Old Fashioned Skillet Sausage Potatoes and Green Beans Recipe are ‘slap yo mama’ good as we like to say in the South! Made completely in one pan, on the stovetop with smoked sausage, green beans, and potatoes.
You may have heard this recipe referred to as Hoosier Stew. It’s rustic, easy, and hearty.
It takes just around 30 minutes to cook and has so much flavor.
SKILLET SAUSAGE POTATOES AND GREEN BEANS RECIPE
I have turned into a smoked sausage fan and I’m not sure when it happened. I guess living with insatiably hungry teenage boys and their stick-to-your-ribs preference for a lot of food often will do that to you.
This hearty meal will fill you up and taste good doing it. It can be ready in about 40 to 45 minutes counting prep work. Or, you can cook it slow and low at your leisure. Naturally, I cooked it fast because when I decide I’m hungry I needed to have eaten 15 minutes prior!
INGREDIENTS YOU’LL NEED
- Smoked sausage. I use Bryan brand like this. Hillshire Farm is also good. You’ll need to slice it into 1/2 to 1-inch thick pieces. In addition, you can use turkey sausage or your personal preference. You can also use ground pork sausage if you wish.
- Onion. I almost always use Vidalia onions if I can get them. They’re sweeter and not as strong as white or yellow onions. However, you can use whatever you have or prefer.
- Green Beans. I use canned green beans. Whatever cut you like if fine. As well, you can use fresh or frozen they’ll need to cook longer. For fresh or frozen green beans, I would add them a few minutes after you add the potatoes.
- Potatoes. I recommend Yukon Gold potatoes. If you can find the small Yukon Gold it’ll cut down a step having to cut them. However, smaller potatoes are slightly higher in price so if you don’t want to pay that you can use larger Yukon Gold just cut them in uniform pieces. My choice for Yukon Gold potatoes is two-fold. You don’t have to peel them and they hold their shape while cooking rather than turning to mush.
SEASONINGS FOR SAUSAGE POTATOES AND GREEN BEANS
Those are the main ingredients for your Hoosier Stew. Now for the Seasonings.
- Garlic. Fresh garlic is always better and it keeps for a really long time. I used 4 smaller cloves and smushed them through a garlic press.
- Red Pepper Flakes. If your jar of red pepper flakes has been in your pantry since Reagan was President, it’s high time you got a fresh bottle. Get a small jar of it. I find I don’t use much at a time and it goes bad before I can use it even when I get a small jar.
- Creole Seasoning. There are a lot of Creole and Cajun seasoning brands. You’re probably most familiar with Zatarain’s and Tony Chachere which are both great. However, I find most Creole seasoning blends heavy on salt. I recommend you seek out the low salt version both of the aforementioned brands have a low salt product.
- Ground Black Pepper. I added black pepper. You may want to test your Creole seasoning. It may have enough black pepper flavor for you. They tend to have a lot of paprika and red pepper but not black pepper. I really like the flavor of black pepper.
Shop this post
While you’re here, check out these recipes.
- Sausage Pepper Onion Hoagies
- Sausage Dogs
- Bacon Short-cut rolls
- Philly Cheese Sausage Dog
- Baby Sausage Dogs
- Creamy Spinach Artichoke Sausage and Chicken Pasta
- Philly Cheese Dog Loaded Potato
SKILLET SAUSAGE POTATOES AND GREEN BEANS RECIPE
Want to save recipes? Create an account or login & then you can use the “Save Recipe” button when viewing a recipe to save it to your Recipe Box. You can access your saved recipes on any device and generate a shopping list for recipes in your collections.Save To Your Recipe Box Go to your saved recipes
- 1 and ½ pounds baby potatoes I recommend Dutch or Yukon Gold
- 1 large Vidalia onion sliced
- 1 pound sausage pre-cooked, smoked, sliced
- 3 - 4 cloves garlic minced
- ½ teaspoon red pepper flakes
- 1 teaspoon Creole seasoning or blacken seasoning
- 1 teaspoon coarse ground black pepper
- 14.5 ounce can green beans fresh or frozen can be used, see notes above
- In a large, deep skillet or Dutch oven, brown sausage and cook onions. Stir to brown sausage on all sides. Once cooked remove the sausage and onions.
- Turn the stove to medium-low. There should be enough fat rendered from the sausage to cook the potatoes in, if not add 1 to 2 tablespoons oil. Once it's hot, add the potatoes and seasonings. Cover and cook with the lid on for about 15 minutes. Carefully stir, replace the lid and cook another 10 minutes.
- Test for doneness with a fork. When they're fork-tender add the sausage, onions, and drained green beans back in the skillet. Cook until everything is heated through.
- Taste seasoning and add more if needed.
- Serve immediately.