Posted on 06/04/2021 16:00 NEWS

The weather is warming up, the sun is staying in the sky longer, and it’s time for some new skillet
recipes featuring your favorite, Uncle Charley’s Sausages! Keep scrolling for some delicious
foods to fuel the fam for the longer days that come with spring 🌷

Sausage and Zucchini Skillet
4 Uncle Charley’s Hot Italian Sausages, sliced into medallions
2 ½ T olive oil
2 medium zucchini, cubed
1 yellow onion, chopped
1 bell pepper, chopped
1 garlic clove, minced
½ t salt
½ t dried oregano
½ t dried basil
¼ t onion powder
¼ t garlic powder
¼ t black pepper
Small bunch of fresh basil, chopped

1. Add half of the olive oil to a skillet over medium-high heat, adding sliced sausage and
sauteing until browned. Remove from pan and set aside.
2. Reduce heat to medium and add remaining olive oil. Place zucchini, onion, pepper, and
spices, sauteing until vegetables are tender.
3. Add sausage back to skillet with vegetables, tossing minced garlic in as well. Stir and
cover for 2 minutes to allow meal to finish cooking.
4. Add extra salt as needed and garnish with fresh basil.

Sausage and Frozen Vegetables with Rice
1 package Uncle Charley’s Kielbasa, sliced into medallions
¼ c olive oil
2 cloves of garlic, crushed
1 large red bell pepper, thinly sliced
1 small yellow onion, thinly sliced
1 (10 oz) package frozen broccoli, thawed
½ c chicken broth
½ c tomato sauce
2 c instant rice
½ c shredded mozzarella

1. Heat olive oil and crushed garlic in a pan over medium-high heat, stir in sausage and
2. Add pepper, onion, broccoli, chicken broth, and tomato sauce, simmering over medium
heat until vegetables are tender and liquid is absorbed.
3. While simmering, cook instant rice according to instructions on the package.
4. Stir rice into the skillet when cooked and sprinkle with mozzarella, then serve.

Cajun Sausage and Rice Skillet
1 package Uncle Charley’s Pork Sausage, sliced into medallions
1 T olive oil
1 bell pepper, chopped
1 t smoked paprika
½ t dried oregano
½ t dried thyme
¼ t garlic powder
⅛ t cayenne pepper
⅛ t black pepper
1 (15 oz) can fire-roasted diced tomatoes
1 c long grain white rice
1 ½ c chicken broth
2 green onions, sliced

1. Add sausage and olive oil to a deep skillet and saute over medium heat until sausage is
2. Add bell pepper to the skillet and continue sauteing, then add spices to toast. Add
tomatoes (with juices), rice, and chicken broth to skillet. Stir to combine, then place lid on
skillet and turn heat up to medium high. When it reaches a boil, turn to heat to low and let
the skillet simmer for 20 minutes.
3. Remove from heat after 20 minutes and let rest with the lid on for 5 minutes. After resting,
remove the lid, stir mixture, and top with green onions to serve.

Sausage, Kale, and Potato Skillet
½ package Uncle Charley’s Pork Sausage, sliced into medallions
3 T olive oil
24 oz small red potatoes, cut in half and pre-boiled in salted water until tender
Salt and pepper to taste
2 t dried thyme
1 medium yellow onion, thinly sliced
2 cloves garlic, minced
1 bunch curly kale, ribs removed and chopped
1 lemon

1. Heat half of olive oil in a large skillet over medium high heat, adding potatoes (cut side
down) and cook until golden brown. Stir and continue cooking until all sides are crisped.
Season with salt, pepper, and thyme.
2. Add remainder of olive oil and sausage to potatoes. Cook until sausage is crispy, then
add onions and cook until tender.
3. Reduce heat to medium and add garlic and kale, stirring until kale is wilted. Squeeze
lemon over mixture and serve.

Sausage Pasta Skillet
1 package Uncle Charley’s Sweet Italian Sausage, sliced in medallions
1 lb penne pasta
2 T olive oil
1 red bell pepper, sliced
1 small red onion, sliced
4 cloves garlic, minced
Salt and pepper
4 ripe tomatoes, diced
2 T crushed tomato
½ c chicken broth
½ t crushed chili pepper
1 t Italian seasoning
2 t fennel seeds, crushed
1 scallion, sliced
Fresh basil, chopped
Parmesan cheese

1. Cook pasta until al dente, then drain and set aside. Keep 1 c pasta water, set aside.
2. Heat half the olive oil in a large skillet over medium heat, adding sausage and browning.
When done, set aside.
3. Add remainder of olive oil to skillet and saute onions with fennel seeds, chili pepper
flakes, and Italian seasoning. Add garlic, grown tomato, and continue to saute. Add bell
pepper, diced tomatoes, and cook until tender. Stir in broth and continue to cook for a
couple of minutes, seasoning with salt and pepper.
4. Add sausage back to skillet, along with pasta, and let heat through. Stir gently to coat
pasta. Garnish with basil, scallions, and parmesan.

We hope you enjoy these delicious one-pan dinners! Send us your photos and be sure to pass
along with any fan favorites you’ve been serving to the crew 😍 Happy spring!!

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