Recipes Every College Student Should Know by Christine Nelson

Author:Christine Nelson
Language: eng
Format: epub
Publisher: Quirk Books
Published: 2017-03-28T04:00:00+00:00

Sausage with Vegetables and Sausage Pie

For lighter versions that don’t skimp on taste, substitute Italian-seasoned turkey sausage for the pork sausage.

Sausage with Vegetables

2 tablespoons olive oil, divided

4 dinner-sized pork sausage links (about ½ pound total)

2 medium green bell peppers

1 yellow onion, sliced

10 ounces sliced mushrooms

1 teaspoon minced garlic

½ teaspoon salt

1 teaspoon Italian seasoning

2 tablespoons balsamic vinegar

1 tablespoon honey

1. In a medium skillet, heat 1 tablespoon of the oil over medium-high heat for 1 minute. Lower heat to medium and add sausages. Cook, turning about every 2 minutes, until internal temperature is 160°F.

2. Transfer 2 sausages to a container and let cool. Cover and refrigerate for up to 3 days for use in Sausage Pie. Slice remaining sausages into bite-sized rounds.

3. Slice peppers, onions, and mushrooms into strips and put in skillet with remaining oil. Add garlic, salt, Italian seasoning, vinegar, and honey. Cook and stir frequently until vegetables are soft, about 10 minutes.

4. Place 1 cup vegetables in container and cool. Cover and refrigerate for up to 3 days for use in Sausage Pie (opposite).

5. Combine sliced sausage and remaining vegetables. Enjoy warm.

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