Italian sausages with vegetable skewers and spicy green harissa

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Italian sausages with vegetable skewers and spicy green harissa

Lean & Clean, Soy-Free, Spicy, Paleo, Carb-Conscious, Dairy-Free, Mediterranean, Gluten-Free

2 Servings, 480 Calories/Serving

25–40 Minutes

Modern life can sometimes get hectic. So take a load off with this easy-to-prep dish featuring a colorful lineup of zingy onion, sweet mini peppers, and delicate summer squash. 

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 1 organic red onion
  • ¼ pound organic sweet mini peppers
  • 1 organic zucchini or yellow squash
  • Wooden skewers
  • 6 ounces organic grape or cherry tomatoes
  • 3 organic scallions
  • 2 fresh mild Italian pork sausages (about ¼ pound each)
  • Sunbasket spicy green harissa (extra virgin olive oil - parsley - lemon juice - cilantro - kosher salt - cumin - cayenne - sweet smoked paprika)
Grill It

Prepare a medium-hot fire in a grill. 

For the sausages: In a medium sauce pot on the stovetop, add the pork sausages and enough beer, water, or a mixture to cover by 1 inch. Bring to a boil, reduce to a vigorous simmer, and cook until the sausages are firm but not yet cooked through, 5 to 7 minutes. Drain and pat dry. Set the sausages on the grill directly over the heat and cook, turning occasionally, until the skin is blistered and the sausages are cooked through, 3 to 5 minutes. 

For the vegetable skewers: Lightly brush the skewered vegetables with oil and season with salt and pepper. Set them on the grill directly over the heat and cook, turning occasionally, until the vegetables are lightly browned and starting to soften, 5 to 7 minutes. 

Nutrition per serving

Calories: 480, Protein: 19g (38% DV), Fiber: 5g (20% DV), Total Fat: 37g (57% DV), Monounsaturated Fat: 13g, Polyunsaturated Fat: 2g, Saturated Fat: 8g (40% DV), Cholesterol: 55mg (18% DV), Sodium: 800mg (33% DV), Carbohydrates: 21g (7% DV), Total Sugars: 12g, Added Sugars: 0g (0% DV).

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Prep the vegetables; assemble the skewers

  • Peel the onion and cut into 1-inch pieces.
  • Remove the stems and seeds from the sweet mini peppers; cut the peppers into 1-inch pieces.
  • Cut the zucchini lengthwise into quarters, then crosswise into 1-inch pieces.
Using 6 [12] wooden skewers, thread the onion, peppers, zucchini, and tomatoes onto the skewers, alternating the ingredients. Lightly brush the vegetables with oil and season with salt and pepper.

2

Cook the skewers

In a large frying pan over medium-high heat, working in batches if needed, add the vegetable skewers and cook, turning occasionally, until the vegetables are lightly browned and start to soften, 6 to 8 minutes. Transfer to a plate. Meanwhile, start preparing the scallions and sausages.

3

Prep and cook the scallions and sausages

  • Trim the root ends from the scallions. 
  • Pat the sausages dry with a paper towel; prick in a few places with a fork, if desired.

In another large frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the scallions and sausages, season the scallions with salt and pepper, and cook, turning occasionally, until the scallions are lightly browned, 2 to 3 minutes total, and the sausages are browned and cooked through, 10 to 12 minutes. Transfer the scallions to a plate while you continue cooking the sausages. Transfer the sausages to a cutting board to rest for 5 minutes, then cut on the diagonal into ½-inch-thick slices.

Serve

Transfer the scallions, sausages, and vegetable skewers to individual plates and serve with the spicy green harissa. 

Kids Can!
  • Separate the onion pieces.
  • Count the skewers. 
  • Skewer the vegetables.
  • Brush the vegetables with oil and season.
  • Time the cooking.