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Recipes

Winter Sausage Skillet

January 6, 2019

serves four to five people

Spicy sausage, pan-roasted winter vegetables, and sweet apple slices make a hearty, comforting and delicious meal that’s easy to make.

Ingredients:

1 package (about 14 ounces) spicy smoked sausage (or your favorite)
4 tablespoons olive oil, or more as needed
1 bunch carrots (about 12 ounces trimmed)
1 medium sweet potato
1 red bell pepper
12 ounces Brussels sprouts
1 small red onion
3 to 4 fresh rosemary sprigs
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 large Honeycrisp apple
freshly squeezed juice of 1 lemon
2 tablespoons chopped parsley for garnish (optional)

Instructions:

  1. Cut sausage in half-inch slices and set aside. Peel carrots and sweet potato and cut into pinky finger-sized pieces. Cut Brussels sprouts in half lengthwise. Cut onion in 8 wedges. Cut bell pepper in large dice. Cut apple in at least 12 slices.
  2. Heat olive oil in a large (14-inch or more) skillet to medium-high heat.
  3. Toss carrots, Brussels sprouts and onion with the oil in the pan. Season with salt and pepper to taste and add in the rosemary sprigs. Leave to brown on one side for 5 minutes, add bell pepper, then gently stir and flip mixture with a spatula. Add a thin drizzle of olive oil if needed, and leave mixture to cook another 5 minutes to get a nice caramelization on the veggies.
  4. Stir in the sliced sausage and heat for about 5 minutes. Veggies should be almost fork-tender at this point. Add in the apples, cover the pan, and cook for 5 additional minutes, until apples are softened. Uncover and mix apples in so they are coated with pan juices.
  5. Drizzle mixture with lemon juice to brighten the flavors. Remove rosemary, sprinkle with parsley and serve.

Cook’s note:

This recipe is for fully cooked sausage, usually packed in a U-shape. If you use fresh links, brown slices in the pan, then remove and add back in at the end. Look at the ingredients before you buy; a lot of commercial sausage contains a lot of sugar. For a timesaver, use baby carrots. Mix and match your favorite veggies, such as mushrooms or broccoli, keeping their different cooking times in mind. A 16-inch electric skillet fits this recipe perfectly. If you use a smaller skillet, cook the veggies in batches so they brown well.



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