30-Minute Cast Iron Smoked Sausage Skillet
Golden baby potatoes and smoked sausage seared in a cast-iron skillet with sautéed onions, bell pepper, and garlic. Italian seasoning and red pepper flakes add warmth, while chicken stock and hot sauce build depth. Finished with fresh parsley and Parmesan for a complete one-pan meal.
Ingredients
- 1 ½ pound small baby potatoes, quartered
- 1 onion, minced
- 1 red bell pepper, sliced
- 1 package smoked sausage, sliced
- 4 tbsp olive oil
- 2 tsp Italian seasoning
- ½ tsp red chilli pepper flakes
- ½ tsp minced garlic
- ¼ c low-sodium chicken stock
- 1 tsp hot sauce
- salt, to taste
- fresh cracked pepper, to taste
- fresh parsley, chopped, for garnish
- Parmesan cheese, grated(optional)
Instructions
- 1
Heat a large cast-iron skillet over medium heat for 3 minutes.
- 2
Add olive oil and let it become hot.
- 3
Add quartered baby potatoes with salt and pepper. Sauté for 10 minutes until golden brown.
- 4
Remove potatoes to a plate.
- 5
Add remaining oil to the skillet and let it become hot.
- 6
Add sliced smoked sausage and cook for 5 minutes until browned.
- 7
Add onion, garlic, and bell pepper. Sauté until translucent.
- 8
Sprinkle Italian seasoning, red pepper flakes, salt, and pepper over the mixture.
- 9
Cook for another 2-3 minutes.
- 10
Pour chicken stock into the skillet and stir, scraping the bottom to release browned bits.
- 11
Add hot sauce and stir until combined.
- 12
Return potatoes to the skillet and toss until well combined.
- 13
Top with fresh chopped parsley and Parmesan cheese. Serve immediately.
Tips
Use a preheated cast-iron skillet for better browning and heat retention.
Do not skip scraping the bottom of the skillet to release fond, which adds rich flavor.
Allow potatoes to cool slightly before returning to the skillet to prevent them from breaking apart.
Good to Know
Refrigerate leftovers in an airtight container for up to 3 days. Reheat in a skillet over medium heat until warmed through.
Potatoes can be quartered and onion and bell pepper sliced up to 1 day ahead. Store separately in the refrigerator.
Serve immediately from the skillet while hot, with crusty bread on the side to soak up the sauce.
Common Mistakes
Do not skip the initial browning of potatoes to avoid a pale, bland result.
Do not overcrowd the skillet when sautéing potatoes to avoid steaming instead of browning.
Do not skip scraping the bottom of the skillet to avoid missing the flavorful fond.