Italian Sausage and Potato Skillet

When you don’t want to go out to the store try a hot dish using what you have on hand. This recipe is a combination of two different recipes using what I had to hand. I took the Italian sausage out of the casing before cutting it in pieces. Either way would work. I had a few small potatoes to use up and had just made chicken stock. A few pepper strips from the freezer and some onion and there was supper. 

 Slicing the potatoes lets them cook faster and while they are not brown the casserole was just fine. Served with garlic bread and canned fruit for dessert. Easy to get and by plating it myself very few dishes afterwards. 

Italian Sausage and Potato Skillet

  3 Servings

2 Italian Sausage links cut in 1 ½ inch pieces

¼ cup thinly sliced onion

⅛ to ¼ cup red pepper cut in strips

3 small (4 ounce) potatoes peeled and sliced

1 cup chicken broth or stock

¼ teaspoon thyme or Italian seasoning

salt and pepper to taste

Dried or fresh parsley to sprinkle on top

 Brown cut up sausage, remove from pan and sauté onion and pepper strips until opaque. Add the seasonings and the sausage. Add the sliced potatoes, pour chicken broth in and cover and simmer for 15 to 20 minutes or until potatoes are tender when pierced with a fork. Sprinkle with parsley and serve.

 You could add any stray veggies you have on hand. If you add a lot more just increase the amount of chicken broth. You want it to cook away while it is simmering.