Lamb, Water, Onions, Spices, Salt, Paprika, Cilantro, Garlic Powder, Red Pepper, Black Pepper, Celery Powder, Natural Lamb Casing

Merguez Sausage & Rainbow Veggie Skillet

Ready in 15 minutes | Serves 2

This colorful, one-pan meal is bursting with bold spice from merguez sausage and balanced by fresh seasonal vegetables. It’s simple, fast, and full of Texas flavor.

Ingredients:
2 links Central Texas Lamb Merguez Sausage, sliced into coins

1 tbsp Olive Oil

1 cup Rainbow Carrots, thinly sliced

1 small South Tex Organics Red Onion, thinly sliced

1 cup Purple Haze or Oyster Mushrooms, torn

1 clove garlic, minced

2 handfuls of Spinach or other Greens

Salt & pepper to taste

Lemon wedge, for finishing

Optional: crumbled cheese or a dollop of Greek yogurt for garnish

Instructions:

Sauté the Sausage:
Heat olive oil in a large skillet over medium-high heat. Add the sliced merguez sausage and cook for 2–3 minutes, until browned and sizzling. Remove and set aside.

Cook the Veggies:
In the same skillet, add onions, carrots, and mushrooms. Sauté for 5–6 minutes, stirring occasionally, until just tender and starting to brown.

Add Garlic & Greens:
Stir in garlic and cook for 30 seconds. Add the spinach or greens and cook until just wilted (1–2 minutes).

Bring it Together:
Return the sausage to the skillet and toss everything together. Season with salt, pepper, and a squeeze of lemon.

Serve:
Plate warm and top with crumbled cheese or a dollop of yogurt if using. Serve with crusty sourdough or pita if desired.

? Pro Tip:
Turn this into a brunch dish by topping it with a fried Pasture-Raised Egg!

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