Fast and Easy – Steamed Sausage and Vegetables

August 30, 2012 - Written by Diana

Steamed Sausages and Veggies

My son came home and asked what we were having for dinner.  It’s a fun game we play.  One of us asks what we are having for dinner and the other responds -“I don’t know, what are you making?”.  If he’s cooking, sometimes I’ll tell him what to make, and if it’s me – I’ll figure something out.  Tonight, I didn’t want to slave over the stove, but I remembered something my husband said when he brought home the market bag.  He said that we should cook up the green beans and corn fresh and fast while we have them and not wait because they’re always best when they’re fresh.

I have a metal strainer insert that I use when I want to steam or blanch.  Then I can either keep the ingredients from getting waterlogged because it doesn’t touch the bottom of the pot, or in the case of blanching, I can raise the strainer draining the water off without getting burned pouring it off. Tonight I filled the strainer with corn on the cob, green beans, potatoes, sausage (from an area farmer) and set it inside  a stockpot.  I poured a bottle of beer and 2 cups of stock over top – knowing they would drain to the bottom of the pot and would be my steaming liquid.  If I had a steamer that fit better, I probably would have more liquid left in the bottom to use as a sauce, but you could add a cup of water to keep it all  from evaporating off.  I added really fragrant spices that gave off such a great aroma.

If my husband was a shrimp eater, I might have added some of that too. It would work well with any type of meat, like chicken or smoked sausage.  This was a really easy throw together meal, something you could let steam in the pot while you are helping the kids with homework or posting on your blog, or relaxing with the newspaper or book.  It’s a no fuss no muss, even my college son could cook it type of meal.

Fast and Easy - Steamed Sausage and
Prep time
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Really easy dinner of steamed sausage and vegetables. One pot meal that does the work while you relax.
Recipe type: Main
Serves: 4
  • 4 Sausage links - or 1 large smoked sausage
  • 3 ears corn on the cob broken into 5 or 6 pieces
  • 2 cups large rough chopped potatoes
  • 2 cups fresh green beans tips cut off
  • 1 tsp allspice
  • ½ tsp black peppercorns
  • 2 bay leaves
  • ½ tsp ground cumin seeds
  • ½ tsp cloves
  • salt to taste
  • 1 bottle beer or Ale (I used Killians Irish Red)
  • 2 cups Chicken Stock
  1. Scrub the vegetables clean and prepare to the right size.
  2. Throw all of the ingredients into the steam basket. Turn on the heat and steam the food until it's done.
  3. Slice the sausage links into the bowl, spoon in the rest of the ingredients, and drizzle some of the steam juices from the bottom of the pot over top of the meat and veggies.
You may not need as much broth, if your steam basket fits in tight to the pot and doesn't allow steam to escape. However, if it the basket doesn't fit tight and you want more broth(you will), you may want to add water.


Minty Spring Asparagus & Pasta with Lamb Mint Sausage

April 7, 2011 - Written by Diana

The last time we had Lamb Mint Sausage there were a few who said they didn’t know if lamb and mint went together.  I love mint and I think the lamb mint sausage are very tasty, but it is a very mild flavor.  I wanted to up the mint factor this time.  So, I made a mint and parsely pesto to use with gemelli pasta and some asparagus, one of my favorite spring time foods.  Of course I added some lamb mint sausage because I thought it would be the perfect thing to round out the dish.

For dinner, the pasta was warm when mixed with the pesto and the warm asparagus and sausage.  The next day cold leftovers were even better.  I think my mother will love this dish so much that I’m going to make it for her when she visits this summer.  She has strict dietary restrictions and we have to go without tomatoes, onions and she doesn’t like heavy sauces, so this will be perfect for her.  You could substitute beans for the sausage, or even use a grain instead of pasta for a salad.  This salad embodies spring, lovely light taste, lots of pretty green – and lamb too.  First ingredient fresh from the garden this year – parsley!  Yay!


In a food processor, or magic bullet, pulse the mint, parsley, pine nuts, shredded romano cheese and drizzle olive oil while pulsing.  Cut the asparagus and the green onion into bite size pieces and saute in pan with olive oil.  Saute the lamb mint sausage separately in another pan.  After the sausage rests, slice the sausage into bite size pieces.  Toss the pesto, asparagus and green onion and the sausage together with the cooked (and drained) pasta.  Salt and pepper to desired taste and serve.

Garlicky Smashed New Potatoes with Spinach and Lamb Mint Sausage

March 27, 2011 - Written by Diana

Lamb Mint Sausage is my new favorite sausage.  We bought it at Blues Creek Farm Meats when we were at the Lamb Cutting Class and discovered that we love it .  The mint is sort of subtle, and when you throw it into an Alfredo sauce like my daughter did last week, you might not taste the mint at all. However, if you cook it on it’s own and serve it without any sauce, you can get the nice mint flavor that’s subtle, but it’s there.  As a result, I don’t like to mix this sausage with other foods and serve it on the side.  Tonight, to go with the sausage, I made one of my husband’s favorite sides – potatoes, though he likes potatoes almost any way you can think of to prepare it.  I did a rough smash, mixed it with some garlic and shallots that were sauteed in oil, and some fresh spinach that wilted down.  I threw in a couple of tablespoons of butter and some garlic olive oil and stirred it around a little.  That’s it.  Garlicky potatoes – yummy, yummy.


-chopped herbs

Pour about 3 tbs olive oil into a saute pan.  Heat up and when it is hot enough, saute the shallots and garlic lightly. Drain almost soft potatoes.  Add to pan with shallots and garlic and using a potato smasher or bottom of a slotted spoon, rough smash the potatoes.  With a large spoon, toss the potatoes with the spinach while the spinach wilts.  Throw in the butter, the salt, pepper and chopped herbs and give it a nice mix heating it up.  Drizzle top with a little more garlic oil and serve.

Easter Kolbasz – from Best of the Wurst in the North Market

April 8, 2010 - Written by Diana

Easter Kolbasz       Last year my sister and I discussed Easter Kolbasz, and our family traditions.  This year when browsing through North Market in Columbus, Oh, purchasing my Easter Leg of Lamb from Blues Creek Farm Market, I perused the selections at Best of the Wurst.  When I had my tour of the North Market, I mentioned to Dave that it would be wonderful if they could get some Hungarian Kolbasz for sale in the market, so that I could have it for my Easter dinner.  There in the front window of the Best of the Wurst Market stall was hungarian sausage.  Could it be?  Was it the good stuff from my childhood?  I bought one package with the idea that if it was good, I would be going back for more later.  Later, I opened the package, and it was good, really good, much better than the other stuff, though a little drier and less greasy than the ones from our childhood. Kolbasz is much darker red due to the Hungarian Paprika that’s used to spice it up and give it the flavor my family loves. 


This kolbasz is drier, and smoked, so it’s not totally the stuff of my youth, but it comes pretty close and was good enough to share.  My husband and I went back to the North Market to get enough for Easter dinner.  I bought three packs then.  Nida, the owner of Best of the Wurst asked me what I do with it, and I told her that we eat it as is.  We also heat it up by parboiling or you can grill it.  Ultimately though, we just eat it cold because we love it that way.  You can order it online, the company that makes it is in the US – Bende & Son Salami Co. or go to the North Market and buy it from Best of the Wurst. While you are there, check out Blues Creek – freshest leg of lamb ever. 


Disclosure: I bought this.  I ate it.  It’s not a paid review.

Kielbasa, Peppers and Potatoes – a Fast Family Meal

March 10, 2010 - Written by Diana

This is one of my favorite quick tasty dinners.  Maybe I take too many shortcuts, but this one is good.  I can do this meal in under a half an hour, which is more time than my son gives me before he asks about dinner.  Seventeen year olds who run track are always looking for food; the quicker I get it into him, the less likely he is to fill it with junk or fillers. You can parboil the potatoes in a pot of water on the stove or a bowl of water in the microwave.  I do this because it will absorb less oil since it’s partly cooked already.  The kielbasa is turkey kielbasa, and it’s a little lower fat too.  The peppers – are mine.  We grew peppers last summer and froze them.  I haven’t run out of peppers yet, so I like to find  as many meals I can to use them in and the peppers though wilty are still delicious and full of flavor. I don’t put a dressing on it because my son isn’t a big fan, and we just use our preference of mustard or ketchup.  If I had my way I would pour on a mustard vinaigrette or dressing.

GEDSC DIGITAL CAMERA           Ingredients:


Parboil potatoes in water then drain.  Sauté peppers and onions in  olive oil.  Slice kielbasa into 1 inch thick pieces, and throw in with peppers and onions and add in potatoes.  Toss in herbs and spices. 


That’s it, it’s all good. 

Italian Sausage, Tomato & Cabbage Stew(p)

September 24, 2009 - Written by Diana

My Italian Sausage, Tomato and Cabbage Stew(p) is one of the best combinations for using up the veggies in your garden.  The cabbage, potatoes and tomatoes all came from my vegetable garden.  I would have had onions too, if my daughter hadn’t pulled them and thrown them into the composter with the weeds.  The garlic, onions and sweet italian sausage (bison) all came from the farm market.  The rest I had in the cabinet.  It didn’t take long to prepare and was ready as soon as the cabbage was wilted enough.  Lots of great flavor in this meal, you’ll love it.

Italian Sausage, Tomato and Cabbage Stew(p) Ingredients:


Spray a skillet with cooking spray, and cook the sausage with onions and smashed garlic.  Halve potatoes and boil in a small pot of water until al dente, not soft.  Throw rest of the ingredients in a stockpot and simmer.  After the sausage is cooked through, peel the skin off and slice into 1 inch wide pieces.  Drain potatoes.  Throw the potatoes, the sausage, garlic and onion slices into the stockpot. It’s done when the cabbage reaches the wiltiness that you like best.

Italian Sausage, Tomato & Cabbage Stew(p)
Prep time
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Total time
Italian Sausage, Tomato and Cabbage Stew/Soup. A hearty and delicious, quick and easy meal to make.
Recipe type: Stew
Cuisine: American
Serves: 4
  • 1 lb sweet Italian sausage
  • 1 onion sliced in half and then into slivers
  • 2 cloves garlic smashed
  • 8 small potatoes scrubbed and sliced in half
  • ⅓ head of cabbage rough chopped
  • 2 cups whole tomatoes and juice - smooshed
  • 3 cups chicken broth
  • ½ tsp oregano
  • ¼ tsp basil
  • Salt
  • Pepper
  1. Spray a skillet with cooking spray or use a couple of tablespoons of oil , and saute the sausage with onions and smashed garlic.
  2. Halve potatoes and boil in a small pot of water until al dente, not soft.
  3. Toss the rest of the ingredients in a stockpot and simmer.
  4. After the sausage is cooked through, peel the skin off and slice into 1 inch wide pieces.
  5. Drain potatoes.
  6. Throw the potatoes, the sausage, garlic and onion slices into the stockpot.
  7. It’s done when the cabbage reaches the wiltiness that you like best.


Sausage & Chard Crustless Quiche

August 24, 2009 - Written by Diana

Sausage & Chard Crustless Quiche I like quiches a lot, but more without the pie shell.  I’m that way with pies too, I like the insides the most. This was our breakfast this morning.  I used some herb garden chevre in it that we got from the cheese guy at the farmer’s market and some gouda (because it’s good-er that way). Quiches are fun because you can change it up a little – put in a different meat, or a different cheese, use some other veggies and it changes the taste for a whole new type of quiche. 


Preheat oven to 350 degrees. Instead of butter, I used an olive oil spray and sprayed a glass pan.  Spray a frying pan with olive oil, tear up chard and sauté the chard and shallots together until wilted.  Take off the heat.  Throw in the crumbled turkey sausage and the chevre.  In a bowl, beat the eggs and the evaporated milk together.  Stir in the sausage chard mixture, add in the gouda, salt and pepper.  Pour into the glass pan and bake in the oven until the egg is cooked through. I think it took 20 – 30 minutes, but my pan was oval and not round, so the mixture spread out more. If you are using a glass pie pan, you might need to cook it a little longer.