Veggie Sausage and Potato Skillet


  • 5 medium yukon gold potatoes (cut each in 8 pieces)
  • 1 chopped yellow onion
  • 1 large red bell pepper, chopped
  • 2 tablespoons olive oil
  • 2 cloves of garlic (pressed or finely chopped)
  • 1 package (200 g) Alternative Kitchen Veggie Sausage (we decided to use the Polish one for this recipe but any other flavor works) sliced
  • 1 teaspoon paprika
  • 1/2 teaspoon roasted garlic powder
  • 1/4 teaspoon onion powder
  • Fine sea salt and freshly cracked pepper
  • Topping: fresh chopped parsley

Serve with: mustard dipping sauce (Note 1)

  • Place chopped potatoes in microwave safe bowl. Microwave on high power for 4 minutes. The potatoes should be tender. 

  • While potatoes are cooling, chop the onion and chop the red bell pepper.

  • Heat the skillet to medium – high heat and add the 2 tablespoon of oil. Add in the onions. Stir for 1 minute and add the peppers, paprika, garlic powder, onion powder, and the pressed garlic. Cook, stirring occasionally with a wooden spoon for 3-4 minutes.

  • Add the cooled potatoes and cook for 2-3 minutes to crisp up the potato and get flavor on it. 

  • Push everything to the side and add in the chopped sausage. Cook for another 2-4 minutes. Then combine everything and cook until veggies are crisp and sausage is heated through. Season to taste with salt and pepper.  

  • Serve with freshly chopped parsley and sauce (Note 1) 

Note 1: to make the creamy dijon sauce whisk the following together in a small bowl: 1/4 cup whole grain mustard, 3 tablespoons mayo, and 1 tablespoon freshly squeezed lemon juice.