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Sausages with Garden Vegetables

Sausages with Garden Vegetables


Last weekend we (my husband and I) were making homemade sausages. We were cooking our hopefully delicious sausages on the grill and … overcooked them. The meat was not as juicy as it should be. I served the first batch with my one-minute tomato sauce, which improved their taste, so we still could enjoy the sausages.

But what to do with the rest of overcooked sausages? The answer came up immediately. The sausages definitely need to be simmered in some sauce for the meat to absorb its juices. And what could be better than tomato sauce and seasonal vegetables!

Frankly, it is not necessary to wait until you have the dry-tough sausage situation – the dish turned out so tasty that it could be in a regular family menu. The sausages with garden vegetables are very easy to prepare. The dish is an ideal to be served for busy weeknights.


Mashed potatoes, couscous, rice, or pasta could be added to make a wonderful delicious meal.

A good slice of toasted Italian bread or ciabatta will also be great here.

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Sausages with Garden Vegetables


4 servings


  • 1 medium onion
  • 5-6 cloves garlic
  • 1 tbsp red wine vinegar
  • 2 carrots
  • 1 bell pepper
  • 5-6 oz (150-175 g) green beans
  • 1 zucchini or/and yellow squash (I used mixture of zucchini and patty pans)
  • 2-3 tomatoes or 1 can (14 oz/ 400 g) canned tomatoes in their own juice
  • 1 tbsp tomato paste (optional)
  • 2-3 bay leaves
  • 3-4 thyme sprigs
  • 4-6 oregano leaves
  • 4 cooked sausages to your liking, Italian, bratwurst, chorizo, andouille, etc. (12 oz/300-400 g), cut in half or into 4 pieces
  • Salt
  • Black pepper
  • 2-3 tbsp olive oil 




Cut the vegetables into large bite size chunks. Cut off the ends of the green beans and cut the long beans in half. Coarsely chop the garlic.

In the deep and wide pan heat the olive oil.

Add the onion and cook over medium heat for about 5 minutes. Onions should start to change their color.

Add the garlic and cook for 30 seconds.

Add the red wine vinegar and deglaze for 1 minute.

Add the carrots and cook for 5 minutes.

Add the bell pepper and cook for 1 minute.

Add the green beans and cook for 1 minute.

Add the zucchini or squash, tomatoes with their juices, tomato paste (if using), bay leaf, thyme, oregano, salt, pepper and the sausages. Stir, add ¼ cup of water (if needed), bring to a boil, cover and cook over low heat for about 7-10 minutes or until the vegetables are ready.

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Cook with pleasure!


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