Name: Pork Sausage with Spicy Corn, Pepper & Edamame Sauté (Succotash)
Cook time: 35 min
Total time: 35 min
Yield: Serves 6
Ingredients: 1 ½ cups edamame; 1 small pkg fresh basil; 3 cups frozen corn; 6 cloves garlic; 1 ½ small pkgs grape tomatoes; 3 green bell peppers; 3 jalapeño peppers; 6 pork sausages; 1 ½ medium yellow onions; apple cider vinegar; black pepper; extra virgin olive oil; salt

Pork Sausage with Spicy Corn, Pepper & Edamame Sauté (Succotash)Pork Sausage with Spicy Corn, Pepper & Edamame Sauté (Succotash) — a 35-minute dinner recipe with 13 ingredients, serving 6.Ingredients

1 ½ cups edamame

1 small pkg fresh basil

3 cups frozen corn

6 cloves garlic

1 ½ small pkgs grape tomatoes

3 green bell peppers

3 jalapeño peppers

6 pork sausages

1 ½ medium yellow onions

apple cider vinegar

black pepper

extra virgin olive oil

salt

Instructions

Preheat a large pot over medium-high heat.

While the pot heats up, wash and dry the fresh produce.

Once the pot is hot, add oil and swirl to coat the bottom. Add sausages and cook, turning occasionally, until cooked through, 12-15 minutes. Remove from heat. (Reserve pot with drippings for later use.)

Meanwhile, trim, seed, and medium dice bell peppers. Place in a large bowl.

Quarter jalapeño peppers lengthwise; seed and remove ribs with a spoon to reduce spice level. Mince and add to the bowl with the bell pepper. (Be careful with jalapeños; do not touch your eyes and ensure you wash your hands after handling or wear gloves while preparing.)

Peel and thinly slice garlic. Add to the bowl.

Place edamame and corn in the colander and rinse under hot, running water (from the tap) to defrost. Add both to the bowl and set aside.

Peel, halve, and medium dice onions.

Return pot (with drippings) to medium-high heat, add more oil, and swirl to coat the bottom. Add onion and cook, stirring occasionally, until golden and softened, 5-6 minutes.

Add veggies, garlic, salt, and pepper to the pot. Continue to cook, stirring occasionally, until veggies are warmed through and fork-tender, 5-6 minutes more. Remove from heat. (Reserve bowl for the next step.)

Meanwhile, halve grape tomatoes. Place in the reserved bowl.

Pick basil leaves off the stems; discard stems and roughly chop the leaves. Add to the bowl with the tomato.

When the veggies are fork-tender, add tomatoes, basil, and vinegar to the pot, then stir to combine the succotash. Remove from heat.

To serve, divide sausages and succotash between plates or bowls. Enjoy!

Open this recipe in Flambette