Sausage Skillet Supper

READY IN: 35mins
Recipe by ellie_

Simple dish which everyone enjoyed. I made a few changes from the original recipe printed in Fine Cooking (November 2004).

Top Review by Fionnros

This was an ok eatable quick and easy dinner. I do have to admit I didn't have dijon mustard on hand, so I substituted with French's Brown Mustard. I don't know if that's what did it, but in the end I had an overwhelmingly spicy dish. Not so spicy to burn your toungue off but overwhelming of the other ingredients. I like the idea of apples in there and might alter it a little bit to apeal my families taste. It's a great start down an apple sausage path though, thanks Ellie!

Ingredients Nutrition


  1. In a large skillet over medium high saute onion and sausage in 1 tablespoon oil until sausage is cooked and brown (8-10 minutes).
  2. While the sausage and onion is cooking peel and cut potatoes and apple into a small dice.
  3. Drain sausage and onion and set aside.
  4. Add the remaining oil to pan (1 tablespoon) with the potatoes, onions and 1 teaspoon salt and pepper to taste, cook stirring until golden brown (8-10 minutes).
  5. In a small bowl or cup mix together ketchup, mustard, thyme, parsley and 2 tablespoons water.
  6. Return sausage and onion to skillet, along wth the peas and then stir in sauce mixture, cook stirring frequently until browned and heated through (5 minutes). Season with salt and pepper if desired.

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