Fall Sausage Vegetable Skillet

Packed with juicy sausage slices and tons of tender fall vegetables, this sausage vegetable skillet cooks up all in one skillet and is packed with flavor!

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Packed with juicy sausage slices and tons of tender fall vegetables, this sausage vegetable skillet cooks up all in one skillet and is packed with flavor!

Prep Time 20

Cook Time 20

Total Time 40

Servings servings

Calories 442kcal

Ingredients

4 tablespoons extra-virgin olive oil, divided
13 oz sausage, thinly sliced
1 medium yellow onion, cut into 1/2-inch cubes
2 medium apples, peeled and cut into 1/2-inch cubes
1-1/2 cups firmly-packed kale leaves
1 medium sweet potato, cut into 1/2-inch cubes
1/2 lb yellow potatoes, cut into 1/2-inch cubes
Salt and pepper to taste
3 medium cloves garlic, minced
1 tablespoon whole-grain mustard
1 tablespoon minced fresh rosemary

Instructions

Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil to pan and swirl to evenly coat. Add sausage in a single layer and sear 3-4 minutes, stirring occasionally until sausage is golden-brown. Transfer sausage to a bowl and set aside.
Add 1 tablespoon olive oil to same pan over medium-high heat and swirl to coat. Add onion, apple, and kale and sauté 3-4 minutes until tender. Transfer to same bowl with sausage.
Add remaining 2 tablespoons olive oil to same pan over medium heat and swirl to coat. Add sweet potatoes and yellow potatoes to pan, season with salt and pepper, cover pan and allow to cook on medium 5 minutes. Remove lid and flip potatoes to opposite side. Cover potatoes and cook an additional 4-5 minutes until potatoes are tender.
Add garlic, mustard, and rosemary to potatoes and cook 1-2 minutes until fragrant. Toss sausage and onion/apple/kale mixture into skillet and season with additional salt and pepper to taste. Serve warm and enjoy!

Notes

Storing Instructions

Store sausage and vegetables in refrigerator up to 6 days.

Nutrition