Italian Sausage And Veggie Skillet Recipes

Steps:

• 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.

Steps:

• In a large skillet, cook sausage over medium heat in oil until a thermometer reads 160°; drain. , Cut into 1/2-inch slices. Add the sausage, squash and onions to the skillet; cook for 3-4 minutes or until vegetables are tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, Worcestershire sauce and cayenne pepper; heat through.

Steps:

• Cook and stir sausage in a skillet over medium heat until cooked through, 5 to 7 minutes, partially draining the drippings. Add bell peppers and zucchini to the sausage; cook and stir until tender, about 5 minutes. Stir tomatoes, oil, chicken bouillon, salt, and pepper to sausage mixture; cook and stir until heated through, about 3 minutes.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Place broccoli, baby potatoes, carrot, and onion in a large bowl. Pour in olive oil, mustard, Pecorino Romano cheese, thyme, oregano, salt, and pepper. Toss well to coat, then spread vegetables in an even layer on a sheet pan. Arrange sausages in the pan, pushing aside the vegetables so that the sausages touch the bottom of the pan.
• Bake in the preheated oven, flipping sausages and vegetables halfway through until sausages are no longer pink in the center, 30 to 35 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).

Steps:

• Brown sausage in a large skillet over medium heat until no longer pink inside. Remove from skillet and set aside.
• Add olive oil to the same skillet. When hot (a splash of water sizzles), add onion, garlic, and celery, stirring until soft and translucent. Add basil and stir until well mixed.
• Stir in bell pepper (I like to use different colors to make it pretty) until nicely combined.
• Add tomatoes and stock and stir to deglaze the pan of any stuck on vegetables. Bring to a low boil.
• Add broccoli, and then return sausage to pan, stirring until well combined.
• Reduce heat, cover, and simmer until broccoli is tender.
• Remove lid and add spinach, stirring just until wilted.
• Check seasoning, adding salt and freshly ground pepper as needed.
• Serve by itself or over hot rice, topped with crispy toasted French-fried onions.