HILLSHIRE FARMS SAUSAGE SKILLET RECIPE RECIPES

Steps:

• Whisk Dijon mustard, whole grain mustard, soy sauce, and vinegar in a small bowl; set mustard sauce aside
• Heat oil in a large skillet over medium-high. Arrange Halloumi in skillet in a single layer; cook, turning occasionally, until golden brown and crisp, about 4 minutes. Transfer to a medium bowl.
• Arrange cabbage, cut side down, in same pan and cook, undisturbed, until starting to char in spots underneath, about 3 minutes. Transfer to a cutting board and cut into 1"–2" pieces.
• Cook sausage in same pan, turning occasionally, until browned and crisp, about 3 minutes. Using a slotted spoon, transfer to bowl with Halloumi, leaving as much fat in pan as possible.
• Add more oil to fat remaining in pan to make 1 Tbsp. fat total. Cook onion, undisturbed, until well browned around edges, about 2 minutes. Continue to cook, stirring occasionally, until softened, about 3 minutes more. Return cabbage to pan and add reserved mustard sauce. Cook, tossing often, until combined and cabbage is coated, about 1 minute. Remove pan from heat; stir in Halloumi and sausage. Top with dill just before serving.

Steps:

• Preheat the oven to 400°F. Line a 20 × 14-inch baking sheet or two 14 × 10-inch pans with foil and grease well.
• Arrange the kielbasa in a single layer on the baking sheet. Roast for 12 to 15 minutes, until it starts to brown on the bottom.
• Meanwhile, in a large bowl, toss together the veggies.
• In a small bowl, whisk together the oil, sea salt, Italian seasoning, paprika, garlic powder, and black pepper. Pour over the veggies and toss to coat.
• When the kielbasa is done, remove the pan from the oven but leave it on. Flip the kielbasa pieces over and move them to one side of the pan, leaving space for the veggies.
• Arrange the veggies in a single layer on the other side of the extra-large pan, or on the second pan if using two pans.
• Roast for 18 to 20 minutes, until the veggies are tender and the kielbasa is further browned.