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Smoked Sausage with Potatoes and Green Beans

Ingredients

For the Green Beans

  • 2 tablespoon olive oil
  • ½ teaspoon red pepper flake
  • 1 pound green beans, trimmed
  • 3 cloves garlic, minced
  • ½ teaspoon salt
  • ¼ teaspoon fresh cracked black pepper
  • ¼ cup water

For the Potatoes

  • 1 pound small baby potatoes, quartered
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • salt and fresh ground pepper, to taste

For the Smoked Sausage

  • 1 tablespoon olive oil
  • 1 package (14 ounces) smoked sausage, like, Andouille sausage or Polish sausage
  • 1 teaspoon Italian seasoning
  • 1 teaspoon dried oregano
  • 2 cloves garlic, minced
  • ¼ cup chicken broth or beef broth
  • chopped fresh parsley, for garnish
  • red pepper flake, for garnish

Instructions

  • Heat 2 tablespoons olive oil in a large (14-inches) skillet over medium heat.
  • Add the pepper flakes and stir around to coat with the oil.
  • Add green beans; cook, stirring often, for about 5 minutes, or until beans start to brown.
  • Stir in the garlic and salt, and cook for 10 seconds.
  • Pour in the water; cover. Cook for 2 minutes, or until crisp tender.
  • Remove green beans from skillet and keep them covered.
  • Wipe down the skillet and set it back over medium heat.
  • Heat 1 tablespoon butter and 1 tablespoon olive oil.
  • Add the prepared potatoes to the heated skillet; season with salt and pepper and cook for 10 to 12 minutes, or until golden and cooked through. Stir frequently.
  • Remove potatoes from skillet; cover and set aside.
  • In the same skillet, heat up 1 tablespoon olive oil.
  • Add the sliced sausages and cook over medium heat for 5 minutes.
  • Season with Italian seasoning and oregano.
  • Stir in the garlic, and continue to cook for 20 seconds.
  • Deglaze with the chicken broth and stir around to coat.
  • Return prepared green beans and prepared potatoes back to the skillet; mix it all together and cook for a minute or two, or until everything is heated through.
  • Taste for seasonings and adjust accordingly.
  • Garnish with parsley and pepper flakes.
  • Serve.