**Journey into a Symphony of Flavors: A Culinary Adventure with Sausage and Summer Vegetable Saut Recipes**
As the summer sun bathes the land in its golden embrace, nature's bounty reaches its peak, offering an array of vibrant vegetables and succulent sausages bursting with flavor. It's time to embark on a culinary expedition with our collection of delectable sausage and summer vegetable saut recipes, each a testament to the magic that unfolds when fresh ingredients dance in harmony. From the classic combination of savory sausage and crisp bell peppers to the unexpected delight of grilled peaches and zucchini, these recipes will tantalize your taste buds and transport you to a realm of culinary bliss.
**Recipe 1: Classic Sausage and Summer Vegetable Saut: A Timeless Delight**
This classic recipe forms the cornerstone of our culinary journey, showcasing the perfect balance between savory sausage, tender vegetables, and aromatic herbs. Juicy Italian sausage pairs seamlessly with a medley of colorful bell peppers, onions, and zucchini, all sautéed to tender perfection. A sprinkle of fresh parsley and a squeeze of lemon juice add a finishing touch of brightness, creating a dish that is both comforting and invigorating.
**Recipe 2: Mediterranean Sausage and Vegetable Saut: A Journey to the Sun-Kissed Shores**
Inspired by the vibrant flavors of the Mediterranean, this recipe takes you on a culinary voyage to sun-kissed shores. Merguez sausage, known for its distinct blend of spices, lends a touch of exoticism to the dish. Grilled eggplant, zucchini, and tomatoes add a smoky depth, while capers and olives contribute their salty, briny essence. A drizzle of tangy dressing made with lemon juice, olive oil, and fresh herbs completes this flavorful symphony.
**Recipe 3: Grilled Peach and Sausage Saut: A Sweet and Savory Seduction**
This recipe challenges culinary norms with its unexpected combination of grilled peaches and succulent sausage. Sweet and juicy grilled peaches harmonize beautifully with savory chicken sausage, creating a tantalizing contrast in flavors. Accompanied by tender zucchini and red bell peppers, this dish is a symphony of sweet, savory, and smoky notes, sure to leave you craving more.
**Recipe 4: Vegetarian Sausage and Summer Vegetable Saut: A Plant-Based Symphony**
For those who prefer a plant-based lifestyle, this recipe offers a delightful alternative without compromising on flavor. Meatless sausage, made from a blend of vegetables, herbs, and spices, provides a satisfying meat-like texture. A medley of colorful vegetables, including zucchini, bell peppers, and corn, adds sweetness, crunch, and vibrant hues. A zesty sauce made with tomatoes, onions, and garlic brings all the elements together, creating a hearty and flavorful dish.
Embark on this culinary adventure with our collection of sausage and summer vegetable saut recipes, and let your taste buds dance with delight. From classic combinations to innovative flavor pairings, these recipes are sure to become staples in your kitchen, bringing joy and satisfaction with every bite.
SHEET PAN SAUSAGE AND SUMMER VEGETABLES
Provided by My Homemade Roots
Time 1h
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees Fahrenheit.
- Add the potatoes, onion slices, and garlic cloves to the baking sheet. Toss with 1 ½ tablespoons of oil. Sprinkle with a big pinch of salt and toss to combine. Roast for 10 minutes.
- Remove sheet pan from the oven. Add zucchini, squash, bell peppers, and green beans to the potatoes. Add dried herbs, paprika, remaining 1 ½ tablespoons of oil, plus a generous pinch of salt and pepper. Toss to combine, then lay sausage slices over the top of vegetables. Roast for 25-30 minutes, or until vegetables are cooked through and have turned lightly golden brown at the edges.
- Serve immediately. Serve with a little fresh grated Parmesan (optional).
GRILLED SAUSAGES WITH SUMMER VEGETABLES
After 30 years of camping, we've come up with an arsenal of surefire recipes. Our grilled sausage with veggies would be a superstar at a potluck. -Nancy Daugherty, Cortland, Ohio
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 12 servings.
Number Of Ingredients 11
Steps:
- Place the first 5 ingredients in a blender; if desired, add pepper sauce. Cover and process until blended., Cut peppers lengthwise in half; remove seeds. Cut eggplant lengthwise into 1/2-in.-thick slices. Cut zucchini and yellow squash lengthwise into quarters. Place all vegetables in a large bowl; drizzle with 1/2 cup of the sauce and toss to coat., Place vegetables on a greased grill rack. Grill, covered, over medium heat 8-10 minutes or until tender and lightly charred, turning once. Cool slightly. Reduce grill temperature to medium-low heat., Cut vegetables into bite-sized pieces. Toss with additional 1/4 cup sauce; keep warm., Grill sausages, covered, over medium-low heat 15-20 minutes or until a thermometer reads 160° for pork sausages (165° for turkey sausages), turning occasionally. Remove sausages from grill; toss with remaining sauce. Serve with vegetables.
Nutrition Facts : Calories 362 calories, Fat 22g fat (9g saturated fat), Cholesterol 60mg cholesterol, Sodium 1099mg sodium, Carbohydrate 24g carbohydrate (18g sugars, Fiber 3g fiber), Protein 17g protein.
SAUSAGE & VEGETABLE SKILLET DINNER
I threw this sausage recipe together one night to use up produce before going out of town. Who knew it was going to be such a hit! Now it's a recipe I turn to whenever time is tight. -Elizabeth Kelley, Chicago, Illinois
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a 12-in. skillet, heat oil over medium-high heat; saute sausage and onion until onion is tender. Add garlic and pepper flakes; cook and stir 1 minute., Add potatoes, corn, pepper and broth; bring to a boil. Reduce heat to medium; cook, covered, until potatoes are tender, 15-20 minutes. Stir in spinach until wilted.
Nutrition Facts : Calories 371 calories, Fat 11g fat (3g saturated fat), Cholesterol 65mg cholesterol, Sodium 715mg sodium, Carbohydrate 48g carbohydrate (6g sugars, Fiber 5g fiber), Protein 22g protein. Diabetic Exchanges
SAUSAGE AND SUMMER VEGETABLE SAUTé
Provided by Maggie Ruggiero
Categories Tomato Sauté Picnic Quick & Easy Dinner Lunch Sausage Fennel Corn Summer Gourmet Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Prick sausages a few times. Simmer with water in a 12-inch heavy skillet, covered, over medium heat 7 minutes. Uncover and cook, turning occasionally, until water has evaporated and sausages are well browned and cooked through, 7 to 10 minutes more. (You may need to add 1 tablespoon oil to skillet, depending on sausages.) Transfer sausages to a plate and pour off all but 1 tablespoon fat from skillet if necessary.
- Cook onion, fennel, and tomatoes with 1/2 teaspoon salt and 1/4 teaspoon pepper in skillet over medium heat, stirring and scraping up brown bits, until onion and fennel are crisp-tender and tomatoes are soft and beginning to burst, about 7 minutes. Add corn and dill and sauté 2 minutes.
- Slice sausages and serve with vegetables.
SAUSAGE AND ROASTED VEGETABLE PENNE
Provided by Melissa d'Arabian : Food Network
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F.
- In a bowl, toss all the vegetables, except the tomatoes, with 1 1/2 tablespoons oil. Season with salt and pepper, to taste. Arrange on a baking sheet and roast, until caramelized, about 30 minutes, turning vegetables halfway through the cooking time. In a small bowl, add the tomatoes and the remaining olive oil and toss to coat. Season with salt and pepper, to taste, and add to the baking sheet, at the halfway point of cooking, to caramelize.
- Meanwhile, in a large skillet over medium heat, add the sausage and saute until cooked through. Turn up the heat and deglaze with white wine. Once the vegetables are cooked, cool slightly, then coarsely chop. Add the vegetables and any pan juices to the sausage in the skillet. Toss in the cooked penne, adding reserved pasta water, if needed, to moisten. Season with salt and pepper, to taste, and serve in bowls topped with Parmesan.
ITALIAN SAUSAGE AND VEGETABLE SAUTE
This is sauteed first in frypan then finished off to bake in the oven to melt the cheese, just make certain that you have a large enough frypan for this, and use the large Italian sausages for this and remove the meat from the casings.
Provided by Kittencalrecipezazz
Categories Pork
Time 55m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil in a large nonstick frypan or Dutch oven.
- Add in the sausage meat and cook breaking up the meat with a spoon (this should take about 10-12 minutes)then remove the sausage to a bowl.
- To the same skillet/pot add in the chopped eggplant, zucchini, bell pepper, onion, garlic, dried basil, chili flakes; saute for about 7-8 minutes or until just softened.
- Add the cooked sausage meat back to the skillet or pot with the chopped drained tomatoes, parsley and black pepper (or cayenne if using) reduce heat and simmer for 15 minutes.
- Add in 1/3 cup grated Parmesan cheese; mix to combine.
- Set oven to 350 degrees and butter a 8 x 8-inch baking dish (or larger).
- Transfer the mixture to the baking dish.
- Sprinkle the top with about 1-1/2 cups grated mozzarella cheese.
- Bake for 20-22 minutes or until the cheese melts and is bubbling.
SUMMER SAUSAGE
A very tasty sausage that is nice to give away in gift baskets. Add or omit spices to suit your taste.
Provided by TGFROST
Time P3DT8h10m
Yield 40
Number Of Ingredients 8
Steps:
- In a large bowl, mix beef, curing mixture, mustard seed, garlic powder, cayenne, red pepper flakes, salt, and liquid smoke. Cover with plastic, and refrigerate for three days, mixing well once a day.
- On the fourth day, preheat oven to 200 degrees F (100 degrees C).
- Shape the mixture into five logs, and place on a wire rack over a large drip pan. Bake for eight hours, then remove to cool on paper towels. Let cool, then wrap logs individually in plastic wrap. Chill completely before slicing. They also freeze well.
Nutrition Facts : Calories 111.4 calories, Carbohydrate 1 g, Cholesterol 35.5 mg, Fat 7.3 g, Fiber 0.3 g, Protein 10 g, SaturatedFat 2.7 g, Sodium 498.1 mg, Sugar 0.3 g
HOMEMADE SUMMER SAUSAGE
A great but easy recipe to use up extra ground venison, elk, moose or beef. It can be multiplied easily and freezes very well. Serve on crackers with cheese and a great mustard sauce.
Provided by Shannon
Categories Main Dish Recipes
Time P1DT1h10m
Yield 16
Number Of Ingredients 6
Steps:
- In a large bowl, mix together the ground beef and water until well blended. Season with garlic powder, curing mixture, liquid smoke and mustard seed, and mix thoroughly. It is best to use your hands for this - like meatloaf. Form the mixture into two rolls, and wrap with aluminum foil. Refrigerate for 24 hours.
- Preheat the oven to 350 degrees F (175 degrees C). Remove foil from the beef, and poke holes in the bottom of the rolls. Place them on a roasting rack in a shallow roasting pan to catch the drippings.
- Bake for 1 hour in the preheated oven. Cool, then wrap in plastic or foil, and refrigerate until cold before slicing.
Nutrition Facts : Calories 123.4 calories, Carbohydrate 0.3 g, Cholesterol 34 mg, Fat 9.2 g, Fiber 0.1 g, Protein 9.2 g, SaturatedFat 3.3 g, Sodium 895.6 mg, Sugar 0.1 g
SUMMER VEGETABLE SAUTE
Make and share this Summer Vegetable Saute recipe from Food.com.
Provided by ratherbeswimmin
Categories Corn
Time 40m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a large skillet over medium heat; melt the butter with the oil.
- Add in the onion, garlic, bell pepper, mushrooms, and zucchini; stir/saute for 5 minutes.
- Add in the corn, salt, pepper, and basil; saute about 5 minutes or until the vegtables are tender; serve immediately.
Nutrition Facts : Calories 117.5, Fat 6.9, SaturatedFat 2.9, Cholesterol 10.2, Sodium 236.2, Carbohydrate 13.5, Fiber 2.8, Sugar 4.4, Protein 3.6
Tips:
- Mise en place: Before you start cooking, make sure you have all of your ingredients and tools ready. This will help you stay organized and prevent any scrambling.
- Use fresh, seasonal vegetables: Summer vegetables are at their peak flavor right now, so take advantage of them! Look for vegetables that are brightly colored and free of blemishes.
- Don't overcrowd the pan: When you're sautéing vegetables, it's important to give them enough space so that they can cook evenly. If you overcrowd the pan, the vegetables will steam instead of sautéing.
- Cook the vegetables in batches: If you're cooking a lot of vegetables, it's best to cook them in batches. This will help prevent the pan from getting too crowded and ensure that the vegetables cook evenly.
- Season the vegetables well: Don't be afraid to season your vegetables with salt, pepper, and other herbs and spices. This will help bring out their natural flavor.
- Use a high-quality olive oil: Olive oil is a great choice for sautéing vegetables because it has a high smoke point and a mild flavor that won't overpower the vegetables.
- Don't overcook the vegetables: Vegetables should be cooked until they are tender-crisp. Overcooked vegetables will be mushy and flavorless.
Conclusion:
This recipe for Sausage and Summer Vegetable Sauté is a delicious and easy way to enjoy the flavors of summer. The sausage adds a savory richness to the dish, while the vegetables provide a colorful and flavorful contrast. This dish is perfect for a weeknight meal or a special occasion.Whether you follow this recipe exactly or use it as inspiration to create your own unique dish, the key is to use fresh, seasonal ingredients and to cook the vegetables properly. With a little care and attention, you can create a delicious and healthy meal that everyone will enjoy.
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