Sausage, Potato & Broccoli Skillet Bake
Tis the season for cozy, comforting dishes like my new Sausage, Tater & broccoli Skillet Bake. Loads of tender taters, broccoli florets, flavourful beyond Meat Sausages, and a creamy, cheesy sauce. Topped with crackers and baked until bubbly. So cozy and hearty.
PREP TIME
15 minutes
COOK TIME
1 hour and 10 minutes
INGREDIENTS
19
Serves: 4
Ingredients
- 3 Tbsp3 Tbsp3 Tbsp Butter, Unsalted
- 4 cloves4 cloves4 cloves Garlic, crushed & minced
- 1 tsp1 tsp1 tsp Red Pepper Flakes
- 1 whole1 whole1 whole Yellow Onion, diced
- 2 whole2 whole2 whole Jalapeño Pepper, diced
- 1 whole1 whole1 whole Red Bell Pepper, diced
- 3 whole3 whole3 whole Potatoes, Russet, peeled and chopped into cubes
- 4 whole4 whole4 whole Plant-Based Hot Italian Sausage - Beyond Meat
- 1 whole1 whole1 whole Broccoli, broken down into florets comparable to your taters.
- 1 cup1 cup1 cup White Wine, I used a local Ontario Pinot Grigio
- 1.5 cups1.5 cups1.5 cups Heavy Whipping Cream, room temp
- 1.5 tsp1.5 tsp1.5 tsp Roasted Garlic and Red Pepper Seasoning - Club House
- 1 tsp1 tsp1 tsp Garlic Plus Seasoning - Club House
- 1 cup1 cup1 cup Monterey Jack Cheese, shredded
- 1.5 cups1.5 cups1.5 cups Aged Cheddar Cheese, shredded
- 1 cup1 cup1 cup Himalayan Salt Veggie Pita Crackers - Simple Mills, Vegetable Thin Crackers, Sub your fave cracker if needed. + EVOO
- 1 whole1 whole1 whole Himalayan Pink Salt, See Recipe
- 1 whole1 whole1 whole Black Peppercorns, Ground Fresh, See Recipe
- 1 whole1 whole1 whole Parsley, chopped for garnish
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Start heating your butter, garlic, and pepper flakes in a 12" skillet set to about medium. Once heated, let everything sizzle for 30 seconds or so before adding the onion, jalapeno, bell pepper, and a generous hit of both salt & pepper. Let your veggies cook for about 10 minutes, stirring as needed. Add the potatoes and another good pinch of both salt & pepper. Stir and continue to cook another 5 - 6 minutes.
- If you're able to easily peel the casings off the sausages, do so. Sometimes they come off easily for me, other times I give up. The casing cooks away anyways so do your best. Push everything to the outside of the skillet and crumble in the sausages. Season again with salt & pepper. Let the sausages cook, stirring and flipping for a few minutes to give the sausage some colour. Fold everything together and continue for another minute or so. Stir in the florets, season again with a good pinch of salt and both the Clubhouse seasonings. Continue to cook another couple of minutes.
- Pour in the wine and let that simmer for a few minutes until your wine is mostly reduced. Pour in the cream and once it starts bubbling away, reduce your heat a touch and let that simmer for 5ish minutes. Turn off the heat. Reserve about 1/3 of the cheese and fold the rest in until creamy and combined. Taste and adjust your salt to your liking before topping it off.
- Preheat your oven to 350 F
- Smash up the veggie thins in a ziplock and add a splash of EVOO, working it together with your hands until crumbly. Add another splash if needed. Top your skillet with the remaining cheese followed by the cracker crumbs.
- Once your oven is ready, add your skillet and bake for 40 - 45 minutes until bubbly and gorgeous. My cracker topping initially looked like it had soaked in too much oil, but it was absolutely delicious!
- Set your skillet on to a wire cooling rack and let cool for 5+ minutes until settled, rich, and thick. Garnish with a sprinkle of fresh parsley.
- Serve each plate a couple hearty scoops and garnish with additional parsley. ENJOY!
Notes
- The crumb topping looked really oily when it came out, likely because of the cheese underneath. It was not greasy and still added a lovely crunch to the dish as I'd hoped.
- You might think the skillet is too small as you're making the dish but it ended up being the perfect size.
Add a Note
My Notes:
About This Recipe
Show nutritional information
Coconut Free Egg Free Gluten Free Nut Free Other Pescetarian Shellfish Free Sugar Alcohol Free Vegetarian| This is our estimate based on online research. | |
| Calories: | 1390 |
| Fat: | 98 g |
| Carbohydrates: | 91 g |
| Protein: | 55 g |
| Cholesterol: | 195 g |
| Sodium: | 1866 mg |
| Fiber: | 10 g |
| Sugars: | 10 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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