Tag Archives: vegetables

{Recipe} Veggie Sausage Skillet

I discovered this “recipe” (method, really) last summer when I was trying to come up with creative ways to use up all the veggies in my weekly CSA box, before the next box arrived. Since then, I have consistently made it at least twice a month. In the last ten days I’ve made it three times :). It’s my go-to “what do I make for dinner???” meal, because it is quick, full of veggies and protein, and very flexible with the ingredients. Not to mention my husband and kids eat it up and ask for more.

The main idea = brown some pork sausage in a skillet, then remove it and saute the veggies. Add the sausage back on top when the veggies are cooked through. Done. But there are also ways to mix it up or fancy it up a bit. I think the reason it’s so tasty is because pork sausage has so much flavor, and pairs so well with a variety of veggies. Love the combo!

Veggie Sausage Skillet

1.5 pounds of organic, pasture raised, pork sausage (I’ve also used sliced chicken sausage links)
2-3 potatoes (I’ve done white potatoes, sweet potatoes, or a combo of both. Obviously using only sweet potatoes will make it Whole30 compliant!)
1/2 an onion (I’ve done yellow, red….whatever you have on hand will work)

Any combo of the following veggies:
(Seriously, you can’t mess this up! Just pick what you like or have)

zucchini
peppers
mushrooms
broccoli
cauliflower
green beans
asparagus
peas (fresh or frozen)
carrots
chard or kale
beets
parsnips

optional:
heavy cream
raw cheddar cheese

If you will be including the cheese and cream, go ahead and preheat your oven to 400.

Brown your sausage in a skillet. I prefer to use a cast iron skillet – 1) because they’re awesome. 2) because if you follow the *fancy* option at the end, your cast iron skillet can go straight into the oven. (Of course, this particular time, as you can see in the photo, I didn’t use my cast iron. It was in our trailer and I hadn’t unloaded it yet from camping).

Remove the sausage from the skillet, and begin sautéing up your veggies in the wonderful grease that was left behind. Add more ghee or butter or fat of choice if needed. I start with the hardier veggies first: potatoes and onions and carrots. I like to give them a head start since they take a bit longer to cook. I keep the burner on medium+ heat, and just give them a stir every few minutes. I don’t stir constantly for two reasons: 1) I like them to get a bit brown and crispy, 2) Don’t have time! This way you can wash dishes and clean up in between stirs.

After about 10 minutes I add in the next most hardy veggies: broccoli, peppers, cauliflower, etc. I save the greens and other delicate veggies for last. The point is that you’re trying to add veggies in order of which ones need the most/least cook time, so that hopefully at the end they are all equally done! No soggy ones.

Dairy Free Option:
If you are skipping the dairy, then simply add the sausage back to the skillet, give everything a stir, and you’re done! Spoon onto your plates and enjoy. The kiddos like to have a little ketchup for dipping.

Delicious Dairy option:
This is my preferred way to make the dish, but now that my husband has discovered he is lactose-intolerant, we don’t make it this way any more. *tear*. BUT, it like I said before, it’s still great without the cheese! (just a little richer with it 🙂

Once your sausage and veggies are cooked through, you are going to simply drizzle some heavy cream over the skillet, maybe a few tablespoons, or up to 1/4 cup. And then top it with some shredded cheese. Stick the skillet in your 400 degree oven for 10-15 min. You are just giving it time for the cheese to melt and the juices to bubble. I don’t know what it is, something about the starches from the potatoes, and the other juices within the skillet….but they combine with that little bit of cream and it all turns into a thicker “sauce” that bubbles up and creates some major deliciousness.

*Also to note: if you are doing the dairy option, you will want to leave your veggies slightly under cooked during the sauté stage…since they will be going into a 400 degree oven for 10+ min, they will continue to cook and soften there.

In this (terrible) iPhone photo, I just piled the sausage on one side so that you could see all the veggies underneath. Quick, cheap, easy, delicious, and in this case, Whole 30 approved!
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{Recipe} Deconstructed Chicken Kabobs

Ok, are you ready to make the easiest & tastiest thing you’ve had in ages? Here ya go.

I started out planning to just make a quick chicken & veggie sautee (which really, is what this is). But once I had my veggies assembled, I realized they were the kind I like to use on kabobs (those little peppers came in a plastic package and are called “sweet peppers” and I’m loving them!).
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I started chopping and then remembered I had some sliced pineapple in the fridge, and that’s when I realized it was the perfect addition, because I REALLY like pineapple on kabobs. Then it all came together. Chicken + veggies + pineapple [sauteed] = way quicker and easier than skewering, marinating, and grilling kabobs = brilliant (did you follow that equation?).

Deconstructed Chicken Kabobs
Assemble your veggies and pineapple, slice/chop into bite sized pieces (tons of veggies per person)
Slice your chicken breasts into thin slices (1/4″ or so) (one chicken breast per person)
Saute the chicken slices in your fat of choice (I went with a combo of ghee and olive oil)
As the chicken starts to brown, throw in the veggies
Season everything with some salt and garlic powder
Add the chopped pineapple and let it heat through (give it a minute or two)
Once they are all cooked through, throw in a tablespoon or so of coconut aminos (or soy sauce) and let it sizzle and cook down a bit and coat everything.

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Enjoy your tasty, delicious, and Whole30 compliant meal that only took you 15 minutes from start to finish.

Please let me know if you try this, and what you think! I’d love to hear any feedback! Also, does this “recipe” even make sense? I’ve never actually written a recipe down before, so I’m not sure if what’s in my head is even translating into something that makes sense. Ha! Let me know 🙂

This post is part of Party Wave Wednesday at Holistic Squid, and The Nourishing Gourmet’s Pennywise Platter