A delicious and easy summer meal that’s filled with flavor and all kinds of yummy things. This Spicy Sausage, Baby Potatoes, and Snap Peas is a house favorite, and so good!
Like I said the other day, I’ve been on a snap pea kick lately. I really love their bright happy green color and their snappy crispy outlook on life.
I used a lovely vegan Andouille sausage from Tofurky Brand (I also love their Kielbasa sausages). These Andouille sausages have a really nice spiciness. Now, as always, substitute whatever sausage you’d like: pork or chicken, your choice. Just make sure it’s fully cooked, either when you buy it, or cook it before adding it to this dish.
I also used my homemade Sun-Dried Tomatoes in this dish. The added sweetness of the sun-dried tomatoes was perfect! It’s really easy to make your own Sun-Dried Tomatoes, and it’s way cheaper! Take a look here for instructions.
If you’re making this recipe with dry-packed store-bought sun dried tomatoes you’ll want to soften them first. Here’s how… place dried tomatoes in a small bowl, and cover with 1 cup of boiling water. Allow to stand at room temperature for 10 minutes. Drain and proceed with the recipe.
Spicy Sausage, Baby Potatoes, and Snap Peas Recipe
Spicy Sausage, Baby Potatoes, and Snap Peas
- 12 ounces baby potatoes or fingerling potatoes cut in quarters or halves
- 6 ounces snap peas tips trimmed and strings removed
- 1 shallot minced
- 1 fully cooked andouille sausage sliced
- 1/3 cup sun dried tomatoes chopped in half
- 1 tablespoon thyme plus additional for garnish
- 2 tablespoons vegetable broth water, or dry white wine
- 1 tablespoon olive oil
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper plus more for garnish
- Place potatoes in a medium saucepan; cover with water and bring to a boil. Cook 7 minutes or until almost tender. Add snap peas and chopped shallots, and cook 3 minutes or until tender. Drain, and place in a medium bowl. Add sausage and sun dried tomatoes to veggies in bowl, and gently toss to combine.
- While potatoes cook, combine thyme, broth, oil, salt, and pepper in a small bowl to make the dressing, stirring with a whisk or fork. Drizzle dressing over veggies once the veggies are done cooking, and gently toss again to combine.
- This can be served over a bed of greens as well.
Nutritional information is based on third-party calculations, and should be considered estimates. Actual nutritional content will vary based on brands used, measuring methods, portion sizes, and more.
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Oh, Debi! This looks amazing (gorgeous photos, BTW)! I’ve never tried Tofurkey’s andouille, but it looks terrific, and the homemade sun-dried tomatoes would be sensational in this recipe! What a quick, healthy, delicious meal! 😀
My husband saw these pictures on my computer and said he wanted some of this. So, I guess I will be trying this soon. That means I will be pinning it, too! Your pics are fantastic!
Thanks for linking up with us at the Four Seasons Blog Party!
The spiciness of the sausage with the sweet peas would be so good and hearty for the fall. Thank you for sharing it on our Four Seasons Blog Hop
This recipe doesn’t say where to use the veggie broth or the olive oil. I assume the olive oil is for the dressing. I’ve blanched the veggies and I’m gonna saute them in the veggie broth I guess. Hope that’s right!
Wendy, actually, the recipe does say when to use the broth and the oil. It says, “While potatoes cook, combine thyme through pepper in a small bowl, stirring with a whisk or fork. Drizzle dressing over veggies once the veggies are done cooking, and gently toss again to combine.” That means the thyme, vegetable broth, olive oil, salt, and pepper. I’ll go ahead and update the recipe card so it’s a little more clear for you.