Sausage and Vegetable Skillet Recipe

5 7 5
Sausage and Vegetable Skillet Recipe
Sausage and Vegetable Skillet Recipe photo by Taste of Home
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Sausage and Vegetable Skillet Recipe

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5 7 5
Publisher Photo
This hearty stovetop entree has been a family favorite for years. The variety of vegetables makes this dish attractive. Cooking time is minimal. —Ruby Williams, Bogalusa, Louisiana
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 20 min.

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

Nutritional Facts

1 cup: 303 calories, 22g fat (6g saturated fat), 45mg cholesterol, 607mg sodium, 13g carbohydrate (7g sugars, 3g fiber), 14g protein.

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  • 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
  1. In a large skillet over medium heat, cook sausage in oil until a 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.
Originally published as Sausage and Vegetable Skillet in Country Woman March/April 2004, p23

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Reviews forSausage and Vegetable Skillet

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mona4eyes User ID: 6130314 286205
Reviewed Apr. 6, 2018

"Very good! I did use 1 can of diced tomatoes and a can of Rotel instead of fresh tomatoes."

MY REVIEW
barbsbasic User ID: 6382020 285995
Reviewed Apr. 2, 2018

"Amazing. Who would think that Worcestershire sauce and a little bit of cayenne pepper would make such an amazing flavor. chicken sausage works well in this recipe. I followed the recipe exactly. I didn't cut up my zucchini but instead used the spiralizer as to make a little bit of pasta noodle without the pasta. I did add about a handful of red bell peppers and mushrooms. Otherwise follow the recipe exactly. Absolutely outstanding and pretty healthy. I can see why it was a contest winner. when you're presenting it you may want to put out some Parmesan cheese to sprinkle on top. This recipe reminds me a little bit of sausage and peppers."

MY REVIEW
josephine741 User ID: 3083728 285932
Reviewed Apr. 1, 2018

"vjbaker - try zucchini and serving this over egg noodles"

MY REVIEW
vjbaker User ID: 6214909 285929
Reviewed Mar. 31, 2018

"what can ;you use in place of squash....my husband would not eat with that/"

MY REVIEW
Kris Countryman User ID: 1858674 136249
Reviewed Oct. 22, 2013

"We really liked this easy skillet meal. It was a great use of veggies from our garden. I did leave out the garlic and cyaenne pepper. I seemed spicy anyway. I served it over brown rice."

MY REVIEW
Barb in PA User ID: 6982878 60990
Reviewed Nov. 18, 2012

"quick, easy & flavorful. Made this recipe using the sausage and then a 2nd time using chicken, Added a bit more red pepper with the chicken and it was amazing both times. It is a keeper"

MY REVIEW
HebertsBaby User ID: 2931532 136248
Reviewed Jul. 18, 2008

"This recipe is fantastic! easy to prepare, inexpensive and it tastes great! I will be making this one many times."

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