Sausage and Veggies Skillet Recipe

If you’re craving a vibrant, downright satisfying one-pan dinner, look no further than the Sausage and Veggies Skillet. It’s a flavor-packed party of golden corn, smoky sausage, and jewel-toned vegetables, all nestled together in a single sizzling skillet. You’ll love how all those natural juices mingle with just a hint of chili heat. Whether it’s a weeknight supper or a laid-back weekend brunch, this dish is as nourishing as it is genuinely delicious. Trust me—it’ll become a regular on your table.

Ingredients You’ll Need

The beauty of this recipe lies in its simple yet carefully chosen ingredients. Each element brings its own special touch, from sweet bursts of corn to the robust seasoning of good sausage. Here’s what you’ll need, plus a helpful tip for every ingredient to make your Sausage and Veggies Skillet the best it can be.

• Corn kernels (2 cups, from about 3 ears cooked): Fresh summer sweet corn is unbeatable here, but frozen works when you need a shortcut.
• Olive oil (1 tablespoon): A splash to keep everything sizzling and lend a hint of fruity richness.
• Sausage (12 oz cooked – Cajun, andouille, or smoked): Go for a sausage that packs plenty of flavor; its spiciness and smokiness are the heart of this dish.
• Red bell pepper (1 large, diced): Adds bold color and natural sweetness that brightens every bite.
• Zucchini (1 large, sliced): This veggie soaks up all the delicious pan drippings and stays delightfully tender.
• Chili powder (1/2 teaspoon): Just enough to give everything a warm glow of spice, without taking over.
• Fresh cilantro (chopped): The finishing herbal touch that brightens the skillet with freshness and a pop of green.

How to Make Sausage and Veggies Skillet

Step 1: Cook the Sausage

Start by heating that trusty cast iron skillet over medium heat and swirling in the olive oil. Slice your cooked sausage into coins—bite-sized rounds that’ll caramelize beautifully on their cut sides. Toss them into the skillet and let them crisp up for five minutes, then flip and cook three minutes more. They’ll be beautifully browned at this point. Scoop the sausage onto a large plate, and don’t forget: Save the flavor-packed oil left behind!

Step 2: Sauté the Bell Pepper

In the sausage-scented skillet, add your diced red bell pepper. Cook for about four minutes, until it starts to soften but still has a bright crunch. If things look a little sticky, add back a bit of that reserved sausage oil. Once the pepper looks glossy and fragrant, transfer it to the plate with the sausage.

Step 3: Sauté the Zucchini

Time for the zucchini—those vibrant green rounds deserve their moment! Add them to the same skillet (again, use a little extra oil if the pan is dry). Cook them for three minutes, letting them soak up all the savory goodness. You want them to get golden spots but stay tender, not mushy.

Step 4: Prep the Corn

No need for anything fancy—simply slice those corn kernels off the cob with a sharp knife. Fresh corn gives little bursts of juiciness that elevates the whole meal.

Step 5: Bring It All Together

Time for that skillet reunion! Throw the sausage, bell pepper, zucchini, and corn back into the pan. Drizzle in any reserved sausage oil and sprinkle over your chili powder. Stir everything to coat, and let it reheat gently on low heat for another minute or two so the flavors can really get to know each other.

Step 6: The Fresh Finishing Touch

Off the heat, shower your Sausage and Veggies Skillet generously with chopped fresh cilantro. This quick final step transforms the dish with color and a fragrant lift. Now, step back and admire your masterpiece!

How to Serve Sausage and Veggies Skillet

Garnishes

A sprinkle of extra fresh cilantro is classic, but don’t stop there! Try a scattering of crumbled queso fresco, thinly sliced green onions, or even some chopped fresh parsley if cilantro isn’t your thing. A wedge of lime on the side provides a zesty little kick. If you’re feeling fancy, a dollop of sour cream on top adds cool creaminess that pairs so well with the smokiness of the sausage.

Side Dishes

Sausage and Veggies Skillet is a meal in itself, but it happily welcomes sidekicks. Try it with steamed rice, fluffy quinoa, or even a side of creamy mashed potatoes for comfort food heaven. Warm, crusty bread is perfect for mopping up those golden pan juices, and a simple green salad with vinaigrette always works for a fresh counterpoint.

Creative Ways to Present

Take things up a notch by serving the skillet straight from the pan, family-style, for a rustic and convivial touch. Or, spoon the mixture into warm, soft tortillas for DIY tacos—a total crowd-pleaser! Want to go the brunch route? Top individual servings with a fried or poached egg for a hearty, “breakfast-for-dinner” twist on this classic Sausage and Veggies Skillet.

Make Ahead and Storage

Storing Leftovers

Transfer any extra Sausage and Veggies Skillet to an airtight container once cooled. It will stay fresh and tasty in the refrigerator for up to 3 days. It’s a fabulous meal-prep option; just portion it out and you’ve got yourself easy lunches or quick weeknight dinners ready to go.

Freezing

This skillet is freezer-friendly! Wait until everything is completely cool, then pack portions into freezer-safe bags or containers. Label with the date and freeze for up to 2 months. When you need a quick meal, a quick thaw in the fridge overnight works perfectly.

Reheating

For best results, reheat leftovers in a skillet over medium-low heat, stirring gently until warmed through. If it’s looking dry, add a touch more olive oil or a splash of water. You can also microwave it, but use shorter bursts to avoid rubbery sausage or mushy veggies.

FAQs

Can I use chicken or turkey sausage instead of pork sausage?

Absolutely! The Sausage and Veggies Skillet is incredibly versatile. As long as the sausage is fully cooked and flavorful, feel free to use your favorite type—from spicy Italian chicken sausage to mild turkey links.

Do I have to use fresh corn, or can I use frozen/canned?

Fresh corn gives you the best texture and flavor, but frozen works great in the off-season—just thaw and drain well. Canned corn is fine in a pinch; rinse and drain it so it doesn’t add extra liquid to the skillet.

How spicy is this dish?

The chili powder brings a gentle warmth rather than real heat. If you like things extra spicy, add a pinch of cayenne or a dash of hot sauce with the other seasonings.

Can I add other vegetables?

Definitely! Try tossing in mushrooms, yellow squash, or spinach in the last minute of cooking. The Sausage and Veggies Skillet is a great way to use up whatever’s in your fridge.

What’s the best type of skillet for this recipe?

A cast-iron skillet is ideal because it holds heat well and produces a lovely caramelization on the sausage and veggies. If you don’t have one, any heavy-bottomed skillet will do; just keep an eye on the heat.

Final Thoughts

I can’t wait for you to dig into this Sausage and Veggies Skillet! It brings together maximum flavor with minimal fuss, so you can spend more time enjoying and less time washing dishes. Give it a whirl, make it your own, and I guarantee it’ll earn a spot in your regular dinner rotation.

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