Smoked Sausage, Green Bean & Potato Skillet with Balsamic Glaze
Total Time35 mins
Skill LevelIntermediate
Servings4
Total Time35 mins
Skill LevelIntermediate
Servings4
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Key IngredientOriginal Skinless Smoked Sausage Rope
AboutCook up this stick-to-your-ribs crowd favorite and take it to the next level with the zing of a balsamic glaze.
Let's CookFollow the directions below, fire up the kitchen, and get cooking! For the love of meat.
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Recipe by
Ingredients
7 oz. Eckrich Skinless Smoked Sausage, cut into 8 pieces 14 oz. fingerling potatoes, halved 1 Tsp. salt 1 Tbsp. olive oil 1 whole onion, cut into thin wedges 1 whole bell pepper (preferably red or orange) , cut into thin strips 1/4 Tsp. black pepper 8 oz. can cut green beans, drained 1 Tbsp. balsamic vinegar
Key IngredientOriginal Skinless Smoked Sausage Rope
Original Skinless Smoked Sausage RopeKey IngredientOriginal Skinless Smoked Sausage Rope
Directions
1Place potatoes and ½ teaspoon of the salt in a 3-quart saucepan. Cover with 2 inches of water and bring to a boil.
2Reduce to a simmer and cook for 10 minutes, or until potatoes are tender. Drain.
3Meanwhile, in a large skillet heat oil over medium-high heat. Add the onion and bell pepper; cook 5 to 6 minutes or until crisp tender, stirring occasionally. Add potatoes, sausage, the remaining 1/2 teaspoon of the salt and the black pepper; cook and stir 4 to 5 minutes or until heated through.
4Stir in beans; heat 1 to 2 minutes.
5Drizzle the Balsamic Vinegar across the top of the skillet before serving.
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