Sausage and Summer Vegetable Saute

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 284.6
  • Total Fat: 14.3 g
  • Cholesterol: 70.0 mg
  • Sodium: 1,252.9 mg
  • Total Carbs: 21.5 g
  • Dietary Fiber: 5.8 g
  • Protein: 20.6 g

View full nutritional breakdown of Sausage and Summer Vegetable Saute calories by ingredient


Adapted from Gourmet August 2009 Adapted from Gourmet August 2009
Number of Servings: 4


    4 Jennie-O Hot Turkey Sausage links
    1/3 cup water
    3/4 cup chopped sweet onion
    2 small fennel bulbs, chopped (or 1 medium)
    1 cup grape tomatoes (5 oz)
    1/2 tsp salt
    1/4 tsp pepper
    2 ears corn, kernels cut from cob
    1/4 cup fresh dill, coarsley chopped


Prick sausages a few times. Simmer with wtar in a 12-inch heavy skillet, covered, over medium heat 7 minutes. Uncover and cook, turning occasionally, until water has evaporated and sausages are well browned and cooked through, about 7 to 10 minutes more. (You may need to add 1 Tbsp of oil to skillet, depending on the sausages.) Transfer the sausages to a plate and pour off all but 1 Tbsp fat from skillet if necessary.

Cook onion, fennel, and tomatoes with salt and pepper in skillet over medium heat, stirring and scraping up brown bits, until onion and fennel are crisp-tender and tomatoes are soft and beginning to burst, about 7 minutes. Add corn and dill and saute 2 minutes.

Slice sausages and serve with vegetables.

Serves 4

Number of Servings: 4

Recipe submitted by SparkPeople user XTMONT.