Sausage Potato Skillet
This sausage skillet with fried potatoes and onions is a one pan meal that's perfect for a hearty breakfast or easy weeknight dinner using polish sausage.
Ingredients
- 1 lb Cajun Smoked Sausage sliced into rounds
- 1 lb Smoked Turkey Sausage sliced into rounds (Using two types adds flavor complexity)
The Vegetables:
- 2 lb Baby Red Potatoes halved (or quartered if large)
- 2 Large Onions cut into thick wedges
The Seasoning Blend:
- 2 Tbsp Olive Oil
- 1 Tbsp Cajun Seasoning
- 1 tsp Paprika
- Salt and Black Pepper to taste
Instructions
- When prepping your vegetables, ensure the potato halves and onion wedges are roughly the same size. Pro Tip: This allows them to finish cooking at exactly the same time, preventing burnt onions or raw potatoes.
- Instead of seasoning directly on the pan, add the meat, potatoes, and onions to a large mixing bowl. Pour the oil and spices over them and toss until every surface is glossy and red from the paprika. This ensures a consistent "kick" in every bite.
- Line a large baking sheet with parchment paper. This prevents the sugars in the onion from sticking to the pan, making cleanup a breeze.
- Spread the mixture onto the pan in a single layer. Crucial: If you crowd the pan, the vegetables will steam rather than "fry." Use two pans if necessary to ensure airflow around each piece.
- Bake at 400°F (increasing the temperature slightly from the original) for 45 minutes. The higher heat helps the sausage edges "frizzle" and turn crisp.
- About 20 minutes in, use a spatula to flip and rotate the ingredients. This ensures the potatoes get golden brown on all sides.
- To check for doneness, pierce a larger potato with a fork. If it slides in with zero resistance, the dish is ready.
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