Recipe

Wholesome Smoked Sausage Recipe

A rustic, homestyle one-pan dinner with smoky sausage, tender potatoes, and sweet peppers in a garlicky paprika broth. Cozy, fast, and built for seconds.

By Matt Campbell

•

4.8

A cast iron skillet filled with sliced smoked sausage, golden potatoes, bell peppers, and onions simmering in a light paprika broth on a wooden table

Jump to Recipe

If your weeknight energy is somewhere between “I want real food” and “please do not make me wash five pans”, this one is for you. This wholesome smoked sausage recipe is rustic, homestyle, and very forgiving. You get crisp-edged potatoes, sweet peppers and onions, and those browned sausage coins that somehow taste like you tried harder than you did.

It is the kind of dinner that feels like a kitchen hug. Everything happens in one skillet, the ingredient list is approachable, and the flavor is big: smoked paprika, garlic, a little tang from mustard, and a splash of broth to pull all those browned bits into a quick pan sauce.

A wooden spoon stirring sliced smoked sausage and vegetables in a skillet as steam rises

Why It Works

One pan, full meal. Protein, veggies, and cozy carbs all in the same skillet.
Fast flavor build. Browning the sausage first seasons the whole pan, then the broth lifts the fond into a light, savory sauce.
Great texture. Potatoes get golden edges, peppers stay sweet and slightly crisp, and the sausage stays juicy.
Easy to customize. Swap in whatever sausage you like and whatever vegetables you have without breaking the recipe.

Pairs Well With

Storage Tips

How to Store Leftovers

Refrigerator: Cool completely, then store in an airtight container for up to 4 days.
Freezer: Freeze in a freezer-safe container for up to 2 months. The peppers soften a bit after thawing, but the flavor is still great.
Reheat: Warm in a skillet over medium heat with a splash of broth or water, stirring occasionally, until hot. Microwave works too, but the skillet brings back the crisp edges.
Meal prep tip: If you know you are freezing it, cook the potatoes just until tender, not super soft. They hold texture better later.

Common Questions

What kind of smoked sausage is best?

Anything fully cooked and smoky works: kielbasa, andouille, turkey smoked sausage, or beef sausage. If you use andouille, expect more heat and a deeper spice vibe.

Do I need to peel the potatoes?

Nope. I actually prefer keeping the skin on for texture and less prep. Just scrub them well and cut them evenly.

Can I make this in the oven instead?

Yes. Brown the sausage and onions in an oven-safe skillet, then add the rest and bake at 425°F for about 25 to 30 minutes, stirring once, until the potatoes are tender.

How do I keep the potatoes from getting mushy?

Two things: cut them into similar-size pieces and let them sit undisturbed for a few minutes when you first add them so they can brown. Also keep the simmer gentle after you add broth.

Is this recipe spicy?

Not as written. Use sweet smoked paprika and a mild sausage. If you want heat, add crushed red pepper or use andouille.

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) or cast iron skillet with a lid
Cutting board and sharp knife
Measuring spoons
Wooden spoon or spatula

This is the kind of meal I started making when I chose practical kitchen reps over classroom labs. Smoked sausage was cheap, reliable, and already cooked, which meant dinner could happen even after a long day. I would throw it in a pan with whatever was around, chase the browned bits with a splash of broth, and call it “rustic” like I planned it that way. Turns out, that is basically the secret to homestyle cooking: build flavor fast, keep it flexible, and taste as you go.

Wholesome Smoked Sausage Recipe

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Servings 4

Ingredients

1 tablespoon olive oil
14 ounces smoked sausage (kielbasa or turkey smoked sausage), sliced into 1/2-inch coins
1 medium yellow onion, sliced
1 red bell pepper, sliced
1 green bell pepper, sliced
1 1/2 pounds baby gold potatoes, halved or quartered (bite-size)
3 cloves garlic, minced
1 1/2 teaspoons smoked paprika
1/2 teaspoon dried thyme
1/2 teaspoon kosher salt, plus more to taste
1/2 teaspoon black pepper
1 tablespoon Dijon mustard
3/4 cup low-sodium chicken broth (or vegetable broth)
1 tablespoon apple cider vinegar or fresh lemon juice
2 cups baby spinach (optional, stirred in at the end)
2 tablespoons chopped parsley (optional, for serving)

Optional add-ins: 1 cup sliced mushrooms, 1 teaspoon crushed red pepper, or 1 cup drained white beans for extra heartiness.

Instructions

Brown the sausage. Heat a large skillet over medium-high heat. Add the olive oil, then add the sliced smoked sausage. Cook for 3 to 4 minutes, stirring occasionally, until browned on the edges. Transfer sausage to a plate.
Soften the onions and peppers. In the same skillet, add the onion and bell peppers. Cook 4 to 5 minutes, scraping up any browned bits, until the onions start to turn translucent.
Brown the potatoes first. Add the potatoes and a pinch of the pepper. Stir to coat in the oil, then spread them out in an even layer. Let them sit undisturbed for 2 minutes so they can start building golden edges, then stir and cook 1 to 2 minutes more.
Add garlic and spices. Push everything to the edges to make a little space in the center of the skillet. Add the garlic, smoked paprika, thyme, the remaining pepper, and the kosher salt. Stir constantly for 30 to 60 seconds, just until the garlic smells fragrant and the spices wake up. (This keeps the garlic from burning and turning bitter.)
Make the quick pan sauce. Stir the Dijon into the broth, then pour it into the skillet. Bring to a gentle simmer.
Cover and cook. Reduce heat to medium-low, cover, and cook for 12 to 15 minutes, stirring once or twice, until the potatoes are fork-tender and the sauce has slightly reduced.
Finish and brighten. Return the sausage to the skillet and cook uncovered for 2 to 3 minutes until everything is hot. Stir in the vinegar or lemon juice. If using spinach, add it now and stir just until wilted.
Serve. Taste and adjust salt and pepper at the end. (Sausage brands vary a lot, so this is the safest place to dial it in.) Sprinkle with parsley and serve straight from the skillet. Bonus points if you bring something to swipe through the sauce.

A plated serving of smoked sausage skillet with potatoes and peppers, garnished with parsley

Nutrition information is estimated.

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