Smoked Sausage Skillet Food

SMOKED SAUSAGE SKILLET

Steps:

• In a large skillet, saute the sausage, cabbage and celery in oil for 5 minutes; drain. Add the mustard, garlic salt and sage. Cook and stir over medium heat for 4-6 minutes or until vegetables are tender. Stir in noodles; cook until heated through.

CABBAGE, POTATO AND SMOKED SAUSAGE SKILLET

Steps:

• Heat pan and add onion, smoked sausage, and potatoes. Season with the seasoned salt lightly (because the smoked sausage is salty enough), and add the paprika. Cook and stir over medium heat until potatoes are cooked about halfway through.
• Next add the chopped cabbage and 1 cup of chicken broth. Cook, stirring occasionally until cabbage is crisp-tender and most of the liquid evaporates.

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.

SMOKED SAUSAGE SKILLET

Steps:

• Place potatoes and sausage in bottom of deep dutch oven.
• Slice onion on top add green beans with the liquid.
• Add generous amount of fresh cracked pepper.
• Pour 1 can of water on top.
• Salt to preference.
• Bring to boil and lower heat to simmer.
• Cook till potatoes are done.

SMOKY SAUSAGE & PEPPER SKILLET

Steps:

• In a large skillet, brown sausage over medium heat. Remove with a slotted spoon; drain on paper towels., Add green peppers and onion to same skillet; cook and stir until vegetables are crisp-tender. Add garlic; cook 1 minute longer. In a small bowl, mix cornstarch, milk, parsley, marjoram and pepper until blended; stir into pan. Bring to a boil; cook and stir 2 minutes or until sauce is thickened., Return sausage to pan; heat through. Stir in cheese until blended. Serve with rice.

LIGHT SMOKED SAUSAGE SKILLET

Steps:

• Spray large skillet with cooking spray. Heat skillet over medium high heat.
• Cut potatoes in half, then slice each half thinly. Place into preheated skillet. Remove from heat, spray again with cooking spray. Return to heat.
• Cut onion in half, slice each half thinly. Separate onion, add to skillet. Remove from heat, spray with cooking spray. Return to heat.
• Slice both peppers thinly, then add to skillet. Remove from heat, spray with cooking spray, return to heat.
• Slice sausage on an angle thinly. Add to skillet. Remove from heat, spray with cooking spray, return to heat.
• Cook until potatoes are browned and cooked through, and peppers are soft.

SMOKED SAUSAGE SKILLET CASSOULET

Steps:

• In large heavy skillet, sauté thinly sliced onion and crushed garlic in oil over medium-high heat; stir in cored and chopped apple, rosemary, sage, tomatoes, northern beans, thawed lima beans, broth and tomato paste; stir to blend well.
• Add sausage; bring to a boil, cover, reduce heat; simmer for 20 to 30 minutes until thoroughly heated.
• Serve topped with croutons and chopped parsley.

SMOKED SAUSAGE AND TORTELLINI SKILLET

Steps:

• Preheat oven to 350 degrees F.
• Heat a large 12-inch oven-safe skillet over medium-high heat and add smoked sausage, cook until brown. Add garlic, onion and bell pepper. Lower heat to medium and stir until vegetables are soft, about 5 minutes.
• Stir in cooked tortellini, oregano, marinara sauce and one cup of cheese. Top with remaining cheese. Bake in the oven for about 10 minutes until cheese is melted and bubbly.