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Sausage and Vegetable Skillet Recipe

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"This hearty stovetop entree has been a family favorite for years," writes Ruby Williams of Bogalusa, Louisiana. "The variety of vegetables makes this dish attractive. Cooking time is minimal."

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Sausage and Vegetable Skillet Recipe

Prep/Total Time: 20 min.

Yield: 4 Servings

20 20

Ingredients

1 pound fresh Johnsonville® Mild Italian Sausage links
2 tablespoons canola oil
2 cups cubed yellow summer squash
1 cup chopped green onions
3 to 4 garlic cloves, minced
3 cups chopped tomatoes
4 teaspoons Worcestershire sauce
1/8 teaspoon cayenne pepper

Directions

In a large skillet over medium heat, cook sausage in oil until a meat thermometer reads 160°; drain. When cool enough to handle, cut into 1/2-inch pieces. Return to pan; Add squash and onions; cook for 3 minutes. Add garlic; cook 1 minute longer. Stir in the tomatoes, Worcestershire sauce and cayenne pepper; heat through. Yield: 4 servings.

Nutritional Facts 1 serving (1 cup) equals 303 calories, 22 g fat (6 g saturated fat), 45 mg cholesterol, 607 mg sodium, 13 g carbohydrate, 3 g fiber, 14 g protein.

Originally published as Sausage and Vegetable Skillet in Country Woman March/April 2004, p23

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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