Smoked Sausage with Potatoes and Green Beans


For the green beans.
2 tablespoons olive oil
½ teaspoon of red pepper flakes
1 pound green beans, trimmed clean
3 cloves garlic, minced
½ teaspoon of salt
¼ teaspoon freshly ground black pepper
¼ cup water
For the potatoes
1 pound small potatoes, cut into quarters
1 tablespoon butter
1 tablespoon olive oil
Salt and freshly ground pepper, to taste
For the smoked sausage
1 tablespoon olive oil
1 package (14 ounces) smoked sausage, such as Andorran sausage or Polish sausage
1 teaspoon Italian seasoning
1 teaspoon dried oregano
2 cloves garlic, minced
¼ cup chicken or beef broth
Chopped fresh parsley, for garnish
Red pepper flakes, for garnish


Heat 2 tablespoons of olive oil in a large (14-inch) saucepan over medium heat.
Add the red pepper flakes and stir to combine with the oil.
Add the green beans and cook, stirring often, until they begin to brown, about 5 minutes.
Stir in garlic and salt and cook for 10 seconds.
Pour in the water; cover with a lid.

Cook 2 minutes or until crisp-tender.
Remove green beans from pan and keep covered.
Wipe pan and return to medium heat.
Heat just one tablespoon butter and 1 tablespoon olive oil
Add prepared potatoes to heated pan, season with salt and pepper, and saute 10 to 12 minutes or until golden brown and cooked through.

Stir frequently.
Remove the potatoes from the pan, cover and set aside.
use the same pan heat one tablespoon of olive oil.
Add the sliced sausage and sauté over medium heat for 5 minutes.
Season with Italian seasoning and oregano.
Add the garlic and sauté for another 20 seconds.
Baste with chicken broth, stirring well.
take the green beans and prepared potatoes to the pot then mix and cook for a minute or two until everything is heated through.
Taste and adjust seasoning accordingly.
Garnish with parsley and red pepper flakes.
To serve.