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BBQ Sausage, Peppers and Potato Skillet with colorful bell peppers, onions, and fresh herbs in a white pan.
Daniel

BBQ Sausage, Peppers and Potato Skillet

Smoky kielbasa and tender potatoes get drenched in tangy BBQ sauce for a one-pan dinner that hits every comfort food craving.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

For the Skillet
  • 14 oz smoked kielbasa or Polish sausage sliced into 1/2-inch rounds
  • 1.5 lb Yukon Gold potatoes cut into 1-inch cubes, no need to peel
  • 2 tbsp olive oil divided
  • 2 large bell peppers mixed colors, cut into 1-inch strips
  • 1 large yellow onion cut into 1/2-inch wedges
  • 3 cloves garlic minced
  • 3/4 cup your favorite BBQ sauce plus more for serving
  • 1 tsp smoked paprika
  • salt and black pepper to taste
  • 2 tbsp fresh parsley chopped, for garnish

Equipment

  • 12-inch cast iron or heavy skillet
  • Sharp knife

Method
 

Prep and Par-Cook the Potatoes
  1. Place potato cubes in a microwave-safe bowl with 2 tablespoons water. Cover and microwave on high for 4 minutes until just barely tender. Drain and pat completely dry with paper towels. This jump-starts the cooking so they brown properly in the skillet.
  2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add sausage slices in a single layer and cook undisturbed for 2-3 minutes until browned on the bottom. Flip and push to one side of the pan. Add remaining oil and the par-cooked potatoes to the empty space. Cook for 8-10 minutes, stirring the potatoes occasionally, until they develop golden crusty edges and the sausage is browned on both sides.
  3. Reduce heat to medium. Add peppers, onion, and garlic to the skillet. Season with smoked paprika, salt, and pepper. Stir everything together and cook for 6-8 minutes until the peppers soften at the edges and the onion is translucent with some charred spots.
  4. Pour BBQ sauce over the entire skillet and toss gently to coat everything evenly. Let it bubble for 2-3 minutes until the sauce thickens slightly and clings to the ingredients. Taste and adjust seasoning with more salt, pepper, or a splash of hot sauce if you like heat.
  5. Remove from heat and sprinkle with fresh parsley. Serve straight from the skillet with extra BBQ sauce on the side for drizzling.

Notes

Par-cooking the potatoes in the microwave is the secret to getting them crispy without burning the sausage. If you skip this step, cover the skillet and cook potatoes with a splash of water for 15 minutes before uncovering to brown. Use a sweet and smoky BBQ sauce for best results - Kansas City style works beautifully here. Leftovers reheat well; store covered in the fridge for up to 3 days and crisp in a hot skillet rather than microwaving.