Seared Italian Sausages
with Veggie Succotash and Tomato-ey Orzo
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.
Ingredients
500 g
Mild Italian Sausage, cased
230 unit
Red Bell Pepper
227 unit
Zucchini
20 g
Garlic
113 g
Red Onion
170 g
Orzo
(Contains Wheat)
1 box
Tomato Passata
1 unit
Vegetable Broth Concentrate
2 cup
Corn-Edamame Blend
(Contains Soy)
Not included in your delivery
1 tbsp
Butter*
(Contains Milk)
Oil*
Nutrition Values
Utensils
Instructions
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.
