Directions:
- Place sausage links along with 1/2 cup of water in non-stick dutch oven. Prick skins. Heat to a boil and cook, turning once until sausages are grey and begin to give off liquid.
- Add onion chunks and continue to boil.
- When onion is tender, add mushrooms and peppers.
- Cook until peppers are almost tender; add squash and zucchini.
- Continue to cook at a boil to evaporate liquid.
- When liquid is almost gone, remove sausages, cut each into 4 or 5 chunks, and add back to pot.
- Add tomatoes with their juice, tomato paste and spices. Stir and heat through.
- Serve over cooked pasta.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 279.72 Kcal (1171 kJ) | ||
| Calories from fat | 112.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.52g | 19% | |
|---|---|---|---|
| Cholesterol | 60.09mg | 20% | |
| Sodium | 1365.65mg | 57% | |
| Potassium | 506.8mg | 11% | |
| Total Carbs | 20.23g | 7% | |
| Sugars | 9.17g | 37% | |
| Dietary Fiber | 5.48g | 22% | |
| Protein | 20.8g | 42% | |
| Vitamin C | 86.2mg | 144% | |
| Vitamin A | 1.1mg | 37% | |
| Iron | 30.9mg | 172% | |
| Calcium | 44.2mg | 4% | |
| Amount Per 100 g | |||
| Calories | 93.53 Kcal (392 kJ) | ||
| Calories from fat | 37.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.18g | 19% | |
|---|---|---|---|
| Cholesterol | 20.09mg | 20% | |
| Sodium | 456.66mg | 57% | |
| Potassium | 169.47mg | 11% | |
| Total Carbs | 6.76g | 7% | |
| Sugars | 3.07g | 37% | |
| Dietary Fiber | 1.83g | 22% | |
| Protein | 6.95g | 42% | |
| Vitamin C | 28.8mg | 144% | |
| Vitamin A | 0.4mg | 37% | |
| Iron | 10.3mg | 172% | |
| Calcium | 14.8mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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