Chicken And Sausage Sandwiches With Sauteed Bell Peppers And German Potato Salad Recipes

SAUSAGE, PEPPER AND POTATO SKILLET

Steps:

• Heat the olive oil in a large skillet over medium heat. Add the potatoes, onions and peppers, then season with a pinch of salt and pepper. Cook until the onions are translucent and the potatoes begin to brown, 5 to 6 minutes.
• Stir in the kielbasa and garlic. Add the beer and mustard, then stir to combine. Cover and cook until the potatoes have softened and the sausage is heated through, 2 to 3 minutes.
• Remove the lid and stir in the kale. Cook until the kale has wilted, 5 to 6 minutes. Taste and adjust the seasonings as needed. Garnish with the herbs and serve straight from the skillet.

CHICKEN AND SAUSAGE SANDWICHES WITH FRIED BELL PEPPERS

Steps:

• Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the bell peppers and onion and cook, stirring, until softened, about 5 minutes. Season with salt and pepper. Remove the vegetables from the skillet and set aside.
• Heat the remaining 1 tablespoon oil in the same skillet over medium-high heat. Add the chicken and cook until golden brown, 3 to 5 minutes. Add the sausage and vinegar and cook for 1 minute to heat through.
• Using tongs, arrange the chicken mixture on the open rolls, top with the fried peppers and serve.

ONE-PAN CHICKEN, SAUSAGE, PEPPERS, AND POTATOES

Steps:

• Pour 2 tablespoons olive oil into a nonstick skillet. Break up sausage into small pieces and add to the pan; add potato pieces sporadically, flesh-side down. Place chicken pieces throughout the pan, smooth side down. Season with salt, black pepper, and cayenne. Sprinkle over Italian herbs. Scatter over sliced onion and bell peppers. Sear over high heat until sausage starts to brown, about 5 minutes.
• Reduce heat to medium-high, cover, and cook until potatoes are just tender, about 5 minutes. Add broth and cook until reduced by at least half.
• Stir and squeeze over lemon juice. Taste and adjust if needed. Serve over toasted bread and top with parsley.