Nanny to Mommy

This Sausage and Shrimp Veggie Skillet is made with Southside Original Fresh Beef Rope Sausage and is a great high protein, low carb recipe. The sausage gives it a little bit of spice.

I was sent some packages of Southside Market Fresh Original Beef Rope Sausage to share this original recipe, all opinions are my own. I shared about Southside Market's Smoked Turkey Breast back in November as the perfect main dish at your holiday gatherings, but today I am sharing a quick recipe that's high protein, low carb and easy to make. Perfect for the bust back-to-school season. Southside Market has other flavors to choose from including Garlic Smoked Sausage, Jalapeno Cheddar Smoked Sausage, and Summer Sausage.

Southside Market fresh original beef rope sausage is known by locals and old-timers as "Elgin Hot Sausage" or simply "Hot Guts", this is the sausage that put Southside on the map. Now available to order in rope form exactly as they sell it fresh in their meat markets. Unlike the shorter links, each fresh (raw) rope measures approximately 44-48 inches long and weighs 2 lbs. Seasoned with cracked black pepper, it is all beef, coarsely ground in a natural pork casing. This is their signature item, made fresh in-house daily for a level of quality, taste, and enjoyment you can’t find anywhere else. Since 1882.

- Southside Original Beef Rope Sausage (cute in quarter size pieces)

- 1 tablespoon garlic

- 1 bell pepper

- boiled shrimp

- small head of broccoli cut in small florets

- 1 small onion chopped

1. Add garlic to pan until sizzling. 2. Then add sausage and sauté sausage with 1-2 tablespoons of oil in a skillet over medium heat. Turn several times to ensure even cooking. The sausage is ready when the internal temperature reaches 165°F. They will be plump with a taught casing and clear juices.

3. While cooking, in a bowl, add boiled shrimp, salt, pepper, red pepper flakes, onion powder, paprika and oregano. Mix everything well.

4. Reduce the skillet heat to low-medium, close the skillet with a lid and let the veggies to cook for 2 minutes. Stir occasionally and cook for 5-minute more or until the veggies are tender.

5. Add shrimp to the skillet and mix everything well to combine. Enjoy!