Description
This One-Pan Sausage and Vegetables recipe is a hearty, flavorful meal that combines tender Italian sausages with perfectly sautéed baby potatoes, crisp-tender green beans, red onion, and juicy cherry tomatoes. Cooked all in one skillet, this dish is simple, convenient, and packed with Italian-inspired herbs and spices, making it a perfect weeknight dinner for the whole family.
Ingredients
Scale
Sausages and Cooking Liquid
- 4 mild Italian sausage links, uncooked
- 1 ½ cup (355 ml) water
- 1 tablespoon olive oil
Potatoes
- 2 cups large baby potatoes, skin on and sliced into wedges
- 2 tablespoons olive oil
- ½ teaspoon dried Italian seasoning
- Salt and pepper, to taste
Vegetables
- 1 cup (110 g) fresh green beans, washed and trimmed
- 2 garlic cloves, minced
- ½ red onion, diced
- ½ cup (75 g) halved cherry tomatoes
- ½ teaspoon onion powder
- ½ teaspoon dried Italian seasoning
- 3 tablespoons water
Garnish
- Fresh chopped parsley
Instructions
- Cook the Sausages: In a large skillet over medium-high heat, place the uncooked sausage links and pour in 1 ½ cups of water. Cook for 12-14 minutes until the sausages are cooked through. Discard any remaining water from the pan, add 1 tablespoon of olive oil, and sear the sausages for 1-2 minutes until their skins brown slightly. Then, remove them from the skillet and cover with foil to keep warm.
- Cook the Potatoes: Using the same skillet, add 2 tablespoons of olive oil while still hot. Add the potato wedges, sprinkle ½ teaspoon of dried Italian seasoning, and season with salt and pepper. Sauté the potatoes, stirring occasionally, for about 10-15 minutes or until tender and cooked through. Remove the potatoes from the skillet and set aside with the sausages.
- Sauté the Vegetables: To the skillet, add the minced garlic, onion powder, remaining ½ teaspoon dried Italian seasoning, green beans, diced red onion, and halved cherry tomatoes along with any remaining olive oil from previous steps. Sauté for 5-7 minutes, stirring regularly. Pour in 3 tablespoons of water and cook for an additional 1-2 minutes, allowing the water to mostly evaporate and the vegetables to become crisp-tender.
- Combine and Serve: Push the sautéed vegetables to one side of the skillet. Return the cooked potatoes and sausages to the pan to heat through together for 1-2 minutes. Remove from heat, garnish with freshly chopped parsley, and serve immediately.
Notes
- Feel free to substitute mild Italian sausages with spicy for more heat.
- Use small or new potatoes if large baby potatoes are unavailable; adjust cooking time accordingly.
- You can add other vegetables like bell peppers or zucchini to enhance the dish.
- For a gluten-free meal, ensure sausages are labeled gluten-free.
- Cooking times may vary slightly depending on stove and skillet type.
