Simple Squash and Sausage Recipe
- 1/2 pound Johnsonville® Smoked Sausage, cut into 1/4-inch slices
- 1 tablespoon olive oil
- 1 medium zucchini, cut into 1/4-inch slices
- 1 medium yellow summer squash, cut into 1/4-inch slices
- 2 tablespoons apricot preserves
- In a large skillet, saute sausage in oil until lightly browned; remove and keep warm. In the same skillet, saute zucchini and yellow squash until crisp tender. Return sausage to the pan. Stir in preserves. Cook and stir until heated through. Yield: 2 servings.
Originally published as Simple Squash and Sausage in Quick Cooking January/February 2005, p22
Medium-Bodied White Wine
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
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Reviewed Nov. 2, 2014
"I make this about once a month as it is so quick, easy, and yummy."
Reviewed May. 16, 2013
"Delicious, quick dinner served with biscuits."
Reviewed May. 5, 2009