Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 1 small shallot (very thinly sliced); 1 tablespoon apple cider vinegar; 1½ pounds baby Yukon Gold potatoes (halved (See Note 1) You can substitute red potatoes.); 8 ounces fresh green beans (trimmed and halved if long (See Note 3)); 12 ounces fully cooked smoked sausage or kielbasa (sliced into ½-inch rounds (See Note 2)); 1 tablespoon olive oil (plus more if needed); ½ teaspoon kosher salt; ¼ teaspoon freshly ground black pepper; 2 tablespoons chopped fresh parsley; ⅓ cup sour cream or crème fraîche; 1½ tablespoons Dijon mustard; 1 tablespoon apple cider vinegar; 1 teaspoon honey; 1 small clove garlic (very finely minced); ¼ teaspoon kosher salt; ⅛ teaspoon freshly ground black pepper; 1 to 2 tablespoons water (as needed (See Note 4))

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Sausage, Potato & Green Bean Skillet - Heavenly Home Cooking

Smoked sausage, potatoes, and green beans are finished with a creamy Dijon mustard sauce for a hearty, bistro-style dinner.

Rezept

Dinner Main Course

Zubereitungszeit ca. 50 MinutenVorbereitung ca. 20 MinutenKochzeit ca. 30 Minuten

Zutaten:

1 small shallot (very thinly sliced)
1 tablespoon apple cider vinegar
1½ pounds baby Yukon Gold potatoes (halved (See Note 1) You can substitute red potatoes.)
8 ounces fresh green beans (trimmed and halved if long (See Note 3))
12 ounces fully cooked smoked sausage or kielbasa (sliced into ½-inch rounds (See Note 2))
1 tablespoon olive oil (plus more if needed)
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
2 tablespoons chopped fresh parsley
⅓ cup sour cream or crème fraîche
1½ tablespoons Dijon mustard
1 tablespoon apple cider vinegar
1 teaspoon honey
1 small clove garlic (very finely minced)
¼ teaspoon kosher salt
⅛ teaspoon freshly ground black pepper
1 to 2 tablespoons water (as needed (See Note 4))

Arbeitsschritte:

Add the (thinly sliced) and to a small bowl. Toss to coat and let stand for 10 to 15 minutes while you prepare the remaining ingredients.
Add the to a large saucepan and cover with cold salted water. Bring to a boil, then reduce to a simmer and cook for 10 to 12 minutes, until just tender. A knife should slide into the potatoes with slight resistance, and the potatoes should still hold their shape. Drain well and let steam dry for 2 to 3 minutes. (See Note 1)
While the potatoes cook, bring a medium saucepan of salted water to a boil. Add the and cook for 2 to 3 minutes, until bright green and crisp-tender. Drain, rinse briefly under cool water, and pat very dry. (See Note 3)
Heat a 12-inch skillet over medium-high heat. Add the and cook for 5 to 7 minutes, turning occasionally, until deeply browned on both sides. Transfer to a plate, leaving the drippings in the skillet. (See Note 2)
Add to the skillet if needed so the bottom has a thin coating of fat. Add the potatoes cut-side down and season with the and . Cook for 5 to 7 minutes, leaving them undisturbed for the first few minutes before turning once, until deeply golden. Transfer to the plate with the sausage.
Add the green beans to the hot skillet, adding a small amount of additional olive oil if the skillet is dry. Cook for 2 to 4 minutes, tossing occasionally, until warmed through with browned and blistered spots.
Drain the shallot and discard the pickling liquid. Reduce the heat to low. Return the sausage and potatoes to the skillet and add the pickled shallot. Toss gently for about 1 minute, just until everything is warmed through.
Remove the skillet from the heat and gently toss with the .
Whisk together the , , , , (minced), , and in a small bowl. Whisk in 1 tablespoon water, adding additional water as needed until the sauce is smooth and easy to spoon or drizzle. (See Note 4)
Transfer the sausage, potatoes, and green beans to a large platter or divide among four plates. Spoon or drizzle the mustard cream sauce over the top, leaving some of the browned sausage, potatoes, and green beans exposed. Serve additional sauce on the side, if desired.