Sausage Vegetable Pilaf Recipes

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SAUSAGE VEGETABLE PILAF



Sausage Vegetable Pilaf image

Make and share this Sausage Vegetable Pilaf recipe from Food.com.

Provided by Queen Dragon Mom

Categories     Rice

Time 55m

Yield 4 serving(s)

Number Of Ingredients 13

1/2 cup dried porcini mushrooms or 1/2 cup other dried mushroom, your choice (½ oz)
3/4 cup water
1 (6 1/2 ounce) packet seven whole grains and sesame pilaf mix (for breakfast, lunch or dinner) or 1 (6 1/8 ounce) box rice pilaf mix
2 tablespoons olive oil
1 lb Italian turkey sausage link, cut into ¾ inch slices
1 large onion, cut in eights
3/4 teaspoon dried rosemary
1/2 teaspoon salt
2 cloves garlic, crushed
1/2 lb button mushroom, quartered
1/2 cup shredded carrot
1/2 cup chopped parsley
1/4 teaspoon ground black pepper

Steps:

  • Soak dried mushrooms in warm water is small bowl until softened about 15 minutes Prepare pilaf mix according to package directions.
  • Heat 1 tbsp oil in large nonstick skillet.
  • Add sausages; sauté 8-10 minutes or until browned.
  • Remove to paper towel to drain.
  • In same skillet, heat remaining oil.
  • Add onion, rosemary and salt; sauté for 6 minutes until softened.
  • Add garlic and sauté for 2 minutes.
  • Drain dried mushrooms through fine mesh sieve lined with paper towel and reserve liquid.
  • Rinse mushrooms and chop.
  • Add dried and button mushrooms and carrots to skillet, sauté for 4 minutes until mushrooms are softened.
  • Return sausage to skillet.
  • Add reserved mushroom liquid.
  • Bring to boil, cook about 5 minutes or until most of liquid is evaporated.
  • Add cooked pilaf to skillet with parsley and pepper.
  • Toss until well combined and heated through.

Nutrition Facts : Calories 276.5, Fat 16.9, SaturatedFat 4.8, Cholesterol 59.4, Sodium 1349.1, Carbohydrate 13.4, Fiber 2.9, Sugar 6.8, Protein 19.4

OVEN BAKED SAUSAGES WITH POTATOES, VEGETABLE AND GRAVY!



Oven Baked Sausages with Potatoes, Vegetable AND Gravy! image

Recipe VIDEO above. Cooking sausages in the oven with vegetables and gravy is a terrific quick dinner idea that takes mere minutes to assemble! The sausages get nicely browned, the vegetables tender, and a flavour packed gravy. Kind of like making a stew!

Provided by Nagi | RecipeTin Eats

Categories     Dinner

Time 1h

Number Of Ingredients 14

700g / 1.4 lb baby potatoes (, halved)
3 carrots (, peeled and cut into 2"/5cm pieces)
2 red onions (, each cut into 8 wedges)
2 garlic cloves, minced
2 tbsp olive oil
2 tsp dried thyme
1 tsp dried oregano
Salt and pepper
8 - 10 sausages (500-700g / 1-1.4lb) ((Note 2))
Oil spray ((optional))
2 tbsp / 30g melted butter, unsalted
2 1/2 tbsp flour ((plain / all purpose))
2 cups / 500 ml beef broth (or chicken) ( (Note 3))
Fresh thyme (, for garnish (optional))

Steps:

  • Preheat oven to 200C/390F (standard) or 180C/350F (fan / convection).
  • Place Vegetable ingredients in a large bowl. Toss well to coat.
  • Add sausages and toss briefly.
  • Transfer into roasting pan. Pan should be of a size so the vegetables are stacked about 2 deep - see photos and video. Rearrange sausages so they are on top.

Nutrition Facts : ServingSize 522 g, Calories 649 kcal, Carbohydrate 32 g, Protein 26 g, Fat 46 g, SaturatedFat 15 g, Cholesterol 106 mg, Sodium 1074 mg, Fiber 6 g, Sugar 4 g

SHEET PAN DINNER WITH SAUSAGE AND VEGETABLES



Sheet Pan Dinner with Sausage and Vegetables image

This sheet pan sausage dinner can be made with the pre-cooked sausage of your choice and is done in about an hour. Plus, this recipe is super customizable! Dish is best warm and fresh but extra will keep airtight in the fridge for up to 5 days. Garnish with freshly grated Parmesan cheese.

Provided by WillardU

Categories     Everyday Cooking     Sheet Pan Dinner Recipes

Time 1h15m

Yield 4

Number Of Ingredients 14

cooking spray
4 tablespoons olive oil, divided
1 tablespoon chopped fresh rosemary
1 teaspoon kosher salt, or to taste, divided
½ teaspoon freshly ground black pepper, divided, or more to taste
1 (16 ounce) package red potatoes, cut into bite-sized chunks
1 tablespoon dried onion flakes
1 tablespoon smoked paprika
1 tablespoon dried parsley
1 tablespoon dried oregano
12 ounces fully cooked kielbasa or Polish sausage, cut into 1 1/2-inch pieces
1 (12 ounce) bag fresh green beans, trimmed
1 medium yellow bell pepper, cut into bite-sized strips
1 medium onion, cut into bite-sized pieces

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil for easier cleanup and spray with cooking spray.
  • Combine 2 tablespoons olive oil, rosemary, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl. Add potatoes and toss to coat. Place potatoes skin side-down on the baking sheet in a single layer.
  • Roast in the preheated oven until tender when pierced with a fork, 23 to 25 minutes. Remove from oven; stir.
  • Mix remaining olive oil, salt, pepper, onion flakes, paprika, parsley, and oregano in the same bowl. Add sausage, green beans, bell pepper, and onion; mix until well combined. Add to the baking sheet; spread in a flat layer.
  • Roast until vegetables are tender and potatoes and sausage pieces are browned, tossing halfway through the roasting process, 20 to 25 minutes. Serve immediately.

Nutrition Facts : Calories 520.7 calories, Carbohydrate 33.8 g, Cholesterol 56.1 mg, Fat 37.5 g, Fiber 6.7 g, Protein 15.3 g, SaturatedFat 9.9 g, Sodium 1265.5 mg, Sugar 6 g

SAUSAGE & VEGETABLE SKILLET DINNER



Sausage & Vegetable Skillet Dinner image

I threw this sausage recipe together one night to use up produce before going out of town. Who knew it was going to be such a hit! Now it's a recipe I turn to whenever time is tight. -Elizabeth Kelley, Chicago, Illinois

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 10

1 tablespoon olive oil
1 package (12 ounces) fully cooked Italian chicken sausage links, cut into 1-inch pieces
1 large onion, chopped
3 garlic cloves, minced
1/4 teaspoon crushed red pepper flakes
1-1/2 pounds red potatoes (about 5 medium), thinly sliced
1 package (10 ounces) frozen corn
1/4 teaspoon pepper
1-1/4 cups vegetable broth
2 cups fresh baby spinach

Steps:

  • In a 12-in. skillet, heat oil over medium-high heat; saute sausage and onion until onion is tender. Add garlic and pepper flakes; cook and stir 1 minute., Add potatoes, corn, pepper and broth; bring to a boil. Reduce heat to medium; cook, covered, until potatoes are tender, 15-20 minutes. Stir in spinach until wilted.

Nutrition Facts : Calories 371 calories, Fat 11g fat (3g saturated fat), Cholesterol 65mg cholesterol, Sodium 715mg sodium, Carbohydrate 48g carbohydrate (6g sugars, Fiber 5g fiber), Protein 22g protein. Diabetic Exchanges

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