There’s something deeply comforting about a skillet meal that brings a family together. I remember vividly the summer evenings at my grandmother’s house, where the kitchen was always buzzing with activity and the aroma of hearty, home-cooked meals wafted through the air. My grandmother had this way of making even the simplest dishes feel like a celebration, and one of her go-to recipes was a sausage and veggie skillet. It wasn’t just the delicious flavors that made the meal memorable, but the laughter and stories shared around the table.
This Sausage and Veggies Skillet recipe is a modern take on that classic family favorite. The beauty of this dish lies in its simplicity and versatility. With just a few key ingredients—fully cooked sausage, vibrant bell peppers, zucchini, and sweet corn—it’s easy to throw together, yet bursting with flavor. It reminds me of those laid-back evenings when the whole family would gather, eagerly anticipating a delicious meal and catching up on each other’s lives.
What I love about this recipe is how it seamlessly blends different textures and flavors. The sausages, with their smoky or spicy notes, pair perfectly with the tender-crisp veggies. The addition of corn adds a touch of sweetness, while the chili powder gives it just the right amount of kick. It’s a dish that feels both comforting and exciting, much like those summer nights spent in my grandmother’s kitchen.
Preparing this skillet meal brings back those cherished memories, making it a wonderful way to create new ones with loved ones. It’s a reminder that the simplest meals can be the most heartwarming, especially when shared with those who matter most. Whether you’re looking for a quick weeknight dinner or a simple yet satisfying meal to enjoy with family, this Sausage and Veggies Skillet is sure to become a favorite in your home.
How to Prepare Sausage and Veggies Skillet
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Ingredients
- 1 tablespoon olive oil
- 12 oz fully cooked sausage (such as smoked, cajun, or andouille sausage)
- 1 large zucchini, sliced
- 1 large red bell pepper, chopped
- 2 cups corn kernels (from about 3 cooked ears)
- 1/2 teaspoon chili powder
- Fresh cilantro, finely chopped
Directions
- Heat olive oil in a cast-iron skillet over medium heat.
- Slice the cooked sausage and add it to the skillet. Sauté for approximately 5 minutes on one side, then flip and cook for another 3 minutes.
- Remove the sausage from the skillet and place it on a plate, keeping some oil in the skillet. Reserve any remaining oil in a heat-proof bowl.
- In the same skillet, add chopped red bell pepper. Cook for around 4 minutes, stirring occasionally. If needed, add a bit of the reserved oil to prevent sticking. Move the bell pepper to the plate with the sausage.
- Next, cook the sliced zucchini in the skillet for about 3 minutes, stirring occasionally for even cooking. Slice the corn kernels off the cob.
- Return the sausage, bell pepper, zucchini, and corn kernels to the skillet. Stir everything together, adding the reserved sausage oil to enhance the flavor.
- Sprinkle in the chili powder and mix well. Heat the entire mixture over low heat until warmed through.
- Remove from heat and garnish with freshly chopped cilantro.
Storing Suggestion
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm in a skillet over medium heat until heated through.
Cooking Tips
For a spicier kick, add a pinch of cayenne pepper along with the chili powder. If you prefer, you can use different vegetables like mushrooms or cherry tomatoes. A splash of lemon juice just before serving can brighten up the flavors.
Serving Suggestions
Serve this skillet dish with a side of rice or quinoa for a complete meal. It pairs well with a crisp green salad or a dollop of sour cream for extra richness.
Ingredient Substitutions
You can replace the fully cooked sausage with grilled chicken or tofu for a different protein option. Use frozen corn if fresh is not available, and substitute fresh cilantro with parsley if desired.
Seasonal Variations
In the summer, you can add cherry tomatoes and fresh basil. During autumn, consider adding roasted butternut squash or sweet potatoes.
Allergen Information
This recipe is gluten-free if you use gluten-free sausage. For those with soy allergies, ensure the sausage is soy-free or use a different protein source.
FAQ:
Can I use raw sausage instead of pre-cooked sausage?
Yes, you can use raw sausage. Just ensure it is cooked thoroughly before adding the other ingredients.
What other vegetables can I use in this recipe?
You can add vegetables like mushrooms, cherry tomatoes, or spinach. Just make sure to adjust the cooking time as needed.
Can I make this dish ahead of time?
Yes, you can prepare this dish ahead of time and reheat it. Store it in an airtight container in the refrigerator and reheat in a skillet or microwave.
How can I make this dish spicier?
To increase the spiciness, add extra chili powder or a pinch of cayenne pepper. You can also include sliced jalapeños for more heat.
Can I freeze this skillet dish?
Yes, you can freeze it. Allow the dish to cool completely before transferring it to a freezer-safe container. It will keep for up to 3 months. Reheat from frozen in the microwave or skillet.
What can I serve with this skillet dish?
This dish pairs well with rice, quinoa, or a fresh salad. You can also serve it with a side of crusty bread or a dollop of sour cream.
Sausage and Veggies Skillet
Ingredients
- 12 oz fully cooked sausage such as smoked, cajun, or andouille sausage
- 1 large zucchini sliced
- 1 large red bell pepper chopped
- 2 cups corn kernels about 3 cooked ears
- 1/2 teaspoon chili powder
- Fresh cilantro finely chopped
Instructions
- Heat the olive oil in a cast-iron skillet over medium heat.
- Cut the cooked sausage into slices, then add them to the heated skillet.
- Sauté the sausage for about 5 minutes on one side. Flip the slices, and cook for an additional 3 minutes on the other side.
- Once done, transfer the sausage to a large plate, leaving some oil in the skillet for the veggies. Reserve any extra oil in a small, heat-proof bowl.
- In the same skillet, add the chopped red bell pepper. Sauté on medium heat for about 4 minutes, stirring occasionally.
- If needed, add a bit of the reserved oil to keep the veggies from sticking. Transfer the bell pepper to the plate with the sausage.
- Using the same skillet, cook the sliced zucchini for around 3 minutes, stirring occasionally to ensure even cooking.
- Slice the corn kernels off the cob using a knife.
- Combine the cooked sausage, bell pepper, zucchini, and corn kernels back into the skillet.
- Mix everything well, adding the reserved sausage oil as needed to enhance the flavor.
- Sprinkle in the chili powder, and stir to combine.
- Reheat the mixture over low heat until everything is warmed through.
- Remove from heat and top with freshly chopped cilantro.
- Enjoy this flavorful, easy, and quick one-pan meal!
