Skillet Sausage and Beans
I took a childhood classic—franks and beans—and gave it a total glow-up! This version is packed with pure goodness: thick and saucy, sweet and tangy, and absolutely satisfying. It’s everything we love about the original, but with a healthier twist.
Instead of the traditional franks, I use pre-cooked poultry sausage—it’s leaner, filled with protein, and just as delicious. But feel free to swap in all-beef, turkey, or chicken franks if that’s more your jam. And here’s the best part: this entire dish comes together in one skillet with just a handful of ingredients—music to any busy cook’s ears!
My crew loves the natural sweetness, but if you want to dial it up a notch, go ahead and stir in a touch of molasses, brown sugar, maple syrup, honey, or even ketchup. However you tweak it, one thing’s for sure—each bite is a cozy, comforting trip down memory lane.
Try my Sausage in “Sweet Potato Buns.”
Skillet Franks and Beans
Ingredients
- 1 yellow onion, finely diced (about 1½ cups)
- 1 teaspoon kosher salt, divided
- 12 ounces (package) hot dogs, or pre-cooked sausage (I love using smoked chicken-apple sausage), sliced into ¼-inch discs
- 2 cans Northern beans, rinsed and drained
- 16 ounces no-salt-added tomato sauce
- 1 tablespoon tomato paste
- 1 tablespoon red wine vinegar
- 1 tablespoon Worcestershire sauce
- ¼ teaspoon dry mustard, or 1 teaspoon prepared mustard
- ½ teaspoon sweet paprika
- ¼ teaspoon ground black pepper
Instructions
- Liberally coat a large, wide skillet (or medium to large pot) with oil spray and warm over medium-high heat. Add the diced onion and ¼ teaspoon salt, and sauté until soft and lightly browned, about 4 minutes.
- Add the sliced hot dogs or sausages to the pan, mist with additional oil spray, and sear the sides against the hot surface of the pan until they become slightly caramelized and browned, about 2 minutes.
- Add the beans, tomato sauce, tomato paste, red wine vinegar, Worcestershire sauce, mustard, paprika, remaining ¾ teaspoon salt and pepper. Bring to a gentle boil, then lower heat and simmer for about 15 minutes until everything is piping hot and the sauce has thickened a bit.
Just made this with pork sausage I had in freezer- had all other ingreds. It was awesome! Even my hubby gave it a thumbs up- thank you!! Will try it with poultry sausage next time:-)
Hooray! Louise, I’m so happy you and your husband enjoyed this recipe! Thanks for sharing this wonderful review!!