Sausage, Potato & Broccoli Skillet Bake

Sausage, Potato & Broc Skillet Bake

Prep Time: 15 Min
Cook Time: Approx. 1 Hr 10 Min

Yields: 4+ Servings 

What You Need

• 3 Tbsp. Unsalted Butter
• 4 cloves Garlic, crushed & minced
• 1 Tsp. Red Pepper Flakes
• 1 Yellow Onion, diced
• 2 Jalapenos, diced (include seeds / pith if you want the heat)
• 1 Red Bell Pepper, diced
• 3 Russet Potatoes, peeled & cut in to large chunks
• 4 x Beyond Meat Hot Italian Sausages
• 1 Head Broccoli, broken down into florets comparably sized to your taters
• 1 C White Wine ( I used Pinot Grigio)
• 1 1/2 C Whipping Cream, room temp
• 1 1/2 Tsp. Clubhouse Roasted Garlic & Pepper Seasoning
• 1 Tsp. Clubhouse Garlic Plus Seasoning
• 1 C Monterey Jack with jalapenos, shredded
• 1 1/2 C Aged Cheddar, shredded
• Himalayan Salt & Cracked Pepper
• TOP - 1 C Vegetable Thin Crackers + EVOO
• GARNISH - Fresh Parsley

Directions

• 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. ​

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• 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.​

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• 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!

HAPPY VEG