Quick Sausage & Spring Veggies
This light and simple meal includes sausage, crispy bacon, tender asparagus, and peas. It's easy, fast, and all cooks together in a skillet!
- 1 tbsp olive or avocado oil
- 4 fully cooked sausages, sliced into circles, 1/4-inch thick
- 4 slices bacon, diced, I prefer turkey bacon.
- 2 tbsp ghee, If dairy-free, use olive or avocado oil.
- 1 tbsp lemon juice
- 1 lb asparagus, trimmed, cut into thirds
- 8 oz english peas, shelled
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp garlic powder
- 1 tsp garlic, minced
Add diced bacon to a large skillet. Sauté on medium to medium-high heat until almost crispy, stirring occasionally. If using turkey bacon (my preference) add the oil with the bacon (instead of waiting for the sausage) because it will need the extra fat. When bacon pieces are close to crispy, add oil and sliced sausage. Sautè, flipping sausage frequently, for 2 to 3 minutes or until sausage slices have some browning and bacon is crispy. Remove sausage and bacon from pan and set aside.
Add ghee (or an oil if dairy-free) to skillet with the asparagus and peas. Sprinkle with salt, pepper, and garlic powder. Add lemon juice. Stir and cook for 3 to 4 minutes or until asparagus is crisp tender.
Reduce heat to medium (if you were on medium-high). Add sausage and bacon back to the skillet along with minced garlic. Stir. Cover so everything heats through for 1 to 2 minutes. Taste. Add extra salt if desired.
Nutrition information assumes chicken sausage and turkey bacon are used.
Calories: 392kcal, Carbohydrates: 18g, Protein: 23g, Fat: 27g, Saturated Fat: 9g, Cholesterol: 93mg, Sodium: 1486mg, Potassium: 421mg, Fiber: 5g, Sugar: 6g, Vitamin A: 1584IU, Vitamin C: 32mg, Calcium: 41mg, Iron: 4mg