Recipe Time: Sausage and Vegetable Skillet Dinner Recipe

Ingredients!
Ingredients!

This was a recipe that was recently featured on the Taste of Home website and submitted by Elizabeth Kelley from Chicago, IL.  As I am always looking for a quick delicious meal that can be adjusted to suit my family’s tastes, this skillet recipe appealed to my mind and appetite.  The bottom line:  I tried it.  My family liked it.  I will make this hearty, spicy, dish again!

Sausage & Vegetable Skillet Dinner Recipe

Ingredients:

1 tablespoon olive oil

1 package (12 ounces) fulled cooked Italian chicken sausage links, cut into 1 inch pieces (the one’s I used were cheese Italian)

1 large onion – (raw onion bothers my digestive tract, so I used 1 tablespoon of minced onion instead)

3 garlic cloves, minced – (I didn’t have garlic cloves, so used ½ teaspoon garlic powder)

¼ teaspoon crushed red pepper flakes

¼ teaspoon black pepper  –  (Note: I may go easy on the red and black pepper as my dish was a bit spicy for my family’s taste)

1 package (10 ounce) frozen corn

2 pounds red potatoes (about 7 medium) thinly sliced. (Yellow potatoes worked well too.)

1 ¼ cups vegetable broth –  (I used a 12 ounce can of broth)

2 cups fresh baby spinach – (I used a 5-6 ounce container or bag of spinach)

(Note:  I love basil and added a ¼ teaspoon of dried Italian basil to the meat while it was cooking)

Directions:

Browning sausage and onion flakes.
Browning sausage and onion flakes.

In a 12 inch skillet, heat oil over medium high heat.   Add sausage and onion; cook and stir until sausage is browned and onion is tender.  Add garlic and pepper flakes; cook 1 minute longer.

Adding potatoes, corn, broth and spices.
Adding potatoes, corn, broth and spices.

Add potatoes, corn, broth and black pepper; bring to a boil.  Reduce heat; simmer, covered 12-15 minutes or until potatoes are tender.

Add spinach!
Add spinach!

Add spinach; cook until wilted.

Yield: 4 servings.

Spinach is wilted. Potatoes are tender.
Spinach is wilted. Potatoes are tender.

Options:

I served this with some, fresh, chilled tomatoes out of my garden. The cool tomatoes seemed to balance the warm spices in this dish.  Also, the next time I cook this dish, I plan to use garlic salt and then use low or no sodium vegetable broth to lower the salt content.

A one pan meal!
A one pan meal!

Has anyone else tried this recipe?  If so, what did you think?  What exchanges did you use to make this dish suit your family needs?

Enjoy!

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