Sausage, Peppers, and Potatoes

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I have two versions of this recipe in my collection: one is the original clipping from “Lipton Recipe Secrets”, and the other is a transcription written in my grandmother’s handwriting. I think that it is a good sign when I find multiple copies of a recipe: this tells me that someone else thought it was worth keeping around!

This is one of the easiest skillet dinners I have made.  If you can chop vegetables and turn on the stove, you can make this meal. I do have one alteration that I would make in the future, however; the original recipe does not include a thickening agent, so the vegetables and meat end up simply simmering in soup. I would whisk in a tablespoon or so of cornstarch near the end of the cooking time, in order to create more of a gravy-like sauce.

Ingredients:

  • 1 tablespoon olive oil
  • 1 pound sweet Italian sausage, cut into 1-inch slices
  • 2 large red and/or green bell peppers, sliced into strips
  • 1 pound potatoes, peeled and diced
  • 1 envelope onion soup mix
  • 1 1/2 cups water

Directions:

3-brown_sausage

In a large skillet, heat the oil over medium-high heat and brown the sausage.

4-cook_peppers

Remove the sausage, and add the peppers to the remaining drippings.

Cook, stirring frequently, for 2 minutes.

5-add_potatoes

Add the potatoes, onion soup mix, and water to the skillet.

6-simmer_covered

Bring the mixture to a boil, reduce the heat, cover, and simmer for 10 minutes.

7-readd_sausage

Return the sausage to the skillet and simmer, covered, for another 10 minutes or until the sausage is done and potatoes are tender.

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Serves 4.

Click here for a print-friendly version.

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