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Sausage and Vegetable Skillet

 Sausage and Vegetable Skillet
"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."
4 ServingsPrep/Total Time: 20 min.


  • 1 pound fresh Johnsonville® Mild Italian Sausage Links 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


  • 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.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.