Seared Italian Sausages

Seared Italian Sausages

with Veggie Succotash 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!


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

Mild Italian Sausage, cased

230 unit

Red Bell Pepper

227 unit


20 g


113 g

Red Onion

170 g



1 box

Tomato Passata

1 unit

Vegetable Broth Concentrate

2 cup

Corn-Edamame Blend


Not included in your delivery

1 tbsp




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


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!)


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.


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.)


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.


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