Smoked Sausage Skillet with Potatoes & Green Beans
INGREDIENTS
For the Green Beans:
2 tablespoon olive oil
½ teaspoon red pepper flakes
1 pound green beans, trimmed
3 cloves garlic,, minced
½ teaspoon salt
¼ teaspoon freshly ground black pepper
¼ cup water
For the Potatoes:
1 pound small baby potatoes, quartered
1 tablespoon butter
1 tablespoon olive oil
salt and freshly ground black pepper, to taste
For the Smoked Sausage:
1 tablespoon olive oil
1 package summer sausage
1 teaspoon Italian seasoning
1 teaspoon dried oregano
2 cloves garlic, minced
¼ cup beef bone broth
chopped fresh parsley, for garnish
red pepper flakes, for garnish
DIRECTIONS
Heat 2 tablespoons olive oil in a large (14-inch) skillet over medium heat.
Add the pepper flakes and stir around to coat with the oil. Add the green beans and cook, stirring often, for about 5 minutes or until the beans start to brown. Stir in the garlic and salt, and cook for 10 seconds.
Pour in the water and cover the skillet. Cook for 2 minutes or until crisp-tender. Remove the green beans from the skillet, set them aside, and keep them covered.
Wipe down the skillet and set it back over medium heat: add 1 tablespoon butter and 1 tablespoon olive oil to heat up.
Add the potatoes to the heated skillet; season with salt and pepper and cook for 10 to 12 minutes or until golden and cooked through, frequently stirring. Remove the potatoes from the skillet; cover and set aside.
In the same skillet, heat up 1 tablespoon of olive oil. Add the sliced sausages and sauté over medium heat for 2-3 minutes. Season with Italian seasoning and oregano, stir in the garlic and continue to cook for 20 seconds.
Add the broth and stir around to coat.
Return the green beans and potatoes back to the skillet; mix it all together and cook for a minute or two or until everything is heated through.
Taste for seasonings and adjust accordingly.
Garnish with parsley and pepper flakes, and serve.
Adapted from Easy Weeknight Recipes