ONE PAN SAUSAGE AND VEGETABLE SKILLET
One Pan Sausage and Vegetable Skillet. A super easy and healthy meal ready in under 30 minutes!
Provided by Kelley Simmons
Categories Main Course
Time 30m
Number Of Ingredients 10
Steps:
- Heat 2 tablespoons ghee or butter over medium heat. Add the potatoes and cook until golden brown and tender. About 7-10 minutes. Remove the potatoes from the skillet and set aside.
- Add the sausage to the same pan and cook until browned, 5 minutes, set aside with the potatoes.
- Add in the zucchini and bell peppers. Sauté until tender 3-4 minutes.Stir in garlic and cook for an additional minute.
- Add the potatoes and sausage back into the pan along with the Italian seasoning and onion powder.
- Season with salt and pepper to taste and serve immediately.
Nutrition Facts : Calories 420 kcal, Carbohydrate 18 g, Protein 19 g, Fat 30 g, SaturatedFat 11 g, Cholesterol 86 mg, Sodium 822 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving
VEGETARIAN STOVIES
Follow our recipe for Vegetarian Stovies - a take on the Scottish classic using our Vegetarian Square Sausage! All the taste of the old favourite, with none of the meat.
Yield Serves: 4 people
Number Of Ingredients 7
Steps:
- Method 1. Heat the vegetable oil in a large pan and add the chopped onion, cooking on a low heat until soft. 2. While the onions are cooking, peel and chop the potatoes. Check back on the onions occasionally until they brown. 3. Add the potatoes, followed by the vegetable stock. The stock should cover approximately three quarters of the potatoes, so add more if necessary! 4. Bring to the boil, then reduce the heat, cover with a lid and simmer. Meanwhile, roughly chop the sausage slices. 5. After around 15-20 minutes, add the chopped square sausage to the pot and continue to simmer for another 10-15 minutes (depending on how thick-cut the potatoes are) until they are cooked through. Test if ready by inserting a knife into the centre of a potato until it starts to go through. The stovies should be thick, with no liquid left in the pan. Give a good stir and season to taste. 6. Serve immediately, or if you like a bit of bite to your stovies, transfer to an oven-proof dish and grill at 200°C for 5 minutes to form a crispy layer on top.
SAUSAGE & ROOT VEG STOVIE
A tasty, quick, cheap and - dare we say - healthy meal solution for students
Provided by Good Food team
Categories Dinner, Main course
Time 30m
Number Of Ingredients 7
Steps:
- Crumble half the stock cube into a mug and top up with boiling water. Stir until dissolved. Heat the oil in a frying pan, then fry the onion and sausage pieces for 5 mins until the meat is browned, but not cooked through. Tuck the vegetable chunks around the sausages and onions, season well with black pepper and salt to taste, then add 4 tbsp of the stock.
- Cover the pan with a lid or large piece of foil, making sure there are no gaps at the edges. Turn the heat to medium and leave for 25 mins until the veg are tender and the sausages cooked through. Stir at the end of cooking time - the veg will have caramelised against the bottom of the pan and almost all of the cooking liquid will have been absorbed.
Nutrition Facts : Calories 881 calories, Fat 52 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 73 grams carbohydrates, Sugar 29 grams sugar, Fiber 11 grams fiber, Protein 36 grams protein, Sodium 0.63 milligram of sodium
SCOTTISH STOVIES
Adapt our take on this traditional Scottish stew to your liking. Try it with a leftover roast, sausage, minced beef or corned beef. Serve with oatcakes or crusty bread
Provided by Esther Clark
Categories Dinner, Main course, Supper
Time 1h50m
Yield Serves 4-6
Number Of Ingredients 9
Steps:
- Heat the lard or butter in a medium sized saucepan. Add the onion and fry for 10 mins over a low-medium heat until softened. Add the swede, carrot and celery and fry for 5 mins.
- Stir in the meat, if using leftover roast lamb or beef, then the potatoes. Pour over the stock and season generously, bring to the boil, then turn the heat down to a simmer. Cook covered for 1 hr 30 mins or until the vegetables have softened and the potatoes have broken down completely. If you're using corned beef, add this to the pan 20 mins before the end of cooking. Serve with oatcakes, or crusty bread
Nutrition Facts : Calories 418 calories, Fat 23 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 6 grams sugar, Fiber 4 grams fiber, Protein 28 grams protein, Sodium 0.42 milligram of sodium
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