Description
This Sausage and Veggies Skillet is a quick, flavorful one-pan meal perfect for weeknight dinners. Combining cooked sausage with sautéed bell peppers, zucchini, and fresh corn kernels, this 30-minute recipe offers a colorful, hearty dish packed with vibrant veggies and smoky, spicy sausage. The use of a cast-iron skillet ensures an even sear on the sausage and perfectly cooked vegetables with minimal cleanup.
Ingredients
Sausage
- 12 oz cooked sausage (such as Cajun, andouille, or smoked sausage, sliced into coins)
Vegetables
- 2 cups corn kernels (cut from 3 ears of completely cooked corn)
- 1 large red bell pepper, diced
- 1 large zucchini, sliced
Other
- 1 tablespoon olive oil
- ½ teaspoon chili powder
- Fresh cilantro, chopped, for garnish
Instructions
- Cook Sausage: Heat 1 tablespoon of olive oil in a cast-iron skillet over medium heat. Add the sliced cooked sausage coins to the skillet and cook for 5 minutes on one side until browned. Flip the sausage and cook for an additional 3 minutes. Once cooked, transfer the sausage to a large plate.
- Reserve Sausage Oil: There will be oil from the sausage left in the skillet. Leave some oil in the skillet for cooking the vegetables, but remove any excess oil carefully into a small heat-proof bowl and set aside.
- Cook Bell Pepper: Using the same skillet, add the diced red bell pepper and cook on medium heat for about 4 minutes. Add some of the reserved sausage oil if needed to prevent sticking. Once softened, remove the bell pepper to the plate with the sausage.
- Cook Zucchini: In the same skillet, add the sliced zucchini and cook for about 3 minutes over medium heat. Use some of the reserved oil if necessary to avoid sticking. Remove the cooked zucchini to the plate with the other ingredients.
- Prepare Corn: Slice the corn kernels off the cob if not already done. The corn should be cooked prior to slicing for best results.
- Combine Ingredients: Return the sausage, bell pepper, zucchini, and corn kernels to the skillet. Mix all ingredients well, drizzle with the reserved sausage oil, and sprinkle with ½ teaspoon chili powder. Reheat the mixture on low heat, stirring occasionally until warmed through.
- Finish and Serve: Remove the skillet from heat. Garnish the dish with freshly chopped cilantro and serve immediately. Salt is usually not necessary due to the sausage’s saltiness, but season lightly if desired.
Notes
- The sausage is already salty, so taste before adding any extra salt.
- Using a cast-iron skillet helps achieve better searing and flavor development.
- You can substitute cooked sausage types based on preference: Cajun, andouille, or smoked sausage all work well.
- This dish is best eaten fresh but can be refrigerated and reheated for up to 2 days.
- Adding chili powder gives a subtle smoky heat; adjust according to taste.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
