I love cooking in my cast iron skillet, and it does a great job as the vessel for today’s recipe – skillet baked sausage potatoes and peppers.
Skillet baked sausage potatoes and peppers makes for a great meal for two. Or the foundation for brunch – just add eggs. Or a family-style side dish for four. It’s a truly versatile dish for all to enjoy.
This skillet baked sausage potatoes and peppers is a medley of flavors. The cast iron skillet holds heat really well and when you bake food in it, it forces the flavors to penetrate each ingredient.
I pre-cooked creamer potatoes prior to baking all the ingredients together. I used Polish smoked sausage, kielbasa, which has so much flavor and can be found in many varieties, although pork, beef and turkey are the most popular. The rest of the ingredients are peppers, shallots, rosemary and extra virgin olive oil. The skillet holds its heat so well that the flavors of these ingredients meld together. It’s amazing. The liquids in the ingredients are pulled away to the bottom very slowly providing a lip-smacking liquor.
This is what I would call a “slightly gravied” dish with a just crisp top, and it will make you very happy.
The flavors in this skillet baked sausage potatoes and peppers are very robust. I served it as a late Saturday evening meal with a Napa County Cabernet Sauvignon. The pairing was awesome.