Sausage, Pepper and Potato Skillet
This one-pan skillet dish features tender marble potatoes, colorful bell peppers, and onions sautéed until caramelized. Sliced kielbasa and minced garlic are added, then simmered with amber beer and grainy mustard. Finally, fresh kale is wilted into the savory medley, creating a hearty and flavorful meal perfect for any time of day.
Equipment
- 1 Large Skillet Preferably cast iron or heavy-bottomed for even heat distribution and browning.
- 1 Cutting Board
- 1 Chef's knife For slicing vegetables and sausage.
- 1 Stirring Spoon or Spatula Heat-resistant for cooking and combining.
- 1 Measuring Cups and Spoons For accurate ingredient portions.
Ingredients
Main
- 3 tablespoons olive oil
- 1 pound marble potatoes
- 1 yellow onion sliced thin
- 1 orange bell pepper sliced thin
- 1 green bell pepper sliced thin
- 1 red bell pepper sliced thin
- Kosher salt and freshly ground black pepper
- 1 pound kielbasa sausage sliced into 1/2-inch rounds
- 3 cloves garlic minced
- 1 cup amber beer
- 1 tablespoon grainy mustard
- 3 cups chopped kale
- Fresh herbs to garnish.
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the potatoes, onions and peppers, then season with a pinch of salt and pepper. Cook until the onions are translucent and the potatoes begin to brown, 5 to 6 minutes.
- Stir in the kielbasa and garlic. Add the beer and mustard, then stir to combine. Cover and cook until the potatoes have softened and the sausage is heated through, 2 to 3 minutes.
- Remove the lid and stir in the kale. Cook until the kale has wilted, 5 to 6 minutes. Taste and adjust the seasonings as needed. Garnish with the herbs and serve straight from the skillet.
Notes
1. Achieving a good brown on the potatoes and peppers in the first step is crucial for flavor development. Don't rush this stage; the caramelization adds depth. Ensure the skillet is hot enough before adding ingredients to facilitate proper browning. 2. For the beer, an amber ale or lager works well, adding a malty complexity. If you prefer to avoid alcohol, a good quality chicken or vegetable broth can be substituted, though it will alter the flavor profile slightly. 3. Incorporate the kale at the very end to prevent overcooking, which can lead to a bitter taste and mushy texture. You want it just wilted, vibrant, and tender-crisp. 4. Taste and adjust seasoning before serving. The saltiness of the kielbasa and beer can vary, so ensure the final dish is balanced.