Sautéd Sausages with Mixed Vegetables: The One-Dish Meal That Makes Everyone Happy!
Tired of the usual bland side dishes? Get ready to discover a simple, quick, and incredibly tasty way to bring a complete and flavorful dish to the table.
Forget boiling water: in this recipe, your favorite vegetables – Swiss chard, spinach, and chicory – will come together in a pan with a bit of garlic for a surprising result, keeping their texture and bold taste intact.
The sausages, perfectly browned, will add that extra touch, making this dish not only healthy but also incredibly satisfying.
It’s ideal for a family dinner or when you’re craving comfort food that revives you. Few steps, genuine ingredients, and you’re done!
Let’s get right under the photo to discover how to prepare Sausages with mixed vegetables, but first, take a look below at other sausage recipes prepared for you.
See you soon with the next recipe, Ana Amalia!
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 2 People
- Cooking methods: Stove
- Cuisine: Italian
Ingredients for sausages with mixed vegetables
- 4 sausages
- 1 bundle Swiss chard
- 14 oz spinach
- 7 oz chicory
- 2 cloves garlic
- 4 tbsps extra virgin olive oil
- to taste salt
- to taste pepper
Preparation of sausages with mixed vegetables
To prepare the sausages with vegetables, start with the vegetables, wash them, drain them, and cut them into large pieces, removing the white part from the Swiss chard and the end of the stem from the chicory.
Heat the extra virgin olive oil in a large pan and sauté the whole crushed garlic for a few minutes without browning it.Remove the garlic and add to the pan first the Swiss chard, which takes the longest to cook, stir with a wooden spoon and let it stew for 2 or 3 minutes.
When the volume reduces, add the spinach and chicory, salt, mix well with the almost cooked Swiss chard, and let all the vegetables stew.Meanwhile, wash the sausages, dry them, and cut them into large pieces. Add them to the vegetables when they are wilted, which usually takes 10-15 minutes.
Stir, season with freshly ground pepper and lower the heat, cooking everything for another 10 minutes until the sausages are cooked, and the cooking water from the vegetables is almost completely absorbed.Once cooking is complete, turn off the heat, let everything rest for a few minutes before bringing the sausages with vegetables to the table and…
ENJOY YOUR MEAL
How to store sausages with mixed vegetables
Sausages with vegetables can be stored in the refrigerator in an airtight container for 2 days. You can freeze the sausages with vegetables, just move them from the freezer to the fridge the night before you plan to eat them.
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Seasonal Vegetable Alternatives (Sautéed in Pan)
Considering that Swiss chard, spinach, and chicory are typical of cooler periods (autumn/winter), here are alternatives that work great sautéed:
Broccoli Rabe and Chili Pepper: The classic pairing with sausage, especially in Southern Italy! The slightly bitter taste of broccoli rabe pairs perfectly with the flavorful fat of the sausage. Add garlic and a touch of chili pepper.
Kale and Beans: A more rustic and super hearty combination. Sauté the kale (previously cleaned and chopped) with garlic, and add cooked cannellini beans (even canned, drained, and rinsed).
Broccoli or Romanesco Cauliflower: Break them into small florets, sauté in a pan with garlic and a pinch of chili pepper or possibly some anchovies (if you like them!) for an extra salty touch. They cook well even just in the pan (possibly with a lid) and remain crispy.
Alternative Pairings (Instead of Sausage)
Green leafy vegetables, with their slightly bitter taste and flavorful cooking with garlic, also pair beautifully with other proteins:
Bacon or Guanciale Cut into cubes. Sauté in a pan before the vegetables until crispy. Remove the bacon, cook the vegetables in the released fat, and then add the bacon at the end. Perfect for a smoky touch.
Chicken/Turkey Breast Cut into strips or chunks. Brown well with a little oil and garlic, deglaze with a bit of white wine, then add the vegetables. It’s a lighter and quicker alternative.
Tofu or Seitan (Veg) If you want a vegetarian option, cut the smoked tofu into cubes and sauté until golden before adding the vegetables, or use seitan strips. They will absorb the garlic and vegetable flavors beautifully!
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Sausages with Mixed Vegetables, Frequently Asked Questions
Do I need to wash the vegetables first? Do I need to dry them?
Yes, wash them well. It’s not necessary to dry them thoroughly: the residual water on the leaves is crucial to create some steam in the pan, helping the vegetables to wilt and cook without burning, since you haven’t blanched them first.
How long does it take to cook the vegetables (Swiss chard, spinach, chicory) in the pan?
It depends on the amount, but generally about 10-15 minutes after they release the initial water, until they’re tender but not mushy (longer for chicory, quicker for spinach).
What’s the best way to cook vegetables in a pan without burning them?
Cook over medium-low heat, covering the pan with a lid for the first few minutes (this will make them “stew” and release their water), then remove the lid to let the excess liquid evaporate and flavor them well.
Can I use frozen vegetables instead of fresh ones?
Yes, it’s possible. Keep in mind they will release much more water, so you’ll need to cook them longer, without a lid, to completely evaporate the liquid and get the taste of a good “sauté”.
