Best 14 Sausage And Summer Vegetable Sauté Recipes

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Unleash your culinary skills and embark on a flavor-filled journey with our exploration of the best sausage and summer vegetable sauté recipes. Discover a symphony of colors, textures, and aromas as we guide you through a curated collection of tantalizing dishes that showcase the vibrant flavors of fresh, seasonal vegetables and the savory richness of juicy sausages. From classic one-pan wonders to innovative culinary creations, we've gathered a treasure trove of recipes designed to tantalize your taste buds and leave you craving more.

Let's cook with our recipes!

WEAK IN THE KNEES SAUSAGE SAUTE



Weak in the Knees Sausage Saute image

Provided by Aaron McCargo Jr.

Time 45m

Yield 4 servings

Number Of Ingredients 12

1 cup slivered almonds
1 pound bulk sage sausage
2 tablespoons butter
3 tablespoons minced garlic
1 red onion, sliced in half moons
1 large butternut squash, peeled and diced into 1/2-inch cubes
1/4 cup chicken stock
4 cups baby spinach leaves
1 cup dried cranberries
1 tablespoon chopped parsley leaves
1 teaspoon kosher salt
1 teaspoon cracked black pepper

Steps:

  • In a large deep saute pan over medium-high heat, add the almonds. Toast, tossing frequently, until lightly browned, approximately 1 to 2 minutes. Remove the almonds from the pan and set aside.
  • In the same pan, add the sausage. Cook, while breaking it up with a wooden spoon, until browned through, about 5 to 6 minutes. Remove the sausage to a paper towel lined plate to drain. Add 2 tablespoons of butter to the pan and let the butter brown for 1 minute. Add the garlic and onion and cook until softened, about 1 to 2 minutes, then add the squash. Cook until the squash begins to color, about 5 to 6 minutes. Stir in the chicken stock and continue cooking until the squash is tender, about 10 to 12 minutes. Add the spinach, cranberries, parsley, salt and pepper and toss to combine. Return the sausage and the almonds to the pan. Toss well and heat through. Transfer the mixture to a serving bowl and serve.

SUMMER VEGETABLE SAUTE



Summer Vegetable Saute image

Fresh vegetables need little more than sauting in oil and tossing with basil to enhance their flavor. Feel free to experiment with different vegetables.

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 4 cups.

Number Of Ingredients 6

1 medium zucchini, cut into 1/4-inch slices
1 medium yellow summer squash, cut into 1/4-inch slices
1 medium sweet red, orange or yellow pepper, julienned
1 tablespoon olive oil
1/2 cup seasoned bread crumbs
3 tablespoons snipped fresh basil or 1-1/2 teaspoons dried basil

Steps:

  • In a skillet, saute vegetables in oil for 6-8 minutes or until crisp-tender. Add crumbs and basil; toss to coat.

Nutrition Facts : Calories 93 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 175mg sodium, Carbohydrate 14g carbohydrate (3g sugars, Fiber 3g fiber), Protein 3g protein.

EASY SAUSAGE AND VEGETABLE SKILLET



Easy Sausage and Vegetable Skillet image

This is an old recipe that has been passed down in our family through my sister-in-law. When I was a child, she did most of the cooking in our house, and this was my favorite meal. The variety of vegetables makes this an attractive dish, and the cooking time is minimal. -Ruby Williams, Bogalusa, Louisiana

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 2 servings.

Number Of Ingredients 8

1/2 pound Italian sausage links
1 tablespoon canola oil
1 cup cubed yellow summer squash (3/4-inch pieces)
1/2 cup chopped green onions
2 garlic cloves, minced
1-1/2 cups chopped fresh tomatoes
2 teaspoons Worcestershire sauce
1/8 teaspoon cayenne pepper

Steps:

  • In a large skillet, cook sausage over medium heat in oil until a thermometer reads 160°; drain. , Cut into 1/2-inch slices. Add the sausage, squash and onions to the skillet; cook for 3-4 minutes or until vegetables are tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, Worcestershire sauce and cayenne pepper; heat through.

Nutrition Facts : Calories 304 calories, Fat 22g fat (6g saturated fat), Cholesterol 45mg cholesterol, Sodium 607mg sodium, Carbohydrate 14g carbohydrate (7g sugars, Fiber 3g fiber), Protein 14g protein.

SAUSAGE & VEGETABLE SKILLET DINNER



Sausage & Vegetable Skillet Dinner image

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

1 tablespoon olive oil
1 package (12 ounces) fully cooked Italian chicken sausage links, cut into 1-inch pieces
1 large onion, chopped
3 garlic cloves, minced
1/4 teaspoon crushed red pepper flakes
1-1/2 pounds red potatoes (about 5 medium), thinly sliced
1 package (10 ounces) frozen corn
1/4 teaspoon pepper
1-1/4 cups vegetable broth
2 cups fresh baby spinach

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



Sausage and Summer Vegetable Sauté image

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

4 (5-to 6-ounces) fresh pork sausages
1/3 cup water
3/4 cup chopped sweet onion
1 medium fennel bulb, chopped
1 cup grape tomatoes (5 oz)
2 ears corn, kernels cut from cob
1/4 cup coarsely chopped dill

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



Sausage and Roasted Vegetable Penne image

Provided by Melissa d'Arabian : Food Network

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 11

1 sweet onion, cut into wedges
1 medium zucchini, sliced in 1/2 lengthwise
1 red bell pepper, cheeks removed
1/2 pound button mushrooms, stemmed
2 1/2 tablespoons olive oil, divided
Kosher salt and freshly ground black pepper
1/2 pint grape tomatoes, washed and dried
2 sweet or hot Italian sausages, thinly sliced or casings removed
1/4 cup white wine
12 ounces whole-grain penne, cooked according to package instructions, 1/2 cup pasta water reserved
Freshly grated Parmesan, for garnish

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.

SUMMER SAUSAGE



Summer Sausage image

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

5 pounds ground beef
5 teaspoons sugar-based curing mixture (such as Morton® Tender Quick®)
¼ cup mustard seed
3 tablespoons garlic powder
1 teaspoon cayenne pepper
1 tablespoon red pepper flakes
1 tablespoon salt
½ teaspoon hickory-flavored liquid smoke

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

SAUSAGE AND VEGETABLE SKILLET



Sausage and Vegetable Skillet image

This hearty stovetop entree has been a family favorite for years. The variety of vegetables makes this dish attractive. Cooking time is minimal. -Ruby Williams, Bogalusa, Louisiana

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 8

1 pound fresh Italian sausage links
2 tablespoons canola oil
2 cups cubed yellow summer squash
1 cup chopped green onions
3 to 4 garlic cloves, minced
3 cups chopped tomatoes
4 teaspoons Worcestershire sauce
1/8 teaspoon cayenne pepper

Steps:

  • In a large skillet over medium heat, cook sausage in oil until a thermometer reads 160°; drain. When cool enough to handle, cut into 1/2-inch pieces. Return to pan. Add squash and onions; cook for 3 minutes. Add garlic; cook 1 minute longer. Stir in the tomatoes, Worcestershire sauce and cayenne pepper; heat through.

Nutrition Facts : Calories 303 calories, Fat 22g fat (6g saturated fat), Cholesterol 45mg cholesterol, Sodium 607mg sodium, Carbohydrate 13g carbohydrate (7g sugars, Fiber 3g fiber), Protein 14g protein.

SAUSAGE AND VEGETABLE SAUTé WITH EGGS



Sausage and Vegetable Sauté with Eggs image

Provided by Alain Cohen

Categories     Egg     Pork     Potato     Tomato     Vegetable     Brunch     Quick & Easy     Lunch     Sausage     Bell Pepper     Spring     Bon Appétit     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 6

Number Of Ingredients 9

2 tablespoons olive oil
1 pound hot Italian sausages, cut into 1-inch lengths
2 medium-size red-skinned potatoes, unpeeled, cut into 1/2-inch pieces
2 medium onions, chopped
2 green bell peppers, chopped
1 jalapeño chili, chopped
4 medium tomatoes, seeded, chopped
1/2 cup water
6 eggs

Steps:

  • Heat oil in heavy large skillet over medium-high heat. Add sausages, potatoes, onions, bell peppers and chili and sauté until vegetables begin to soften, about 10 minutes. Add tomatoes and 1/2 cup water and bring to boil. Reduce heat to medium, cover skillet and simmer until vegetables are tender and sausage is cooked through, about 15 minutes. Uncover skillet; simmer until sauce is thick, about 8 minutes. One at a time, crack eggshells and drop eggs onto sausage mixture, spacing evenly. Cover and cook until egg whites are set and yolks still feel soft to touch, about 4 minutes. Serve immediately.

ITALIAN SAUSAGE AND VEGETABLE SAUTE



Italian Sausage and Vegetable Saute image

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

4 -6 tablespoons oil
4 -5 Italian sausages, casings removed (or use as many sausages as desired)
2 cups eggplants, diced to about 1/2-inch
2 cups zucchini, cut into about 1-inch cubes
1 small green bell pepper, coarsley chopped (can use red in place or green or use both)
1 small onion, chopped
2 tablespoons fresh minced garlic
1 -2 teaspoon dried basil
1 teaspoon dried red pepper flakes (optional or to taste)
1 (28 ounce) can plum tomatoes, drained and chopped (or use diced tomatoed, drained)
2 tablespoons chopped fresh parsley
salt and black pepper (or can use cayenne pepper)
1/3 cup grated parmesan cheese (or to taste)
1 1/2 cups grated mozzarella cheese (or to taste)

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.

EASY SKILLET SAUSAGE AND VEGETABLES



Easy Skillet Sausage and Vegetables image

Easy weeknight dish that makes an attractive presentation. Can be easily reheated for potluck events. Serve over rigatoni, rice, or with garlic bread.

Provided by Jessica Chrysam Wood

Categories     Everyday Cooking

Time 30m

Yield 6

Number Of Ingredients 7

1 pound hot Italian sausage links, cut into pieces
6 small bell peppers, cut into strips
1 zucchini, cut into small chunks
2 small tomatoes, cut into chunks
3 tablespoons grapeseed oil
2 tablespoons chicken bouillon granules
salt and ground black pepper to taste

Steps:

  • Cook and stir sausage in a skillet over medium heat until cooked through, 5 to 7 minutes, partially draining the drippings. Add bell peppers and zucchini to the sausage; cook and stir until tender, about 5 minutes. Stir tomatoes, oil, chicken bouillon, salt, and pepper to sausage mixture; cook and stir until heated through, about 3 minutes.

Nutrition Facts : Calories 259.5 calories, Carbohydrate 6.9 g, Cholesterol 41 mg, Fat 20.7 g, Fiber 2 g, Protein 12.1 g, SaturatedFat 5.5 g, Sodium 862.8 mg, Sugar 3.5 g

HOMEMADE SUMMER SAUSAGE



Homemade Summer Sausage image

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

2 pounds ground beef
¾ cup water
½ teaspoon garlic powder
2 tablespoons sugar-based curing mixture (such as Morton® Tender Quick®)
1 tablespoon liquid smoke flavoring
1 tablespoon mustard seed

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



Summer Vegetable Saute image

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

2 tablespoons butter
1 tablespoon vegetable oil
1/2 cup chopped yellow onion
1 -2 garlic clove, minced
1 red bell pepper, seeded and cut into 1-inch pieces
8 ounces mushrooms, quartered
2 zucchini, unpeeled and cut into 1/2-inch slices
1 1/2 cups fresh corn kernels
1/2 teaspoon salt (or to taste)
fresh ground black pepper, to taste
1 tablespoon chopped fresh basil

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

GRILLED SAUSAGES WITH SUMMER VEGETABLES



Grilled Sausages with Summer Vegetables image

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

3/4 cup peach preserves
1/2 cup reduced-sodium soy sauce
3 tablespoons minced fresh gingerroot
3 tablespoons water
3 garlic cloves, minced
Dash hot pepper sauce, optional
4 medium sweet red peppers
1 medium eggplant
3 small zucchini
2 small yellow summer squash
12 hot Italian pork or turkey sausage links (4 ounces each)

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.

Tips:

  • Choose the right sausage: Use a high-quality sausage that is flavorful and has a good texture. Italian sausage, breakfast sausage, or chorizo are all good options.
  • Use a variety of summer vegetables: The more colorful and flavorful the vegetables, the better. Bell peppers, zucchini, squash, corn, and tomatoes are all great choices.
  • Cook the sausage and vegetables in batches: This will help to prevent overcrowding and ensure that everything cooks evenly.
  • Season the dish to taste: Add salt, pepper, and other spices as desired. A squeeze of lemon juice or a drizzle of balsamic vinegar can also add a nice touch.
  • Serve the dish immediately: This dish is best enjoyed fresh out of the pan.

Conclusion:

Sausage and summer vegetable saut is a quick, easy, and delicious meal that is perfect for a weeknight dinner. It is also a great way to use up any leftover sausage or vegetables that you have on hand. With its vibrant colors and flavors, this dish is sure to please everyone at the table.

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