Sausage And Summer Vegetable Sauté – a delicious recipe with fresh pork sausages, water, sweet onion, fennel bulb, grape tomatoes, corn. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Prick sausages a few times. Simmer with water in a 12-inch heavy skillet, covered, over medium heat 7 minutes. Uncover and cook, turning occasionally, until water has evaporated and sausages are well browned and cooked through, 7 to 10 minutes more. (You may need to add 1 tablespoon oil to skillet, depending on sausages.) Transfer sausages to a plate and pour off all but 1 tablespoon fat from skillet if necessary.
2
Cook onion, fennel, and tomatoes with 1/2 teaspoon salt and 1/4 teaspoon pepper in skillet over medium heat, stirring and scraping up brown bits, until onion and fennel are crisp-tender and tomatoes are soft and beginning to burst, about 7 minutes. Add corn and dill and saute 2 minutes.
3
Slice sausages and serve with vegetables.
310
kcal
Calories
14
g
Fat
15
g
Carbs
29
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 4 (5-to 6-ounces) fresh pork sausages, 1/3 cup water, 3/4 cup chopped sweet onion, 1 medium fennel bulb, chopped, and more.
Yes, Sausage And Summer Vegetable Sauté falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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