Cheesy Sausage Skillet

Cheesy Sausage Skillet

In Cheese, Dinner, Mains, Rice, Sausage, Stovetop by Mandi Flake1 Comment

Lately I’ve been on a roll with easy dinners, but that seems to be the stage we’re in… Busy days at work this fall, so I make a huge meal on Sunday to eat leftovers for lunches. Today I wanted to share with you an easy, inexpensive (rice is the cheapest belly-filler found around the globe!) all-in-one skillet meal.

Cheesy Sausage Skillet

I call it a Cheesy Sausage Skillet, because it’s based on the principles of a recipe over at Picky Palate, called Cheesy Chicken and Rice Skillet Dinner with Bacon (a bit of a mouthful, so Michael calls it the Cheesy Chicken Skillet). The three ruling principles are: meat, rice, and cheese sauce – cooked separately, mixed together and quickly broiled to heat through. In my variation I also mix in some green veggies, so there’s one less serving platter to wash. For my Cheesy Sausage Skillet I went for brown rice, because drowned in cheese sauce, you can’t tell it’s “healthier,” and I chose Kiełbasa Polska, aka Polish Sausage, for the meat because it has such a wonderful flavor. Also, I happened to be wandering around my local Harris Teeter (a nice grocery store chain in the South), and ran across shredded swiss gruyere. “Must try now!” my brain said. And the results were… mixed. While it is fabulous that you can now cut time by buying pre-shredded fancy cheese… I also realized why fancy cheeses usually aren’t often pre-shredded: lost flavor and anti-clumping agents added to bagged cheese translates to somewhat lumpy, less-than-“WOW” cheese sauces…

Cheesy Sausage Skillet Assembly

If you don’t have a cast iron skillet, I highly recommend Lodge Logic Skillets. They’re hefty, without any bells or whistles, so they last a long time and won’t hurt your wallet. If you’re interested in seeing other cooking and baking recommendations, I’m in the midst of expanding the “Stuff I Love” section to include helpful tools I have in my kitchen I think you’d find useful. Please note that some of the links in this article are affiliate links. If you’d like to learn more about what this means, look at my site policies and disclosures.

Cheesy Sausage Skillet

Yields 6-8

10 minPrep Time

30 minCook Time

40 minTotal Time

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  • 1.25 pounds kielbasa polska (or other sausage in links), sliced into rounds
  • 2 cups steamed brown rice
  • 12 oz cut green beans, steamed (I used the frozen bags you can steam in the microwave)
  • 4 tablespoons unsalted butter
  • 1/4 cup all purpose flour
  • 1.5 cups chicken broth
  • 1 cup of shredded cheese (I used 1 cup shredded gruyere, and 1 cup sharp white cheddar), plus more cheddar for topping
  • 1-2 tablespoons hot sauce
  • salt and pepper to taste


  1. In your cast iron skillet, brown the sausage rounds in batches until cooked through and deeply colored.
  2. Meanwhile, steam the brown rice and green beans according to the package instructions.
  3. Mix all the sausage, rice, and beans together in your skillet, and set aside.
  4. In a medium sauce pan melt the butter over medium heat and then whisk in the flour. Whatever you do, don't stop whisking. Continue to whisk the butter and flour n the bottom of your hot saucepan until you can't smell the flour anymore, and the mixture begins to take on a lightly golden color. It should be bubbly and there shouldn't be lumps of flour.
  5. Pour in the broth slowly, as you continue to whisk.
  6. Turn up the heat and continue whisking as the sauce simmers and thickens.
  7. Remove the pan from the heat and add in your shredded cheese, letting the carryover heat melt the cheese.
  8. Add salt, pepper, and hot sauce to the sauce to taste.
  9. Pour the cheese sauce into your skillet and mix everything together.
  10. Top the skillet with your extra cheddar, and place it under the broiler until the cheese on top has melted, and it's warm through out.


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