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Autumn Sausage Succotash

Autumn Sausage Succotash

with Veggies and Tomato-ey Orzo

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Succotash is a hearty Southern vegetable dish that traditionally contains corn and lima beans. We're switching up the beans for edamame, and tossing it up with bell peppers and zucchini!

Allergens:Wheat/BléSoy/SojaMilk/Lait

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyEasy
Ingredients

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

500 g

Mild Italian Sausage, cased

230 unit

Red Bell Pepper

227 unit

Zucchini

20 g

Garlic

113 g

Red Onion

170 g

Orzo

(ContainsWheat/Blé)

1 box

Tomato Passata

1 unit

Vegetable Broth Concentrate

2 cup

Corn-Edamame Blend

(ContainsSoy/Soja)

Not included in your delivery

1 tbsp

Butter*

(ContainsMilk/Lait)

Oil*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3230 kJ
Calories772 kcal
Fat48 g
Saturated Fat16 g
Carbohydrate58 g
Sugar11 g
Dietary Fiber7 g
Protein30 g
Cholesterol104 mg
Sodium1257 mg
Utensils
Utensilsarrow down iconarrow down icon
Non-Stick Pan
Large Pan
Instructionsarrow up iconarrow up icon
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1

Wash and dry all produce. Core and cut the bell pepper into 1/2-inch cubes. Cut the zucchini into 1/2-inch cubes. Mince or grate the garlic.

2

Heat a large non-stick pan over medium-high heat. Add a drizzle of oil, then the sausages. Cook, turning the sausages occasionally until golden-brown all over, 1-2 min per side. Transfer to a plate. (Don't worry if the sausages are not cooked through at this step!)

3

Reduce the heat to medium. Add the butter, then the onion and garlic. Cook, stirring often, until the onion is softened, 3-4 min. Stir in the orzo, passata, broth concentrate and 1 cup water.

4

Lay the sausages in the sauce. Cover with a lid. Cook until the orzo is tender and sausages are cooked through, 7-8 min. (TIP: Cook to a minimum internal temperature of 160°F.)

5

Meanwhile, heat another large pan over medium-high heat. Add a drizzle of oil, then the bell pepper, zucchini and corn-edamame blend. Cook, stirring occasionally, until the peppers are tender, 7-8 min. Season with salt and pepper.

6

Remove the sausages to a cutting board and thinly slice at an angle. Serve alongside the orzo and succotash.