One-Skillet Smoked Sausage for Fast, Filling Family Meals

Some nights you need dinner to be two things: fast and actually satisfying. This one-skillet smoked sausage situation is my go-to when the day has been a lot, the fridge is a little random, and everyone still expects a real meal.

It’s smoky, savory, a little sweet from peppers and onions, and cozy thanks to tender potatoes. Best part: one pan, minimal cleanup, and it scales up easily if you’ve got a hungry crew.

Why You’ll Love This

It’s a complete, hearty dinner made in one skillet with simple ingredients—smoked sausage, potatoes, and veggies—so you get big flavor, good texture, and a meal that feels “done” without extra sides or extra dishes.

Ingredients

• 1 1/2 pounds baby potatoes (or Yukon gold), halved or quartered
• 2 tablespoons olive oil, divided
• 14 ounces smoked sausage (kielbasa or andouille), sliced into 1/2-inch rounds
• 1 medium yellow onion, sliced
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 3 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1/2 teaspoon Italian seasoning (or dried oregano)
• 1/4 teaspoon red pepper flakes (optional)
• 3/4 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1/4 cup chicken broth (or water)
• 1 tablespoon butter (optional, for extra richness)
• 1 tablespoon chopped parsley (optional, to finish)

How to Make It

1. Heat a large skillet (12-inch works best) over medium-high heat. Add 1 tablespoon olive oil.
2. Add the potatoes in a single-ish layer, cut-side down when possible. Season with a pinch of salt and pepper. Cook 8–10 minutes, stirring once or twice, until they’re getting golden.
3. Pour in the broth and quickly scrape up any browned bits. Cover with a lid (or foil) and reduce heat to medium. Steam 6–8 minutes until the potatoes are just fork-tender. Uncover and let any extra liquid cook off.
4. Push potatoes to the edges of the skillet and add the remaining 1 tablespoon olive oil to the center. Add the sliced smoked sausage and let it sear 2–3 minutes per side until browned.
5. Add onion and both peppers. Cook 5–7 minutes, stirring, until softened but still a little crisp.
6. Stir in the garlic, smoked paprika, Italian seasoning, red pepper flakes (if using), and the remaining salt and pepper. Cook 30–60 seconds, just until fragrant.
7. If you want it extra glossy and comforting, stir in the butter until melted and coating everything.
8. Taste and adjust seasoning (more salt? more pepper? a pinch more paprika?). Finish with parsley if you like, and serve straight from the skillet.

Tips for the Best Results

• Give the potatoes space. The more contact they have with the skillet, the crispier and more golden they’ll get.
• Steam, then sear. The quick covered steam cooks the potatoes through fast, and the uncovering step brings back the crisp edges.
• Brown the sausage on purpose. Those caramelized edges add most of the “wow” flavor. Don’t rush this part.
• Cut sizes matter. Keep potato pieces similar so they finish at the same time (about 1-inch chunks is ideal).
• Use a big skillet. Overcrowding makes everything steam and go soft. If your pan is small, do it in batches.
• Season in layers. A little salt on the potatoes early plus a final taste at the end keeps it from being bland.

Variations

• Spicy Cajun vibe: Use andouille and swap Italian seasoning for 1 teaspoon Cajun seasoning (taste for salt levels).
• Sweet & smoky: Add 1 teaspoon brown sugar or drizzle a little maple syrup right at the end (sounds wild, tastes amazing).
• Veggie boost: Add sliced mushrooms with the peppers, or toss in a few handfuls of baby spinach at the end to wilt.
• Cheesy finish: Sprinkle shredded cheddar or pepper jack on top, cover for 1–2 minutes, and let it melt.
• Lower-carb: Swap potatoes for cauliflower florets (steam them briefly or microwave first), then sear with the sausage and veggies.
• Breakfast-for-dinner: Crack 4–6 eggs over the skillet, cover, and cook until whites are set for an easy skillet “hash” moment.

Storage & Reheating

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in a skillet over medium heat with a splash of water or broth until hot (best for bringing back those crispy edges), or microwave in 45-second bursts, stirring between, until warmed through.

FAQ

What kind of smoked sausage works best for this skillet?

Kielbasa is the classic, family-friendly option. Andouille brings more heat and a deeper smoky flavor. Any fully cooked smoked sausage works—just slice it and brown it well for the best texture.

How do I keep the potatoes from taking forever to cook?

Cut them small (around 1-inch pieces) and use the quick steam step with broth and a lid. If you’re really in a hurry, you can microwave the cut potatoes for 3–4 minutes first, then sear them in the skillet to finish.

Can I make this in advance for meal prep?

Yes. Cook it fully, cool, and store in containers for up to 4 days. For the best “just cooked” vibe, reheat in a skillet instead of the microwave so the sausage and potatoes re-crisp.

My skillet meal turns out kind of soggy—what am I doing wrong?

Usually it’s overcrowding or not cooking off the liquid after steaming. Use a large skillet, keep everything in an even layer when you can, and make sure the broth fully evaporates before you add the sausage and veggies.

What can I serve with one-skillet smoked sausage to stretch it?

This is already a full meal, but it pairs well with a simple side salad, steamed green beans, or roasted broccoli. If you want to stretch it further, serve over cooked rice or with crusty bread to soak up the seasoning and juices.