Best 6 Skillet Potatoes Carrots And Sausage Recipes

SAUSAGE AND POTATOES SKILLET

Steps:

• Heat a large skillet over medium heat. Add the butter, and allow it to melt. Once the butter melts, add the potatoes in an even layer. Allow them to brown on one side, the flip so the opposite side is able to brown. Continue to cook the potatoes until brown, crispy, and fork tender, about 12 to 15 minutes.
• Push the potatoes to one side of the pan, and add the oil and sausage. Cook the sausage until lightly browned, about 5 to 7 minutes.
• Stir in the onion, green bell pepper, red bell pepper, Italian seasoning, garlic powder, onion powder, salt and pepper. Cook for 3 to 5 minutes until they begin to soften.
• Serve hot with fresh fruit. Store leftovers in the refrigerator for up to 3 days.

SAUSAGE, POTATO AND CARROT ONE-DISH SUPPER

Steps:

• Put frozen sausages in a large frying pan (you'll need one with a lid). As directed on the package, add water as directed on the package, cover and simmer as directed (generally 10 minutes).
• Drain the water.
• Now brown the sausages over medium heat in a bit of oil or cooking spray. You have two choices: you can slice them first or after frying. Note: when I used the Johnsonville Brats I didn't need to brown them.
• Add the cut potatoes and carrots to the pan.
• Add the water, cover and simmer until the potatoes and carrots are cooked (10-15 minutes), stirring occasionally.
• When the vegetables are cooked, add the lemon juice and pepper to the pan and stir. The lemon juice thickens and coats the food.
• Serve and enjoy!

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.

SMOKED SAUSAGE WITH POTATOES, SAUERKRAUT & ALE

Steps:

• Cook sausage in a large skillet over medium high heat for 3 minutes, turning occasionally. Remove sausage and set aside.
• Add oil and potatoes to skillet and cook until golden brown.
• Add ale, sauerkraut and mustard to skillet, mixing with potatoes until blended. Cook over medium-high heat for 2 minutes.
• Return the sausage to the skillet, continue cooking for 10 minutes or until potatoes are tender.

SAUSAGE, POTATO, CARROT BAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix Kielbasa, potatoes, onion, baby carrots, and garlic in a roasting pan; season with salt and pepper. Drizzle olive oil over the mixture; stir to coat. Cover the baking dish with aluminum foil.
• Bake in preheated oven for 1 hour. Remove aluminum foil and bake until potatoes are completely cooked, about 30 minutes more.

SKILLET SAUSAGE & POTATOES

Steps:

• 1. Heat oil in large skillet (electric skillet is perfect) to 350* Drop in sliced potatoes and fry for 15 minutes, turning as needed Add sausage, onions and peppers and fry until potatoes are tender. Season as desired. (Garlic powder, black pepper, or even Lawry's Seasoning Salt) Top with cheese.