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Seared Honey-Garlic Sausages

Seared Honey-Garlic Sausages

with Springtime Veggie Succotash and Israeli Couscous

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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 Israeli couscous! Seared honey-garlic sausage pairs perfectly with this vegetable medley.

Allergens:Wheat/BléSoy/SojaSulphites/SulfiteMilk/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

Honey Garlic Sausage, cased

170 g

Pearl Couscous

(ContainsWheat/Blé)

1 unit

Red Bell Pepper

2 cup

Corn-Edamame Blend

(ContainsSoy/Soja)

170 g

Asparagus

113 g

Red Onion

20 g

Garlic

2 tbsp

Balsamic Vinegar

(ContainsSulphites/Sulfite)

1 tbsp

Honey

1 unit

Vegetable Broth Concentrate

Not included in your delivery

1 tbsp

Butter*

(ContainsMilk/Lait)

unit

Oil*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3109 kJ
Calories743 kcal
Fat47 g
Saturated Fat16 g
Carbohydrate58 g
Sugar12 g
Dietary Fiber6 g
Protein29 g
Cholesterol104 mg
Sodium1041 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Pot
Non-Stick Pan
Strainer
Instructionsarrow up iconarrow up icon
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1

Prep: Wash and dry all produce. Bring a medium pot of salted water to a boil. Core and cut the bell pepper into 1/2-inch cubes. Mince or grate the garlic. Cut the asparagus into 2-inch pieces.

2

Brown the corn and edamame: Meanwhile, heat a large non-stick pan over medium-high heat. Add the corn-edamame blend to the dry pan. Cook, stirring occasionally, until golden-brown, 6-7 min. Transfer to a plate.

3

Cook the sausages: Add a drizzle of oil to the same pan, then the sausages. Cook, turning the sausages occasionally until evenly browned all over, 1-2 min per side. Transfer to a plate. (Don't worry if the sausages are not cooked through at this step!)

4

Make the succotash: 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 asparagus, bell pepper, corn-edamame blend, vinegar, honey, broth concentrate and 1/2 cup water. Nestle the sausages in the veggie mixture. Cover with a lid, and cook until the asparagus is tender and the sausages are cooked through, 7-8 min. (TIP: Inserting a thermometer into cooked meat should display an internal temperature of 160°F.)

5

Cook the couscous: Meanwhile, add the couscous to the boiling water. Cook until the couscous is tender, 7-8 min. Drain and rinse under tap water (this will keep it from sticking). Stir the couscous into the succotash.

6

Finish and serve: Thinly slice the sausages at an angle and serve on a mound of succotash. Enjoy!