Sausage and Summer Vegetable Sauté
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
- 1/3 cup water
- 3/4 cup chopped sweet onion
- 1 medium fennel bulb, chopped
- Carbohydrate 18 g(6%)
- Cholesterol 18 mg(6%)
- Fat 7 g(11%)
- Fiber 4 g(14%)
- Protein 7 g(14%)
- Saturated Fat 2 g(11%)
- Sodium 228 mg(10%)
- Calories 150
Preparation 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. 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. Slice sausages and serve with vegetables.
Preparation 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. 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. Slice sausages and serve with vegetables.
