Apple Fennel Sausage and Potato Skillet

• 1 lb fennel sausage, casing removed
• 2 medium potatoes, diced
• 1 medium apple, diced
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp dried thyme
• 1 tsp paprika
• 1/2 tsp red pepper flakes
• Salt to taste
• Fresh parsley, chopped for garnish
• Optional: 1/2 cup chicken broth

Steps

1. 1 Heat olive oil in a large skillet over medium heat.
2. 2 Add diced potatoes and cook until golden brown, about 10 minutes.
3. 3 Push potatoes to one side and add sausage, breaking into crumbles, cook until browned.
4. 4 Add onion and garlic to the skillet, sauté until softened.
5. 5 Stir in apple, thyme, paprika, and red pepper flakes. Cook for another 5 minutes.
6. 6 If needed, add chicken broth to prevent sticking and help cook the apples.
7. 7 Season with salt to taste and cook until everything is heated through.
8. 8 Garnish with fresh parsley before serving.

Equipment

• Large skillet
• Spatula
• Cutting board
• Knife

Variations

• Add bell peppers for extra color and crunch.
• Incorporate spinach or kale for added greens.

Substitutions

• Substitute sweet Italian sausage for a milder flavor.
• Use diced butternut squash in place of potatoes for a low-carb option.

Pairings

• A crisp apple cider or a light lager.
• Roasted Brussels sprouts

Nutrition

Tips

• For a smokier flavor, use smoked paprika.
• Feel free to use turkey or chicken sausage for a lighter option.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat to maintain texture.

Freezing: Freezes well for up to 3 months. Thaw in the refrigerator overnight and reheat on the stovetop.

Serving Suggestions

• Serve with a fresh green salad.
• Pairs well with crusty bread.

FAQ