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+ servings

20-Minute Sausage and Potatoes Skillet

One skillet and only 5 ingredients to get the dinner on the table.


  • 1 lb baby potatoes, washed and scrubbed (Note 1)
  • 2 tablespoons avocado oil, or olive oil
  • 1 lb 4links sausage of your choice, (Note 2)
  • 2 cups chopped cauliflower florets
  • 2 tablespoons water
  • ½ teaspoon salt
  • 2 tablespoons chopped fresh cilantro or parsley


  • Quarter the potatoes.
  • Heat a large skillet (I used 12-inch skillet) over medium high heat. Then add oil and heat the oil well. (NOTE:add the oil after the skillet is well heated. That way potatoes won’t stick to the pan.)
  • Once the oil shimmering, add potatoes and spread into one layer to brown them nicely. Cook, undisturbed, for about 2 minutes or until nice and golden. Using a spatula or kitchen tongs, flip the potatoes to brown on other side.
  • Add cauliflower florets as soon as you flip the potatoes. Reduce the heat to medium and continue cooking for another 2-3 minutes.
  • Meanwhile, slice the sausages into small pieces.
  • Add sausages and water. Cover and cook until potatoes are cooked though, 8-10 minutes.
  • Season with salt and fresh herbs, if using, and serve!


Note 1: I highly recommend using baby potatoes, as they are small and cook real fast.
Note 2: Any kind of sausage will work, chicken, turkey, smoked sausages, etc. I used mozzarella and roasted garlic chicken sausage. It’s important to use the sausage that you love, because the entire dish is flavored with them.

Nutrition Information

Calories: 546kcal, Carbohydrates: 22g, Protein: 25g, Fat: 39g, Saturated Fat: 11g, Cholesterol: 95mg, Sodium: 1328mg, Potassium: 960mg, Fiber: 3g, Sugar: 2g, Vitamin A: 60IU, Vitamin C: 47mg, Calcium: 39mg, Iron: 3mg
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