Knackwurst Skillet
Savor the bold and hearty flavors of this Knackwurst Skillet, a one-pan wonder that brings together smoky sausages, golden baby potatoes, and vibrant veggies for a comforting, flavor-packed meal. Featuring savory knackwurst sausage browned to perfection, tender bell peppers, caramelized onions, and a medley of warming spices like paprika and smoked paprika, this dish is as easy to make as it is delicious. Ready in just 45 minutes, it's the perfect weeknight dinner that balances simplicity with gourmet flair. Garnished with fresh parsley for a burst of color and freshness, this skillet meal is hearty, satisfying, and sure to impress your family or guests. Serve on its own or with a side of crusty bread for an unforgettable culinary experience!
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Recipe Information
Ingredients
- 4 knackwurst sausages
- 1 lb baby potatoes
- 2 tbsp olive oil
- 1 tbsp unsalted butter
- 1 yellow onion
- 1 red bell pepper
- 2 garlic cloves
- 1 tsp paprika
- 0.5 tsp smoked paprika
- 0.5 tsp ground black pepper
- 1 tsp kosher salt
- 2 tbsp parsley
Instructions
Wash and halve the baby potatoes. Chop the yellow onion and red bell pepper into medium-sized pieces. Mince the garlic cloves. Finely chop the parsley for garnish.
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium heat.
Add the halved baby potatoes to the skillet. Sprinkle with 1/2 teaspoon of kosher salt and cook for 12-15 minutes, stirring occasionally, until the potatoes are golden brown and fork-tender. Then, remove them from the skillet and set aside.
In the same skillet, add the remaining tablespoon of olive oil. Slice the knackwurst sausages into 1-inch pieces and place them in the skillet. Cook for 5-6 minutes, turning occasionally, until browned and heated through. Remove the sausages and set aside.
Add the chopped onion and red bell pepper to the skillet. Cook for 4-5 minutes until softened. Add the minced garlic and cook for 1 minute until fragrant.
Return the cooked knackwurst and potatoes to the skillet with the onion and bell pepper mixture. Sprinkle in the paprika, smoked paprika, ground black pepper, and the remaining 1/2 teaspoon of kosher salt. Toss everything to coat evenly and cook for 2-3 more minutes to meld the flavors.
Remove the skillet from heat. Garnish with the chopped parsley and serve immediately.
Nutrition Facts
Calories |
1756 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 125.0 g | 160% | |
| Saturated Fat | 43.6 g | 218% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 231 mg | 77% | |
| Sodium | 3353 mg | 146% | |
| Total Carbohydrate | 110.2 g | 40% | |
| Dietary Fiber | 12.5 g | 45% | |
| Total Sugars | 16.4 g | ||
| Protein | 52.9 g | 106% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 208 mg | 16% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 3074 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
