Sausages, Peppers, Onions and Potatoes

Published: Feb 9, 2024 · By Lisa Goldfinger · 35 Comments · This post may contain affiliate links

Nothing satisfies like a big pile of sausages, peppers and onions...unless you toss some potatoes into the equation! Adding creamy, comforting potatoes to the mix is a game-changer that will make you wonder how you ever enjoyed sausage, peppers and onions without them!

cast iron skillet filled with sautéd slices of sausage, chunks of potato, sliced red bell peppers and green beans

I developed this recipe initially for my meat and potato loving kids. Making dinner for teenage boys can be incredibly gratifying on the rare occasion when you cook the perfect thing.

My three sons have always had appetites that defy the scope of imagination, especially on a school night after a sports practice. They would walk into the house, a giant backpack hitched to one side and the first thing out of their mouth was "I'm starved. What's for dinner?"

Sausages, peppers, onions and potatoes is always a huge hit. ("No tofu tonight. Phew!")

Here's what you'll need to make this dish:

Ingredients on a stainless steel countertop: 4-pack of smoked chicken sausages, 8 yukon gold potatoes, glass bowl filled with green beans, two yellow onions, two red bell peppers.

Smoked Sausages - any type or flavor of smoked (fully-cooked) sausages will work in this dish - pick your favorite.
Bell Peppers - Red bell peppers were looking really good at the market the day I cooked and photographed this dish but yellow, green or orange will work too, as long as they're sweet bell peppers.
Onions - Yellow or red onion.
Potatoes - Use Yukon golds or another yellow flesh potato. Yellow potatoes hold their shape better than russets when cooked, and you want a hardy potato for this rustic dish.
Green Beans - for some crisp, healthy green goodness and to make this a complete meat, potato and veg meal!
Pomegranate molasses - be sure to buy pure pomegranate molasses which has just one ingredient - pomegranate juice. This sweet and sour syrup, drizzled over everything, is amazing!

5 bowls on a stainless counter top filled with: red bell pepper strips, sliced onion, cubed gold potatoes, green beans and sliced sausages.

How to make Sausages, Peppers, Onions and Potatoes

This dish may look like a big jumbled, all-in-one-pot mish mosh, but it's actually crafted so that each ingredient is cooked perfectly before everything is mixed together.

The green beans are blanched so stay bright green and retain a robust crunch. The potatoes are boiled until tender. The sausages get a good sear for that rich, browned meaty flavor and the peppers and onions are sautéed to bring out their natural sweetness.

Boil the potatoes: Cut them into bite-sized chunks and cook them for ten minutes or so, until tender. Drain and set them aside.
Blanch the Green Beans: Plunge the green beans into a pot of boiling water and leave them for two to three minutes, until they are bright green and just tender (but not mushy!) Drain the beans, plunge them into a bowl of cold water to stop the cooking process, drain again and set them aside.

chunks of boiled potatoes draining in a colander in the sink.

blanched green beans draining in a colander in the sink.

Sauté the sausages: since smoked sausages are already fully cooked, the idea here is to sear them to develop extra color and flavor. Once they're browned, transfer them to a bowl.
Sauté the peppers and onions: Add onions and peppers to the skillet and sauté until tender and starting to brown.

Metal spatula flipping sliced rounds of sauteed smoked sausage in a cast iron skillet.

Put it all together: Add the sausages and potatoes back to the skillet with the peppers and onions. Drizzle with olive oil and pomegranate molasses (or balsamic vinegar), and toss well.
Finish the dish: Gently toss the green beans with the rest of the ingredients, over low heat, until everything is well combined and heated through. Season with salt and pepper to taste.

Metal spatula in a cast iron skillet filled with bites sized chunks of boiled potato, strips of red peppers and onions, sauteed sausages and drizzled of pomegranate molasses.

cast iron skillet filled with sautéed sausages, peppers and onions with a pile of blanched green beans on top.

Time to dig in!

a serving spoon scooping sausages, green beans, potatoes, peppers and onions.

Variations and Substitutions

One of the things I love about this sausages, peppers, onions and potatoes recipe is how rustic and flexible it is.

Substitute in your favorite type of smoked sausage from vegan beyond meat sausages to chicken sausage to smoky kielbasa - whatever your heart desires.
Choose your veg - Greens beans are great in this dish but so are zucchini or broccoli or brussels sprouts.
Pick a drizzle - Instead of pomegranate molasses, try drizzling with an equal amount of good balsamic vinegar or with 2 tablespoons each of soy sauce, olive oil and red wine vinegar (one of my favorite drizzles!)

How to serve it

You really don't need any instructions here - just pile sausages, peppers, onions and potatoes onto everyone's plates and watch it all disappear fast. (Though I will add that my husband Eddie always adds a big heap of Dijon mustard to his plate - it's hard to argue with that - sausages and mustard are the best!)

More recipes with sausages and potatoes

If you want more sausages and potatoes in your cooking repertoire, try our Dutch Stamppot recipe and this Caldo Verde: Portuguese Sausage Kale Potato Soup!

If you make my sausages, peppers, onions and potatoes recipe, I hope you'll come back to leave a star rating and comment. I'd love to know how it turns out for you!

Recipe

Sausage Peppers Onions and Potatoes

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 13 reviews

Author: Lisa Goldfinger
Total Time: 50 mins
Yield: 5 1x

Print Recipe

Description

This extra hearty version of sausages, peppers, and onions adds potatoes and green beans to the mix. It's a satisfying comfort meal that can easily be doubled for a crowd and is sure to make everyone happy at the table.

Ingredients

Units Scale

2 ½ pounds Yukon Gold or other yellow flesh potatoes, scrubbed, cut into bite-sized (1 ½-inch) chunks.
5 tablespoons olive oil, divided
12 ounces smoked sausages of your choice, cut crosswise into ¼ inch slices
2 bell peppers, any color but green, seeds and ribs removed, cut into ½ inch strips
2 medium yellow onions, peeled, halved, and cut into ½ inch slices
¾ pound fresh green beans (about 4 handfuls), washed, root ends trimmed off
3 teaspoons kosher salt, divided
1 teaspoon Aleppo pepper (or substitute fresh ground black pepper)
2-3 tablespoons pomegranate molasses (or substitute balsamic vinegar)

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Instructions

Put the potatoes into a medium-sized pot, and cover with water by an inch. Add a teaspoon of salt. Set pot over high heat and as soon as it comes to a boil, lower to a gentle boil and cook potatoes for 10 minutes or until they are cooked and tender but not falling apart. Drain and set aside.
Drop the green beans into a pot of boiling salted water. Once the water returns to boil, cook the beans for 2-3 minutes until bright green and just tender (not mushy). Drain and plunge beans into cold water to stop the cooking process. Drain and set aside.
Heat 1 tablespoon oil in a large heavy skillet over medium-high heat. Add sausages and cook, flipping occasionally, until browned on both sides, about 5 minutes total. Transfer to a bowl and set aside. (don't wash the skillet - you'll use it for the peppers and onions)
Put an additional tablespoon of oil in the skillet. Add onions and peppers and cook, stirring occasionally, until softened and browned in spots, about 8 minutes. Season with 1 teaspoon of salt and ¼ teaspoon pepper.
Transfer sausages, green beans and potatoes to the skillet with the onions and peppers. Drizzle on 3 tablespoons olive oil and 3 tablespoons pomegranate molasses (or balsamic vinegar). Season with 1 teaspoon salt or to taste and a fresh ground black pepper, to taste. Toss everything gently to combine, over a medium flame, until heated through. Divide among bowls or plates. Enjoy!

Prep Time: 20 mins
Cook Time: 30 mins
Category: Dinner
Method: Sauté
Cuisine: American

This recipe was first published on Panning The Globe in September 2015. The recipe post has been refreshed and updated with more pertinent information and new photos.