Chicken Sausage Skillet with Brussels Sprouts + Potatoes
I love a meal that tastes like it’s been cooking all day but really gets tossed together just when you think you’re out of time to make dinner. It’s a lifesaver whether you’re racing home from the office, stuck in traffic, or leaving the park later than you thought you would because a certain someone has protested leaving with tears and tantrums. (I’m not pointing any fingers.) And bonus points for this meal? Everything can be cooked in the same skillet! So cleanup is a snap!
I start by sautéing the brussels sprouts so they’re charred on the edges and tender in the middle, and then I brown pre-cooked chicken sausage (I love the ones from Whole Foods that are filled with a mix of chicken and spinach) on all sides. Finally, I cook spiralized potatoes (I’m obsessed with this one from Inspiralized!) until tender and slightly crisped. A sprinkle of mozzarella cheese over top, and this dish is ready to go!
It’s an easy weeknight meal that’s full of gorgeous fall flavors and is super hearty. Make it, pat yourself on the back, and feel like a superhero who saved the night with a crowdpleaser just when you thought takeout for the third evening in a row was the only option!
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Note: You may notice that my recipe calls for a non-stick skillet and yet this photo features a cast iron one. I only served it in the skillet pictured above because my non-stick isn’t large enough to hold everything! But you really should cook everything in a non-stick skillet. Save yourself the headache having those potatoes stick.
Chicken Sausage Skillet with Brussels Sprouts + Potatoes
Recipe by Sea Salt + Honey, inspired by Inspiralized
Serves: 4
Prep Time: 15 minutes
Cook Time: 30 minutes
Ingredients:
1 package fully cooked chicken sausage, sliced into ½-inch coins
¾ pound brussels sprouts, quartered
½ shallot, diced
3 medium russet potatoes, spiralized and trimmed
¼ teaspoon sweet paprika
½ teaspoon garlic powder
¾ cup mozzarella
Extra virgin olive oil
Directions:
Heat two tablespoons olive oil over medium heat in a large non-stick skillet. (Non-stick skillets are ESSENTIAL for this recipe. Otherwise the potatoes will stick to the pan and won’t cook properly.) Add brussels sprouts in one layer, and cook until deeply browned on one side, about 5-8 minutes, and sprinkle with a dash of salt and pepper. Flip them over and cook for another 5-8 minutes until tender. Two minutes before they’re done, add the diced shallot and sauté with the brussels sprouts. Remove to a plate.
In the same skillet, add two more tablespoons olive oil, then add sliced sausage and cook until browned on both sides, about 4-7 minutes per side. (Note that the sausages should already be cooked when you buy them! When you add them to the skillet here, you’re just looking for that rich golden color.) Remove sausage to the same plate with the brussels sprouts.
Heat two more tablespoons olive oil in the same skillet. Add potatoes and sauté, sprinkling paprika, garlic powder, ¾ teaspoon salt, and ¼ teaspoon pepper as you go. Cook potatoes 8-10 minutes until tender in the middle and crispy around the edges. Remove from heat. Adjust salt and pepper to taste.
Add the sausage and brussels sprouts back to the skillet, then top with with mozzarella. Cover skillet briefly, allowing the cheese to melt. Serve immediately.
