More Recipes with Smoked Sausage
|Sausage and Lemony Couscous Salad|
|Grilled Chicken Sausage Kabobs with Basil, Lemon, Garlic Veggies|
|Grilled Sausage Salad|
|Whole Wheat Pasta with Sausage, Spinach & Tomatoes|
|Steakhouse Bacon Wrapped Sea Scallops with Pecan Pesto|
Here’s how to cook like a fancy chef: Shave thin slices of vegetables into ribbons, sauté and toss in sliced FARMER JOHN HOT LOUISIANA CHICKEN SAUSAGE® and—voila!—you’ve got a surprising dinner that’s as tasty as it is fun.
- 2 medium zucchini, stem end cut off
- 2 medium yellow or crookneck squash, stem end cut off
- 3 large carrots, peeled and ends cut off
- 1 tbs. olive oil
- Salt and ground black pepper, to taste
- 1 package FARMER JOHN® Hot Louisiana Chicken Sausage, sliced
Using a vegetable peeler, make “fettuccini” by peeling long ribbons from zucchini, yellow squash and carrots. Peel all the way down to the center of each vegetable.
Place 1 tablespoon of the olive oil in a large skillet over high heat. Add zucchini, yellow squash and carrots. Season with salt and pepper. Cook, turning often with tongs, just until they start to soften, about 2 minutes. Transfer to a plate and cover to keep warm.
Add sausage to pan and cook for 4-5 minutes, stirring occasionally, until nicely browned. Add to veggie “fettuccini,” tossing to combine.