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DinnerSide Dishes

Smoked Sausage, Green Bean & Potato Skillet with Balsamic Glaze

Cook up this stick-to-your-ribs crowd favorite and take it to the next level with the zing of a balsamic glaze.

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Prep Time
20 min
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Skill Level
Intermediate
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Servings
4 Servings

Cook up this stick-to-your-ribs crowd favorite and take it to the next level with the zing of a balsamic glaze.

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Ingredients


Product ImageOriginal Skinless Smoked Sausage Rope
  • Eckrich Skinless Smoked Sausage, cut into 8 pieces7 oz.
  • Fingerling potatoes, halved14 oz.
  • Salt1 tsp.
  • Olive oil1 tbsp.
  • Onion, cut into thin wedges1 whole
  • Bell pepper (preferably red or orange) , cut into thin strips1 whole
  • Black pepper1/4 tsp.
  • Can cut green beans, drained8 oz.
  • Balsamic vinegar1 tbsp.

Instructions


  1. Place potatoes and ½ teaspoon of the salt in a 3-quart saucepan. Cover with 2 inches of water and bring to a boil.

  2. Reduce to a simmer and cook for 10 minutes, or until potatoes are tender. Drain.

  3. Meanwhile, in a large skillet heat oil over medium-high heat. Add the onion and bell pepper; cook 5 to 6 minutes or until crisp tender, stirring occasionally. Add potatoes, sausage, the remaining 1/2 teaspoon of the salt and the black pepper; cook and stir 4 to 5 minutes or until heated through.

  4. Stir in beans; heat 1 to 2 minutes.

  5. Drizzle the Balsamic Vinegar across the top of the skillet before serving.

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