Deeply browned smoked sausage, browned gold potatoes, and blistered green beans come together with quick-pickled shallot and a creamy Dijon mustard sauce for an easy bistro-style skillet dinner.
I love dinners like this sausage, potato & green bean skillet because they feel a little elevated without being complicated. Smoked sausage, potatoes with a few charred edges, and green beans that still have a little snap all come together in one hearty skillet, then everything gets finished with a creamy Dijon mustard sauce.
The sauce really makes this one. It gives the whole dish a slightly bistro-style feel while keeping the flavors familiar and weeknight-friendly. We both loved it. And if you enjoy the combination of potatoes and tangy mustard flavors, our honey mustard sheet pan chicken and potatoes is another easy dinner worth trying.
Reasons to Love This Recipe
Ingredients at a Glance
For the Skillet Ingredients
- Baby Yukon Gold or Red Potatoes. Both work well here. Yukon Golds have an especially creamy texture, while red potatoes hold their shape nicely. Halve smaller potatoes and quarter larger ones so they cook evenly.
- Smoked Sausage or Kielbasa. Use a fully cooked sausage since we’re simply browning it in the skillet. Choose one you already enjoy eating. The flavor of the sausage comes through clearly in this recipe.
- Fresh Green Beans. Trim both ends and halve any longer beans. A quick blanch keeps them tender-crisp before they get a little color in the skillet.
- Shallot. A quick soak in apple cider vinegar softens its bite. Thinly sliced red onion would work in a pinch. Shallot has milder flavor though.
- Fresh Parsley. Adds a fresh finish.
- Olive Oil, Kosher Salt, and Black Pepper. Simple seasonings are all this recipe needs since the sausage and mustard sauce bring plenty of flavor.
For the Mustard Cream Sauce
- Sour Cream. Gives the sauce its creamy texture and tangy flavor. Crème fraîche can be substituted for a slightly richer sauce.
- Dijon Mustard. This is the main flavor component in the sauce, so use one you like. We prefer the Maille brand. It adds plenty of tang without making the sauce overly sharp.
- Apple Cider Vinegar. Adds acidity that brightens the sauce and echoes the vinegar used for the pickled shallot.
- Honey. Just enough to round out the mustard and vinegar without making the sauce sweet.
- Garlic. One small clove adds flavor. Mince it very finely so it blends smoothly into the sauce.
- Water. A tablespoon or two loosens the sauce to an easy spooning consistency. Add it gradually so the sauce doesn’t become too thin.
How to Make It (Photo Tutorial)
Tips for Success
- Keep the potato pieces similar in size. Halve smaller potatoes and quarter larger ones so they cook at the same rate.
- Let the potatoes dry before they hit the skillet. A few minutes of steam-drying after draining helps them brown instead of steaming.
- Dry the green beans well too. Excess moisture makes it harder to get those browned, blistered spots in the skillet.
- Give the potatoes time to color. Once they go into the skillet, leave them undisturbed for a few minutes before turning. They won’t become crispy, but they should develop some flavorful browned or charred edges.
- Don’t overcook the green beans. The goal is tender-crisp with a little snap left in them.
- Thin the sauce gradually. Start with 1 tablespoon water and add more only if needed. You want the mustard cream sauce loose enough to spoon over the skillet, but still thick enough to cling to the food.
- Add the sauce at the end. Spoon or drizzle it over the finished dish rather than tossing everything together. That keeps the browned sausage, potatoes, and green beans visible and gives the skillet a better final texture.
Make Ahead
You can get several parts of this dinner ready ahead of time, then finish everything in the skillet just before serving.
- Potatoes: Boil them up to 1 day ahead. Drain well, cool, and refrigerate in an airtight container.
- Green Beans: Blanch them up to 1 day ahead, then cool, dry thoroughly, and refrigerate.
- Mustard Cream Sauce: Make it up to 3 days ahead. Refrigerate in a covered container and stir well before serving. Add a splash of water if it thickens.
- Shallot: Slice it several hours ahead, but wait to add the vinegar until about 10 to 15 minutes before cooking.
For the best texture, I’d still brown the sausage, potatoes, and green beans just before serving.
Ways to Serve It
This skillet is hearty enough to stand on its own, so I’d keep the sides simple.
- With warm bread. Our garlic dinner rolls would be especially good here for soaking up any extra mustard cream sauce. Rosemary biscuits would also fit the rustic, bistro-style feel of the meal.
- With a fresh side salad. If you want something cool and crisp alongside the warm skillet, our cucumber dill salad adds a nice fresh contrast without making dinner feel too heavy.
- For a cozy fall dinner. Add a small serving of our roasted butternut squash when you want to lean into the fall flavors. The sweet-savory squash works nicely with the smoky sausage and tangy mustard sauce.
- Keep it simple on a weeknight. Honestly, this one doesn’t need much. Serve generous portions straight from the skillet with a little extra mustard cream sauce on the side, and dinner is done.
Storage and Reheating
- Refrigerator: Store the sausage, potatoes, and green beans in an airtight container for up to 3 to 4 days. If possible, keep the mustard cream sauce in a separate container.
- To Reheat: Warm the skillet mixture gently in a covered skillet over medium-low heat, or in the microwave, until heated through to 165 F (74 C). Add the mustard cream sauce after reheating rather than heating it with the sausage and vegetables.
- Freezer: I don’t recommend freezing this recipe. The potatoes and green beans will lose some of their texture, and the cream-based sauce may separate after thawing.
More Weeknight Dinner Ideas
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Sausage, Potatoes & Green Beans
- 1 small shallot very thinly sliced
- 1 tablespoon apple cider vinegar
- 1½ pounds baby Yukon Gold potatoes halved (See Note 1) You can substitute red potatoes.
- 8 ounces fresh green beans trimmed and halved if long (See Note 3)
- 12 ounces fully cooked smoked sausage or kielbasa sliced into ½-inch rounds (See Note 2)
- 1 tablespoon olive oil plus more if needed
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons chopped fresh parsley
Mustard Cream Sauce
- ⅓ cup sour cream or crème fraîche
- 1½ tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon honey
- 1 small clove garlic very finely minced
- ¼ teaspoon kosher salt
- ⅛ teaspoon freshly ground black pepper
- 1 to 2 tablespoons water as needed (See Note 4)
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Add the 1 small shallot (thinly sliced) and 1 tablespoon apple cider vinegar to a small bowl. Toss to coat and let stand for 10 to 15 minutes while you prepare the remaining ingredients.
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Add the 1½ pounds baby Yukon Gold potatoes to a large saucepan and cover with cold salted water. Bring to a boil, then reduce to a simmer and cook for 10 to 12 minutes, until just tender. A knife should slide into the potatoes with slight resistance, and the potatoes should still hold their shape. Drain well and let steam dry for 2 to 3 minutes. (See Note 1)
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While the potatoes cook, bring a medium saucepan of salted water to a boil. Add the 8 ounces fresh green beans and cook for 2 to 3 minutes, until bright green and crisp-tender. Drain, rinse briefly under cool water, and pat very dry. (See Note 3)
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Heat a 12-inch skillet over medium-high heat. Add the 12 ounces fully cooked smoked sausage or kielbasa and cook for 5 to 7 minutes, turning occasionally, until deeply browned on both sides. Transfer to a plate, leaving the drippings in the skillet. (See Note 2)
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Add 1 tablespoon olive oil to the skillet if needed so the bottom has a thin coating of fat. Add the potatoes cut-side down and season with the ½ teaspoon kosher salt and ¼ teaspoon freshly ground black pepper. Cook for 5 to 7 minutes, leaving them undisturbed for the first few minutes before turning once, until deeply golden. Transfer to the plate with the sausage.
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Add the green beans to the hot skillet, adding a small amount of additional olive oil if the skillet is dry. Cook for 2 to 4 minutes, tossing occasionally, until warmed through with browned and blistered spots.
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Drain the shallot and discard the pickling liquid. Reduce the heat to low. Return the sausage and potatoes to the skillet and add the pickled shallot. Toss gently for about 1 minute, just until everything is warmed through.
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Remove the skillet from the heat and gently toss with the 2 tablespoons chopped fresh parsley.
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Whisk together the ⅓ cup sour cream or crème fraîche, 1½ tablespoons Dijon mustard, 1 tablespoon apple cider vinegar, 1 teaspoon honey, 1 small clove garlic (minced), ¼ teaspoon kosher salt, and ⅛ teaspoon freshly ground black pepper in a small bowl. Whisk in 1 tablespoon water, adding additional water as needed until the sauce is smooth and easy to spoon or drizzle. (See Note 4)
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Transfer the sausage, potatoes, and green beans to a large platter or divide among four plates. Spoon or drizzle the mustard cream sauce over the top, leaving some of the browned sausage, potatoes, and green beans exposed. Serve additional sauce on the side, if desired.
- Potato Size: Baby potatoes vary considerably in size. Halve smaller potatoes and quarter larger ones so the pieces are roughly 1½ inches. Keeping them similar in size helps them cook evenly. Letting the potatoes steam dry after boiling also helps them brown and crisp in the skillet.
- Use fully cooked smoked sausage or kielbasa for this recipe. Because the sausage is already cooked, this step is primarily for heating it through and developing a deeply browned exterior.
- Trim the green beans by cutting off both ends. Halve any especially long beans so they are easier to eat and cook evenly. After blanching, pat them thoroughly dry; excess moisture can cause the beans to steam rather than blister in the skillet.
- Start with 1 tablespoon water and add more only as needed. The finished sauce should fall easily from a spoon while still being thick enough to cling to the sausage, potatoes, and green beans.
Storage
Refrigerate leftovers in an airtight container within 2 hours and use within 3 to 4 days. For the best texture, store the mustard cream sauce separately. Reheat the sausage, potatoes, and green beans until hot throughout, reaching 165 F (74 C), then add the sauce after reheating.
Calories: 479kcal | Carbohydrates: 40g | Protein: 16g | Fat: 29g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Cholesterol: 67mg | Sodium: 1251mg | Potassium: 1090mg | Fiber: 6g | Sugar: 5g | Vitamin A: 631IU | Vitamin C: 44mg | Calcium: 86mg | Iron: 3mg
Servings: 4 servings
Calories: 479kcal
