Seasonal Sausage Saute with Zucchini & Mushrooms - Goodness Me!

Seasonal Sausage Saute with Zucchini & Mushrooms

by Katie Mitton September 13, 2016

Seasonal Sausage Saute with Zucchini & Mushrooms


There's something to be said for a dinner that can be whipped up with ingredients you already have in your fridge, in 30 minutes or less. This Seasonal Sausage Saute is so very simple, but so very delicious! You'll be resisting the urge to have seconds, so that you can have it for leftovers the next day.

When choosing sausages, make sure you choose organic or naturally raised sausages with real ingredients and no fillers. Mark's Nearly Famous Sausages are a great choice, packed full of flavour and none of the bad stuff like preservatives or fillers. And when you choose your vegetables, choose organic! This ensures you steer clear of pesticides, chemicals, and other harmful substances that conventional produce may have come into contact with.

Don't have zucchini in the fridge? Substitute it for whatever vegetables you have on hand. That's part of what makes this recipe so awesome - the sausage adds so much flavour and the cheese makes it so delectable that you can use nearly any vegetable. We like to choose seasonal ones to support local, Canadian farmers! 

Simple Sausage Saute

4 sausages, casings removed
2 Tbsp. coconut oil/butter ghee
1 cup red onion, chopped
2 cloves garlic, chopped
4 small zucchini, sliced
1 cup cherry tomatoes, sliced in half if large
2 cups mushrooms, sliced
1 tsp. coarse salt
¼ cup fresh basil, chopped
1 cup raw milk cheddar, grated 

In large skillet melt 1 Tbsp. coconut oil/butter ghee.  Break up sausage with metal spoon and brown.  When sausage is cooked through, remove.  Add remaining coconut oil/butter ghee to skillet.  Add onion and garlic and saute a couple minutes.  Add in zucchini, mushrooms and salt and saute another 5 minutes.   Add in cooked sausage and cherry tomatoes and saute until tomatoes and zucchini has softened.  Add in fresh basil.  Remove to serving bowl and top with grated raw milk cheddar if desired.  Place in 350 °F oven for a couple minutes or until cheese is melted. (Or, add the cheese just before removing the pan from heat.)

Katie Mitton
Katie Mitton


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