I want this blog to be a source of stress relief to help people (including me!) not have to worry about what to make for dinner. So, I’m going back to basics and focusing on making some easy dinner recipes. This Rosemary Brown Butter Sausage Skillet is especially great because there is minimal prep and only one pan!
Even though this recipe is easy, it is so, so delicious. The brown butter gives the sausage, potatoes and mushrooms a nutty flavor, and the rosemary adds an herbaceous woody note. I highly recommend this dinner for when you want to treat yourself but are short on energy. Pair this skillet with a green salad and you are all set!
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Rosemary Brown Butter Sausage Skillet Ingredients and Prep:
The ingredients are simple: pre-cooked sausage, mini potatoes, mushrooms, butter, rosemary (and salt and pepper of course!). I really like using chicken and apple sausage here, it gives a nice bit of added sweetness.
Prep is simple too. You just need to slice the potatoes in half (or quarters, if they are on the larger side), cut the sausage in diagonal slices, and chop the rosemary.
How to Brown Butter:
After you prep the ingredients, add the butter to your pan on medium high heat. Once it’s sizzling, add in the rosemary (your kitchen smell amazing at this point). Keep stirring until the butter looks like this:
For me, this only took about 3 minutes after I added in the rosemary. It’s important to keep stirring since some parts of the pan will likely be hotter and you want the butter to be evenly brown and not burnt!
Important step! Once the butter is a nice shade of deep brown, turn the stove off! That way the butter won’t keep cooking (and possibly burn) once you add in your sausage and vegetables. After that, all you have to do is stir, add salt and pepper and stick in the oven!
What Pan Should I Use for Rosemary Brown Butter Sausage Skillet?
I used my favorite Lodge 3.6 Quart Cast Iron Casserole Pan. This is the same pan I used for my Maple Butter Glazed Squash and Apples recipe. Any larger pan that can go from the stovetop to the oven would work here (the Lodge pan is about 12 inches across). What’s especially great about this Lodge Pan is the light enamel inside, which you can see in the above picture. This really helps you see exactly how brown the butter is getting while it cooks.
I hope you enjoy this recipe! If you make it, please rate it below and let me know in the comments how it turned out!Print
Crispy sausage, potatoes and mushrooms are enrobed in rosemary brown butter. So delicious and really easy to make!
- 4 pre-cooked sausages, 12 oz. total (see note 1)
- 12 oz. white mushrooms
- 12 oz. mini potatoes (about 12 potatoes)
- 3 tbsp. chopped fresh rosemary (see note 2)
- 4 tbsp. butter
- salt and pepper, to taste
- Preheat the oven to 425 degrees.
- Prep the ingredients: slice the sausages on a steep diagonal, about 1/2 inch thick. Cut the mini potatoes in half lengthwise. If your mini potatoes are larger than 1 1/2 inches long, cut into quarters. Wash and dry the mushrooms. Chop the rosemary.
- Heat the butter in a heavy, large, ovenproof skillet on medium-high heat. Once the butter is sizzling, add in the rosemary. Stir continuously until the butter is a deep brown color, about 3 minutes. Turn off the stove.
- Add in the sausage, potatoes and mushrooms, stir to coat in the rosemary butter. Sprinkle generously with salt and pepper and stir once more. Spread the ingredients in an even layer in the pan.
- Bake for 20 minutes. Remove from the oven and stir. If you want the potatoes to get extra brown, turn them so they are cut-side down on the bottom of the pan.
- Put back in the oven and bake for another 15 minutes, or until the potatoes are cooked through and nicely browned.
- Remove from the oven and stir, taste for seasoning and sprinkle with more salt and pepper if needed.
- I prefer chicken and apple sausage here, but any pre-cooked sausage will work!
- If you don’t have fresh rosemary, substitute 3 tsp. dried rosemary.
Keywords: sausage, rosemary, potatoes, mushrooms, brown butter