Sausage & Summer Squash
For this recipe, which is more of a guide, I used Hillshire Farms Smoked Sausage and Kielbasa and yellow summer squash.
Ingredients
- 6 small yellow squash, sliced about ¼ inch thick or a bit thinner
- 1 package smoked sausage, sliced about ¼ inch thick, (400 g / 14 oz)
- 1 package Kielbasa sausage, sliced about ¼ inch thick, (340 g / 12 oz)
- ½ onion, diced
- extra light olive oil, as needed
- salt and pepper, as desired
Instructions
- Here is 4 of the 6 squash I used, these would be medium sized.
- Heat a non stick pan on medium heat with 1 tablespoon of oil, when hot, add the onion and squash. Turn the sausage often, and season with salt and pepper as desired. The squash will release water and will cook down.
- Slice the sausage then heat a non stick pan with 1 tablespoon of oil, when hot, add the sausage. Turn the sausage often until starting to brown, you are basically heating it through as it is already cooked.
- Turn the squash as it cooks down, and let the water cook off as well.
- When the water is cooked off from the squash, add the sausage to the squash and turn to mix together. Season with black pepper and salt as desired.
- Serve with sides of your choice, enjoy.
Notes
It cost me $2.78 for the smoked sausage and $2.78 for the kielbasa. I think I paid $2 for the squash. For 6 servings, this is about $1.26 per serving.
My parents cooked this many times when I was growing up, I just thought combining them would be good and it was.