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

Sausage Peppers Onions and Potatoes


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.


Units Scale
  • 2 1/2 pounds Yukon Gold or other yellow flesh potatoes, scrubbed, cut into bite-sized (1 1/2-inch) chunks.
  • 5 tablespoons olive oil, divided
  • 12 ounces smoked sausages of your choice, cut crosswise into 1/4 inch slices
  • 2 bell peppers, any color but green, seeds and ribs removed, cut into 1/2 inch strips
  • 2 medium yellow onions, peeled, halved, and cut into 1/2 inch slices
  • 3/4 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)


  1. 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.
  2. 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.
  3. 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)
  4. 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 1/4 teaspoon pepper.
  5. 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

Keywords: sausages peppers onions potatoes skillet dinner,