GERMAN SUMMER SAUSAGE RECIPES

Name: Summer Vegetables with Sausage and Potatoes Skillet
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 4
Ingredients: 2 tsp olive oil; 1 lb baby red potatoes (cut in half or quartered); 1/2 tsp garlic powder; 1 tsp kosher salt; fresh cracked pepper (to taste); 14 oz Italian chicken sausage (sliced 1-inch thick); 1 large onion (chopped); 4-5 cloves garlic (smashed with the side of the knife); 1/2 orange bell pepper (diced 1-inch squares); 1/2 yellow bell pepper (diced 1-inch squares); 1 red bell pepper (diced 1-inch squares); 2 tbsp fresh rosemary (or other fresh herb such as thyme); 2 cups zucchini (1/2 inch thick and quartered)

SUMMER VEGETABLES WITH SAUSAGE AND POTATOES SKILLET (…

Summer Vegetables with Sausage and Potatoes Skillet (… image

This easy one-pot skillet dinner is made with chicken sausage, bell peppers, zucchini, baby red potatoes and fresh herbs.

Provided by Gina

Categories Dinner

Total Time 60 minutes

Prep Time 10 minutes

Cook Time 50 minutes

Yield 4

Number Of Ingredients 13

Ingredients

2 tsp olive oil
1 lb baby red potatoes (cut in half or quartered)
1/2 tsp garlic powder
1 tsp kosher salt
fresh cracked pepper (to taste)
14 oz Italian chicken sausage (sliced 1-inch thick)
1 large onion (chopped)
4-5 cloves garlic (smashed with the side of the knife)
1/2 orange bell pepper (diced 1-inch squares)
1/2 yellow bell pepper (diced 1-inch squares)
1 red bell pepper (diced 1-inch squares)
2 tbsp fresh rosemary (or other fresh herb such as thyme)
2 cups zucchini (1/2 inch thick and quartered)

Steps:

Place oil and potatoes in a large, deep non-stick skillet with a tight fitting lid on high heat; season with garlic powder, salt and pepper.
When the skillet gets hot and starts to sizzle, reduce heat to low and cook with a tight lid on for about 20-25 minutes, shaking the pan occasionally to prevent the potatoes from burning.
Remove from heat and let them sit 5 minutes without removing the lid, then set the potatoes aside on a dish.
Add the sausage to the skillet and saute on medium-low and cook, stirring occasionally until browned but not quite cooked through, about 10 minutes.
Season chopped vegetables with salt and pepper. Add onions, peppers, garlic and rosemary to the skillet and mix.
Continue cooking, stirring occasionally, until onions and peppers become slightly browned.
Add zucchini and cook an additional 5 minutes, mixing as it cooks until cooked through.
Return the potatoes back to the skillet and mix well. Adjust salt and pepper as needed; cover and cook 5 more minutes.

Nutrition Facts : Calories 307 kcal, CarbohydrateContent 33.5 g, ProteinContent 21 g, FatContent 10.5 g, SodiumContent 844 mg, FiberContent 4.5 g, SugarContent 9.5 g, ServingSize 1 3/4 cups, SaturatedFatContent 2.5 g, CholesterolContent 77 mg

SUMMER VEGETABLES WITH SAUSAGE AND POTATOES SKILLET (…

Summer Vegetables with Sausage and Potatoes Skillet (… image

This easy one-pot skillet dinner is made with chicken sausage, bell peppers, zucchini, baby red potatoes and fresh herbs.

Provided by Gina

Categories Dinner

Total Time 60 minutes

Prep Time 10 minutes

Cook Time 50 minutes

Yield 4

Number Of Ingredients 13

Ingredients

2 tsp olive oil
1 lb baby red potatoes (cut in half or quartered)
1/2 tsp garlic powder
1 tsp kosher salt
fresh cracked pepper (to taste)
14 oz Italian chicken sausage (sliced 1-inch thick)
1 large onion (chopped)
4-5 cloves garlic (smashed with the side of the knife)
1/2 orange bell pepper (diced 1-inch squares)
1/2 yellow bell pepper (diced 1-inch squares)
1 red bell pepper (diced 1-inch squares)
2 tbsp fresh rosemary (or other fresh herb such as thyme)
2 cups zucchini (1/2 inch thick and quartered)

Steps:

Place oil and potatoes in a large, deep non-stick skillet with a tight fitting lid on high heat; season with garlic powder, salt and pepper.
When the skillet gets hot and starts to sizzle, reduce heat to low and cook with a tight lid on for about 20-25 minutes, shaking the pan occasionally to prevent the potatoes from burning.
Remove from heat and let them sit 5 minutes without removing the lid, then set the potatoes aside on a dish.
Add the sausage to the skillet and saute on medium-low and cook, stirring occasionally until browned but not quite cooked through, about 10 minutes.
Season chopped vegetables with salt and pepper. Add onions, peppers, garlic and rosemary to the skillet and mix.
Continue cooking, stirring occasionally, until onions and peppers become slightly browned.
Add zucchini and cook an additional 5 minutes, mixing as it cooks until cooked through.
Return the potatoes back to the skillet and mix well. Adjust salt and pepper as needed; cover and cook 5 more minutes.

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