Sausage, Potato & Green Bean Skillet

Sausage, Potato & Green Bean Skillet

Serves: 4

Prep: 10 minutes | Cook: 25 minutes | Total: 35 minutes

 

A rustic one-pot dinner that tastes like it simmered all afternoon and takes thirty-five minutes. Opa's Country Blend Smoked Sausage, tender new potatoes, and crisp green beans — all cooked together in butter, garlic, chicken broth, and fresh thyme. The sausage renders into the broth as it cooks, creating a light, savory sauce that coats everything in the pan. Serve it with something that soaks up what's at the bottom of the skillet. That broth is the best part and you don't want to leave it behind.

Ingredients

•  1 lb Opa's Country Blend Smoked Sausage, sliced into ½-inch rounds

•  1 lb new potatoes, halved (quartered if larger than a golf ball)

•  12 oz fresh green beans, trimmed

•  3 tbsp butter

•  ½ small onion, sliced

•  2 cloves garlic, minced

•  ½ cup chicken broth, plus a splash more if needed

•  1 tsp smoked paprika

•  1 tsp fresh thyme leaves (or ½ tsp dried)

•  ½ tsp black pepper

•  ½ tsp salt (adjust to taste)

•  ½ lemon

•  Fresh parsley for garnish

 

Instructions

1. Brown the sausage. Heat a large deep skillet or Dutch oven over medium heat. Add the sliced Opa's Country Blend Smoked Sausage and cook 3–4 minutes until the edges are golden and slightly caramelized. Remove and set aside. Leave the rendered fat in the pan — that's flavor.

2. Sauté the aromatics. Melt the butter in the same pan. Add the sliced onion and cook 2–3 minutes until softened. Stir in the garlic and cook another 30 seconds until fragrant.

3. Cook the potatoes. Add the halved new potatoes, smoked paprika, salt, pepper, and thyme. Stir well so everything is coated. Pour in the chicken broth, cover, and simmer for about 10 minutes. If the broth reduces too much before the potatoes are tender, add a splash more and keep the lid on.

4. Add the green beans. Stir in the green beans and return the sausage to the pan. Cover and cook another 8–10 minutes, until the potatoes are tender and the beans are bright green and crisp-tender.

5. Finish. Toss everything together so the buttery sausage broth coats the vegetables. Squeeze the half lemon over the whole skillet — the acid brightens the dish and balances the richness of the butter and sausage. Garnish with fresh parsley and serve straight from the pan.

 

Serve with crusty bread or warm cornbread — something that can soak up the broth at the bottom of the skillet. The butter, chicken stock, garlic, and sausage drippings combine into a light sauce that's too good to waste. If there's broth left in the pan when the plates are cleared, you didn't serve enough bread.

Cut the potatoes to roughly the same size so they cook evenly. If some are done before others, the dish loses its rhythm. And if you want a little heat in the broth, swap Country Blend for Jalapeño Cheddar — the green beans and potatoes can handle it.

 

opassmokedmeats.com