Best Sausage Skillet Supper Recipes

SAUSAGE SKILLET SUPPER

Steps:

• Heat oil in 10-inch skillet over medium-high heat. Add potatoes, oregano and pepper. Cover and cook 8 to 10 minutes, stirring occasionally, until potatoes are light brown.
• Stir in broccoli; add bologna. Cover and cook about 15 minutes or until bologna is hot. Top with cheese. Cover and heat until cheese is melted.

SKILLET PENNE AND SAUSAGE SUPPER

Steps:

• Heat olive oil in a 12-inch nonstick skillet over medium heat until shimmering. (Be sure to use at least a 12-inch size skillet to hold all ingredients.) Add the onion and 1/2 teaspoon salt and cook until softened, about 5 minutes.
• Stir in the sausage and cook, breaking it up with a wooden spoon, until no longer pink, about 4 minutes.
• Stir in the garlic and cook until fragrant, about 15 seconds. Sprinkle the sun-dried tomatoes and penne evenly over the sausage. Pour the broth and milk over the pasta. Cover and bring to a simmer. Reduce heat to medium-low and continue to simmer, stirring occasionally, until the pasta is tender, about 10 minutes.
• Stir in the spinach a handful at a time and cook until wilted, about 2 minutes. (It may seem like a lot of spinach, but it will wilt considerably.) Stir in the Parmesan and season with salt and pepper to taste.
• Note: You can use Italian pork sausage, but you may have to spoon some of the fat off before adding the pasta.

CHICKEN AND SAUSAGE SKILLET SUPPER

Steps:

• Heat the olive oil to medium heat in a large skillet and saute the sausage, onion and peppers for about 10 minutes or until the vegetables are tender.
• Add the garlic and cook, stirring constantly, for 30 seconds.
• Add the chicken broth and bring to a boil.
• Stir in the rice and Cajun seasoning.
• Reduce heat to low, cover, and cook, stirring occasionally, for 25 minutes.
• Stir in tomatoes and cooked shredded chicken; cook, uncovered, 10 minutes, stirring occasionally.
• Remove from heat and stir in parsley.

CHICKEN AND SAUSAGE SKILLET SUPPER

Steps:

• 1. Saute sausage, onion, and pepper in hot oil in a large nonstick skillet over medium heat 10 minutes or until vegetables are tender. Add garlic and cook, stirring constantly, 30 seconds.
• 2. Add broth and chicken; bring to a boil. Stir in rice and cajun seasoning; reduce heat to low, cover and cook stirring occasionally, 25 minutes. Stir in tomatoes and green chiles; cook uncovered 10 minutes, stirring occasionally. Remove from heat and stir in parsley.

SAUSAGE SKILLET SUPPER

Steps:

• In a large skillet, crumble sausage. Cook until no longer pink; drain. Add the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until rice is tender.

EASY SAUSAGE SKILLET SUPPER

Steps:

• In a large skillet, combine the sausage, rice, soup, water and butter. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Stir in peas and mushrooms. Cover and simmer for 20 minutes or until rice is tender. Sprinkle with cheese.

SAUSAGE AND VEGGIE SKILLET SUPPER

Steps:

• Cook kielbasa in a large nonstick skillet over high heat, turning from time to time, until lightly browned, about 2 minutes. Transfer to a plate.
• Add oil to the pan. Add onions, zucchini, bell pepper, chillies, garlic, cumin, oregano and salt; cook, stirring, until the onions are tender, 4 to 5 minutes. Stir in rice, beans and water; cook, stirring, until heated through, about 4 minutes. Add the reserved kielbasa and season with hot sauce. Serve hot.

VEGETABLE AND SAUSAGE SKILLET SUPPER

Steps:

• 1. Cook sausage in a large skillet over high heat, turning occasionally, until lightly browned, about 2 minutes. Transfer to a plate. 2. Add oil to the skillet. Add onions, zucchini, bell pepper, jalapenos, garlic, cumin, oregano and salt; cook, stirring until onions are tneder, about 4-5 minutes. Stir in rice, beans and water; cook, stirring, until heated through, about 4 minutes. Add the reserved sausage and season with hot sauce. Serve hot.

SAUSAGE SKILLET SUPPER

Steps:

• 1. In a nonstick or cast iron skillet, brown up bacon pieces. Drain, but reserve 3 Tablespoons of bacon drippings. Set aside.
• 2. To bacon drippings, add the whole bag of broken up bag of frozen potatoes and chopped onion. Stir until potatoes are browned and onion is translucent. Set aside.
• 3. In a separate skillet, brown sausage. Add sausage to potato-onion mixture. Add bacon. Stir until combined.
• 4. Evenly spread out mixture in skillet. Make 6 wells in potato mixture. Break 1 egg in each well. Cover and cook on low until eggs are set, about 8 min.
• 5. Uncover and sprinkle evenly with cheese and bacon. Cover again until cheese is melted.

SAUSAGE SKILLET SUPPER

Steps:

• In large skillet combine rice, sausage, soup, water and butter.
• Cover and bring to a boil on medium heat.
• Reduce heat and simmer 5 minutes.
• Stir in peas and mushrooms.
• Sprinkle with Swiss cheese.
• Simmer covered for 20 minutes or until rice is cooked.

SKILLET SAUSAGE SUPPER RECIPE

Steps:

• Melt butter in a large frypan. Sauté onion and green pepper 5 minutes. Add meat to pan and continue cooking until meat is lightly browned. Blend in salt, oregano and garlic powder. Stir in water and beef broth. Add macaroni. Bring to a boil. Reduce heat; cover and simmer 15 to 20 minutes or until macaroni is tender. Blend in flour. Gradually stir in milk. Cook over medium heat, stirring constantly, until mixture just comes to a boil and thickens. Stir in cheese and parsley. Makes 6 servings.