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Monday, August 12, 2019

Recipe Review | Quick Sausage Skillet with Cherry Tomatoes and Broccolini

I came across this recipe while scrolling through Instagram yesterday. If you don't already follow Epicurious (@epicurious), you should start. You can also sign up for their newsletter via email. They have a ton of amazing-looking dishes. Not only did this particular recipe look delicious, it also appeared to be super quick to prepare AND we had a lot of the ingredients (or similar) already on-hand. Bonus, bonus, bonus. I made a few adjustments to the recipe (noted below) and this will definitely return many times in the future. Everyone liked it and it was very easy for a busy weeknight. Its actual title is "10-minute Sausage Skillet..." but mine took longer than that, maybe 15-20 minutes (due to extra prep time for the veggies I added and to ensure the sausage was browned and the tomatoes burst). I plan to enjoy the leftovers tomorrow morning with a fried egg on top.

via Epicurious
(4 servings)
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What you need:
1-2 tablespoons olive oil
12 ounces fully cooked Italian sausage, sliced into 1/4"-thick coins (I doubled this and used andouille because it's what I had and I needed to cook it up.)
2 pints cherry tomatoes (I used about 1 1/2 pints.)
2 garlic cloves, pressed
4 sprigs thyme, leaves removed from stems
2 bunches broccolini (about 1 pound), trimmed, halved lengthwise
1 red bell pepper, cut into 1-inch pieces (I added this to the recipe.)
1/2 large red onion, cut into 1-inch pieces (I also added this.)
1/2 teaspoon salt
1/4 teaspoon freshly cracked black pepper
3 tablespoons unsalted butter, cubed
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What to do:
  1. Heat oil in a large skillet over medium-high heat. Add sausage and cook, stirring occasionally, until browned, about 2-4 minutes.
  2. Add tomatoes, bell pepper, red onion, garlic, and thyme, stir to combine (not too much --let them brown) and cook, pressing down on some of the tomatoes with the back of a wooden spoon to encourage bursting, 2-4 minutes. 
  3. Add broccolini; season with salt and pepper. Cook, covered, 2 minutes.
  4. Remove from heat and stir in butter until melted.
  5. Divide sausage mixture among plates. Serve with crusty bread or over rice (like we had it).

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