This smoked sausage & potato skillet bake is loaded with flavor from caramelized onions and kale. It can be baked in the oven or Traeger!
This smoked sausage & potato skillet recipe is made proudly in partnership with A Cut Above® Fresh-Cut Potatoes. As always, I am proud to partner with brands I consume and trust. I know you’ll love the convenient, fresh potatoes, too.
We LOVE an easy dinner around here that has protein, good carbs AND veggies all packed in one dish. As a toddler mom running two businesses, I seriously need all the help I can get. This sausage & potato skillet recipe is totally a life hack that doesn’t sacrifice on flavor and the best part is, you can make it in the oven for an easy weeknight or the Traeger/pellet grill for something special and elevated.
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What goes with sausages for dinner?
The first thing that comes to mind for me when I think sausage for dinner is POTATOES! It’s just a classic combo that never gets old in my book (and especially my husband’s).
The thing is, when it’s a busy Tuesday and I’m throwing something together after school pickup, I don’t really feel like scrubbing and slicing potatoes. Shocking, right? A cookbook author sometimes doesn’t want to cook a gourmet meal? Hell’s bells! (wink wink)
How do I get out of scrubbing and slicing potatoes? By grabbing a bag of A Cut Above Fresh-Cut Potato Wedges. These little babies are pre-washed, pre-sliced FRESH potatoes that bake, roast, sauté, and air fry perfectly every time I use them. I’ve been leaning into the A Cut Above Fresh-Cut Potatoes for months now and I’m obsessed.
So if you want a few ingredients that go well with smoked sausage….just grab a bag of A Cut Above Fresh-Cut Potato Wedges, some kale, and onions and you’ll be onto something in no time.
Sausage, potatoes, onions, kale + skillet = easiest dinner ever
The things that’s so great about this recipe is that it can be made in the oven or on your Traeger/pellet grill. It’s so easy to do and everything can be made in one pan!
What do you need for a smoked sausage & potato skillet that’s really good?
For this recipe all you need is:
- Butter
- Yellow onions
- Baking powder
- A Cut Above Fresh-Cut Potato Wedges
- Olive oil
- Sea salt
- Smoked sausage (I used venison, you can use whatever kind you like or have)
- Kale
- Apple cider vinegar
- Pepper
Sausage & potato skillet recipe prep & storage tips
Because we’re using A Cut Above Fresh-Cut Potato Wedges there isn’t much prep to do here! Besides slicing a couple of onions, everything can be done with minimal active time when you’re ready to cook. I think this recipe is best eaten immediately after it comes out of the oven or Traeger, but you can totally store it in the fridge in an airtight container to reheat for 1-2 days.
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Smoked Sausage and Potato Skillet Bake with Kale & Caramelized Onions – Traeger & Oven Directions
This smoked sausage & potato skillet bake is loaded with flavor from caramelized onions and kale. It can be baked in the oven or Traeger/pellet grill and you’ll find directions below!
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 4 servings 1x
- Category: Dinner
- Method: Smoker/Oven
- Cuisine: American
Ingredients
- 2 Tbsp. butter
- 2 large yellow onions, sliced
- 1/8 tsp. baking powder
- 1 (1lb) bag A Cut Above Fresh-Cut Potato Wedges
- 1 Tbsp. + 1 tsp. olive oil, divided
- 1 tsp. sea salt
- 1 lb. smoked sausage link, sliced (I used venison, you can use whatever kind you like or have)
- 3–4 cups chopped kale
- 2 tsp. apple cider vinegar
- 1/2 tsp. pepper
Instructions
For the Traeger:
- Begin by preheating the Traeger or pellet grill to 450F.
- Start by heating a large cast iron or oven safe pan over medium heat and add the butter. When the butter is hot, turn the heat down to medium low and add the onions. Toss the onion in the butter moving them around the pan. After 2-3 minutes, add the baking soda and let the onions cook until golden brown and jammy, about 10-15 minutes.
- After the onions have finished cooking, add them to a large mixing bowl and set aside. Add the package of A Cut Above Fresh-Cut Potato Wedges to the skillet and toss with 1 tablespoon of the oil and salt. When the grill has preheated, slide the skillet directly on the grates and let the potatoes cook by themselves for 25-30 minutes, or until the potatoes are just beginning to become soft.
- While the potatoes cook, add the sausage, kale, remaining oil, apple cider vinegar, pepper and a pinch of salt if desired to the large bowl with the caramelized onions. Mix well.
- When the potatoes have started to soften, add the sausage and kale mixture to the skillet which remains directly on the grill. Cook for 25-30 minutes more until the sausage is nicely browned, kale is cooked and potatoes are soft and golden.
- Remove from the grill and serve immediately.
For the Oven:
- Begin by preheating the oven to 400F.
- Start by heating a large cast iron or oven safe pan over medium heat and add the butter. When the butter is hot, turn the heat down to medium low and add the onions. Toss the onion in the butter moving them around the pan. After 2-3 minutes, add the baking soda and let the onions cook until golden brown and jammy, about 10-15 minutes.
- After the onions have finished cooking, add them to a large mixing bowl and set aside. Add the package of A Cut Above Fresh-Cut Potato Wedges to the skillet and toss with 1 tablespoon of the oil and salt. When the oven has preheated, slide the skillet in the oven and let the potatoes cook by themselves for 18-20 minutes, or until the potatoes are just beginning to become soft.
- While the potatoes cook, add the sausage, kale, apple cider vinegar, pepper and a pinch of salt if desired to the large bowl with the caramelized onions. Mix well.
- When the potatoes have started to soften, remove the skillet from the oven and add the sausage and kale mixture to the potatoes. Slide the skillet back in the oven and cook for 20-25 minutes more until the sausage is nicely browned, kale is cooked and potatoes are soft and golden.
- Remove from the oven and serve immediately.
Notes
- The baking soda speeds up the reaction in the pan causing the onions to caramelize faster. This also breaks down the onions a bit causing them to be a lovely, jammy consistency. By using a very small amount of baking soda, the flavor is undetected and the result is still a sweet and slightly smoky caramelized onion.
- This recipe can be made in a pellet grill or oven.
- I used venison smoked sausage in the recipe but any type of smoked sausage will work whether you’re working with wild game, pasture raised, or store-bought meat. It’s very flexible.
