High Plains Bison Hickory Sausage and Potato Skillet
Hickory Bison Sausage and Potato Skillet
These hickory smoked High Plains Bison sausages combined with tender baby potatoes make dinner a breeze.
For the Potatoes
- 3 tbsp olive oil
- 1 lb baby potatoes (halved)
- 1/4 cup kosher salt
Bison Sausage and Peppers
- 6 Banana or Anaheim peppers (deseeded and cut in 1 inch strips)
- 1 Bell pepper (cut into 1-inch strips)
- 1 Medium white onion (quartered)
- 6 Garlic cloves (smashed)
- 1 package High Plains Bison Hickory Smoked Sausage (each sausage cut on diagonal into 3 pieces)
- 1/4 cup Water
- 3/4 tsp Kosher salt
- 1/4 tsp Fresh cracked black pepper
- Fresh parsley (chopped (optional))
Prepare a large pot full of cold water, add baby potatoes to the water. Bring the pot to a boil over high heat, add ¼ cup of salt, and turn down to a gentle simmer. Cook until potatoes are fork-tender; about 12 minutes. Drain potatoes and set aside to cool. Cut potatoes in half.
Heat a 12” skillet over medium heat until hot, add 1 tbsp olive oil and swirl the pan to coat it evenly. Add the cut sausages. Cook, occasionally stirring until sausages are lightly browned. With tongs, transfer links to a bowl and set aside—return pan to medium heat.
Add 1 tbsp of olive oil to the pan. Add potatoes cut side down. Allow them to cook until browned, about 4-5 minutes. Add ¼ tsp kosher salt to them. Transfer potatoes to the same bowl as sausages. Return pan to medium-high heat.
Add the remaining 1 tbsp of olive oil to the pan. Add garlic and cook on low for 1 minute. Add the cut onions and peppers. Season with remaining salt and pepper. Cook, occasionally stirring until lightly caramelized; about 5-7 minutes. Add ¼ cup of water to deglaze, making sure to scrape the pan of all the tasty caramelized bits.
Return the sausages and potatoes to the pan and stir to combine. Cook until potatoes and sausages are heated through, about 1-2 minutes.
Add chopped parsley and stir in to combine. Serve immediately.