Sausage & Peppers

Sausage & Peppers

The well-loved combination of sausage and sweet peppers becomes a low-fat recipe when you make it with turkey sausage. Be sure to use reduced-fat milk in the polenta to keep the fat and calories in check.

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Turkey, Vegetables
Recipe from Family Circle
SERVINGS
6
PREP TIME
10 mins

Sausage & Peppers

The well-loved combination of sausage and sweet peppers becomes a low-fat recipe when you make it with turkey sausage. Be sure to use reduced-fat milk in the polenta to keep the fat and calories in check.

Recipe from Family Circle
Recipe from Family Circle
Sausage & Peppers
SERVINGS
6
PREP TIME
10 mins
by 1  person
add your rating
add a comment

Related Categories:

Turkey, Vegetables
Ingredients
  • 1 1/2  cups reduced-fat milk
  • 3 1/4  cups low-sodium chicken broth
  • 1 1/4  cups instant polenta
  • 1/2  teaspoon salt
  • 2   tablespoons grated Parmesan cheese
  • 1/3  cup balsamic vinegar
  • 2   tablespoons cornstarch
  • 1   tablespoon sugar
  • 6   links sweet Italian turkey sausage
  • 1   teaspoon canola oil
  • 1   onion, cut into 1/2-inch slices
  • 1   medium sweet red pepper, cut into 2 x 1/2-inch slices
  • 1   medium green pepper, cut into 2 x 1/2-inch slices
  • 2   clove garlic, minced
Related Video
Sausage Stuffed Mushrooms

Hosting a party and looking for a delicious and easy to make appetizer? Learn how to make Sausage Stuffed Mushrooms with Johnsonville Italian Sausage.

Directions
1. 
Coat 13 x 9 x 2-inch baking dish with nonstick spray; set aside.
2. 
Heat oven to 250 degrees F. In a small bowl, stir 1 cup of the milk, 1 cup of the broth, polenta and salt. Bring remaining 1/2 cup milk and 1-1/4 cups of the chicken broth to a boil in a medium-size saucepan. Pour polenta mixture into saucepan of boiling milk mixture and whisk to combine. Cook for 2 minutes, stirring, or until thickened. Stir in Parmesan; spread into prepared dish. Cover and place in oven while preparing sausage and peppers. Spoon sausage mixture on top. Cut into squares and serve immediately.
3. 
In a small bowl, stir remaining 1 cup chicken broth, vinegar, cornstarch and sugar. Set aside.
4. 
Pierce sausages with a fork. Place in a large, deep skillet and cook over medium-high heat about 10 minutes, turning occasionally, until browned.
5. 
Add oil and onion to sausages, and cook 2 minutes, stirring occasionally.
6. 
Add peppers and cook for 4 minutes. Add garlic and cook for 30 seconds. Stir in vinegar mixture and bring to a boil. Cook for 1 minute, adding a little water if mixture appears too thick. Remove sausages and cut into 1/2-inch slices on the diagonal; return to pan.
7. 
Remove polenta from oven and spoon sausage mixture on top. Cut into squares and serve immediately.

nutrition information

Per Serving: cal. (kcal) 377, Fat, total (g) 10, chol. (mg) 75, sat. fat (g) 3, carb. (g) 46, fiber (g) 3, pro. (g) 26, sodium (mg) 798, Percent Daily Values are based on a 2,000 calorie diet
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