• 1lb cooked sausage (any variety), cut on the diagonal into 1/2″ thick slices
• 2 onions, cut into 1/8ths
• 6 ribs celery, cut into 2″ pieces
• 3 peppers, cut into 2″ pieces
• 2 cups mushrooms, quartered (or one 16 oz package sliced mushrooms)
• 1 pint grape tomatoes

Sear the sausage first

Spray large pan with cooking spray (don’t add oil) and place over medium heat.  When pan is hot, add sausage, cut side down (you may need to do this in 2 batches) and let the fat come out.  The sausage will fry in its own juices, remove after 5 – 10 minutes when it’s crispy on the bottom (monitor to make sure it doesn’t burn and stir every few minutes).  Leave oil in pan, but remove sausage and set aside.

 

Cook the vegetables

Add onions, celery and mushrooms, saute until soft, about 10 minutes. Add peppers and tomatoes and saute until soft, about 5 minutes.

 

To serve

Return the sausage to the pan with the vegetables and cook briefly to warm up the meat. Serve with rice or quinoa.   Add an optional dash of Braggs or soy sauce for more flavor.