Italian Sausage Skillet with Vegetables
My family, a loveable but universally tone-deaf group of individuals, has a peculiar tradition of singing the Sound of Music at outrageous volumes while washing dishes. I can’t image why Ben is so relieved when I make one-pan recipes like this Italian Sausage Skillet.
This recipe and post are brought to you by Pick ‘N Save.
I’m not sure which aunt broke into “My Favorite Things” first, but it sparked a solid hour of uninterrupted show tunes, sung in a shameless, operatic manner while washing my Grammy’s impressively large collection of non-dishwasher safe tableware. Not one of us can carry a tune, and we all know every verse.
Ben was introduced to our “tradition” during the first Christmas he spent with my family. Now a four-year vet, Ben has adjusted a bit to the dish-washing theatrics, but he has yet to join me in song.
Personally, I think the time spent scrubbing an especially stubborn casserole dish is more enjoyable to the tune of “Do-Re-Mi,” but in the event that any members of your family disagree, you’ll be relieved to know that this all-in-one Italian Sausage Skillet leaves only one pan to wash (and thus one song to sing).
As someone who grew up south of Wisconsin, I tend to get a little salty this time of year, when my calendar and good logic tell me it should be spring, but my thermometer directs me to dive back under my covers with a mug of two-ingredient homemade hot chocolate. Although I’m still waiting for it to feel like spring outside, inside of my refrigerator, spring is singing a little show tune of its own.
I loaded up this Italian sausage skillet with all kinds of spring veggies like baby red potatoes, mushrooms, green onions, and carrots, and in a few months, I plan to make it again with lots of bell peppers and basil.
For protein, I added another sure sign (for me) of spring, Italian sausage. When the weather turns warm, we grill sausages so often that, whenever I purchase them, I immediately think of lazy afternoons on the lake or tailgating at Miller Park, home of the Milwaukee Brewers. Pick ‘N Save, the grocery store right down my street where I shop the most often has not one but FIVE varieties of sausage that range from sweet Italian (what I used for this recipe) to rope sausage to classic beer brats. Made with premium cuts of pork, they’re affordable, flavorful, and perfect grilled on their own or incorporated into simple suppers like today’s Italian sausage skillet. Wisconsin residents, the brand is Roundy’s, and you’ll find them in the refrigerated section of the Pick ‘N Save meat department.
This Italian Sausage Skillet yields a generous four servings and tastes excellent reheated too. It’s a family-pleasing, all-in-one weeknight dinner, and I imagine it would be excellent served hash-style at brunch with a runny egg on top too.
So long, farewell, Auf Weidersehen, goodbye….
Italian Sausage Skillet with Spring Vegetables
- 3/4 pound baby red potatoes — cut in half or quartered
- 3 to 4 carrots — peeled and cut into 1/2-inch pieces (about 8 ounces)
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon kosher salt — divided
- 1/2 teaspoon ground black pepper — divided
- 4 Roundy's Sweet or Spicy Italian Sausage links in their casings — cut into 1-inch pieces (about 12 ounces; you can use sweet or spicy, depending upon your preferred level of heat—I used sweet but would try spicy next time)
- 1 teaspoon ground oregano
- 8 ounces baby bella — cremini mushrooms, quartered
- 3 cloves garlic — minced
- 1/2 small bunch of green onions — chopped and divided (about 2 large or 3 to 4 small)
- 1 pint whole grape tomatoes
- 1 cup peas — fresh or frozen
Place the potatoes, carrots, and olive oil in a large, deep nonstick skillet with a tight-fitting lid or a Dutch oven. Turn the heat to medium high, then sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper and stir to coat. When the skillet becomes hot and begins to sizzle, immediately reduce the heat to low. Cover and cook until the vegetables soften and brown, about 25 to 35 minutes. Shake the pan occasionally to prevent the potatoes from sticking. Remove the pan from the heat and let sit for 5 minutes, covered. Remove the vegetables to a dish or plate and set aside.
Return the skillet to medium-low heat. Add the sausage pieces and cook, stirring occasionally, until the sausage has begun to brown and is almost (but not completely) cooked through, about 12 minutes. To the skillet, add the quartered mushrooms, remaining 1/2 teaspoon salt, 1/4 teaspoon pepper, and oregano. Cook for 3 minutes, then add the garlic, half of the green onions, and the cherry tomatoes. Continue cooking until the mushrooms become slightly brown and the tomatoes soften and lose their firm shape, about 5 additional minutes. Check the sausage for doneness. If not yet ready, cook a few minutes longer, until cooked through.
Add the reserved potatoes and carrots to the skillet and mix well. Stir in the peas, then cook 2 to 3 additional minutes to warm through. Sprinkle with remaining green onions, then serve.
- Leftovers will keep in the refrigerator for about 4 days. Reheat gently in the microwave.
Nutrition InformationAmount per serving (1 (of 4)) — Calories: 418, Fat: 22g, Saturated Fat: 7g, Cholesterol: 65mg, Sodium: 1138mg, Carbohydrates: 37g, Fiber: 8g, Sugar: 11g, Protein: 21g
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