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!
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
500 g
Saucisse italienne douce, avec boyau
230 pièce(s)
Poivron rouge
227 pièce(s)
Courgette
20 g
Ail
113 g
Oignon rouge
170 g
Orzo
(Contient Blé)
1 boîte(s)
Coulis de tomates
1 pièce(s)
Concentré de bouillon de légumes
2 tasse(s)
Mélange maïs et edamame
(Contient Soya)
Pas inclus dans votre livraison
1 cs
Beurre*
(Contient Lait)
Huile*
Informations nutritionnelles
Ustensiles
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.