Sausage Veggie Fry is a meal I make sporadically and it’s different every time I make it. The type of sausage used makes a bit difference in the seasonings and veggies that I toss in. Before my body revolted against cabbage type plants I often made it with broccoli florets, now-a-days I settle for peppers, onions and celery and if I have it on hand some zucchini or mushrooms. The sausage I used today was a new one to us, it kinda tasted like hotdog with extra garlic or something interesting in it. Didn’t have a regular sausage taste to it. It worked well in the fry today.
What I used and how I made it
Four sausage precooked, choose what you like – sliced then cut in half. Plop them in the fry pan with the following diced veggies.
One pepper (we did red medium)
One good sized onion
One or two stalks of celery
Let them cook for a spell, then add
1/2 can diced tomatoes
Water (just enough to have a bit of sauce) Hubby likes to have more of a sauce than I do so depends on who I am cooking for. The lad is more like me with this dish.
Seasoning (salt, pepper, garlic) your choice YOU might like other seasonings. Depends a bit on the sausage too.
If cooking for myself I’d toss in a can of mushrooms but that causes revolt in this household. 🙁
Cook through, I generally let it simmer about 15 minutes. Less if I’m in a rush.
Serve over whatever you like, today I did rotini pasta, but often will do rice, mashed tater’s, orzo, or quinoa. When serving this way I will top it with parmesan cheese. You might find you like it as a hot sandwich topping as well (I do, the lad isn’t as convinced).