This is one of those dishes that happened one night when I was short on time and had limited food in the fridge. We had brats left over from a cookout and squash that I had just brought home from the farm. We always have onions on hand. So, I mixed them all together and we had a one pot dish that made the whole family happy.

Since then, this is a summer go to. We use any sausage on hand (metts, kielbasa, brats—they all work) and prefer a mix of squash and zucchini for the added color. Other tasty additions could include fresh garlic, roasted red peppers, cherry tomatoes, chopped shishito peppers. Experiment. It’s an expandable and forgiving recipe meant to simplify your evening cooking responsibility.

serves 4

Ingredients

4 brats (or mets or sausage of your choosing)
2 good sized cipollini onions, chopped
6-8 summer squash, sliced
2 tsp honey
1 TBSP olive oil
1-2 TBSP dill weed
salt and pepper to taste

Directions

Add water to a large sauté pan—enough to cover the bottom of the pan to a depth of one inch. Heat on medium high heat and add the sausage. Rotate sausage frequently to cook through, though they needn’t cook entirely. They will have a second chance to cook.

Cook sausage until the water boils off. Rotate sausage frequently in dry pan to brown on all sides. Remove sausages and set aside. Pour a few table spoons of water into hot pan and scrape with a wooden spoon to deglaze. Add oil and onions and sauté until soft and translucent.

While onions are cooking, slice sausage into half inch thick rounds.

Add summer squash to onions. Turn up the heat a bit to brown the squash on both sides. Add sausage back into pan and add dill, salt, and pepper to taste.

Serve warm. Pairs nicely with our Pasta with Corn Crema for a perfect summer meal.