Italian sausages and vegetable skillet with spicy green harissa
Italian sausages and vegetable skillet with spicy green harissa

Hello everybody, it is John, welcome to our recipe page. Today, we’re going to make a distinctive dish, italian sausages and vegetable skillet with spicy green harissa. It is one of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

Fresh vegetable skewers paired with Italian sausages and our custom spicy green harissa create an easy breezy supper. For an effortless meal, we skewer a colorful lineup of vegetables and serve them alongside Italian pork sausages and our custom spicy green harissa. Italian Sausage, Onions and Peppers Skillet is a super-flavourful comfort food.

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

The ingredients needed to make Italian sausages and vegetable skillet with spicy green harissa:
  1. Prepare 1 red onion
  2. Make ready 3 oz shredded red or other cabbage
  3. Get 1 zucchini or other summer squash
  4. Make ready (optional) 6 oz grape or cherry tomatoes
  5. Get 2 fresh mild Italian pork sausages (about 1/4 lb each)
  6. Take 3 scallions (green onions)
  7. Make ready Spicy green harissa, or salsa (to taste)

Betty demonstrates how to make an Italian Sausage and Green Pepper Skillet–one of her husband's favorite meals! Italian Sausage and Green Pepper Skillet. Harissa made from fresh chilies has a looser texture and lighter flavor than one made with dried chilies alone. Similar to the dried chili harissa, I use mild red bell peppers for the body and bulk of the sauce.

Instructions 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.

I also include a grassy poblano pepper to balance the sweetness of the red bell pepper. Pair with a green salad, and dinner is done. The blended spices are then often mixed with olive or vegetable oil and served in paste form to maintain the freshness and flavors longer. Go the vegetarian route with Spice Roasted Eggplant with Garlic Yogurt and Harissa or Couscous with Spring Vegetables and Harissa Sauce. Use whatever greens you have in the fridge to top this spicy, fragrant polenta.

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