Dad’s Sausage Succotash
Why is this succotash recipe the best? Blame it on the sausage! While succotash is traditionally a side dish, this succotash is equally fabulous as a main dish for breakfast, lunch or dinner.
Servings: 6 servings
Ingredients
- 6 medium ears of fresh corn corn cut off the cobs (or 4 ½ cups of frozen corn)
- 1 pound Italian sausages pork or chicken (spicy or sweet)
- 1 pound baby potatoes quartered
- 1 cup lima beans recommended but optional
- 1 medium red bell pepper seeded, cored, and diced
- 1 small sweet onion chopped
- 1 bunch scallions trimmed and chopped
- 2 tablespoons extra virgin olive oil
- 1 tablespoon butter
- Salt to taste
Instructions
- Preheat oven to 375℉. Toss quartered potatoes in 1 tablespoon of olive oil and salt to taste on a baking sheet. Spread out in a single layer. Roast for 25-30 minutes, until golden brown.
- While potatoes are roasting, cut/prep the other veggies. Cook lima beans according to package instructions. Set aside.
- Use a knife to slice open sausage casings and pop out the meat into a large skillet or pot. Over medium-high heat, cook sausage in the dry pan/pot until cooked through (roughly 10 minutes). Crumble and break up the sausage as it cooks.
- When the sausage is cooked, add 1 tablespoon olive oil and onion to the pan/pot with the sausage. Sauté over medium-high heat for 2-3 minutes.
- Add corn and red pepper. Sauté on medium-high heat for 6-9 minutes until corn is hot and just cooked.
- Add the roasted potatoes, cooked lima beans, scallions, butter and salt. Toss until warm and the butter melts. Yum.
Video
Notes
- I highly recommend fresh corn if you can find it. If you can’t, use frozen corn (not canned corn).
- Buy raw sausages, not pre-cooked ones.
- Quarter your baby potatoes so they roast quickly and get extra golden.
- You do not need to use lima beans if you don’t want to! If you do use lima beans, make sure they are fully cooked before adding them into the dish. Lima beans need to be fully cooked to be safe to consume! Follow the package instructions (I prefer frozen over canned).
- You don’t need to use butter if you prefer not to. You can use all olive oil if preferred. The butter does add a touch of delectable richness and creaminess!
- This recipe makes 6 side dish portions or 4 main dish servings. Feel free to double or halve the recipe as needed.
Nutrition
Serving: 1serving | Calories: 537kcal | Carbohydrates: 47g | Protein: 19g | Fat: 32g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Trans Fat: 0.1g | Cholesterol: 62mg | Sodium: 596mg | Potassium: 1100mg | Fiber: 7g | Sugar: 12g | Vitamin A: 937IU | Vitamin C: 53mg | Calcium: 46mg | Iron: 3mg