One-Pan Chorizo Potato Apple Skillet
Looking for an easy and delicious one-pot meal? Look no further than this Chorizo Potato Apple Skillet! This recipe is simple to follow and only requires a handful of ingredients. The end result is a hearty and filling dish that the whole family will love. So what are you waiting for? Get cooking!
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What are the best apples for this recipe?
Gala apples are our favourite type of apple to use in this recipe. They are sweet and crisp, with just the right amount of acidity. Galas also have a thin skin, which means that they don’t need to be peeled before being used in the recipe.
However, if you can’t find Gala apples, any type of sweet, crisp apple will work well in this recipe. Just make sure to adjust the cooking time accordingly if you are using a different type of apple. For example, Granny Smith apples are a bit firmer than Galas, so they will take longer to cook.
Why partially cooking the sausages first works best
It’s much easier to slice partially cooked sausage (Step 1) than it is uncooked sausage.
After the sausage has been browned in a pan, use paper towels to absorb any excess liquid and prevent splatters. When you deglaze the skillet (Step 6), browned bits from the sausage give it a wonderful flavour.
Toss the apples in a little fresh lemon juice to keep them from browning while you’re chopping them ahead of time.
What you need to make Chorizo Potato Apple Skillet
- 5 large chorizo sausage links (3.5 – 4.0 oz. each)
- ½ c. water
- 2 T. extra virgin olive oil
- 1 large red onion, ends removed, cut in half and sliced root to tip
- 3 large garlic cloves, minced
- 2 medium Russet potatoes, cubed
- 1 T. fresh rosemary leaves, finely chopped
- 1 T. fresh thyme leaves, stems removed
- Sea salt and black pepper, to taste
- ½ c. chicken broth, preferably organic
- 2 large Gala apples, cored and chopped
- 3 T. fresh parsley, chopped
How to make the recipe
In a large cast iron or other heavy-duty skillet without overcrowding, arrange the chorizo sausage links. Add water and set the burner to medium.
Cook for 10-15 minutes with a lid on, turning halfway through. Ensure the sausage is firm but not fully cooked then remove from the heat and place the sausages on a large rimmed plate. If there’s excess liquid, use some paper towel to blot out the skillet but don’t wipe it.
Return the skillet to a medium heat and add olive oil, red onion, garlic, potatoes, rosemary and thyme. Season with salt and black pepper and stir to combine then cook for 10-15 minutes until the onion has softened and the potatoes are golden brown.
While the vegetables are cooking, slice up the sausages into bite sized pieces and leave them on the plate.
When the potatoes are done, deglaze the pan with chicken stock and gently scrape the bottom with a spatula to release any browned bits. Simmer for 4-5 minutes, stirring occasionally.
Add the apples and sausages to the skillet and stir. Cover and cook them for 4-5 minutes until the apples are crisp-tender but not overcooked and the sausage is completely cooked.
Take the pan off the heat and garnish with some fresh chopped parsley then serve.
Storing the recipe
Leftover skillet potatoes may be reheated if desired. They can in fact be reheated; I enjoy making a lot of them at the start of the week for meal prep breakfasts.
If you want your veggies to be crisp, reheat them in the oven on a baking sheet for 15 minutes at 350F. That should work nicely!
Recipe tips
Ground sausage is a wonderful alternative to sausages. Ground sausage can be used in place of links, but keep in mind that it should be thoroughly cooked in the pan before being removed and served with potatoes.
Replace the apples with butternut squash. Not everyone enjoys a sweet-and-sour combination, so removing the apples and replacing them with butternut squash would be a nice variation.
Use your favourite sausage links. If you don’t enjoy chorizo sausage, try pre-cooking pork or chicken sausage links before adding these tastes to the mix!
Chorizo Potato & Apple Skillet
Grab your skillet and make this simple one pan meal with potatoes, apple and chorizo sausage
Ingredients
- 5 large chorizo sausage links (3.5 – 4.0 oz. each)
- ½ c. water
- 2 T. extra virgin olive oil
- 1 large red onion, ends removed, cut in half and sliced root to tip
- 3 large garlic cloves, minced
- 2 medium Russet potatoes, cubed
- 1 T. fresh rosemary leaves, finely chopped
- 1 T. fresh thyme leaves, stems removed
- Sea salt and black pepper, to taste
- ½ c. chicken broth, preferably organic
- 2 large Gala apples, cored and chopped
- 3 T. fresh parsley, chopped
Instructions
Arrange chorizo sausage links in a large cast iron or other heavy-duty skillet without overcrowding. Add water and turn heat to medium.
Cover and cook for 10-15 minutes, turning once halfway through, or just until the sausage is firm, but not completely cooked through. Remove from heat and transfer the sausage to a large, rimmed plate.
If necessary, gently blot excess water from bottom of skillet with paper towels. Add olive oil and return to medium heat.
Add the red onion, garlic, potatoes, rosemary, and thyme leaves. Season with salt and black pepper, to taste, and stir to combine. Cook, stirring occasionally, until the onion softens and the potatoes are golden brown, approximately 10-15 minutes.
While the vegetables are cooking, slice the sausage links into bite-sized pieces and return to the rimmed plate. Set aside.
Once the potatoes are browned, deglaze the skillet by adding the chicken broth and gently scraping the bottom with a spatula to release any browned bits. Simmer for 4-5 minutes, stirring occasionally.
Add the chopped apples and sliced sausage to the skillet and stir to combine. Cover and cook just until the apples are crisp-tender and the sausage is cooked through, approximately 4-5 minutes. Do not overcook the apples.
Remove from heat and garnish with some fresh chopped parsley right before serving. Enjoy!
Notes
Ground sausage is a wonderful alternative to sausages. Ground sausage can be used in place of links, but keep in mind that it should be thoroughly cooked in the pan before being removed and served with potatoes.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 384Total Fat: 21gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 32mgSodium: 645mgCarbohydrates: 37gFiber: 5gSugar: 13gProtein: 12g
