Growing up in Chicago, I have always had a love for sausage of pretty much every kind. Well, you will never get me to try blood sausage and I’m fine with that status quo. But when you are raised in a large city filled with a humongous population of Eastern European immigrants, you grow up loving the food. And sausages are extremely popular in the Midwest. Heck, there are stores that sell JUST sausage. *Sobs because I miss Chicago, if only for the food and culture*
Here in Kentucky, there is a plethora of the typical smoked sausage products, but not a lot in the way of fresh. Luckily, I also love smoked sausage as does my family :-D. My usual way of making them is just to simmer them in some water. I’m boring and a purist 😛 (Saith the woman who touts Cheetos as one of the main food groups). One night last week, when the guys had had fast food (I’m NOT a fast food person normally) I was hunting for something to make for my dinner. We had some smoked sausage so I played around a little. Knowing my men, I made a full pan of this because well… they’re guys. Need I say more?
This was delicious if I do say so myself. It’s nothing Earth shaking and has been done before in different variations. But here’s MY variation. Cheesy, sausagey (yes, that too is now a word), filled with crispy potatoes, green peppers and onions and smothered in a ton of cheese. This is homey, simply, easy to throw together comfort food at it’s best. It’s also easily changed up to fit your family preferences. Don’t like onions? Don’t use them. Use YOUR favorite sausage. Not a Cajun seasoning fan? Omit it 🙂 Etc etc etc.
You know the drill. 🙂
Cheesy Sausage Potato Skillet
- 1 lb of your favorite smoked sausage, sliced into bite sized pieces (I used Johnsonville Andouille)
- 4 potatoes, cut into bite sized cubes
- 1 green pepper, chopped
- 1 onion, chopped
- 1 teaspoon salt free Cajun seasoning
- 8 ounces Colby Jack cheese, shredded (or your favorite cheese)
- salt and pepper to taste
- sliced green onions for garnish
- Over medium heat in a medium skillet, cook your smoked sausage until browned and crispy. Remove from the pan with a slotted spoon and set aside. Leave the drippings in the pan.
- Using the same pan and drippings, add your potatoes, green pepper, onion and Cajun seasoning. Cook, stirring occasionally, until the potatoes are tender and crispy and can be easily pierced through with a fork.
- Spoon the sausage back into the skillet. Stir to combine and cook for about 2 minutes to reheat the sausage.
- Top the dish with the shredded cheese. Turn off the heat, cover the pan and leave it on the stove for about 5 to 6 minutes until the cheese is melted. Garnish with the green onions and enjoy!
Copyright Notice: From Cupcakes To Caviar images and original content are copyright protected. Please do not publish these materials anywhere without prior permission.