HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSeared Honey Garlic Sausages
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.


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

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

500 g

Honey Garlic Sausage, cased

170 g

Pearl Couscous


1 unit

Red Bell Pepper

2 cup

Corn-Edamame Blend


170 g


113 g

Red Onion

20 g


2 tbsp

Balsamic Vinegar


1 tbsp


1 unit

Vegetable Broth Concentrate

Not included in your delivery

1 tbsp





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
Utensilsarrow down iconarrow down icon
Non-Stick Pan
Instructionsarrow up iconarrow up icon
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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.


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.


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!)


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.)


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.


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