Polish Sausage Skillet Supper

Did you know that today is National Eat Your Vegetables Day? There are entire cookbooks dedicated to the idea that if we chop our vegetables very small, we can hide them in sauces and feed them to our unsuspecting children. Or stubborn adults.

While we try to eat our vegetables, if the truth be told, we aren’t always successful. I mean, does lettuce and tomato on a cheeseburger count? Or herbs in a good pizza sauce? I know, the bacon and Polish Sausage pretty much defeat the purpose of this skillet supper packed with veggies. But hey, if it works to get your kids to eat carrots and broccoli in addition to the potatoes, why not? Maybe eventually they will appreciate broccoli without all the distractions.

Polish Sausage Skillet Supper
1/2 Yellow Onion
8 Baby Carrots
6 medium Russet Potatoes
2 lbs fully-cooked Polish Sausage
6 strips Bacon
3 cups Broccoli Florets
Salt to taste
Black Pepper to taste

Cut onion in half from root to tip. Reserve half for another purpose. Peel remaining half, dice and set aside. Peel carrots, thinly slice and set aside. Scrub potatoes, thinly slice and set aside. Cut sausage diagonally into half-inch slices, set aside.

Heat a large, high-sided skillet over medium-high heat. While the skillet warms, dice bacon. Scatter bacon over the skillet. Cook, stirring frequently, until crisp. With a slotted spoon, remove bacon from the skillet to paper towels to drain. Reserve about 2 tablespoons of the bacon drippings in the skillet.

Add potatoes, broccoli, carrots and onions to the skillet. Reduce heat to medium. Cook, covered, for 15 minutes or until vegetables are tender-crisp. Stir frequently to avoid burning. Season the vegetables with salt and pepper.

Arrange sausage on top of the vegetables, reduce heat; simmer, covered, stirring frequently, about 10 minutes. Remove from heat. Sprinkle with bacon just before serving.

Great with warm rolls and sweet butter. Enjoy!