Smoked Turkey Sausage And Summer Veggies Recipes

SHEET PAN SAUSAGE AND VEGGIES

Steps:

• PREP: Preheat the oven to 400 degrees F. Line a very large sheet pan (I use this 15x21 inch sheet pan) or 2 smaller pans with parchment paper and set aside.
• PREP VEGGIES: It is important to prep the veggies according to directions to ensure they all cook at the same rate. Wash and chop the unpeeled baby red potatoes. You want the pieces quite small. I halve the baby potatoes and then dice each half. This yields a total of 10-12 pieces per potato. Trim the green beans and then cut in half, chop the broccoli into florets, chop the peppers into 1-inch pieces, and coin the sausage in thick (1/2-inch) slices.
• OLIVE OIL AND SEASONINGS: Place all the veggies and sausage on the prepared sheet pan. Pour the olive oil and all the seasonings on top. Season to taste with salt and pepper (I add 1/2 teaspoon of salt and 1/4 teaspoon pepper to start with). Use your hands to toss and evenly coat all the veggies and sausage with seasonings. Space everything out so it has plenty of space to cook. If veggies are crammed/overlapping they'll steam instead of roast and will take longer to cook.
• BAKE: Bake 15 minutes, remove from the oven and flip/stir all the veggies around. Return to the oven and bake for another 10-15 minutes or until vegetables are crisp-tender.
• ENJOY: If desired, sprinkle freshly grated Parmesan cheese over the veggies and sausage as soon as they come out of the oven. (If you aren't adding the cheese, you'll likely need to add some more salt to the dish.) Add fresh parsley if desired and enjoy immediately. Serve over cooked rice or quinoa if desired.
• STORAGE: I don't recommend freezing this recipe; the veggies end up mushy upon being thawed. Leftovers will stay great in airtight containers in the fridge for 3-4 days. Obviously, there is a loss of texture, but overall it's still delicious!

SMOKED TURKEY SAUSAGE AND SUMMER VEGGIES

Steps:

• Wash and slice vegetables (I like to use summer squash, zucchini and green peppers). For an added kick, diced up a chile pepper to the mix!
• In a large skillet, on medium heat, warm up the olive oil and simmer the diced garlic for about 30 seconds.
• Add the squash, zucchini, pepper and onion, then season to taste with salt, pepper and fresh herbs (I also add some Italian seasoning and a dash of seasoned salt).
• Lower the heat to medium low, cover and simmer for about 20-25 minutes, turning the sausages and tossing the vegetables occasionally.

SMOKED SAUSAGE AND VEGGIE SHEET-PAN SUPPER

Steps:

• Preheat oven to 400°. Place the first 9 ingredients into a greased 15x10x1-in. baking pan. Drizzle with vinaigrette; toss to coat. Bake, uncovered, 15 minutes. Remove pan from oven; preheat broiler. Broil sausage mixture 3-4 in. from heat until vegetables are lightly browned, 3-4 minutes.

GRILLED SAUSAGES WITH SUMMER VEGETABLES

Steps:

• Place the first 5 ingredients in a blender; if desired, add pepper sauce. Cover and process until blended., Cut peppers lengthwise in half; remove seeds. Cut eggplant lengthwise into 1/2-in.-thick slices. Cut zucchini and yellow squash lengthwise into quarters. Place all vegetables in a large bowl; drizzle with 1/2 cup of the sauce and toss to coat., Place vegetables on a greased grill rack. Grill, covered, over medium heat 8-10 minutes or until tender and lightly charred, turning once. Cool slightly. Reduce grill temperature to medium-low heat., Cut vegetables into bite-sized pieces. Toss with additional 1/4 cup sauce; keep warm., Grill sausages, covered, over medium-low heat 15-20 minutes or until a thermometer reads 160° for pork sausages (165° for turkey sausages), turning occasionally. Remove sausages from grill; toss with remaining sauce. Serve with vegetables.