Why do I Call it Concoction No. 2?
I call this Concoction No. 2 because it’s a variation on Concoction No. 1 (which I will post another time). Neither of them have ever had a name that I know of, it’s just something I’ve been making for as long as I can remember. Whenever I would make this dish for someone they would ask me, “What it’s called?”, and I would say “I don’t know”, so my hubby finally just named the first one “Concoction” and it stuck.
After a conversation with my Italian friend about her sausage and pepper dish, I decided to modify my concoction and add a few things. Although this recipe calls for kielbasa and not Italian sausage, I’m sure either would work.
If you’re a vegetarian, you can always substitute mushrooms or soy sausage in place of the sausage. The best thing about this dish is that it’s fast, easy and delicious.
Sausage jokes are the “wurst”
Pepé and I were trying to prepare this, but all Pepé seemed to be able to accomplish was to tell sausage jokes. He can be such a “brat” at times. Although he was cracking me up, I cannot repeat all of the jokes he told here because this is a family friendly site. However, there is one I can tell.
Did you hear about the pessimist who hates sausage?
They say he fears the wurst.
I didn’t say it was a very funny joke, I just said it was a joke.
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Heat large skillet or Dutch oven on medium high. Add olive oil, onions and potatoes. Season with salt. Cook for a few minutes being careful not to burn them.
Add chicken stock, water and tomato paste, cover with lid and cook for another few minutes until potatoes are starting to be fork tender.
When the potatoes are about halfway done, stir in the bell peppers. Top with the green beans and sausage, season with black pepper, cover and cook for another few minutes or until potatoes are fully cooked and everything is heated through.
This one pot meal recipe or skillet dish is super easy & quick. Great for weeknights and leftovers. 30 minutes for two nights of dinner.
Concoction No. - Sausage Skillet Dinner
Equipment
- Skillet or Dutch Oven
Ingredients
- 13 Ounces Smoked Sausages or Kielbasa 2 -3 sausaged sliced
- 4 Medium Potatoes red, russet or gold cut into large chunks
- 1 Medium Onion cut into large chunks
- 2 Bell Pepper any color you wish cut into large chunks
- 14.5 Ounces Canned Green Beans
- 3 Tablespoons Olive Oil
- 4 Tablespoons Tomato Paste
- 1 Cup Chicken Stock
- 1 Cup Water
- Salt and Pepper to Taste
Instructions
- Heat large skillet or Dutch oven on medium high.
- Add olive oil, onions and potatoes. Season with salt.
- Cook for a few minutes being careful not to burn them.
- Add chicken stock, water and tomato paste, cover with lid and cook for another few minutes until potatoes are starting to be fork tender.
- When the potatoes are about halfway done, stir in the bell peppers. Top with the green beans and sausage, season with black pepper, cover and cook for another few minutes or until potatoes are fully cooked and everything is heated through.
- If potatoes are not done yet, and food is getting dry and sticking to the pan, add more water – about 1/2 cup at a time.
I was greatly surprised that you used canned green beans!
I know right? You know how I prefer fresh or frozen, but there are two cases where I think can green beans work and that’s this recipe and green bean casserole. This is a quick recipe and it’s much faster to open a can and pour it in, then cleaning and trimming a pile of green beans. Thanks for your comment. I hope you try the recipe and let me know what you think. Bon Appetit.
Gee, this make me hungry. Also, I like the “smincoff” name. Sound better than Stacey.
Thanks. So, should I call you huhkory instead? LOL
That up to you. It is after all my email address.