Italian sausages and vegetable skillet with spicy green harissa
Italian sausages and vegetable skillet with spicy green harissa

Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, italian sausages and vegetable skillet with spicy green harissa. It is one of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.

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Fresh vegetable skewers paired with Italian sausages and our custom spicy green harissa create an easy breezy supper. For an effortless meal, we skewer a colorful lineup of vegetables and serve them alongside Italian pork sausages and our custom spicy green harissa. Italian Sausages With Spicy Green Harissa and Vegetable Skewers.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook italian sausages and vegetable skillet with spicy green harissa using 7 ingredients and 11 steps. Here is how you can achieve that.

The ingredients needed to make Italian sausages and vegetable skillet with spicy green harissa:
  1. Make ready 1 red onion
  2. Make ready 3 oz shredded red or other cabbage
  3. Prepare 1 zucchini or other summer squash
  4. Prepare (optional) 6 oz grape or cherry tomatoes
  5. Prepare 2 fresh mild Italian pork sausages (about 1/4 lb each)
  6. Get 3 scallions (green onions)
  7. Get Spicy green harissa, or salsa (to taste)

You can use mild or spicy Italian sausage. I've used mild sausages but hot Italian sausages can be substituted. Gnocchi is usually in the same isle as dried pasta. Use either sweet or spicy Italian sausage for this scrambled egg and sausage skillet.

Instructions to make Italian sausages and vegetable skillet with spicy green harissa:
  1. Peel the onion and cut into ½-inch pieces.
  2. Coarsely chop the cabbage.
  3. Cut the zucchini into ½-inch pieces.
  4. Cut the tomatoes in half. I personally don't care for warm tomatoes, so I skip these.
  5. Pat the sausages dry with a paper towel; prick in a few places with a fork, if desired.
  6. In a large frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the sausages and cook, turning once, until browned but not yet cooked through, 3 to 4 minutes per side. Transfer to a cutting board to rest. Do not clean the pan.
  7. In the same pan used for the sausages, stir in the onion, season with salt and pepper, and cook over medium heat until starting to soften, 1 to 2 minutes. Add the cabbage and zucchini and cook, stirring occasionally, until the cabbage begins to wilt and the zucchini starts to soften, 2 to 3 minutes. Stir in the tomatoes, season with salt and pepper, and cook until the tomatoes start to soften, 1 to 2 minutes. - While the vegetables cook, slice the sausages and scallions.
  8. Cut the sausages on the diagonal into ½-inch-thick slices.
  9. Trim the root ends from the scallions; thinly slice the scallions for garnish.
  10. To the pan with the vegetables, stir in the sausages and cook until the sausages are cooked through, 1 to 2 minutes.
  11. Transfer the sausages and vegetables to individual bowls or plates. Garnish with the scallions and as much green harissa as you like and serve.

Garnish with fresh basil from your garden before serving to a hungry crowd. In a large skillet, heat the olive oil over a medium-high flame. Add the crumbled Italian sausage, and stir with a wooden spoon. If you're interested in making Italian sausage then check out this guide first. We include illustrated steps as well as loads of other useful information.

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