Chicken Sausage Succotash
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
Heat oil over medium-high heat in a skillet. Add the sausages and sear on all sides, about 10 minutes. Transfer to a clean plate. Add onion, garlic and sweet potato to the skillet and sauté for 5 minutes.
Stir in butter beans, frozen corn, peas, brown sugar, Herbes de Provence, cayenne pepper, salt and pepper.
Stir in 2 cups (500 mL) of water and scrape up any brown bits stuck to the bottom of the skillet. Add the sausage back to the skillet, cover and simmer the succotash until sweet potato is tender, 15-20 minutes. Stir in butter. Preheat broiler to high.
Use the skillet, (if oven proof) or transfer succotash into a roasting dish, and broil succotash for 5 minutes until browned.
This recipe is labeled as gluten free. Please confirm with your local supermarket or butcher that the sausages you purchase do not contain gluten if you have a sensitivity.