Mixing of smoked sausage with a fajita recipe ended up being a great last-minute dinner idea.... the flavor was really intense. The dish was all gone before I had a chance to take a pic, so I'm using a stock photo, but mine looked exactly like the picure. Enjoy :)
Notes from the Test Kitchen:
I LOVE both fajitas and smoked sausage, so this combination was a real hit with me. The Crew and I enjoyed this on a hoagie roll, but we can’t wait to try it as a wrap, too!
Slice up onions and peppers into thin strips. Add to pan, sautee until tender, stirring every few minutes. Cover pan to keep moisture in and to keep veggies tender.
Slice sausage into smaller pieces about 3 or 4 inches long. Add to sautee pan. (If you slice sausage "julienne" style, it makes it easier to eat out of the bun later on!)
Chop chives, add to pan.
Add water and fajita seasoning to pan. Stir well, cover and let simmer for 5 minutes.
Chop spinach, add to pan. At this point, you will see if you need more water. It is good to have water simmering at the bottom of the pan. Add more water if need to, then add the cornstarch/flour. Mix well to form thick sauce, adding more water / flour / cornstarch, if needed. Put cover back on and simmer for 5 more minutes.
I like to arrange my bread rolls on top of the pan cover to warm them up that way. After the last 5 minute simmer, dish is done. Let sit for a few minutes and serve on warm bread. :)