Sauteed Corn, Peppers and Sausage
Servings and Ingredients
|2 Johnsonville fresh Italian sausages|
|1 (16 oz) pkg Hy-Vee cut golden corn, thawed|
|1 large red bell pepper, seeded, chopped|
|2 tsp. Hy-Vee Select red wine vinegar|
|1 tbsp. chopped fresh parsley|
|Hy-Vee salt and Hy-Vee pepper, to taste|
- Heat a large nonstick skillet over medium-high heat.
- Cut each Italian sausage in half lengthwise. Cut each half into 1/4-inch pieces. Add to hot skillet and cook until sausage is no longer pink, about 5 minutes. Remove from skillet. Drain on plate lined with paper towels.
- Wipe most of the grease out of the skillet. Add corn and red bell peppers to the skillet. Cook and stir an additional 2 minutes or until vegetables are slightly softened.
- Toss together sausage, vegetables, red wine vinegar and chopped parsley. Season to taste with salt and pepper.
100 Calories per serving
Amounts Per Serving
- Total Fat: 6g
- Cholesterol: 15mg
- Sodium: 140mg
- Total Carbohydrates: 9g
- Protein: 4g
Vitamin A 15%
Vitamin C 35%