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Welcome back to the kitchen, friends! Today we’re making a rustic Italian sausage and vegetable skillet using our homemade family sausage recipe. Every January, Julie and I make a year’s supply of Italian pork sausage using a simple family recipe passed down from one of Julie’s uncles in Italy. It’s a classic blend of pork, salt, pepper, fennel, hot pepper flakes, and white wine — simple ingredients that create incredible flavour.
In this episode, we turn that homemade sausage into an easy one-pan Italian comfort food dinner. The sausage is browned and simmered with zucchini, onions, mushrooms, garlic, sweet peppers, tomatoes, pickled banana peppers, and hot pepperoncini for a rich, flavourful dish that’s perfect for using whatever vegetables you already have in the fridge.
This is one of those flexible “clean out the fridge” recipes where you can swap ingredients depending on what’s in season or what you have on hand. The result is a hearty, rustic meal packed with vegetables and bold Italian flavours.
Serve this dish over polenta, gnocchi, pasta, rice, couscous, or mashed potatoes to soak up all that delicious tomato and sausage sauce.
If you enjoy rustic home cooking, traditional recipes, and simple comfort food, you’re in the right place.
Thanks for stopping by the kitchen!
What You’ll Learn in This Video
How to cook homemade Italian sausage in a skillet
Building flavour with wine, tomatoes, and vegetables
A flexible one-pan dinner recipe
Tips for turning simple ingredients into a hearty meal
One Pan Smothered Sausage Recipe
INGREDIENTS
Oil for frying
1 Kg (2 pounds) sausage
1-2 zucchini, sliced
2 medium onions, sliced
2-3 garlic cloves, minced
Salt and pepper to taste
250g (½ pound) mushrooms, sliced
250 mL (1 cup) white wine
Crushed red pepper flakes to taste
3-4 mild pickled peppers, chopped
3 sweet bell peppers, sliced
1 – 796 mL (28-oz) can tomatoes
1 bunch spinach
15 mL (1 Tbsp) Italian seasoning, optional
Method:
In a heavy pan or braiser over medium high heat, brown the sausage in a little oil.
Remove the browned sausage from the pan, adjust the oil and sauté the zucchini, onions, and garlic until the onions are translucent.
Seasoning with salt and pepper to taste.
Add in the mushrooms and continue cooking until mushrooms have lost most of their moisture.
Pour in the wine and cook, stirring occasionally until liquid has reduced by ⅔.
Stir in red pepper flakes, pickled peppers, and other seasoning if using.
Add the sausage back to the pan, along with the sweet peppers and tomatoes.
Partially cover, reduce to a simmer and simmer about 20 minutes.
Add in the spinach, and cover to cook until spinach has wilted.
This method is infinitely variable and I encourage you to swap in your fave veggies, sausage, and seasoning.
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38 Comments
A good crusty bread would take care of all those juices that didn't thicken enough.
I made the mushroom ragu last week! Now another dinner for a cold saturday night. I think I'll put some hot cherry peppers in mine. Thank you for the inspiration.
I think I'd almost always add some beans to that, take it almost into a cassoulet type direction. Obviously not a "proper" cassoulet. The french would throw a brick through my window, but who cares about traditional when you are cooking in your own home.
Looks good Glen. Aubergine might be good, some kind of beans and herbs of your choice, a little paprika .
I had to look up rapini to find I know it as broccoli rabe
Cook it in spaghetti sauce with more onions and serve it on a hoagie roll.
Gorgeous dish ❤
Looks wonderful
I think we have most of the ingredients for this! Also, my sister does a sauté of tomatoes, onion and zucchini pretty often, sometimes with sweet peppers like last night! Yum!
Hello from NL. Loving the hat!!
Looks like a tasty and quick meal, but, Glen, as opposed to Roman gnocchi, I’d rather have it with a gnocchi that stays put. 😉
Okay, your comments in-video took me back to the 16yr old Italian sausage video (wild to see you both so young). Now in it you say that the vacuum packed sausages can be kept frozen for about 3 months, but in this video you mention that you make a years supply of sausages at a time. So, which is it, will they keep for 3 months or a year? I ask because I just purchased a dedicated freezer with the idea of long term storage. Thanks, you’re in my top 5 all time YouTube channels.
Looks good!
Sounds too yummy!
Spaetzle would be good with this.
I appreciate Julie's love of vegetables. It reminds me of my mom. I happen to like them, too.
Needed some hoagie rolls and make that into sandwiches.
Great recipe, although I never thought to "bring up the heat". I do like a little, so I'm going to try this next time I shop.
Please make Glen’s mom’s layered tomato and zucchini dish! It sounds great!
Without the tomato sauce, that would have made a great Italian style sausage sandwich. Who knows, maybe the tomatos will also be excellent on a sandwich.
people say to brown the sausage, but you are only browning the casing, not the sausage when doing it in a pan like that. what are your thoughts on that?
When I'm stuck for a meal idea, I cook grains with whatever veggies are in the house and add slices of veggie sausage and seasonings. So good.
Vegetables Jules !!! Wooooo!!! 😊 that dish looks great ! Glen, ca you make the Roman Gnocchi please ?!😊
My wife and tomatoes don't agree with each other. Is there a substitute for tomatoes?
I happen to have a Local Share Veggie Bag, and it has stuff i dont know whst TO do with! 😂
I SEE this Dish in my future! 😊 Thanks! ❤
Hi Glen, just wanted to say thanks for all your content. Been watching for a few years. Really the best no-nonsense cooking channel on youtube imo. If you’d ever do a cookbook yourself, I would pre order immediately!
This minus the tomato is in regular rotation, will certainly add tomato next time.
Option Suggestion : Switch Italian Sausage for Polish Kielbasa, add in Fresh Green Beans and Cut up Potato Slices.
This looks yummy and is a great week night meal. I might serve it with grits! Thank you for all your wonderful content.
Glen you seemed a little embarrassed about the log book. HAHA my husband and I do the exact same thing – do a run of sausages for our year, and record everything in a book. It’s invaluable. We have a few family recipes, a few we came up with, and some from Marianski’s sausage book (green cover) – highly recommend that book.
You two are such an amazing couple. I love watching your videos❤
I'm up for Glen's mom's layered zucchini recipe? Thanks you two!
Nice
Newfoundland hat!
I made this for dinner tonight as I had most of the ingredients. Sadly I didn't have any sausage… but utilised some leftover chicken I had. Eldest commented it was really nice and the addition of some sausage would have been really nice. he didn't know it was supposed to be sausage lol
why the subtitles ???????????????
Whoa…those new thumbnails are freaking me out. Are they AI enhanced or something?
Ai slop thumbnail on this channel is so disappointing.