Italian Sausage Skillet

with Mushrooms, Bell Pepper, Potatoes and Crispy Cheddar Cheese

25 min

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Contains: Milk, Sulphites, Wheat, Gluten

May Contain: Mustard, Egg, Sesame, Tree Nuts, Peanuts, Soy, Fish, Shellfish

What We'll Send

Jalapeno
Balsamic Vinegar
Multigrain Ciabatta Bun
Red Bell Pepper
Frozen Corn Niblets
Aged White Cheddar Cheese
Italian Parsley
Garlic
Red Onion Diced 1"
Cremini Mushroom
Baby Boomer Potatoes
Mild Italian Sausage
Spice Blend
Basil Dried, Coriander, Ground Fennel Seed
Allergen Notice: We cannot guarantee the complete absence of food allergens. Our meals are prepared in a facility that contains allergens including tree nuts, peanuts, fish, shellfish, dairy, soy, eggs, wheat, gluten, mustard, sesame, and sulphites. Though best practices are used when preparing the meal kits, inadvertent cross-contamination may occur.
Our just-in-time sourcing system may occasionally require us to substitute an ingredient in recipes. Always check the recipe card(s) in your delivery to confirm allergen information.
This recipe contains corn, milk, dairy, gluten, wheat, sulphites, and pork.

Nutrition
Calories 1036
Fat 72g
Protein 44g
Carbohydrates 60g

What You'll Need

Cooking Directions

0

Tip: Watch ciabatta closely when broiling in Step 5 so they don’t burn.

1

Cook Potatoes

Heat oven to 425°F. Heat a large ovenproof skillet over medium. Wash potatoes and cut into quarters. Heat 1 tbsp. (2 tbsp. for 4 servings) olive oil. Add potatoes to skillet and cook for 10 minutes, turning occasionally, until golden.

2

Prepare Ingredients

Meanwhile, wash mushrooms, jalapeno, bell pepper, and Italian parsley. Trim mushroom stems and cut into bite-sized wedges. Cut bell pepper in half, remove seeds and dice into 1 inch pieces. Cut jalapeno in half, remove seeds and dice finely. Pick and chop parsley leaves. Wash hands with hot soapy water. Line a baking sheet with foil. Drain and dry Italian sausage on paper towel.

3

Prepare Garlic Ciabatta

Cut ciabatta in half. Spread 1 tbsp. (2 tbsp. for 4 servings) butter and half of the garlic onto bread. Put bread on baking sheet. 

4

Prepare Veggie Saute

Turn heat under potato skillet to high. Add red onion, red pepper, mushrooms, and corn to skillet. Stir well and cook for 5 minutes or until veggies are almost tender. Season with salt and pepper to taste.

5

Cook Italian Sausage + Finish Veggie Saute

Meanwhile, heat a second skillet over medium-high. Add 1 tbsp. (2 tbsp. for 4 servings) olive oil. When hot, add Italian sausage. Cook for 2 minutes, breaking apart with a spoon, until mixture is at 165°F.  Add sausage to first skillet with vegetables. Add remaining garlic, spice blend, balsamic vinegar, and jalapeno to taste. Stir well and cook for about 1 minute or until fragrant.

6

Toast Ciabatta + Melt Cheese

Sprinkle parsley and cheddar cheese on top of sausage veggie saute. Put ovenproof skillet and ciabatta in oven. Turn broiler to 500°F. Cook for 2-3 minutes, or until cheese is melted and golden, and bread is crispy around the edges. Watch bread closely so it doesn’t burn.

7

Serve

Divide sausage veggie saute onto plates with a side of garlic ciabatta. Enjoy!

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