Sausage And Veggies Skillet Recipe

There’s something magical about a dish that comes together in a single skillet—quick, flavorful, and just the right amount of rustic charm to make your kitchen feel like the heart of your home. This sausage and veggies skillet is one of those recipes that checks every box. It’s colorful, hearty, and balanced, with sweet corn, vibrant zucchini, and smoky sausage creating a symphony of flavors in every bite. Bonus? It’s super easy to make and even easier to love.

this RECIPE

A kitchen memory that sticks

I remember the first time I threw together a version of this dish. It was one of those “clean out the fridge” nights—you know the kind. I had some leftover sausage from a weekend barbecue, a few stray zucchini, and corn that needed to be used up. With nothing to lose, I grabbed my trusty cast-iron skillet, crossed my fingers, and tossed it all in. The sizzle and aroma filled the kitchen, and I found myself standing over the pan, sneaking bites before it even made it to the table. That’s when I knew I’d stumbled onto something special—a recipe that’s simple enough for a weeknight but satisfying enough to feel like a treat.

A bit about skillet meals

Skillet meals like this one have been a kitchen favorite for centuries. They date back to the days when a single pan over an open flame was all people had to cook with. Over time, these meals evolved into the quick, convenient dishes we know today, perfect for busy families and home cooks looking for big flavor without the hassle of multiple pots and pans. The beauty of a skillet meal is its versatility—this recipe can be adapted with seasonal produce, different proteins, or even vegetarian options.

Let’s talk ingredients: simple but special

The beauty of this recipe is in its simplicity, but that doesn’t mean the ingredients are ordinary!

• Sausage: The star of the show, sausage adds a smoky, savory punch to this dish. Cajun, andouille, or smoked sausage all work beautifully. If you’re out of sausage, diced chicken thighs or tofu can step in as a solid alternative.
• Corn kernels: Sweet and slightly crunchy, corn adds a touch of natural sweetness that balances the spice. Fresh corn is ideal, but frozen works in a pinch—just let it thaw first.
• Zucchini: This summer squash brings a soft texture and a mild, slightly sweet flavor. Choose zucchini that feels firm to the touch for the best results.
• Red bell pepper: Vibrant and slightly sweet, red bell pepper not only brightens the dish but also provides a vitamin boost. Yellow or orange peppers can be swapped in if that’s what you have on hand.
• Chili powder: A pinch of chili powder ties the flavors together with a subtle warmth. Adjust the amount to your taste, or swap it for smoked paprika if you want something less spicy.
• Olive oil: A drizzle of olive oil is essential for cooking and enhancing the flavors. Use a high-quality olive oil for the best taste.

Kitchen gear: what you need

A cast-iron skillet is the true hero of this recipe. Its ability to retain heat ensures an even cook and creates those golden, crispy edges on the sausage and veggies. If you don’t have cast iron, a heavy-bottomed nonstick pan will do the job. Other helpful tools include a sharp chef’s knife for slicing the veggies and sausage, a large spoon for mixing everything together, and a heat-proof bowl to reserve the flavorful sausage drippings.

Step-by-step: how to whip this up like a pro

1. Cook the sausage
   Heat a tablespoon of olive oil in your skillet over medium heat. Slice your cooked sausage into coins and toss them in. Let them sizzle for about five minutes on one side, flip, and cook for another three minutes until they’re beautifully browned. Remove the sausage to a large plate, leaving some of the flavorful oil behind in the pan (it’s liquid gold, trust me).
2. Cook the bell pepper
   Dice the red bell pepper and add it to the skillet. Cook for about four minutes, stirring occasionally. If the skillet looks a bit dry, drizzle in some of the reserved sausage oil. Once the peppers are slightly softened, transfer them to the plate with the sausage.
3. Cook the zucchini
   In the same skillet, add the sliced zucchini. These little green rounds need about three minutes to soften and develop a light golden color. Add a touch of the reserved oil if they start to stick. Once cooked, transfer them to the plate as well.
4. Prep the corn
   Slice the kernels off your cooked corn cobs. If you’ve never done this before, place the cob upright on a cutting board and slice downward with a sharp knife. Add the kernels to the skillet and let them warm through for a minute or two.
5. Assemble the skillet
   Time to bring it all together! Add the cooked sausage, bell pepper, zucchini, and corn back to the skillet. Stir everything together, drizzle in any remaining sausage oil, and sprinkle in the chili powder. Let it all heat through on low for a minute or two before removing from the stove.
6. Finish with cilantro
   Top your skillet masterpiece with freshly chopped cilantro for a bright, herby finish.

Variations to make it your own

This skillet recipe is a blank canvas for creativity:

• Vegetarian version: Swap the sausage for plant-based alternatives or extra veggies like mushrooms, eggplant, or broccoli.
• Spice it up: Add a pinch of cayenne or red pepper flakes for a fiery kick.
• Seasonal swaps: Use whatever veggies are in season—think asparagus in spring or butternut squash in fall.
• Cheesy goodness: Sprinkle shredded cheese (like pepper jack or mozzarella) over the skillet during the final minutes of cooking and let it melt.
• International flair: Add cumin and a squeeze of lime for a Mexican-inspired twist, or toss in some soy sauce and ginger for an Asian spin.

How to serve it

This dish is hearty enough to stand on its own, but it also pairs wonderfully with rice, quinoa, or even a slice of crusty bread to soak up the flavorful juices. To elevate the presentation, serve it straight out of the skillet with a sprig of cilantro on top—it’s rustic and inviting.

What to drink with it

For drinks, the smoky, slightly spicy flavors of this skillet go wonderfully with a crisp white wine like Sauvignon Blanc or a cold beer (a pale ale or lager works great). If you’re skipping alcohol, a sparkling lemonade or iced tea makes a refreshing match.

Storing and reheating

Leftovers (if there are any!) can be stored in an airtight container in the fridge for up to three days. To reheat, pop everything back in a skillet over medium heat until warmed through. You can also microwave it, but be sure to stir halfway to heat it evenly.

Scaling the recipe

Cooking for a crowd? This recipe is easy to double—just make sure you have a large enough skillet, or cook the sausage and veggies in batches. For smaller servings, simply halve the ingredients and adjust cooking times slightly.

Troubleshooting tips

If your veggies stick to the skillet, don’t panic—just add a little more oil. And if the sausage starts to brown too quickly, lower the heat to avoid burning.

Give it a try!

This sausage and veggies skillet is a recipe you’ll want to keep in your back pocket for busy nights or when you’re craving something simple yet satisfying. Play around with the ingredients, make it your own, and don’t forget to let me know how it turned out!

FAQs

1. Can I use uncooked sausage?
Yes, just cook it thoroughly before slicing it into coins for the recipe.

2. What’s the best way to slice zucchini?
I like to slice it into thick rounds so it holds its shape, but you can also dice it if you prefer smaller pieces.

3. Can I freeze this dish?
It’s best fresh, but you can freeze it in an airtight container. Reheat gently to prevent the veggies from becoming mushy.

4. What other herbs can I use?
Parsley or basil would work beautifully if you’re not a cilantro fan.

5. Is chili powder necessary?
Not at all! You can skip it or replace it with a milder spice like smoked paprika.

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