Recipe

Festive Sausage Skillet

A cozy skillet of browned sausage, tender greens, and a creamy Dijon sauce that tastes holiday-worthy but cooks like a weeknight dinner. It is lighter than a heavy-cream sauce, but still brings the comfort.

By Matt Campbell

•

4.8

A cast iron skillet filled with creamy crumbled sausage, wilted kale, and browned mushrooms with fresh parsley on top on a wooden table

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When you want something that feels festive without turning your kitchen into a full-time job, this is the move. We are talking golden-browned sausage crumbles, mushrooms with crisp edges, a handful of greens for balance, and a creamy sauce that tastes rich but is lighter than a heavy-cream version. It hits that holiday comfort note, but it still behaves on a Tuesday.

The trick is building flavor in layers. Brown the sausage hard, let the mushrooms actually brown instead of sweat, then deglaze the pan so all those little browned bits get invited to the party. The sauce is a smart combo of broth plus half-and-half, thickened just enough to cling to pasta, mashed potatoes, or crusty bread. Taste as you go. You are the boss here. Also, it is not just a holiday thing. This one earns its keep year-round.

A wooden cutting board with crumbled cooked sausage, sliced mushrooms, minced garlic, and a small bowl of Dijon mustard beside a skillet

Why It Works

Big festive flavor, weeknight effort: Browned sausage and mushrooms do the heavy lifting.
Creamy, not over-the-top: Half-and-half plus broth makes a sauce that is lighter than a heavy-cream sauce, but still cozy.
One-pan depth: Those caramelized bits in the skillet become the sauce.
Flexible and family-friendly: Works with pasta, rice, polenta, or mashed potatoes, and you can adjust spice level easily.
Greens built in: Kale or spinach cuts through the richness and makes the bowl feel complete.

Pairs Well With

Storage Tips

Refrigerate: Store leftovers in an airtight container and refrigerate within 2 hours (within 1 hour if it is very hot out). Enjoy within 3 to 4 days.

Reheat: Warm gently in a skillet over medium-low heat with a splash of broth or water to loosen the sauce. Microwave works too, but use short bursts and stir so the sauce stays smooth.

Freeze: You can freeze it, but creamy sauces can separate a bit. For best quality, freeze up to 2 months and thaw overnight in the fridge. Reheat slowly and whisk in a small splash of half-and-half to bring it back together.

Best leftover move: Chop it up and fold into cooked pasta with extra greens, or spoon it over toast for a surprisingly great lunch.

Common Questions

What kind of sausage is best?

Italian sausage is the easiest win here, sweet or hot. For a more festive vibe, try a garlicky chicken sausage or a smoked sausage. Most smoked sausage is fully cooked, but check the package. You are browning for flavor either way, but raw sausage needs to be cooked through.

How do I know the sausage is cooked?

Cook until no longer pink and cooked through. If you like numbers, aim for 160°F for pork sausage and 165°F for poultry sausage.

Can I make it lighter than half-and-half?

Yes. Use whole milk and add 1 teaspoon cornstarch mixed with 1 tablespoon cold water (slurry). Simmer until it thickens. It will be a bit less velvety, still very good.

How do I keep the sauce from breaking?

Keep the heat at a gentle simmer after you add dairy. Do not boil. Also, add the lemon at the end so the sauce stays smooth.

Is this gluten-free?

It can be. Use gluten-free flour for the roux, or skip flour and thicken with a cornstarch slurry. Also double-check your sausage and broth labels.

What should I serve it over?

Pasta and mashed potatoes are the coziest. For a quicker option, do rice, polenta, or even gnocchi. If you are going low-drama, just grab crusty bread and dip.

Any allergen notes?

This recipe includes dairy (half-and-half, Parmesan) and mustard (Dijon). Check labels if you are cooking for allergies.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large skillet (12-inch preferred) with high sides
Wooden spoon or spatula
Chef’s knife and cutting board
Measuring cups and spoons
Microplane or fine grater (optional, for Parmesan)

I started making variations of this when I wanted that holiday comfort feeling without the full holiday schedule. You know the vibe: guests are coming, there is music on, and you still want something that tastes like you planned ahead. This skillet is my cheat code. Brown the sausage, build a quick creamy sauce, toss in greens, and suddenly it feels like a special dinner even if you are wearing sweatpants and tasting straight from the spoon. And honestly, I make it in non-holiday months too, because cozy is not seasonal.

Festive Sausage Skillet

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4

Ingredients

1 tablespoon olive oil, plus more as needed
1 pound Italian sausage (casings removed if using links)
8 ounces cremini mushrooms, sliced
1 small yellow onion, finely chopped
3 cloves garlic, minced
2 tablespoons all-purpose flour
1 1/2 cups low-sodium chicken broth
3/4 cup half-and-half
1 tablespoon Dijon mustard
1/2 teaspoon kosher salt, plus more to taste
1/2 teaspoon black pepper, plus more for serving
1/4 teaspoon crushed red pepper flakes (optional)
3 cups thinly sliced kale (or 3 packed cups baby spinach)
1/3 cup grated Parmesan, plus more for serving
1 teaspoon fresh lemon juice (optional, for brightness)
2 tablespoons chopped parsley, for serving

Serving ideas: Cooked pasta, mashed potatoes, polenta, rice, or crusty bread.

Instructions

Brown the sausage. Heat a large skillet over medium-high heat. Add olive oil, then add sausage. Cook 6 to 8 minutes, breaking it up, until deeply browned in spots and cooked through. If the pan is crowded, work in two batches so it browns instead of steaming. Transfer sausage to a plate, leaving the drippings in the pan.
Brown the mushrooms. Add mushrooms to the same skillet. Spread them out and let them sit for 2 to 3 minutes before stirring so they actually brown. Cook 5 to 8 minutes total, until golden and the moisture cooks off.
Soften the aromatics. Add onion and cook 2 to 3 minutes until softened. Add garlic and cook 30 seconds, just until fragrant.
Build the sauce base. If the pan looks dry, add a drizzle of olive oil or 1 teaspoon butter. Sprinkle flour over the mushroom mixture and cook for 1 minute, stirring constantly. Slowly pour in chicken broth while stirring, scraping up any browned bits. Bring to a gentle simmer.
Make it creamy. Lower heat to medium-low. Stir in half-and-half and Dijon mustard. Simmer 3 to 5 minutes, stirring often, until the sauce lightly thickens and coats the back of a spoon.
Add greens and finish. Stir in kale and cook 2 to 5 minutes until wilted and tender, depending on how thick it is sliced. (If using spinach, it will wilt in about 1 minute.) Return sausage to the pan and stir to combine. Add Parmesan and stir until melted and smooth.
Season like you mean it. Taste and adjust with salt, pepper, and red pepper flakes. Turn off heat and add lemon juice if using. Top with parsley.
Serve. Spoon over pasta, mashed potatoes, rice, or polenta. Want the sauciest pasta situation? Toss cooked pasta right into the skillet with a splash of pasta water, then top with extra Parmesan and plenty of black pepper.

A serving bowl of creamy crumbled sausage and mushrooms over pasta with grated Parmesan and parsley

Nutrition information is estimated.

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