This skillet sausage banbridge is the kind of thrifty supper that has fed hungry farm families for generations, built from a handful of humble groceries and a good hot pan. It leans on the old Midwestern habit of stretching smoked sausage with vegetables and starch to make something hearty, savory, and satisfying, and it still works today just like it did back in the 1970s when a careful cook could set out a full table on very little money.
Serve it straight from the skillet with buttered bread, sliced tomatoes, or a simple green bean side if you want to round things out. It also goes mighty well with applesauce, a crisp cucumber salad, or a pan of cornbread, and for supper on a cool evening, I think a pot of hot tea or a glass of cold milk suits it just fine.
Skillet 5-Ingredient Sausage Banbridge
Servings: 6
Ingredients
1 pound smoked sausage, sliced into coins
4 cups frozen sweet corn
1 medium onion, diced
3 medium potatoes, peeled and diced small
2 tablespoons butter
Directions
1. Melt the butter in a large cast iron skillet over medium heat, then add the diced potatoes and onion. Cook, stirring now and then, until the potatoes begin to soften and the onion turns translucent, about 10 minutes.
2. Add the sliced sausage to the skillet and cook for 6 to 8 minutes, stirring occasionally, until the sausage is browned around the edges and the potatoes pick up a little color.
3. Stir in the sweet corn and continue cooking for 5 to 7 minutes, until the corn is hot, tender, and glossy and everything in the pan is nicely mixed.
4. Lower the heat if needed and let the mixture sit for 2 to 3 minutes so a few bits on the bottom caramelize. Stir once, taste, and serve hot right from the skillet.
Variations & Tips
Add a little seasoning: If your sausage is mild, a pinch of black pepper, garlic powder, or paprika can wake the whole skillet up without changing its old-fashioned character.
Use canned or fresh corn: Frozen corn is easy and dependable, but drained canned corn or fresh-cut summer corn both work nicely. If using canned corn, stir it in near the end so it does not get too soft.
Make it stretch farther: Daddy would sometimes serve this over cooked rice or alongside bread to make the meal go even further when extra folks showed up at the table.
Get better browning: Do not stir constantly once the sausage goes in. Letting it sit against the hot skillet for a minute or two at a time gives you those tasty browned edges that make a cheap supper taste rich.
Swap the potato style: Leftover boiled potatoes can be chopped and added with the sausage for a quicker version, while diced raw potatoes give the skillet a heartier texture and soak up all that good flavor.