Quick Sausage Dinner

Recipe from Itiya Wolman

Serves 4-5 (add more veggies to stretch the sausage further)

5 sausages (1 lb), cut in half length-wise, then cut into 2-inch pieces (choose your favorite, or use a combination!)
2 onions, cut into 8ths
6 ribs celery, cut into 2 inch pieces
3 peppers, cut into 2 inch pieces
2 cups mushrooms, quartered (or one 16 oz package sliced mushrooms)
1 pint grape tomatoes or 2 cut up whole tomatoes

  1. Spray large pan with cooking spray (don’t add oil) and place over medium heat.  When pan is hot, add sausage, cut side down (you may need to do this in 2 batches) and let the fat come out.  The sausage will fry in its own juices, remove after 5 – 10 minutes when it’s crispy on the bottom (monitor to make sure it doesn’t burn and stir every few minutes).  Leave oil in pan, but remove sausage and set aside.
  2. Add onions, celery and mushrooms, saute until soft, about 10 minutes
  3. Add peppers and tomatoes and saute until soft about 5 minutes.
  4. Add back sausage and stir dish to heat through.

Serve with rice (or quinoa for Pesach).  Add an optional dash of Braggs or soy sauce for more flavor.

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