5 Ingredients or Fewer

One-Skillet Sausage, Peppers, Potatoes, and Onions

August 10, 2018
14 Ratings
Photo by Julia Gartland
Author Notes

Don’t you love when the recipe title is also the ingredient list? I do. This one-skillet dish is as easy (and delicious) as a weeknight dinner gets. If spicy Italian sausages aren’t your favorite, sub in any other fresh sausage link; I bet chorizo would be great. —Emma Laperruque

Test Kitchen Notes

This is one of our Big Little Recipes. Read more here: Sausage & Peppers Become Their Best Selves With These 2 Ingredients. —The Editors

Watch This Recipe
One-Skillet Sausage, Peppers, Potatoes, and Onions
  • Prep time 15 minutes
  • Cook time 40 minutes
  • Serves 2 to 4
Ingredients
  • 3 tablespoons olive oil, divided
  • 4 spicy Italian sausages
  • 1 pound baby potatoes, ideally assorted colors, or yellow, halved
  • 2 pinches kosher salt, plus more to taste
  • 2 bell peppers, roughly chopped (circa 1-inch chunks)
  • 1 large red onion, roughly chopped (circa 1-inch chunks)
In This Recipe
Directions
  1. Set a 10-inch cast-iron skillet over medium-high heat. After it gets good and hot, add the olive oil, then the sausages. Brown all over—about 2 minutes per side—then remove to a waiting plate. We’re not trying to cook them through, just sear ’em!
  2. Add another tablespoon olive oil to the skillet, followed by the potatoes, cut side facing down. Season with a big pinch of salt. Cook these for 5 minutes until browned, then flip and cook another 5 minutes. Transfer these to the plate with the sausages.
  3. Add the remaining tablespoon olive oil, then the peppers and onion. Season with a big pinch of salt. Sauté, stirring occasionally, until tender—about 10 minutes. Add the sausages and potatoes back to the skillet. Pour 1/3 cup water evenly over the top and cover the pan with a lid.
  4. Cook for 10 to 15 minutes until the sausage is cooked through and the potatoes are tender, lifting the lid for the last few minutes. Taste and adjust the salt accordingly.

See what other Food52ers are saying.

  • Xavier
    Xavier
  • Danuta Gajewski
    Danuta Gajewski
  • Smaug
    Smaug
  • Uncle Jess
    Uncle Jess
  • Winness
    Winness
Emma is the food editor at Food52. Before this, she worked a lot of odd jobs, all at the same time. Think: stir-frying noodles on the fly, baking dozens of pastries at 3 a.m., and writing about the history of pie in North Carolina. Now she lives in New Jersey with her husband and their cat, Butter. Stay tuned every Tuesday for Emma's award-winning column, Big Little Recipes (also the cookbook in October 2021!). And see what she's up to on Instagram at @emmalaperruque.

25 Reviews

Xavier February 22, 2021
I've been meaning to try this recipe for the longest time. While on my Peloton bike watching Food52 channel, this recipe popped up and thought I would finally try it. I'm so happy that I did. My Partner and I absolutely enjoyed this entrée. It was easy to make and serve. This will definitely be a favorite recipe in this house.
 
Danuta G. August 21, 2020
Easy prep, easy cleanup...and a delicious and hearty dinner! Great foundation recipe to add whatever you have in the fridge/pantry. I used traditional Brit sausages (bangers!)...and didn't need to add any seasoning other than salt and pepper.
 
Julie S. June 4, 2020
It was easy! I love easy! Tasted like it took way more effort. I would serve to guests. Looked pretty too.
 
Mehoto May 31, 2020
I like to keep my recipes all in one recipe app so I don’t have to search multiple places when I’m looking for a dinner idea. A while ago my app was suddenly unable to parse recipes on the Food52 site - I had to copy and paste the text in order to save them. Now you can no longer select the text of a recipe to copy. Not sure exactly what you were trying to accomplish, but for me it means I probably won’t bother looking at your recipes anymore since I know I’ll never be able to find them again when I’m in the mood to try one. Bye bye, been nice knowing you.
 
BR95510 May 31, 2020
I, too, like my recipes in one place. I use a program (not sure if I can say it here) called Plan To Eat. I just tried to import one of Food 52's recipes and it imported nicely. Then I tried to copy/past the last paragraph of the instructions. Worked like a charm, like it always has. Perhaps it's not Food 52 trying to accomplish anything? I can't imagine living without their vegan recipes! (I use vegan sausage in this one. It's awesome!!)
 
Linda D. September 26, 2019
Thanks Emma for another keeper! Yum!
 
Author Comment
Emma L. September 26, 2019
Thanks, Linda!
 
Roy C. December 9, 2018
This is a great dish and fun to do. We both loved it. I like to be faithful to the recipe the first try, but want to add garlic, mushrooms, more onions and finish with some pickled hot peppers next time. Thanks!
 
Lisa H. September 8, 2018
I want to and will try this, but looks like it needs work. No spices of any kind, not even pepper, and water is the liquid??
 
Smaug September 8, 2018
The sausage should provide plenty of spice- the other ingredients don't need much help, and it does use salt. Far as I can tell the water is just to stop it sticking; in my experience the potatoes provide plenty of moisture (and the sausages plenty of oil)- I don't think you need add either.
 
Winness September 8, 2018
I agree with Smaug. This was a peasant dish my mom made because it filled four of and there were leftovers. If you really like spice, use hot sausage or a mix of hot and sweet. Of course, you can always add herbs and spices of your choice.
 
Uncle J. September 8, 2018
I used pretty spicy sausages and didn't feel the need to add spice, even though I really enjoy spicy food. But, yes, there is plenty of room for experimentation with spices and liquids. I can see a Latin theme, maybe with chorizo and beer, or an Asian theme with kim chi and gochugang. Wide open!!
 
Lisa H. September 8, 2018
Wow, that's a great idea. I was only thinking stock but beer might be really fun. Thanks
 
Smaug December 9, 2018
Chorizo, potaoes and corn (usually with some added Poblano chile) is an absolute classic combination that works great with this sort of treatment. I reiterate, it really doesn't need added liquid to cook and in my opinion is better without, but when I do potatoes that way without sausage I usually finish with a small amount of a wine based (with vinegar mustard and herbs) mixture, which is quickly either absorbed or evaporated- sort of like a German potato salad.
 
BR95510 September 7, 2018
I made this tonight and we both thoroughly enjoyed it. My "sausages" were Field Roast (vegan) Italian-style. I also added mushrooms. Everything cooked up nicely and had that bit of char on the edges. The timing in the recipe is perfect! Thank you! This is a keeper!
 
Smaug August 18, 2018
The potatoes don't actually need the added water if your lid is reasonably tight. And you certainly don't need the added oil. Actually, this makes a pretty good dish without the sausage (but then you probably should use a couple of tsp. oil)- I like to finish with a bit of vinegar and some herbs, maybe some mustard. Also, of course, there are all sorts of peppers that can be used.
 
Uncle J. August 17, 2018
Yumm! I've been grilling sausages, onions, and peppers for decades, but adding the small potatoes is a great improvement. Nice to be able to do this inside too. Definitely going to try garlic and hot peppers, maybe a little hot pepperoncini. Oh boy!

 
Darian August 15, 2018
I've been making a similar dish as a sheet pan supper for ages. Toss all the ingredients (cut sausage into pieces first) on a sheet pan with olive oil, salt and pepper and roast for 25-30 minutes. It's one of our favorites!
 
Author Comment
Emma L. August 15, 2018
Nice! Three cheers for sheet pans!
 
justen_m August 14, 2018
I have cooked Polish sausages with potatoes, cabbage, peppers, onions and garlic like this for decades. A generous pinch of red pepper flakes and a splash of vinegar are nice additions.
 
Author Comment
Emma L. August 15, 2018
Yum! Love the idea of adding cabbage.
 
Janice I. August 14, 2018
You state bell peppers in the recipe but what kind? Green or red, yellow, orange?
 
Author Comment
Emma L. August 15, 2018
Hi Janice! Whatever kind you like. We went with orange and yellow (for lots of color), but anything works.
 
Winness August 14, 2018
This has been my go-to dish for over 50 years. Even my mother in law (who didn't like Eye-talian food) loved it. I always added a minced clove of garlic and a pinch of hot pepper flakes to my version.
 
Author Comment
Emma L. August 15, 2018
Thanks for sharing this! Garlic and hot pepper flakes make everything better :)