Comfort food, plain and simple. Even though this skillet supper of turkey sausage, potatoes, mushrooms and peppers might look like cold weather food, when you need it, you need it. And I needed it a couple of weeks ago, on one of the hottest days of the summer. I can't explain why, but as I stood, sweltering, over the stove, the aroma coming up from the pan made me happy, and that's what comfort food is supposed to do.
My supermarket carries several brands of smoked lean turkey sausage, which is fully cooked, and I'm sure yours does, too. Choose your favorite for this dish. Add more potatoes, or more sausage, or more mushrooms, whatever you like. Proportions are not terribly important, as Julia Child used to say. Skillet suppers are great to have in your repertoire for busy school days or work nights, when you don't have time to fuss. Remember this recipe when the weather turns cold. It would be just a good after a day of shoveling snow as it was in the heat of the summer.
Sausage and potato skillet supper
From the pantry you'll need: onion, extra virgin olive oil, garlic, Dijon mustard, parsley, kosher salt, fresh black pepper.
3 Tbsp extra virgin olive oil
1/2 small onion, cut into 1-inch pieces
1 small bell pepper (any color), cut into 1-inch pieces
1 clove garlic, minced
8 baby red-skinned potatoes, cut into quarters
7 oz smoked turkey sausage (fully cooked), cut into 1-inch pieces
4 baby bella mushrooms, cut into quarters
2 Tbsp white balsamic vinegar
1 Tbsp grainy Dijon mustard
2-3 Tbsp roughly chopped fresh flat-leaf parsley
Kosher salt and fresh black pepper, to taste
In a large, nonstick frying pan, heat the olive oil over low heat. Add the onion and bell pepper, and sauté for 3 minutes or until the onion is translucent. Stir in the garlic, and cook for 30 seconds, stirring a few times.
Add the potatoes, stir to coat with the oil, and cook for 6-8 minutes, until the potatoes seem to be half cooked (pierce with the top of a knife; the knife tip should go in most of the way) and starting to brown a little bit on the edges. Then, stir in the sausage and mushrooms, and let them cook until the mushrooms are no longer raw.
Make a well in the center of the pan, and whisk in the vinegar, mustard and parsley. (You're making a warm vinaigrette dressing.) Stir to coat the vegetables. Taste, and add salt and pepper to taste; you will definitely need pepper.
More one-pot comfort foods:
Chicken and shrimp jambalaya, from The Perfect Pantry
Spaghetti squash boat with clams, zucchini, peppers and olives, from The Perfect Pantry
One pot Greek chicken and lemon rice, from RecipeTin Eats
One-pot chicken fajita pasta, from Skinnytaste
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