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Tuscan Smoked Sausage Skillet by Eckrich

Time: 25 Min.

Servings: 4

  • 1 regular sized pkg(s) (14 oz) Eckrich Skinless Smoked Sausage,  cut into four links 
  • 2 tsp. Olive oil
  • 1 Medium onion, cut into 1 inch chunks
  • 3 cup(s)Bell pepper chunks or short, thick strips, preferably a mix of red, yellow and green
  • 4 clove(s) Garlic, minced
  • 1/4 tsp. Salt
  • 1/4 tsp. Freshly ground black pepper
  • 2/3 cup(s) Chicken broth
  • 1/2 tsp. Dried rosemary, crushed
  • 16 oz. Can cannellini or great northern beans, drained


  1. Heat oil in a large deep skillet over medium-low heat. Add sausage links; brown on all sides, turning occasionally, 7 to 8 minutes.
  2. Transfer links to a plate; set aside.
  3. Add onion; sauté 2 minutes. Add bell peppers and garlic; sauté 3 minutes. Stir in salt and pepper. Add broth and rosemary; simmer 6 to 7 minutes or until vegetables are tender. Stir in beans. Return sausages to skillet; heat through, turning once, 3 to 4 minutes.

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