Sausage & Veggie Sauce
Nutritional Info
- Servings Per Recipe: 14
- Amount Per Serving
- Calories: 193.1
- Total Fat: 13.6 g
- Cholesterol: 21.4 mg
- Sodium: 241.6 mg
- Total Carbs: 9.4 g
- Dietary Fiber: 1.8 g
- Protein: 7.0 g
View full nutritional breakdown of Sausage & Veggie Sauce calories by ingredient
Introduction
A mix of vegetables and mild italian sausage. A perfect sauce for baked potatoes or rice. It's great with Sriracha sauce (not included in nutritional info) if you like things spicy!Also very tasty without the pork (vegan), I just increase the spices slightly (to taste).
I cook for a family of 7 and have entered the recipe exactly as I make it but feel free to half all the ingredients to make a smaller size. A mix of vegetables and mild italian sausage. A perfect sauce for baked potatoes or rice. It's great with Sriracha sauce (not included in nutritional info) if you like things spicy!
Also very tasty without the pork (vegan), I just increase the spices slightly (to taste).
I cook for a family of 7 and have entered the recipe exactly as I make it but feel free to half all the ingredients to make a smaller size.
Number of Servings: 14
Ingredients
-
500g Mild Italian Sausage (skin removed & crumbled)
2 medium onions chopped
2 large "baby" Zucchini (or medium regular)
6 stalks of celery thick sliced
680g (24 oz) fresh mushrooms chopped
3 sweet peppers chopped (I used yellow, orange and red this time but have made it with any number of combinations)
1/2 cup of Balsamic Vinegrette
1 tbsp Italian Seasoning
Directions
Chop the onion and put in pan to carmalize. Add the Italian Seasoning.
Prepare sausage and add to onion. While browning chop celery and add to pan, zucchini and add then mushrooms. Keep stove at med-high heat throughout.
Chop peppers but don't add to mixture yet.
Once the onions and meat are browned and the sauce has started to form add the balsamic vinegrette.
When the zucchini and mushrooms are done to your liking add the peppers and cook an additional 5 minutes.
Serve over baked potatoes or rice (sauce is too runny for pasta but it can be thickened with flour if desired).
Makes 14 - 1/2 cup servings.
Number of Servings: 14
Recipe submitted by SparkPeople user PURPLEIRISC.
Prepare sausage and add to onion. While browning chop celery and add to pan, zucchini and add then mushrooms. Keep stove at med-high heat throughout.
Chop peppers but don't add to mixture yet.
Once the onions and meat are browned and the sauce has started to form add the balsamic vinegrette.
When the zucchini and mushrooms are done to your liking add the peppers and cook an additional 5 minutes.
Serve over baked potatoes or rice (sauce is too runny for pasta but it can be thickened with flour if desired).
Makes 14 - 1/2 cup servings.
Number of Servings: 14
Recipe submitted by SparkPeople user PURPLEIRISC.