Smoked Sausage with Roasted Potatoes and Garlic Green Beans

Spicy, smoky, and savory, Smoked Sausage with Potatoes and Green Beans cooks up in a single skillet in under 30 minutes—an ideal weeknight dinner.

This one-pan dish delivers meat, potatoes, and vegetables with minimal cleanup. Smoked sausage brings a salty, smoky flavor, while quartered baby potatoes crisp up beautifully. Fresh green beans add color and crunch for a balanced, satisfying meal.

Why You’ll Love This Smoked Sausage Recipe

• One-pan convenience. Everything cooks in one skillet, perfect for busy evenings when you want a hearty meal without extra effort.
• Fast to make. With about 15 minutes of prep and 15 minutes of cooking, dinner is ready in roughly 30 minutes.
• Flexible ingredients. The recipe uses common pantry items and can be adapted—swap the sausage variety, change the vegetables, or adjust spices to suit your tastes.

What You’ll Need

• Green beans: olive oil, red pepper flakes, green beans, garlic, salt, freshly ground black pepper, and a splash of water.
• Potatoes: small baby potatoes (quartered), butter, olive oil, salt, and pepper.
• Smoked sausage: smoked sausage (about 14 oz), olive oil, Italian seasoning, dried oregano, garlic, chicken or beef broth, chopped parsley, and optional red pepper flakes for garnish.

How to Make Smoked Sausage and Potatoes

1. Cook the green beans. Heat 2 tablespoons olive oil in a large skillet over medium heat. Add red pepper flakes and the green beans, and cook about 5 minutes until they begin to brown. Stir in minced garlic and salt for about 10 seconds, add 1/4 cup water, cover, and steam 1–2 minutes until crisp-tender. Remove and keep covered.
2. Cook the potatoes. Wipe the skillet clean and return it to medium heat. Melt 1 tablespoon butter with 1 tablespoon olive oil. Add quartered baby potatoes, season with salt and pepper, and cook 10–12 minutes, stirring frequently, until golden and tender. Remove and set aside.
3. Cook the sausage. In the same skillet, heat 1 tablespoon olive oil and add sliced smoked sausage. Cook about 5 minutes, then season with Italian seasoning and oregano. Stir in 2 cloves minced garlic and cook briefly, then pour in 1/4 cup chicken or beef broth to deglaze the pan and release browned bits.
4. Combine and finish. Return the green beans and potatoes to the skillet, toss to combine, and cook another minute or two until everything is heated through. Taste and adjust seasoning. Garnish with chopped parsley and red pepper flakes, then serve.

Recipe Tips

• Prep ahead: Trim green beans, mince garlic, and quarter potatoes before you start to speed up cooking.
• Use a roomy skillet: A large (about 14-inch) skillet prevents overcrowding and promotes even browning.
• Even potato pieces: Cut potatoes into uniform quarters so they cook at the same rate.
• Customize vegetables: Swap or add vegetables you have on hand—peppers, onions, or Brussels sprouts work well.
• Let it rest: Allow the dish to sit off the heat for a few minutes so flavors meld before serving.

What Goes With Smoked Sausage and Potatoes?

This skillet meal pairs nicely with a simple flatbread, crusty bread to soak up the pan juices, or a fresh tossed salad for a lighter starter. For a crunchy side, a cabbage slaw or a lemony green salad complements the smoky sausage well.

How to Store and Reheat Leftovers

• To store: Cool leftovers to room temperature, then refrigerate in an airtight container for up to 3 days or freeze for up to 3 months.
• To reheat: Warm leftovers in a skillet over medium heat until heated through for the best texture. Thaw frozen portions in the fridge before reheating.

More Easy Sausage Recipes

• Italian Sausage Butternut Squash Soup
• Sausage and Egg Breakfast Cups
• Creamy Sausage Tortellini Soup

4.69 from 22 votes

Smoked Sausage with Potatoes

by Katerina | Easy Weeknight Recipes

Spicy, smoky, and delicious Smoked Sausage with Potatoes and green beans cooks up in one skillet in less than 30 minutes.

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Servings: 6

Ingredients

For the Green Beans

• 2 tablespoons olive oil
• 1/2 teaspoon red pepper flakes
• 1 pound green beans, trimmed
• 3 cloves garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup water

For the Potatoes

• 1 pound small baby potatoes, quartered
• 1 tablespoon butter
• 1 tablespoon olive oil
• Salt and freshly ground black pepper, to taste

For the Smoked Sausage

• 1 tablespoon olive oil
• 1 package (14 ounces) smoked sausage, sliced (Andouille or Polish sausage work well)
• 1 teaspoon Italian seasoning
• 1 teaspoon dried oregano
• 2 cloves garlic, minced
• 1/4 cup chicken broth or beef broth
• Chopped fresh parsley, for garnish
• Red pepper flakes, for garnish (optional)

Instructions

• Heat 2 tablespoons olive oil in a large (14-inch) skillet over medium heat. Add red pepper flakes, then add the green beans and cook, stirring often, about 5 minutes until they begin to brown. Stir in the garlic and salt for 10 seconds. Pour in 1/4 cup water, cover, and cook 1–2 minutes until crisp-tender. Remove and keep covered.
• Wipe the skillet clean and return it to medium heat. Add 1 tablespoon butter and 1 tablespoon olive oil. Add the quartered potatoes, season with salt and pepper, and cook 10–12 minutes, stirring frequently, until golden and cooked through. Remove and cover.
• In the same skillet, heat 1 tablespoon olive oil. Add sliced sausage and cook 5 minutes over medium heat. Season with Italian seasoning and oregano, stir in minced garlic and cook briefly. Add 1/4 cup chicken or beef broth and scrape the pan to deglaze.
• Return the green beans and potatoes to the skillet, toss to combine, and cook 1–2 minutes until heated through. Taste and adjust seasoning. Garnish with chopped parsley and red pepper flakes, then serve.

Notes

• Prep in advance: Trim green beans, mince garlic, and quarter potatoes ahead of time for faster cooking.
• Skillet size: A 14-inch skillet gives ingredients room to brown without overcrowding.
• Even potato pieces: Cut potatoes evenly and stir often for consistent browning.
• Adjust spice: Increase or reduce red pepper flakes to suit your heat preference.
• Storage: Cool completely before refrigerating in an airtight container for up to 3 days, or freeze up to 3 months.

Nutrition

Calories: 387 kcal |
Carbohydrates: 21 g |
Protein: 11 g |
Fat: 29 g |
Saturated Fat: 9 g |
Cholesterol: 52 mg |
Sodium: 787 mg |
Potassium: 617 mg |
Fiber: 4 g |
Sugar: 3 g

Nutritional info is an estimate and provided as a courtesy. Values may vary with ingredients and preparation.