5 Ingredients or Fewer
One-Skillet Sausage, Peppers, Potatoes, and Onions
Popular on Food52
33 Reviews
FrugalCat
April 30, 2024
Very easy, very tasty. I used a yellow onion and one yellow and one red bell pepper.
Burton
April 27, 2024
This recipe is fine, but it’s not really more than the sum of its parts. Next time I think I’ll make the sausage with the peppers and onions, and roast the potatoes separately in the oven. They’re fine as a one-pot dish together, but they’d be clearly improved by being made separately and then served together, for increased heterogeneity.
R
February 21, 2023
I’ve made a similar recipe for years. I’ve added string beans or carrots and also cherry tomatoes for the last few minuets. Serve with a side salad and everyone is happy.
LULULAND
February 21, 2023
Haven't made this yet but want to. How many pounds of sausage? I will be buying bulk not links., Thanks Emma
Karen B.
August 23, 2022
Easy peasy! I've used a number of different sausages and just about any sausage works in this recipe. Rather than adding water, I add broth or wine, depending on the type of sausage I'm using. This is a favorite with my husband.
Gayle A.
February 22, 2022
Yum! Used Beyond meat's hot Italian sausages, sweet yellow onion, and added a mess of arugula from the garden. We'll be having this again
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!!)
Sharon
February 21, 2023
I always copy/paste your recipes without any problems. I do find I like to click on print, copy/paste and go back to copy the photo. At least you don't have all those stupid annoying boxes I have to remove. I am sorry that Mehoto had a problem, might have been a glitch on either side, but I haven't had a problem.
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 P.
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 P.
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!
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