Squash & Smoked Sausage Stir Fry

By Micki Brown

Serves 4



14-16 ounces smoked sausage, no nitrites/nitrates, sliced

1 medium onion, coarsely chopped

1-2 tsp dried minced garlic OR 2-3 cloves garlic, minced

2 tbsp grass-fed butter

1 large tomato, diced

½ pound mushrooms, sliced

1-1  ½ pounds squash (zucchini, patty pan, crook neck, etc.), sliced

1 tsp Italian seasoning blend

½-1 tsp sea salt

½ tsp black pepper

Juice of ½ a lemon


In a wok or large skillet, lightly brown the sausage and onion over medium-high heat. Drain the sausage grease. Add the garlic and cook about 30 seconds until fragrant. Add the butter and stir. Add the squash, tomato and mushrooms and continue stir frying until they become slightly tender (just a few minutes). Add the seasonings and lemon juice and stir until the veggies are coated. Serve with rice or noodles if desired.