Seared Italian Sausages
with Veggie Succotash
Orzo pasta is perfect for soups and salads. In this warm salad, sausage serves as the ultimate flavour bomb and carrots, zucchini and bell peppers create a fresh and colourful presentation. We finished it with a fresh squeeze of lemon to brighten the flavours.
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
190 g
Red Bell Pepper
113 g
Corn Kernels
85 g
Edamame
(Contains Soy)
113 g
Red Onion, chopped
10 g
Parsley
1 unit
Vegetable Broth Concentrate
¾ cup
Orzo
(Contains Wheat)
1 unit
Lemon
Not included in your delivery
4 tbsp
Oil*
1 tsp
Salt*
Nutrition Values
Utensils
Instructions
Charring' means to scorch the surface. In cooking terms, it means to deeply brown the surface of the meat or vegetable. This technique works best in a dry pan, without oil.
Wash and dry all produce.* In a medium pot, add 6 cups water and 1 tsp salt. Cover and bring to a boil over high heat. Meanwhile, core, then cut the bell pepper into 1/4-inch cubes. Roughly chop the parsley. Zest, then juice half the lemon. Cut the remaining lemon into wedges.
Add the orzo to the medium pot with the boiling water. Cook, uncovered, stirring occasionally, until the orzo until tender, 10-12 min.
Meanwhile, heat a large non-stick pan over medium-high heat. When the pan is hot, add 2 tbsp oil, then the sausages. Sear until golden-brown, 2-3 min per side. Transfer the sausages to a plate and set aside. (It's okay if the sausages are not cooked through at this step!)
Reduce the heat to medium, then add the onions, peppers and corn to the same pan. Do not stir. Add the sausages on top of the veggies. Cover and cook, until the veggies are 'charred' or dark golden-brown and the sausage are cooked through, 6-8 min. (TIP: Cook to a min. internal temp. of 71°C/160°F.**) Transfer the sausages to a cutting board.
Meanwhile, when the orzo is finished cooking, drain and return to the same pot. Add the broth concentrate and stir together. Add the charred veggies, edamame, lemon zest, lemon juice, half the parsley and 2 tbsp oil. Toss together, then season with salt and pepper.
Thinly slice the sausages. Divide the orzo-veggie mixture between plates. Top with the sausage. Sprinkle over the remaining parsley. Squeeze over a lemon wedge, if desired.