THE RECIPE JOURNAL · Main Course
Chayote and Sausage Medley
This colorful dish combines tender chayote with savory sausage for a quick and satisfying meal. Perfect for busy weeknights, it’s full of flavor and easy to whip up in no time.
FROM THE KITCHEN • Chayote and Sausage Medley
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by heating a large saucepan over medium-high heat. Once hot, add the sausage and cook it until it’s nicely browned. Take the sausage out and set it on a plate lined with paper towels to drain any excess grease. Next, add a splash of olive oil to the pan, then toss in the chopped onion and garlic. Cook, stirring occasionally, until the onions become soft and translucent, about 3 to 5 minutes.
02
Step 2
Go ahead and return the sausage to the pan along with the chayote squash and jalapeño peppers. Keep everything moving in the pan until the squash starts to get tender, which should take around 10 to 15 minutes. After that, stir in the tomatoes, black beans, corn, thyme, and chili powder. Season with salt and pepper to your taste, then let it all cook together until it’s heated through, about another 10 minutes. Give it a final taste and adjust the seasoning if needed before serving.
Why you’ll love it
This dish combines the mild, slightly sweet flavor of chayote with the rich, savory taste of sausage. It’s a great way to enjoy a healthy vegetable while still satisfying your craving for something hearty and flavorful. Plus, it comes together quickly, making it perfect for busy weeknights.
How to serve
This dish pairs well with steamed rice or crusty bread to soak up the flavorful juices. You can also serve it alongside a green salad for a lighter meal or add a fried egg on top for extra protein and richness.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently in a pan or microwave to keep the sausage juicy and the chayote tender. Avoid freezing, as the texture of the chayote may change.
