So, now I had several packages of this flavorful sausage and needed to decide what to do with them. So, Friday night after a chilly baseball practice I decided to pull out a few things and see what I could come up with that would make a tasty meal for the family.
I used things I already had in my fridge and pantry and came up with a quick and easy meal. The sausage is not "spicy" as in "hot", but rather full of flavor and the orange peel adds an extra dimension that is what made me ask my neighbor to pick it up for me. My Husband made the comment that the sausage was peppery tasting, which made My Boys initially decide that it was too spicy. After a bit of convincing, I got them to try a few more bites and they realized it wasn't spicy, but actually something they both liked.
Greek Sausage with Veggies & Pasta
Source: PatsyK Original
3 links of Greek Sausage, sliced into 1/4 inch pieces
1/2 pound of linquine cooked according to package instructions
8 ounces white mushrooms, sliced
about 1/2 pound of thin asparagus, sliced on the diagonal into 1 to 1 1/2 inch pieces
1 tablespoon of olive oil
1 tablespoon of Greek Seasoning (I use Penzey's blend)
juice of 1 lemon
1 tablespoon chicken broth
salt and pepper to taste
Heat olive oil in a non-stick skillet. Add mushrooms and cook until the moisture from them has cooked out. Then, add the asparagus and the lemon juice (more or less depending on how much you get from the lemon). Allow to cook for 3-4 minutes. Drain off about half of the juice.
Add the sliced sausage and chicken broth and partially and cover. Cook for about 3-4 minutes, or until the sausage is heated according to the package instructions.
Serve immediately over hot linguine.
Please note that all photos and content belong to Patsy Kreitman, unless otherwise noted. If you want to use something please ask first.