There’s something wonderfully comforting about a warm skillet packed with smoky sausage and fresh, colorful vegetables.

Slice the smoked sausage into small rounds that are about ¼ inch thick. Dice the onion into small pieces between ¼ and ½ inch ...

Arrange potato wedges and sausage slices in skillet in a single layer, and sprinkle with 1/4 teaspoon salt. Cook until potatoes and sausage are beginning to brown, 3 to 4 minutes. Using a wide ...

Using a large skillet, heat the oil over medium heat. Cook the sausage for 2-3 minutes on each side or until browned. Remove from pan and set aside. Using the same pan, add the onion, squash and ...

We think you'll love our cast-iron skillet recipes. Let's start with ... 1 tablespoon olive oil 1 pound smoked, fully cooked andouille or Polish sausage, sliced 1 tablespoon butter 1 medium ...

This chicken and sausage paella recipe brings you the tastes of Spain with crispy rice, chicken, Andouille sausage and lots ...

Cook sausage it over medium-high heat, stirring occasionally, until it's browned and crumbly. Add a bit of olive oil if needed to help brown. Add the garlic and cook 30 seconds. Add chicken stock ...

Form the sausage into eight 1/2-inch-thick patties. Heat 1 tablespoon of the oil in a medium skillet over medium heat. Add the peppers, shallots and garlic and cook, stirring occasionally ...

The original recipe calls for 2 pounds of Polish sausage. I prefer using smoked sausage that I've blackened in a cast-iron ...

In these holiday-ready stuffing bites, sausage and ... Meanwhile, in a large skillet, melt the butter in the remaining 2 tablespoons oil. Add the onion and celery, and cook over moderately high ...

Nestle the sausage pieces into the cabbage ... Heat oil in a large, nonstick skillet on medium. Reduce heat to low; add garlic. Cook, stirring often, about 5 minutes or until garlic is lightly ...