Kent Rollins Sausage Recipes: Cowboy Skillet

This cowboy-style sausage and potato skillet is a hearty one-pan meal of browned pork sausage, crisp-edged potatoes, sweet peppers, and onion. If you’re looking for Kent Rollins sausage recipes, this is a practical western-inspired option to cook at home; it is not presented as a specific recipe from him. The covered skillet finishes the potatoes tender without fuss, while returning the sausage at the end keeps its browned flavor in every serving.

Ingredients

1 pound (454 g) ground pork breakfast sausage
1½ pounds (680 g) Yukon Gold or red potatoes, scrubbed and cut into ½-inch (1.3 cm) cubes
1 tablespoon (15 ml) neutral oil, such as canola or avocado oil, only if the skillet needs it
1 medium yellow onion, about 1 cup (150 g) chopped
1 medium bell pepper, about 1 cup (150 g) chopped; any color
2 garlic cloves (6 g), finely chopped
½ teaspoon (1 g) smoked paprika
¼ teaspoon (0.5 g) ground black pepper
⅓ cup (80 ml) low-sodium chicken broth or water
Salt, as needed, starting with ¼ teaspoon (1.5 g); sausage can already be salty
½ cup (56 g) shredded cheddar cheese, optional
2 tablespoons (6 g) sliced green onion, optional, for serving

Use a 12-inch (30 cm) cast-iron or heavy skillet with a lid. Yukon Gold potatoes turn creamy inside while holding their shape; red potatoes are also reliable. Russets work, but they break apart more easily, so handle them gently when stirring. The broth creates a little steam to cook the potatoes through, and it should mostly evaporate before serving.

Instructions

Prepare the ingredients. Cut the potatoes into even ½-inch cubes so they cook at roughly the same rate. Chop the onion and bell pepper, mince the garlic, and measure the broth and seasonings. This takes about 15 minutes; keep the potato pieces fairly small, since larger chunks may need extra covered cooking time.
Brown the sausage. Set the skillet over medium heat. Add the sausage and cook for 7 to 8 minutes, breaking it into bite-size crumbles with a wooden spoon or spatula. Stir occasionally, letting some of the pieces develop browned edges. Cook ground pork to 160°F (71°C), the USDA FSIS safe minimum internal temperature, checking with a food thermometer. Transfer the cooked sausage to a plate with a slotted spoon. Leave about 1 tablespoon of rendered fat in the pan; carefully spoon out excess, or add the measured oil if the sausage released very little fat.
Soften the vegetables and season the potatoes. Add the onion and bell pepper to the hot skillet and cook for 2 to 3 minutes, stirring, until they begin to soften. Add the potatoes, garlic, smoked paprika, black pepper, and ¼ teaspoon salt. Stir for about 2 minutes to coat the potato surfaces with the seasoned fat. If the bottom of the pan looks dry, add a little of the optional oil rather than letting the garlic scorch.
Steam the potatoes until tender. Pour in the broth, scrape up the browned bits from the skillet, and bring the liquid to a gentle simmer. Cover, reduce the heat to medium-low, and cook for 12 to 15 minutes. Stir once about halfway through, then cover again promptly. Check a few potato cubes with the tip of a knife: it should slide in easily, but the pieces should not be collapsing. If the pan becomes dry before the potatoes are tender, add 1 to 2 tablespoons (15 to 30 ml) of water and continue cooking covered.
Finish the skillet. Return the sausage and any juices on the plate to the pan. Stir gently and cook uncovered for 3 to 4 minutes, until the sausage is hot throughout and excess liquid has evaporated. Taste and add more salt only if needed. If using cheddar, scatter it over the top, cover the skillet for 1 to 2 minutes until melted, and finish with green onion. Serve hot.

Tips

Keep the potato pieces even. A half-inch dice is small enough to cook in the stated time and large enough to hold its shape. If your cubes are larger, allow extra covered time and check tenderness rather than relying only on the clock.
Watch the pan heat. Medium heat browns sausage without burning the garlic or onion. If the potatoes are browning too quickly before they soften, lower the heat and make sure the lid fits snugly so the broth can steam them.
Adjust salt at the end. Breakfast sausage varies in saltiness, and broth can add more. Starting with a small amount and tasting after the sausage is returned is more dependable than seasoning heavily at the beginning.
Choose a useful substitute. If you do not have chicken broth, use water; the finished skillet will taste a little less savory but will still cook properly. Smoked paprika is optional too: regular paprika gives color with less smoky flavor, while a pinch of chili powder adds a warmer, spicier note.

Serving Suggestions

Serve the skillet straight from the pan for breakfast, brunch, or a simple supper. Warm flour tortillas make it easy to scoop up the sausage and potatoes, while buttered toast or biscuits are good for a more traditional plate. Add a bowl of fresh fruit or a crisp green salad if you want something cool and bright alongside the rich, savory skillet.

For toppings, set out shredded cheddar, sliced green onion, diced tomato, or a spoonful of salsa. A few pickled jalapeño slices bring acidity and heat, which balance the browned sausage nicely. If you are serving a group, keep toppings separate so each person can finish their portion to taste. The recipe makes four main-course servings; for a larger brunch, it can serve more people when paired with eggs, fruit, or another side.

Variations

Make it spicier: Use hot breakfast sausage or add ¼ teaspoon (0.5 g) crushed red pepper with the paprika. Start modestly, especially if the sausage is already seasoned with chile. For a milder version, use a mild sausage and omit the smoked paprika.

Use another sausage: Ground turkey sausage or chicken sausage can replace pork sausage in the same amount. These may release less fat, so use the full tablespoon of oil to sauté the vegetables and potatoes. Still check ground poultry for 165°F (74°C), the USDA FSIS safe minimum temperature, using a food thermometer. Pre-cooked link sausage is another option: slice 1 pound (454 g) into rounds, brown it, and proceed with the vegetables; because it is not raw ground meat, follow its package directions for heating.

Add more vegetables: Stir in 1 cup (120 g) sliced mushrooms with the onion, or add 1 cup (150 g) corn kernels during the last few minutes. Extra vegetables release moisture, so leave the skillet uncovered briefly at the end if the mixture looks wet. For a more filling meal, fold in 1 cup (150 g) drained canned beans with the cooked sausage.

Make it dairy-free: Leave out the optional cheddar. The skillet does not need cheese to hold together, and the sausage, vegetables, and browned potato edges provide plenty of flavor. If using a non-dairy cheese, add it only at the end and check that it melts as expected.

Storage and Reheating

Transfer leftovers to a shallow, covered container and refrigerate within 2 hours of cooking. The skillet keeps for 3 to 4 days in the refrigerator. For longer storage, freeze it in airtight, freezer-safe portions; for best texture, use within about 2 to 3 months. Potatoes may soften slightly after freezing, but the dish remains convenient for a quick meal. Thaw frozen portions in the refrigerator overnight when possible.

Reheat a portion in a covered skillet over medium-low heat with 1 to 2 tablespoons (15 to 30 ml) of water, stirring occasionally until steaming hot. You can also microwave it in a covered, microwave-safe dish, stirring halfway through so the center heats evenly. Reheat leftovers to 165°F (74°C), the USDA FSIS recommended temperature, checked with a food thermometer. Avoid reheating the entire batch repeatedly; warm only what you plan to eat.

Frequently Asked Questions

Can I make this sausage and potato skillet in advance?
Yes. You can chop the vegetables and potatoes up to a day ahead and store them separately in covered containers in the refrigerator. For the best texture, cook the skillet close to serving time. You can also cook the full recipe ahead, chill it promptly, and reheat portions as described above; the potatoes will be a little softer than when freshly cooked.

Do I need to boil the potatoes before adding them?
No. The small cubes cook in the covered skillet with the broth, so pre-boiling would add an unnecessary step and could make them too soft. Keep the lid on during most of the cooking, and test several pieces before returning the sausage to the pan. If the potatoes are still firm, add a splash of water and cook them covered for a few more minutes.

What kind of sausage works best?
Ground breakfast sausage gives the skillet a classic savory flavor and browns into small pieces that mix easily with the potatoes. Mild or hot sausage both work. If you choose a highly seasoned or salty variety, hold back the added salt until the end. Ground turkey or chicken sausage is also suitable, though it is leaner and may need a little extra oil.

Can I cook it without a cast-iron skillet?
Yes. A heavy stainless-steel or nonstick skillet with a well-fitting lid works. Cast iron holds heat well and encourages browning, but it is not essential. With a thinner pan, stir a little more often and reduce the heat if the onions or potatoes start sticking before the potatoes are tender.

How can I tell when the sausage is done?
Use a food thermometer rather than judging by color alone. Ground pork sausage must reach 160°F (71°C), the USDA FSIS safe minimum internal temperature. Check the thickest clumps of sausage; if you cook poultry sausage instead, it must reach 165°F (74°C). The potatoes should also be tender when pierced with a knife before you finish the dish.

Why are my potatoes still firm?
They may be cut larger than ½ inch, the skillet lid may not be trapping steam, or the heat may be too low to maintain a gentle simmer. Add 1 to 2 tablespoons (15 to 30 ml) water, cover the pan, and cook for another 3 to 5 minutes before checking again. Keep the heat moderate so the liquid does not disappear before the centers soften.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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