Monday Recipe
Sausage & Vegetable Skillet Dinner
Easy Italian Sausage and Veg in a Skillet
This recipe is a great “use it or lose it” vehicle for whatever veg you have on hand and want to use up.
You’ll need:
1 tablespoon olive oil
1 package cooked Italian sausage, cut into 1-inch pieces
1 large onion, chopped
3 garlic cloves, minced
1/4 teaspoon crushed red pepper flakes
1-1/2 pounds red potatoes (about 5 medium), thinly sliced
1 package (10 ounces) frozen corn
1/4 teaspoon pepper
1-1/4 cups vegetable broth
2 cups fresh baby spinach
You’ll do:
-In a 12-in. skillet, heat oil over medium-high heat; saute sausage and onion until onion is tender. Add garlic and pepper flakes; cook and stir 1 minute.
-Add potatoes, corn, pepper and broth; bring to a boil. Reduce heat to medium; cook, covered, until potatoes are tender, 15-20 minutes. Stir in spinach until wilted.
Health Tip: Italian chicken sausage has less than half the fat of regular. It’s lean, but it adds a lot of flavor.
Mushrooms, summer squash or zucchini, asparagus, whatever, toss it in to simmer along with the potatoes. Hat tip to Taste of Home for the inspiration.
Category: Cooking
For those who like to cook under pressure…..
Pressure Cooker Sausage and Peppers
Ingredients
2 19-ounce packages Johnsonville Italian Sausage (10 sausages)
4 large green bell peppers, seeded cored and cut into 1/2 inch strips*
1 can (28 ounce) diced tomatoes
1 can (15 ounce) tomato sauce
1 cup water
1 tablespoon basil
2 teaspoons garlic powder (or 4 minced cloves)
1 tablespoon Italian seasoning
Instructions
In the pressure cooking pot, combine tomatoes, tomato sauce, water, basil, garlic powder and Italian seasoning. Add sausages to the sauce. Place the peppers on top of the sausage, but don’t mix.
Lock lid in place and select High Pressure. Set timer for 25 minutes and press start. When beep sounds turn off pressure cooker and use a quick pressure release to release the pressure. When valve drops carefully remove the lid.
While technically not a one for one substitution for the recipe above, you can add veggies to it to your heart’s content, both cooking in the liquid with the sausages and peppers, or in a separate steamer basket in the pot and cooked at the same time.
Your choice. 🙂
Okay, I”m home now. Anything that takes no real effort is fine by me. Now that the hot muggy weather is going away (YAY!!!!) I’m more inclined to spend time at the stove.
This one looks really good and hearty. Make some cornbread or biscuits to go with it – anything that will melt butter is good.
Good Morning,
Just chiming in because there are only 2 comments, Ex and Git.
I’ve been way in over my head with a mini unplanned sort of stay-cation with the kids for the last few day before and through the weekend. I was bobbing around yesterday in the water at a wading beach at Gunpowder Falls State Park, Hammerman Beach with the kids.
We’ve visited the area MD day park Chesapeake Bay beaches for day trips since they’ve re-opened rather than visiting the real Atlantic Ocean beaches in Delaware yet, that comes after Labor Day.
All is well and I have to catch up with you guys and gals here and get back to work on the laptop.
Cheers and Happy too that SpaceX and Bob & Doug splashed down successfully yesterday.
Cheers and Happy Monday.
Num Num Num! Sausages and veggies, sauteed up in a 12 inch (cast iron) skillet, with cat headed biscuits is just as tasty as sausage, gravy and cat headed biscuits.
Am curious about one thing tho. What part of the chicken does the chicken sausage come from? We could ask the same thing about “turkey bacon.”
Tanks Matey. #letuseat
Front or back chicken legs?
*grin*
Maybe back legs, cause chicken sausage will take a “backseat” to real sausage?
Or maybe from the left wing…cause sausage make from a chicken is a Communist plot if I ever heard one! Sausage, like bacon, should come from a porcine critter, like the way God planned it. I still say that is why Mooslems are always so pissed. Going without porked beast would ruin anybody’s attitude.
Our four legged chickens are the best tasting around. Catching them, now, is a problem.