I got this recipe idea from my sister-in-law while we were on vacation this summer. Every year we all head to the beach – it is SO fun! We stay in condos that have full kitchens so we usually eat some meals out and some meals in. This is one meal my SIL made and I couldn’t believe I hadn’t thought of it before. It is so easy and so good. Since the summer I have made this dish several times. I even served it when we had company and it was a big hit. It doesn’t take long to make and is very budget friendly! Add to that, easy clean up and I think most moms are sold 🙂
This recipe is very easy to adapt for special diets. It all hinges on the sausage you use. We usually have venison sausage on hand so that is what I use most often but if you don’t have hunters in your family I recommend a nitrate-free, MSG-free variety. You could also use chicken sausage, or your favorite Paleo or Whole 30 approved version. If you really wanted to be creative you could probably use a meat-free version.
EASY SKILLET SAUSAGE & GREEN BEANS
Ingredients
- 1 lb sausage must be links, sliced in coins
- 24 oz frozen green beans that is a rough estimate, I usually just grab huge handfuls until the skillet is full
- 1 TBS ghee you could also use refined coconut oil, olive oil, or just butter!
- 1 medium onion chopped
- 3 cloves garlic minced
- Up to 1/4 cup chicken broth or water
- salt & pepper to taste
Instructions
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Heat the ghee in a large skillet (with a lid) on low-medium heat. Add onions, & garlic, saute’ just a few minutes before adding the sausage. When sausage is almost browned add the frozen green beans, salt, pepper & a few TBS broth. Place lid on skillet and allow to cook until green beans are cooked, stirring occasionally. I like my green beans to have a steamed texture which usually takes around 15 minutes. Be sure to add more broth if the mixture is getting to dry and starting to over-brown your onions.
This is great by itself but you could add some cooked carrots, fermented veggies or some homemade bread to make it more filling. I usually just have a yummy dessert afterwards. In the picture I served it with an avocado salad, recipe for that coming soon.
