Andouille Sausage, Asparagus, And Smoky Potato Skillet

sapskillet1I’ve made this recipe three times in the last month and it’s definitely a welcome dinner for all of us. It also has balsamic vinegar, which I absolutely love, and is a really comforting meal. You can use any kind of sausage that you like with this.

Same for the potatoes. I’ve tried it with two large russet potatoes, cut into chunks. The only thing I didn’t care for was that they didn’t really hold their form and made the skillet mushy. Of course, it still tasted great.

I’ve put a “kidafied” version below in case you have picky eaters like mine. You don’t have to go out of your way to make something completely different, which is such a pain in the ass.

Enjoy!

Ingredients:

24 ounce bag of small Yukon Gold potatoes (or two large potatoes)

1 tablespoon olive oil

1 teaspoon smoked paprika

small red onion, thinly sliced

4-6 large andouille sausage links (or any you prefer… would also work great with Polska kielbasa)

1 pound trimmed asparagus, each stalk cut into thirds

1/3 cup water

Vinaigrette

2 teaspoons smoked paprika

1-2 garlic cloves, minced

3 tablespoons balsamic vinegar

2 tablespoons olive oil

juice of 1 lemon

dash of salt

Directions:

Bring a medium pot of salted water to a boil. Add potatoes and cook for 15 minutes or until tender. Drain and set aside.

While potatoes are cooking, add 1 tablespoon of olive oil in a large pan on medium heat. Cook sliced onions for 2 minutes along with smoked paprika. Slice sausage into 1 inch pieces and cook in pan for 3 minutes. Add asparagus and cook for an additional 2 minutes.

Add potatoes and stir well. Add 1/3 cup of water to pan and simmer with lid on for 5-8 minutes, or until asparagus is to desired tenderness.

While that’s cooking, make the vinaigrette. In a small bowl, add ingredients and whisk together. Remove the pan from heat, add vinaigrette, and stir together. Serve immediately.

“Kidafied” version:

Once potatoes are cooked, set aside some potatoes in a small bowl. Remove skin and add a bit of milk and butter to make mashed potatoes. Add a dash of salt if desired and sprinkle with shredded cheese.

Before adding vinaigrette to the skillet, remove a few pieces of the sausage and asparagus and set on plate for your picky eater, along with the cheesy mashed potatoes. Add sliced fruit.

Sit down together for dinner and wait for one of two things to happen.

1. Either your picky eater will have complained for the past hour about how hungry they are and will at least eat the mashed potatoes and fruit.

2. They will have complained for an hour about how they’re starving but not want to eat a thing on their plate because ewww, the sausage has touched the mashed potatoes or the asparagus is “gross”.

Good luck!

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3 Responses to Andouille Sausage, Asparagus, And Smoky Potato Skillet

  1. Naomi November 4, 2014 at 11:46 #

    I love it! Sausage and potatoes at the end of a day are the best!

  2. DirtyMartiniQueen November 5, 2014 at 22:29 #

    We had this tonight for dinner and it was yummy! It’s hubby approved now so it’ll go into our menu rotation and thanks so much for sharing it with us.

  3. Working Ma November 6, 2014 at 11:37 #

    Nice. My SO is on a sausage kick these days. Anything for an easy dinner that at least has a guest appearance by vegetables.
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