Veal Sausages with Zucchini

May 16, 2008

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Need an easy dish to serve with those Ramp Biscuits? You know, one which won’t make you run out of time and end up with the Green Ramp Biscuits….*smile* Well, this is one easy, spring-y, meal to serve up without a fuss—Veal Sausages and Zucchini.

I had picked up a pound of lovely veal sausages….cooked them in a skillet until browned and cooked through, then removed to another dish and returned the skillet to the burner. Next, as the sausages didn’t leave much grease in the pan, I drizzled in about a Tablespoon of olive oil, swirled it around until hot, then threw in 3 Zucchini that had been sliced into chunks. I was sure to cook them face (inside) down so that they would look as caramelized as the sausages (you can see what I mean in the photo), flipped them over for only another minute (there’s nothing worse than mushy squash!) then sprinkled with garlic salt, pepper and a good pinch of dried oregano (only because I was out of fresh)…then popped them into the serving dish and arranged the veal sausages on top.

One of the best things about this dish was that not only was it so easy to make…but I was able to make it before my guest arrived, keep it covered while the biscuits finished baking, and then it held beautifully in the warm oven until serving time. The zucchini didn’t overcook, the sausages didn’t dry out and the flavor was only improved by it having a chance to mingle in the warm oven.

Now *that’s* what I call easy spring-bounty entertaining!

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Filed Under: Mains, Recipe, Savory

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