Sausage and Summer Vegetable Sauté |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Sure, go ahead and cook your favorite sausages, but be sure to use every iota of their flavor: Reheat the skillet and work some pork-based magic on a seasonal array of onion, fennel, tomatoes, and corn. Ingredients:
4 (5-to 6-ounces) fresh pork sausages |
1/3 cup water |
3/4 cup chopped sweet onion |
1 medium fennel bulb, chopped |
1 cup grape tomatoes (5 oz) |
2 ears corn, kernels cut from cob |
1/4 cup coarsely chopped dill |
Directions:
1. Prick sausages a few times. Simmer with water 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, 7 to 10 minutes more. (You may need to add 1 tablespoon oil to skillet, depending on sausages.) Transfer sausages to a plate and pour off all but 1 tablespoon fat from skillet if necessary.
2. Cook onion, fennel, and tomatoes with 1/2 teaspoon salt and 1/4 teaspoon 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 sauté 2 minutes.
3. Slice sausages and serve with vegetables.
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