Just because we’re on lockdown due to COVID-19 doesn’t mean we can’t eat like it’s a normal spring! Tasty meals with vegetables and Uncle Charley’s Sausages are the move and will keep your bellies full and happy even if the world is a little less than normal at the moment.
Italian Sausage Skillet with Spring Vegetables
Here at Uncle Charley’s, we’re big fans of skillet meals year-round, but especially right now! They’re so easy, with minimal cleanup and lots of flavor – talk about a win-win This one uses some great seasonal vegetables!
¾ lbs baby red potatoes (halved or quartered)
3-4 carrots (peeled and sliced into half-inch pieces)
1 tbsp olive oil
1 tsp Kosher salt (divided)
½ tsp black pepper (divided)
1 package of Uncle Charley’s Hot or Sweet Italian Sausage (sliced into half-inch pieces or crumbled, your pick!)
1 tsp ground oregano
8 oz cremini mushrooms (quartered)
3 cloves garlic (minced)
2-3 large green onions (chopped and divided)
1-pint whole grape tomatoes
1 cup peas (fresh or frozen work)
Put the carrots, potatoes, and olive oil in a large, deep nonstick non-stick skillet or Dutch oven, turning the burner heat to medium-high. Sprinkle half of the salt and pepper on top and stir it all together until coated.
When the skillet begins to sizzle, reduce the heat to low and cover the pan for 30 minutes, or until vegetables are soft and browned. Be sure to shake the pan occasionally to keep the vegetables from sticking.
When vegetables are ready, move the pan from the heat and let sit for five minutes before transferring the vegetables to a dish or plate to set aside.
Move the skillet back to medium-low heat, adding your Uncle Charley’s Hot or Sweet Italian Sausage. Stir periodically, cooking until it has browned and is almost cooked through. This should take about 10 minutes.
Add the mushrooms, the rest of the salt and pepper, and oregano. After 3 minutes, add the garlic, half of the green onions, and the cherry tomatoes. Cook until the mushrooms are slightly browned and the tomatoes have softened.
Add the potatoes and carrots from before and mix well. Stir in your peas and cook for a few more minutes to warm through.
Sprinkle with the rest of the green onions and voila, your dinner is ready!
Sausage and Vegetable Skillet Dinner
Everyone at Uncle Charley’s is a little obsessed with this dinner – it’s the perfect winter-to-spring transitional meal because it has heartier flavors but still tastes so fresh! We can’t wait to hear what you think of it with our Uncle Charley’s Pork Sausage.
1 tbsp olive oil
1 package of Uncle Charley’s Pork Sausage (sliced into one-inch pieces)
1 large red onion (chopped)
3 garlic cloves (minced)
¼ tsp crushed red pepper flakes
1 ½ lb red potatoes (thinly sliced)
1 package frozen corn
¼ tsp pepper
1 ¼ cups vegetable broth
2 cups fresh baby spinach
In your large skillet, put your olive oil over medium-high heat, sauteing the Uncle Charley’s Pork Sausage and onions until the onion is tender and slightly browned. Add the garlic and red pepper flakes, stir for one minute.
Add the potatoes, corn, and broth, bringing it to a boil. Then, reduce to medium heat and cook, covered, until the potatoes are tender. This should take 15-20 minutes. Stir in the spinach until wilted. Quick and easy!
We hope you enjoy these tasty recipes using some of our favorite Uncle Charley’s sausages, spring vegetables, and skillets! Be sure to share with your friends (while safely social distancing)!