Italian Sausage with Fennel, Peppers, and Onions
Recipe Type:
Standard
Prep Time:
15 mins
Cook Time:
30 mins
Total Time:
45 mins
| Recipe Yield | 17.65 oz |
| Number of Servings | 4 |
| Serving Size | 4.41 oz |
Ingredients
17.65 oz
italian sausages
8.83 oz
fennel bulb
8.83 oz
Bell peppers
8.83 oz
Onions
1.06 oz
olive oil
0.18 oz
salt
0.18 oz
pepper
Directions
Step 1
Slice the fennel bulb, bell peppers, and onions.
Step 2
Heat olive oil in a large skillet over medium heat.
Step 3
Add the Italian sausages to the skillet and cook until browned.
Step 4
Remove the sausages from the skillet and set aside.
Step 5
Add the sliced fennel, bell peppers, and onions to the skillet.
Step 6
Cook the vegetables until they are tender and caramelized.
Step 7
Slice the cooked sausages and add them back to the skillet.
Step 8
Season with salt and pepper, and cook for an additional 2 minutes.
Step 9
Serve hot with crusty bread or pasta.
Nutrition Facts
Fat:
25 g
(225
kcal)
Protein:
20 g
(80
kcal)
Carbohydrates:
10 g
(40
kcal)
| Calories | 15.435 kcal | 0.77% |
| Vitamin A | 0.441 IU | 0.05% |
| Monounsaturated Fat | 0.441 g | 0% |
| Saturated Fat | 0.6615 g | 0.6% |
| Fat | 1.1025 g | 0.79% |
| Carbohydrates | 0.441 g | 0.09% |
| Sodium | 35.28 mg | 7.06% |
| Fibers | 0.0882 g | 0.23% |
| Sugars | 0.1323 g | 0% |
| Protein | 0.882 g | 1.04% |
| Vitamin C | 2.205 mg | 2.45% |
| Calcium | 0.2646 mg | 0.05% |
| Iron | 0.6615 mg | 0.13% |
| Potassium | 22.05 mg | 4.41% |
| Alcohol | 0 g | 0% |
| Cholesterol | 2.646 mg | 0% |
| Lactose | 0 g | 0% |
| Vitamin B6 | 0.441 mg | 33.92% |
| Vitamin B12 | 0.6615 mcg | 27.56% |
| Vitamin E | 0.3528 mg | 2.35% |
| Zinc | 0.6615 mg | 0.13% |
| Selenium | 0.882 mcg | 0.18% |
| Vitamin D | 0 mcg | 0% |
Recipe Attributes
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