Skillet Sausage and Potatoes with Arugula
By America's Test KitchenPublished on April 14, 2014
Time
30 minutes
Yield
Serves 4
Ingredients
6 ounces (6 cups) baby arugula 1 pound fingerling (or baby Yukon Gold) potatoes, unpeeled, halved lengthwise2 tablespoons olive oil ¼ teaspoon salt 1 ½ pounds hot or sweet Italian sausage 1 tablespoon unsalted butter 2 garlic cloves, minced1 teaspoon minced fresh rosemary ¼ teaspoon pepper 1 cup dry white wine
Instructions
- Arrange arugula on serving platter. Combine potatoes, 1 tablespoon oil, and salt in bowl. Cover and microwave until just tender, about 6 minutes, stirring halfway through microwaving. Heat remaining 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until just smoking. Cook sausages until browned on all sides, about 6 minutes. Transfer to plate.
- Pour off all but 1 tablespoon fat from skillet and return to medium-high heat. Cook potatoes, cut side down, until golden brown, about 3 minutes. Add butter, garlic, rosemary, and pepper and cook until fragrant, about 30 seconds, stirring to combine. Arrange potatoes on top of arugula and tent loosely with foil.
- Return now-empty skillet to medium-high heat, add sausages and wine, and bring to boil. Reduce heat to medium-low and simmer, covered, until sausages are cooked through, about 8 minutes. Transfer sausages to platter with potatoes and arugula, drizzle with wine sauce, and serve.
Time
30 minutesYield
Serves 4Ingredients
6 ounces (6 cups) baby arugula
1 pound fingerling (or baby Yukon Gold) potatoes, unpeeled, halved lengthwise
2 tablespoons olive oil
¼ teaspoon salt
1 ½ pounds hot or sweet Italian sausage
1 tablespoon unsalted butter
2 garlic cloves, minced
1 teaspoon minced fresh rosemary
¼ teaspoon pepper
1 cup dry white wine
Ingredients
6 ounces (6 cups) baby arugula
1 pound fingerling (or baby Yukon Gold) potatoes, unpeeled, halved lengthwise
2 tablespoons olive oil
¼ teaspoon salt
1 ½ pounds hot or sweet Italian sausage
1 tablespoon unsalted butter
2 garlic cloves, minced
1 teaspoon minced fresh rosemary
¼ teaspoon pepper
1 cup dry white wine
Ingredients
6 ounces (6 cups) baby arugula
1 pound fingerling (or baby Yukon Gold) potatoes, unpeeled, halved lengthwise
2 tablespoons olive oil
¼ teaspoon salt
1 ½ pounds hot or sweet Italian sausage
1 tablespoon unsalted butter
2 garlic cloves, minced
1 teaspoon minced fresh rosemary
¼ teaspoon pepper
1 cup dry white wine
Why This Recipe Works
Browning the potatoes in the sausage drippings adds lots of flavor to this quick dish.
Instructions
- Arrange arugula on serving platter. Combine potatoes, 1 tablespoon oil, and salt in bowl. Cover and microwave until just tender, about 6 minutes, stirring halfway through microwaving. Heat remaining 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until just smoking. Cook sausages until browned on all sides, about 6 minutes. Transfer to plate.
- Pour off all but 1 tablespoon fat from skillet and return to medium-high heat. Cook potatoes, cut side down, until golden brown, about 3 minutes. Add butter, garlic, rosemary, and pepper and cook until fragrant, about 30 seconds, stirring to combine. Arrange potatoes on top of arugula and tent loosely with foil.
- Return now-empty skillet to medium-high heat, add sausages and wine, and bring to boil. Reduce heat to medium-low and simmer, covered, until sausages are cooked through, about 8 minutes. Transfer sausages to platter with potatoes and arugula, drizzle with wine sauce, and serve.
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Appears In
Key Equipment
Keep Exploring
My Rating
This is a members' feature.
0 Comments