Recipe of Favorite Italian sausages and vegetable skillet with spicy green harissa

Hello everybody, it's Jim, welcome to my recipe page. Today, we're going to make a distinctive dish, How to Prepare Speedy Italian sausages and vegetable skillet with spicy green harissa. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.

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Many things affect the quality of taste from Italian sausages and vegetable skillet with spicy green harissa, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Italian sausages and vegetable skillet with spicy green harissa delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Italian sausages and vegetable skillet with spicy green harissa is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Italian sausages and vegetable skillet with spicy green harissa estimated approx 20 minutes.

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

(Fast) From SunBasket. Only 460 calories per serving.

Ingredients and spices that need to be Take to make Italian sausages and vegetable skillet with spicy green harissa:

1. 1 red onion
2. 3 oz shredded red or other cabbage
3. 1 zucchini or other summer squash
4. (optional) 6 oz grape or cherry tomatoes
5. 2 fresh mild Italian pork sausages (about 1/4 lb each)
6. 3 scallions (green onions)
7. Spicy green harissa, or salsa (to taste)

Instructions to make 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.

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