MAKES: 6 servings · PREP TIME: 15 minutes · COOK TIME: 30 minutes
The combination of a pan-fry followed by a quick braise gives these sausages a deeper flavor than either cooking method alone. This is one of my favorite recipes to make when we are low on groceries and want something fast and easy. Even when we are in need of a grocery shopping trip, I can usually find some sort of sausage and an array of vegetables between my fridge and freezer.
INGREDIENTS
•2 tablespoons avocado oil or olive oil
•6 large smoked sausages, sliced on a bias into 1-inch pieces
•6 mini bell peppers (assorted colors), halved and seeded
•4 large ribs celery, cut into fourths
•1 small red onion, cut into large chunks
•8 cloves garlic, peeled and smashed with the side of a knife
•1 cup beef or chicken stock or bone broth (here)
•3 sprigs fresh rosemary
•2 sprigs fresh thyme
DIRECTIONS
1. Preheat the oven to 400°F.
2. Heat the oil in a large ovenproof skillet or sauté pan over medium-high heat. Add the sausages to the pan and brown on all sides.
3. Add the bell peppers, celery, onion, and garlic to the skillet and cook for 1 to 2 minutes, until the vegetables are lightly scorched.
4. Add the stock and rosemary and thyme sprigs to the pan, then cover and transfer to the oven. Braise for 12 minutes, or until the vegetables are tender and the stock is reduced by at least half.
PER SERVING:
CALORIES: 167
FAT: 13.8g
PROTEIN: 5g
TOTAL CARBS: 5.2g
FIBER: 1.3g
NET CARBS: 3.9g
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