At first glance, this recipe might look like a winter vegetable dish, but it’s very fresh with lots of bright flavors, and if you serve it cold, it would make an excellent summer picnic or potluck dish, just make sure you double the recipe if you’re serving a bigger crowd. Plus, it’s almost time to start picking those green beans out in the garden, at least if you’re in our Midwestern neck of the woods.
- You could use any variety of our traditional summer sausage in this simple recipe and have it turn out go-back-for-seconds perfectly. We have All-Beef, Pork-and-Beef, and Garlic Summer Sausages available. All of the varieties work well in this recipe, but if we had to choose a favorite for using in this particular dish, it might be the Garlic Summer Sausage; it’s really nice with the sweet tang of the balsamic.
Nueske’s Summer Sausage & Roasted Vegetables
2 C. Nueske’s Summer Sausage, sliced thin
2 Tbsp. Olive Oil 1 lb. New Potatoes, boiled until just tender and cut into wedges
1/2 tsp. Salt
1/2 lb. Green Beans, blanched
2 Red Bell Peppers, grilled or roasted and sliced
2 Tbsp. Balsamic Vinegar
Fry Nueske Summer Sausage in a skillet, in oil, a few slices at a time until crisp. Remove warmed sausage slices and set aside.
Add potatoes and salt to pan and fry until slightly browned on all sides. Transfer potatoes to serving bowl (or individual plates), add beans and bell peppers.
Scatter fried summer sausage slices on top and drizzle with balsamic vinegar.
Serve warm or cold.