Recipe of Italian sausages and vegetable skillet with spicy green harissa in 13 Minutes for Family

Hey everyone, it’s me, Dave, welcome to my recipe site. Today, we’re going to make a special dish, italian sausages and vegetable skillet with spicy green harissa. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Italian sausages and vegetable skillet with spicy green harissa is one of the most well liked of recent trending foods in the world. It’s simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They’re nice and they look fantastic. Italian sausages and vegetable skillet with spicy green harissa is something that I’ve loved my entire life.

Fresh vegetable skewers paired with Italian sausages and our custom spicy green harissa create an easy breezy supper. For an effortless meal, we skewer a colorful lineup of vegetables and serve them alongside Italian pork sausages and our custom spicy green harissa. Italian Sausages With Spicy Green Harissa and Vegetable Skewers.

To begin with this particular recipe, we must prepare a few components. You can cook italian sausages and vegetable skillet with spicy green harissa using 7 ingredients and 11 steps. Here is how you can achieve it.

The ingredients needed to make Italian sausages and vegetable skillet with spicy green harissa:

1. Get 1 red onion
2. Take 3 oz shredded red or other cabbage
3. Prepare 1 zucchini or other summer squash
4. Get (optional) 6 oz grape or cherry tomatoes
5. Make ready 2 fresh mild Italian pork sausages (about 1/4 lb each)
6. Prepare 3 scallions (green onions)
7. Get Spicy green harissa, or salsa (to taste)

I've used mild sausages but hot Italian sausages can be substituted. Gnocchi is usually in the same isle as dried pasta. Pair with a green salad, and dinner is done. Regular Italian sausage can be substituted for the spicy sausage in this recipe.

Steps to make Italian sausages and vegetable skillet with spicy green harissa:

1. Peel the onion and cut into ½-inch pieces.
2. Coarsely chop the cabbage.
3. Cut the zucchini into ½-inch pieces.
4. Cut the tomatoes in half. I personally don't care for warm tomatoes, so I skip these.
5. Pat the sausages dry with a paper towel; prick in a few places with a fork, if desired.
6. In a large frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the sausages and cook, turning once, until browned but not yet cooked through, 3 to 4 minutes per side. Transfer to a cutting board to rest. Do not clean the pan.
7. In the same pan used for the sausages, stir in the onion, season with salt and pepper, and cook over medium heat until starting to soften, 1 to 2 minutes. Add the cabbage and zucchini and cook, stirring occasionally, until the cabbage begins to wilt and the zucchini starts to soften, 2 to 3 minutes. Stir in the tomatoes, season with salt and pepper, and cook until the tomatoes start to soften, 1 to 2 minutes. - While the vegetables cook, slice the sausages and scallions.
8. Cut the sausages on the diagonal into ½-inch-thick slices.
9. Trim the root ends from the scallions; thinly slice the scallions for garnish.
10. To the pan with the vegetables, stir in the sausages and cook until the sausages are cooked through, 1 to 2 minutes.
11. Transfer the sausages and vegetables to individual bowls or plates. Garnish with the scallions and as much green harissa as you like and serve.

If you plan to freeze, omit. How about Italian for dinner tonight? This one-dish meal of ziti, spicy sausage and Muir Glen® fire roasted tomatoes can be on the table in short order. In same skillet, heat oil over medium heat. Lean Italian chicken sausage with summer bell peppers and zucchini sauteed with baby red potatoes and fresh herbs for a quick one pot meal.

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