Recipe
Side Dish
Sauteed Corn, Peppers and Sausage
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 12
| Quantity | Ingredient | Add |
|---|---|---|
| 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 |
Directions
- 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.
Nutrition facts
Servings
100 Calories per serving
Amounts Per Serving
- Total Fat: 6g
- Cholesterol: 15mg
- Sodium: 140mg
- Total Carbohydrates: 9g
- Protein: 4g
Daily Values
0%
Vitamin A 15%
0%
Vitamin C 35%
0%
Iron 2%
0%
Calcium 0%