30 Minute Sausage and Potatoes

This sausage and potatoes skillet is ready in 30 minutes and will please even the pickiest of eaters. Make a double batch and save some for lunches!

Juicy Italian links and tender, buttery red potatoes are seasoned with fresh rosemary and basil for a simple, delicious flavor.

Toss in some chopped onion and halved grape tomatoes for acid and sweetness, and you have yourself one incredibly easy meal!

The best part about this recipe is that it’s incredibly versatile. While my family loves the combination of hot Italian sausage and potatoes, you could easily throw in some extra veggies or try a different variety of links!

Skillet recipes are a favorite of mine, especially when weeknights are hectic. Not only are they quick and easy, but there’s no pile of dishes to clean before bed.

Sausage and Potatoes - Tips and Tricks

• Don’t overcrowd the pan! Food needs plenty of room to brown properly, so be sure to use a pan that has lots of surface area.
• Swap out the links. There are so many different varieties of sausage! The spicy Italian is so flavorful in this recipe, but mild or sweet would be just as delicious. You could even try bratwurst or kielbasa if you’d like.
• Kitchen hack: Instead of slicing grape tomatoes one at a time, place a handful between two lids and run a bread knife through the middle. You’ll have the whole pint halved in seconds! 
• Leave the skins on. No need to peel each potato - the skin is already quite thin. Just give them a good rinse and a gentle scrub with your fingers as needed.
• No fresh herbs? While they certainly provide the best flavor, you can substitute dried rosemary and dried basil if needed. Just reduce the amount to 1 teaspoon of each.

Serving Suggestions

This Italian sausage and potatoes recipe creates a full meal, especially if you decide to add some extra veggies to the skillet!

If you want some extra greens, throw together some coleslaw or a fresh leafy salad. Corn on the cob is another great addition, and it adds some extra sweetness to your plate.

Kitchen‌ ‌Tools‌ ‌You‌ ‌Will‌ ‌Need‌

• Large Skillet - I love using seasoned cast iron for this recipe, but any non-stick pan will work!
• Heat resistant spoon or spatula - Perfect for cooking, stirring, and serving.
• Quality Knives and a big solid Cutting Board make prepping a breeze and are well worth the investment.

FAQ‌ ‌-‌ ‌Common‌ ‌Recipe‌ ‌Questions‌ ‌

Should you pierce sausages before cooking?

No need to pierce the sausages before cooking them. Just place them in your oiled pan and cook over medium heat until browned.

What other vegetables can I add to this recipe?

Bell peppers, yellow squash, zucchini, broccoli, green beans, and asparagus would all be great options. Keep a close eye on whatever you choose to add since some veggies take longer to cook than others.

You could also swap the larger red potatoes with baby red or baby gold varieties.

How long do Italian sausage and potatoes last in the refrigerator?

Leftovers will keep for 3 to 4 days in the refrigerator when stored in an airtight container. Reheat in the microwave or on the stove until everything is warmed through.

Enjoy!

With love from our simple kitchen to yours. 

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Yield: 4

Author: Donna Elick

30 Minute Sausage and Potatoes

This sausage and potatoes skillet is ready in 30 minutes and will please even the pickiest of eaters. Make a double batch and save some for lunches!

Prep time: 10 MinCook time: 20 MinTotal time: 30 Min

Ingredients

• 1 tablespoon extra virgin olive oil
• 1 pound hot Italian sausage (any sausage can be used)
• 1/2 yellow onion, chopped
• 1 pound red potatoes, cut into 1-inch pieces
• 2 garlic cloves, minced
• 1-pint grape tomatoes, sliced in half (divided)
• 1 tablespoon chopped rosemary
• 1 tablespoon chopped basil
• 1/2 teaspoon kosher salt
• 1/2 teaspoon fresh ground black pepper

Instructions

1. Warm oil in a large non-stick skillet over medium-high heat (a seasoned cast iron skillet is perfect), add sausage and cover. Cook until browned, turning once. After sausages are browned add potatoes, onion, salt and pepper. Cover. Stir often.
2. Remove sausages once they are mostly cooked through. Spread potato mixture across skillet and cook for about 10 minutes, stirring occasionally.
3. Slice sausage into 1/2” pieces and return to pan. Add rosemary, garlic and 1/2 of tomatoes. Cook about 5 minutes or until tomatoes are cooked. Add basil, remaining tomatoes and stir to combine. Serve and enjoy!

DONNA'S NOTES

1. Start your sausage and then do your prep; potatoes and onions, then garlic, tomatoes and herbs. You will have dinner on the table in 30 minutes!
2. Cooked sausage and potatoes will last 3-4 days if stored in an airtight container in the refrigerator.
3. You could use baby red potatoes or baby gold potatoes in this recipe.
4. There are so many varieties of sausage. The spicy Italian is so flavorful and great in this recipe, but you could use mild or any other variety.
5. You could try adding in any vegetables to this recipe. Bell peppers, yellow squash, zucchini, broccoli, green beans, or asparagus would all be great options. Some veggies take longer to cook than others, so just keep an eye on your cooking. Hard, dense vegetables typically take longer to cook.
6. While it’s best to use fresh ingredients for full flavor, you can use dried rosemary and dried basil if you don’t have access to fresh herbs.
7. Should you pierce sausages before cooking? You do not need to pierce the sausages before cooking. Just place them in your oiled pan and cook over medium-high heat and follow as directed in the recipe.

https://www.theslowroasteditalian.com/2012/08/easy-one-skillet-meal-hearty-italian.html

Recipe developed by Donna Elick The Slow Roasted Italian
Copyright ©2012 The Slow Roasted Italian – All rights reserved.

Originally published August 2012, updated and republished January 2022

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