Sausage and Veggies Skillet

This skillet sausage and veggies dinner keeps things vibrant and fresh with plenty of corn, bell peppers, and zucchini. Everything comes together in one pan which means easy clean up and bold flavors layered in every bite. My household loves how quick it is to put together and it is the kind of recipe that makes weeknights feel a little special with very little fuss.

I whipped this up one summer evening when I had a fridge full of veggies and leftover sausage to use before vacation. Now it has become a go-to after long days at work.

Ingredients

• Corn kernels: from fresh cobs offer a natural sweetness and bit of crunch use fresh when possible for best results
• Olive oil: brings out the flavors in both sausage and vegetables a fruity quality is best here
• Sausage: pick a smoky or spicy variety like andouille or cajun for punch always taste before adding more salt
• Red bell pepper: adds bright color and a mild vegetal note choose a pepper that feels heavy and unwaxed
• Zucchini: soaks up all the flavors and softens beautifully look for one that is firm with no mushy spots
• Chili powder: ties everything together with a little kick choose a fresh bottle for more aroma
• Fresh cilantro: sprinkled at the end lifts up the dish and adds a burst of freshness only chop right before serving for best flavor

Step-by-Step Instructions

Cook the Sausage:

Slice the cooked sausage into coins and add to a preheated cast iron skillet with olive oil. Cook on one side for about five minutes over medium heat so you get those browned edges then flip and sear the other side for three more minutes until the sausage is glossy and deeply colored. Remove to a large plate making sure to leave behind some of the flavorful oil.

Sauté the Bell Pepper:

In the same skillet add diced red bell pepper. Sauté for about four minutes on medium heat until softened and the edges just start to caramelize. Slide the bell pepper onto your plate with the sausage.

Cook the Zucchini:

With the skillet still on medium add your sliced zucchini. Let it cook for three minutes until just tender but still holding some bite. Add oil back into the pan if needed for more even browning.

Slice the Corn:

Stand each ear of corn on its end and slice down neatly with a sharp knife to release the kernels fresh corn gives you the most satisfying pop.

Combine and Finish:

Return sausage bell pepper zucchini and corn to the skillet. Toss everything together with any reserved oil so every bite glistens. Sprinkle with chili powder stir well and gently heat everything through for one minute on low. Finish by topping generously with chopped fresh cilantro.

Pin it

You Must Know

• High in protein thanks to sausage and great for those needing a sustaining meal
• Naturally gluten free when using gluten free sausage
• Fantastic as leftovers and makes packed lunches a lot more exciting

The aroma of the seared sausage always reminds me of afternoons spent in my grandmother’s kitchen she would toss in whatever fresh produce we had so no two skillets ever tasted quite the same I always love how cilantro rounds out the flavors and brings that pop of brightness

Storage Tips

Cool the skillet dish completely before packaging it up Refrigerate in airtight containers for up to four days Reheat gently in a skillet over low heat with a splash of water to loosen everything back up This meal does well in the freezer too but add cilantro fresh after reheating to keep it tasting lively

Ingredient Substitutions

If you prefer a spicier kick try chorizo or hot Italian sausage Vegan sausage can be a delicious addition just be sure to brown it first Swap the bell pepper for poblano if you like a smokier twist Other fresh herbs like parsley or basil also work for garnishing

Pin it

Serving Suggestions

Pile it high on steamed rice or quinoa for extra heartiness Scoop it over creamy polenta when you want something cozy It is also excellent spooned into warmed tortillas for a quick taco style meal or tossed with pasta for a filling bowl dinner

Cultural Notes

Sausage and veggie skillets are a cross-cultural comfort food found all over the world In America these types of skillets come together with whatever is freshest and easiest to grab at the market blending global roots with hometown flavors This recipe captures that easygoing flexible spirit

Frequently Asked Questions

→ Can I use different types of sausage?

Absolutely! Choose your preferred style such as smoked, Cajun, or andouille for unique flavors in your skillet.

→ What vegetables work best in this skillet?

Bell peppers, zucchini, and corn offer color and freshness, but you can add mushrooms, onions, or squash for variety.

→ How can I avoid veggies getting soggy?

Sauté each vegetable separately in batches to achieve crisp-tender texture and avoid overcrowding the pan.

→ Is this dish good for meal prep?

Yes! Portion into containers and keep refrigerated for a few days. It's easy to reheat and stays flavorful.

→ Do I need to add salt?

The sausage usually provides plenty of seasoning. Taste after cooking and add salt only if needed to suit your preference.

→ Can I freeze leftovers?

For best texture, enjoy fresh or refrigerated. Freezing is possible, but some veggies may soften after thawing.