cheese melts.
- Garnish with fresh parsley before serving.
Notes
© Can’t Stay Out of the Kitchen
Nutrition
Cheese, sausage and potatoes work really well together.
Serve Sausage and Potato Skillet with fruit or a side salad.
This is a great meal to serve when you’re short on time.
You may also enjoy these delicious recipes!
Sausage and Potato Skillet
Equipment
- 1 large skillet with lid
- 1 wooden spoon
- measuring cups
- measuring spoons
- 1 sharp knife to cut vegetables and meat
Ingredients
- 12 oz. Oscar Mayer select hardwood smoked uncured beef sausage sliced, (preservative and nitrate free)
- 1 to 1 1/2 lbs. red potatoes washed and diced
- 1/2 orange bell pepper diced
- 1/2 red bell pepper diced
- 1/3 cup onion diced
- 1 large leek green top removed, washed thoroughly, quartered and sliced
- 1 tbsp. dried parsley
- 1/2 tsp. pink Himalayan sea salt
- 1/2 tsp. ground black pepper
- 1/2 tsp. dried thyme
- 1 1/2 cups gouda cheese shredded, (or substitute sharp cheddar cheese)
- 1 cup Fiesta blend cheese (or substitute sharp cheddar cheese)
- 2-3 tbsp. avocado oil (olive oil or coconut oil can be substituted)
- 1 tsp. fresh parsley for garnish
Instructions
- Melt avocado oil in 12” skillet over low to medium heat.
- Add potatoes and sauté about 5 to 10 minutes.
- Add bell peppers, onions and leek.
- Cover with lid and continue to stir and sauté about 10 minutes longer.
- Add sausage and seasonings and cook until veggies are fork tender and meat is heated through.
- Sprinkle cheese over top and cook until cheese melts.
- Garnish with fresh parsley before serving.
3 Comments
48 Large Family Pork Dinner Ideas – Large Family Table
May 25, 2022 at 6:14 am
[…] Gluten free Sausage and Potato Skillet […]
Joanne
September 4, 2016 at 1:54 pm
My mom used to make sausage and potatoes, and it was always good! I like your version with the added cheese.
Teresa
September 4, 2016 at 8:10 pm
Thanks, Joanne. It’s a great comfort food with all that cheese. 🙂