Italian sausages and vegetable skillet with spicy green harissa. Pat the sausages dry with a paper towel; prick in a few places with a fork, if desired. Pat the sausages dry with a paper towel; prick in a few places with a fork, if desired. Trim the root ends from the scallions.
Remove the potatoes from the skillet and set aside.
Place the potatoes, carrots, and olive oil in a large, deep nonstick skillet with a tight-fitting lid or a Dutch oven.
Italian Sausage, Onions and Peppers Skillet is a super-flavourful comfort food.
You can cook Italian sausages and vegetable skillet with spicy green harissa using 7 ingredients and 11 steps. Here is how you cook that.
Ingredients of Italian sausages and vegetable skillet with spicy green harissa
- It's 1 of red onion.
- You need 3 oz of shredded red or other cabbage.
- It's 1 of zucchini or other summer squash.
- You need of (optional) 6 oz grape or cherry tomatoes.
- It's 2 of fresh mild Italian pork sausages (about 1/4 lb each).
- You need 3 of scallions (green onions).
- It's of Spicy green harissa, or salsa (to taste).
It's an awesome meal for a busy weeknight dinner, weekend, or game-day party. Quick and easy oven roasted sausage and vegetables recipe, made with simple ingredients in one sheet pan. The best thing about this recipe is that you can use whatever vegetables and whatever sausages you have on hand. Add the Brussels sprouts, parsnips, sweet potatoes and onions to a baking sheet.
Italian sausages and vegetable skillet with spicy green harissa instructions
- Peel the onion and cut into ½-inch pieces..
- Coarsely chop the cabbage..
- Cut the zucchini into ½-inch pieces..
- Cut the tomatoes in half. I personally don't care for warm tomatoes, so I skip these..
- Pat the sausages dry with a paper towel; prick in a few places with a fork, if desired..
- 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..
- 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..
- Cut the sausages on the diagonal into ½-inch-thick slices..
- Trim the root ends from the scallions; thinly slice the scallions for garnish..
- To the pan with the vegetables, stir in the sausages and cook until the sausages are cooked through, 1 to 2 minutes..
- Transfer the sausages and vegetables to individual bowls or plates. Garnish with the scallions and as much green harissa as you like and serve..
Add the olive oil, sage, salt and pepper and toss. Then in a large skillet add the olive oil, garlic, sliced vegetables, salt, pepper and spices mix together and add the Italian sausages. Cover and cook on low then uncover raise the heat and cook until the sausages are cooked through and vegetables are cooked to desired doneness. Pour the harissa marinade over the vegetables and use your hands to toss the vegetables until they are evenly coated in the marinade. Add the garlic, sausages and Italian seasoning.