Sausage Skillet Supper Food

EASY SMOKED SAUSAGE SKILLET

Steps:

• Heat olive oil and crushed garlic, stir in smoked sausage slices and cook until smoked sausage is browned.
• Add pepper, onion, broccoli, chicken broth and tomato sauce and simmer for about 10 minutes until vegetables are tender and the liquid is absorbed.
• In the meantime, cook rice according to package instructions. Stir rice into the skillet, sprinkle with cheese and serve.

SAUSAGE SKILLET SUPPER

Steps:

• Heat oil in 10-inch skillet over medium-high heat. Add potatoes, oregano and pepper. Cover and cook 8 to 10 minutes, stirring occasionally, until potatoes are light brown.
• Stir in broccoli; add bologna. Cover and cook about 15 minutes or until bologna is hot. Top with cheese. Cover and heat until cheese is melted.

TOP 10 POLISH SAUSAGE RECIPE COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a Polish sausage recipe in 30 minutes or less!

SAUSAGE SKILLET SUPPER

Steps:

• In a large skillet, crumble sausage. Cook until no longer pink; drain. Add the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until rice is tender.

EASY ITALIAN SAUSAGE AND POTATO SKILLET

Steps:

• In a large skillet with a tight fitting lid, fill half full of water.
• Peel potatoes (if using small new red potatoes, no need to peel) and cut into wedges about the same size as a steak fry. Place in water as you cut. Place pan on stove, and bring to a boil, then cover and lower to a medium boil and boil for five minutes. Potato wedges should still have a good bite. They will be cooked again later. With a strainer, remove to a plate. Discard water.
• Wipe out the pan and add the olive oil. Heat over medium high and add the sausage pieces. Brown on both sides, then reduce heat and continue to cook and turn until they are cooked through. Remove to a medium bowl.
• Add onions and peppers and sauté for about 8-10 minutes or until the peppers just start to lose their crunch. Add the stock and stir to loosen up any brown bits from the pan. Pour this mixture in the bowl with the sausages.
• Add butter to pan and add seasoned salt, garlic powder, oregano and paprika. Place drained partially cooked potatoes in butter mixture and toss lightly to coat both sides then cook until potatoes are browned and cooked through, turning occasionally to brown both sides.
• Add the sausage, peppers and onions back with the potatoes and stir lightly without breaking up the potatoes and serve.

SKILLET PENNE AND SAUSAGE SUPPER

Steps:

• Heat olive oil in a 12-inch nonstick skillet over medium heat until shimmering. (Be sure to use at least a 12-inch size skillet to hold all ingredients.) Add the onion and 1/2 teaspoon salt and cook until softened, about 5 minutes.
• Stir in the sausage and cook, breaking it up with a wooden spoon, until no longer pink, about 4 minutes.
• Stir in the garlic and cook until fragrant, about 15 seconds. Sprinkle the sun-dried tomatoes and penne evenly over the sausage. Pour the broth and milk over the pasta. Cover and bring to a simmer. Reduce heat to medium-low and continue to simmer, stirring occasionally, until the pasta is tender, about 10 minutes.
• Stir in the spinach a handful at a time and cook until wilted, about 2 minutes. (It may seem like a lot of spinach, but it will wilt considerably.) Stir in the Parmesan and season with salt and pepper to taste.
• Note: You can use Italian pork sausage, but you may have to spoon some of the fat off before adding the pasta.

SAUSAGE, PEPPER AND POTATO SKILLET

Steps:

• Heat the olive oil in a large skillet over medium heat. Add the potatoes, onions and peppers, then season with a pinch of salt and pepper. Cook until the onions are translucent and the potatoes begin to brown, 5 to 6 minutes.
• Stir in the kielbasa and garlic. Add the beer and mustard, then stir to combine. Cover and cook until the potatoes have softened and the sausage is heated through, 2 to 3 minutes.
• Remove the lid and stir in the kale. Cook until the kale has wilted, 5 to 6 minutes. Taste and adjust the seasonings as needed. Garnish with the herbs and serve straight from the skillet.

SAUSAGE SKILLET SUPPER

Steps:

• In large skillet combine rice, sausage, soup, water and butter.
• Cover and bring to a boil on medium heat.
• Reduce heat and simmer 5 minutes.
• Stir in peas and mushrooms.
• Sprinkle with Swiss cheese.
• Simmer covered for 20 minutes or until rice is cooked.

SAUSAGE SKILLET SUPPER

Steps:

• 1. In a nonstick or cast iron skillet, brown up bacon pieces. Drain, but reserve 3 Tablespoons of bacon drippings. Set aside.
• 2. To bacon drippings, add the whole bag of broken up bag of frozen potatoes and chopped onion. Stir until potatoes are browned and onion is translucent. Set aside.
• 3. In a separate skillet, brown sausage. Add sausage to potato-onion mixture. Add bacon. Stir until combined.
• 4. Evenly spread out mixture in skillet. Make 6 wells in potato mixture. Break 1 egg in each well. Cover and cook on low until eggs are set, about 8 min.
• 5. Uncover and sprinkle evenly with cheese and bacon. Cover again until cheese is melted.