Sausage And Veggies Skillet

This sausage and veggies skillet is a favorite in my house when I need something wholesome and satisfying in a hurry. Everything cooks up in one pan, from smoky sausage to sweet bell peppers and zucchini. It is hearty without being heavy and is ideal for those nights when you need dinner on the table fast but still want to use real ingredients.

The first time I whipped this up was after a packed afternoon when nobody wanted to wait for dinner. Now it is part of our regular weeknight rotation and my family even requests extra to take for lunch.

Ingredients

• Corn kernels: bring sweetness and a pop of color Try to use fresh corn if you can for the brightest flavor
• Olive oil: adds richness and helps everything brown nicely Choose a good quality extra-virgin oil if you have it
• Sausage: forms the hearty backbone of the dish Go with a smoky or spicy sausage for more depth and slice evenly so each bite has plenty
• Red bell pepper: packs in vitamin C and gentle crunch Look for firm glossy peppers with tight skin
• Zucchini: keeps the meal light and tender Select small to medium zucchini since they are less watery and more flavorful
• Chili powder: brings gentle heat and rounds out the dish Use a chili powder you love since it sets the tone for the whole meal
• Fresh cilantro: adds a burst of green and fresh herb note Chop right before serving to keep it vibrant

Step-by-Step Instructions

Cook the Sausage:

Heat olive oil in a cast iron skillet over medium heat until shimmering. Slice the sausage into coins and arrange in a single layer in the skillet. Let cook undisturbed for about five minutes so the bottoms caramelize deeply. Flip the sausage slices and continue cooking for about three minutes until both sides are crisp and golden. Transfer the sausage to a plate but leave the flavorful oil behind in the skillet. If the pan is too greasy pour any excess oil into a small heatproof bowl so you can use it later as needed.

Sauté the Bell Peppers:

In the empty skillet add the diced bell pepper spreading it out. Let the peppers sauté over medium heat for about four minutes stirring occasionally so they soften and begin to char without burning. If they start sticking add a spoonful of that reserved oil from the sausage. Once softened transfer the peppers to the plate with sausage.

Sauté the Zucchini:

Into the same skillet add the sliced zucchini. Spread it out and cook over medium heat for about three minutes so the slices start to take on color and soften but do not let them turn mushy. Again use a bit of the reserved oil if it starts sticking.

Prep the Corn:

Holding each ear upright slice the corn kernels off with a sharp knife. This keeps the kernels fresh and juicy compared to frozen or canned.

Finish and Combine:

Return the sausage bell pepper and zucchini to the skillet along with the fresh corn. Pour in any reserved sausage oil and sprinkle with chili powder. Stir everything together and let it warm gently over low heat just until well mixed and heated through. Remove from heat and scatter with fresh cilantro right before serving.

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I always look forward to the cilantro on top because it just brings the whole skillet to life and makes it feel special. One of my favorite memories is my daughter helping to chop the cilantro and sneaking nibbles because she loves it fresh.

Storage Tips

Store any leftovers in a sealed container in the fridge for up to four days. This skillet also freezes well just pack into airtight containers. Reheat over low heat with a splash of water or oil to keep things moist.

Ingredient Substitutions

Feel free to use frozen corn if fresh is not in season. You can swap out red bell pepper for yellow orange or even poblano for a little more kick. Any fully cooked sausage works here from turkey to plant based just adjust seasoning to taste.

Serving Suggestions

Serve over rice quinoa or even tucked into warm tortillas for tacos. A simple salad on the side brightens up the plate and stretches the meal for a crowd. I have also tucked leftovers into omelets for breakfast.

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Cultural History

Dishes like this skillet come from the tradition of using what is fresh cheap and quick. One pan meals have been on American family tables for generations because they suit busy lives and bring everyone together around the stove.

Recipe FAQs

→ Can I use different types of sausage?

Yes, you can use cajun, andouille, smoked, or any variety you prefer for a unique flavor.

→ What vegetables work well in this dish?

Bell peppers, zucchini, and corn are classic, but you can add mushrooms or onions for variety.

→ Is this meal suitable for meal prep?

Absolutely. It stores well in the fridge and reheats quickly for easy weekday lunches.

→ How can I make it spicier?

Try adding extra chili powder, cayenne, or use a spicy sausage for more heat.

→ Do I need to add salt?

The sausage usually provides enough salt, but taste at the end and season as needed.