Country Sausage with Summer Veggies

Summer vegetables stir-fried with our Purnell's Smoke Country Sausage Links and rosemary. This recipe is simple and Gooo-od!


Slice the potatoes in half (or quarters if they are larger). Dice the peppers into 1 inch squares, doing the same with the onion. Slice the zucchini in 1/2 in slices, then quartered.

In a large, deep skillet, heat oil on a high temperature. Add chopped potatoes and season with garlic powder, salt and pepper.

When oil starts to sizzle, reduce heat to low and cook 20-25 minutes, covering with a lid and shaking/stirring occasionally. Remove from heat and let sit with lid still on for about 5 minutes. Then remove potatoes and set aside.

In the same skillet, add sausage (1/2 inch slices) and cook fully, about 10 minutes. Season chopped vegetables with salt and pepper and a little bit of olive oil, tossing together in a large bowl. Add vegetables and rosemary to the skillet. Continue cooking until vegetables are cooked through and tender.

Add the potatoes back to the skillet and mix together. Cover and cook on a low temperature for a few more minutes.

Serving size: 4


  • 1 package Purnell’s Smoke Country Sausage Links, sliced
  • 1 lb small red potatoes
  • 2 cup(s) zucchini
  • 1 large yellow onion
  • 5 cloves garlic, minced
  • 1/2 orange bell pepper, diced
  • 1/2 yellow bell pepper, diced
  • 1/2 red bell pepper, diced
  • 1 cup mushrooms, halved or quartered
  • 2 tsp olive oil
  • 1/2 tsp garlic powder
  • Salt and pepper to taste
    2 tbs rosemary (preferably fresh)

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