Introduction
Craving a quick, hearty, and flavorful meal that comes together in just one pan? Sausage and Veggies Skillet is your answer! This 30-minute, one-pan dish combines smoky sausage, sweet corn, crisp zucchini, and vibrant red bell pepper, all seasoned with a touch of chili powder and garnished with fresh cilantro. Perfect for busy weeknights, meal prep, or a fuss-free dinner, this recipe is beginner-friendly and packed with color and taste. Curious about how to whip up this delicious skillet meal? Let’s dive into this simple recipe that’s sure to become a go-to in your kitchen!
Overview: Why Sausage and Veggies Skillet Is Special
Sausage and Veggies Skillet stands out for its bold flavors and effortless preparation. The smoky, spicy sausage pairs perfectly with the sweet corn and tender veggies, while the one-pan method minimizes cleanup. A hint of chili powder adds warmth, and fresh cilantro brings a bright finish. This recipe serves 4, comes together in about 30 minutes, and is versatile enough to adapt to different sausages or vegetables. Its vibrant presentation, balanced nutrition, and quick cooking time make it ideal for weeknight dinners, casual meals, or even breakfast with a fried egg.
- Time Requirement:
- Prep: 10 minutes
- Cooking: 20 minutes
- Total: About 30 minutes
- Difficulty Level: Easy. Involves basic slicing, sautéing, and tossing, perfect for beginners.
- Why It’s Special: This recipe serves 4, offers smoky-savory flavors, and is a healthy, one-pan meal. It’s budget-friendly, great for any season, and ideal for quick dinners or meal prep.
Essential Ingredients
This skillet meal comes together with ingredients that create a flavorful, balanced dish. Here’s what you need and why each matters:
- Corn Kernels (2 cups, from 3 ears fully cooked): Add sweet, juicy texture; fresh corn enhances flavor.
- Olive Oil (1 tbsp): Used to sauté sausage and veggies, adding richness.
- Sausage (12 oz, cooked, such as Cajun, andouille, or smoked): Provides smoky, spicy, or savory protein; pre-cooked for quick prep.
- Red Bell Pepper (1 large, diced): Contributes vibrant color and mild sweetness.
- Zucchini (1 large, sliced): Offers tender, mild flavor and soft texture.
- Chili Powder (½ tsp): Adds warm, subtle heat to tie flavors together.
- Fresh Cilantro (chopped, for garnish): Brings bright, herbaceous freshness.
Substitutions and Variations
- Sausage: Swap for chorizo, Italian sausage, or vegan sausage; adjust cooking time if using raw sausage (cook until 165°F or 74°C).
- Corn: Use frozen or canned corn (drained); thaw frozen corn for even cooking.
- Bell Pepper: Replace with green, yellow, or orange bell peppers, or use mushrooms for a different texture.
- Zucchini: Substitute with yellow squash, eggplant, or asparagus; adjust cooking time slightly.
- Chili Powder: Swap for smoked paprika, cumin, or a pinch of cayenne for varied heat.
- Gluten-Free: Naturally gluten-free; ensure sausage is gluten-free.
- Add-Ins: Include diced onions, cherry tomatoes, black beans, or shredded cheese for extra flavor.
Step-by-Step Instructions
Follow these steps to create a Sausage and Veggies Skillet that’s smoky, colorful, and ready in 30 minutes:
- Cook the Sausage:
- Heat 1 tbsp olive oil in a large cast-iron skillet over medium heat until shimmering.
- Slice 12 oz cooked sausage into coins and add to the skillet.
- Cook for 5 minutes on one side, then flip and cook for 3 minutes on the other side until browned and heated through.
- Remove sausage to a large plate, leaving some sausage oil in the skillet. Drain excess oil into a small, heat-proof bowl and reserve.
- Beginner Tip: Slice sausage evenly for uniform browning; use tongs to flip for easy handling.
- Cook the Bell Pepper:
- In the same skillet (with residual sausage oil), add 1 large diced red bell pepper.
- Cook for about 4 minutes on medium heat, stirring occasionally, until softened and slightly charred.
- If needed, add a small amount of reserved sausage oil to prevent sticking.
- Remove bell pepper to the plate with the sausage.
- Beginner Tip: Dice pepper into ½-inch pieces for even cooking; stir frequently to avoid burning.
- Cook the Zucchini:
- In the same skillet, add 1 large sliced zucchini (about ¼-inch thick slices).
- Cook for about 3 minutes on medium heat, stirring occasionally, until tender but not mushy.
- Add reserved sausage oil if needed to prevent sticking.
- Beginner Tip: Slice zucchini uniformly; avoid overcooking to maintain a slight bite.
- Prepare the Corn:
- Slice 2 cups corn kernels off 3 fully cooked cobs using a sharp knife (or use frozen/canned corn, thawed or drained).
- Beginner Tip: Hold cob upright in a bowl to catch kernels; use a serrated knife for easier cutting.
- Combine and Season:
- Return the sausage and bell pepper to the skillet with the zucchini.
- Add the corn kernels and sprinkle with ½ tsp chili powder.
- Stir gently over medium heat for 1–2 minutes to warm through and blend flavors.
- Beginner Tip: Toss lightly to avoid mashing veggies; taste and adjust chili powder for desired heat.
- Serve:
- Remove from heat and garnish with chopped fresh cilantro.
- Serve hot as a standalone dish, over rice, or with a side of crusty bread.
- Beginner Tip: Serve immediately for vibrant flavors; use a large platter to showcase the colorful mix.
Cooking Tips
- Sausage Choice: Cajun or andouille adds spice, while smoked sausage is milder; choose based on heat preference.
- Oil Management: Reserve sausage oil for cooking veggies to enhance flavor; use sparingly to avoid greasiness.
- Veggie Texture: Cook bell pepper and zucchini just until tender to retain color and slight crunch; avoid overcrowding the skillet.
- Corn Prep: Use fully cooked corn cobs (boiled or grilled); frozen corn works well but pat dry to prevent excess moisture.
- Skillet Size: Use a 10–12-inch cast-iron skillet for even cooking; a non-stick skillet works if cast-iron is unavailable.
Assembly: Building the Perfect Sausage and Veggies Skillet
This skillet meal is all about creating a vibrant, flavorful dish with minimal effort and maximum impact. Here’s how to make it shine:
- Sausage Prep:
- Slice sausage into ¼-inch coins for crispy edges; cook until golden to enhance flavor.
- Reserve oil for veggies to infuse the dish with smoky richness.
- Veggie Cooking:
- Cook veggies separately to control texture; remove each to a plate to prevent overcooking while others sauté.
- Add oil only as needed to keep the dish light but flavorful.
- Presentation Tips:
- Serve straight from the skillet for a rustic look or transfer to a colorful platter to highlight the red peppers, green zucchini, and yellow corn.
- Garnish with a generous sprinkle of cilantro for freshness; add a lime wedge for extra zing.
- Pair with cornbread, quinoa, or a fried egg for a complete, hearty meal.
Serving Suggestions
- Main Dish: Enjoy as a standalone meal for a quick, balanced dinner.
- Meal Prep: Divide into airtight containers for 3–4 days of lunches; reheat gently to preserve texture.
- Breakfast Twist: Serve with a fried egg or scrambled eggs for a hearty brunch.
- Variations: Add a sprinkle of shredded cheddar, a dollop of sour cream, or a dash of hot sauce for extra flavor.
- Drinks: Pair with a cold beer, iced tea, or sparkling water with lemon for a refreshing complement.
Storage and Make-Ahead Tips
This skillet meal is great for prep-ahead and stores well:
- Refrigerator: Store in an airtight container in the fridge for up to 3–4 days. Reheat in a skillet over medium heat (3–5 minutes) or microwave (1–2 minutes), stirring to warm evenly.
- Freezer: Freeze in an airtight container for up to 2 months; thaw in the fridge overnight and reheat gently. Corn and zucchini may soften slightly.
- Make-Ahead: Cook sausage and chop veggies up to 1 day in advance; store separately in the fridge. Cook fresh for best texture, or prepare fully and reheat.
- Serving Tip: Reheat with a splash of water or oil to restore moisture; add fresh cilantro after reheating for vibrant flavor.
Recipe Variations
- Spicy Sausage Skillet: Use spicy Cajun or chorizo sausage and add ¼ tsp cayenne for extra heat.
- Vegetarian Skillet: Swap sausage for plant-based sausage or mushrooms; season with smoked paprika for smokiness.
- Low-Carb Skillet: Replace corn with cauliflower florets or extra zucchini; reduce to 1 cup for lower carbs.
- Mexican-Inspired Skillet: Add black beans, swap cilantro for parsley, and serve with avocado or salsa.
- Gluten-Free Skillet: Naturally gluten-free; ensure sausage is gluten-free.
Nutritional Information (Approximate)
- Per Serving (1 of 4):
- Calories: 400 kcal
- Protein: 20 g
- Fat: 25 g
- Carbohydrates: 20 g
- Sugar: 5 g
- Sodium: 800 mg
- Note: Values are approximate and depend on specific brands, sausage type, and ingredient amounts.
Conclusion
Sausage and Veggies Skillet is the ultimate quick, flavorful meal, offering smoky sausage, sweet corn, and tender veggies in every colorful bite. With its one-pan preparation, customizable ingredients, and 30-minute cooking time, it’s a must-try for weeknight dinners, meal prep, or casual gatherings. This recipe is so hearty and vibrant, you’ll want to make it a regular in your rotation. So grab that skillet, slice that sausage, and get ready to enjoy a dish that’s pure comfort and convenience!
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Sausage and Veggies Skillet – 30 Minute, One-Pan Meal
Description
Craving a quick, hearty, and flavorful meal that comes together in just one pan? Sausage and Veggies Skillet is your answer! This 30-minute, one-pan dish combines smoky sausage, sweet corn, crisp zucchini, and vibrant red bell pepper, all seasoned with a touch of chili powder and garnished with fresh cilantro. Perfect for busy weeknights, meal prep, or a fuss-free dinner, this recipe is beginner-friendly and packed with color and taste.
Ingredients
This skillet meal comes together with ingredients that create a flavorful, balanced dish. Here’s what you need and why each matters:
-
Corn Kernels (2 cups, from 3 ears fully cooked): Add sweet, juicy texture; fresh corn enhances flavor.
-
Olive Oil (1 tbsp): Used to sauté sausage and veggies, adding richness.
-
Sausage (12 oz, cooked, such as Cajun, andouille, or smoked): Provides smoky, spicy, or savory protein; pre-cooked for quick prep.
-
Red Bell Pepper (1 large, diced): Contributes vibrant color and mild sweetness.
-
Zucchini (1 large, sliced): Offers tender, mild flavor and soft texture.
-
Chili Powder (½ tsp): Adds warm, subtle heat to tie flavors together.
-
Fresh Cilantro (chopped, for garnish): Brings bright, herbaceous freshness.
Substitutions and Variations
-
Sausage: Swap for chorizo, Italian sausage, or vegan sausage; adjust cooking time if using raw sausage (cook until 165°F or 74°C).
-
Corn: Use frozen or canned corn (drained); thaw frozen corn for even cooking.
-
Bell Pepper: Replace with green, yellow, or orange bell peppers, or use mushrooms for a different texture.
-
Zucchini: Substitute with yellow squash, eggplant, or asparagus; adjust cooking time slightly.
-
Chili Powder: Swap for smoked paprika, cumin, or a pinch of cayenne for varied heat.
-
Gluten-Free: Naturally gluten-free; ensure sausage is gluten-free.
-
Add-Ins: Include diced onions, cherry tomatoes, black beans, or shredded cheese for extra flavor.
Instructions
-
Cook the Sausage:
-
Heat 1 tbsp olive oil in a large cast-iron skillet over medium heat until shimmering.
-
Slice 12 oz cooked sausage into coins and add to the skillet.
-
Cook for 5 minutes on one side, then flip and cook for 3 minutes on the other side until browned and heated through.
-
Remove sausage to a large plate, leaving some sausage oil in the skillet. Drain excess oil into a small, heat-proof bowl and reserve.
-
Beginner Tip: Slice sausage evenly for uniform browning; use tongs to flip for easy handling.
-
-
Cook the Bell Pepper:
-
In the same skillet (with residual sausage oil), add 1 large diced red bell pepper.
-
Cook for about 4 minutes on medium heat, stirring occasionally, until softened and slightly charred.
-
If needed, add a small amount of reserved sausage oil to prevent sticking.
-
Remove bell pepper to the plate with the sausage.
-
Beginner Tip: Dice pepper into ½-inch pieces for even cooking; stir frequently to avoid burning.
-
-
Cook the Zucchini:
-
In the same skillet, add 1 large sliced zucchini (about ¼-inch thick slices).
-
Cook for about 3 minutes on medium heat, stirring occasionally, until tender but not mushy.
-
Add reserved sausage oil if needed to prevent sticking.
-
Beginner Tip: Slice zucchini uniformly; avoid overcooking to maintain a slight bite.
-
-
Prepare the Corn:
-
Slice 2 cups corn kernels off 3 fully cooked cobs using a sharp knife (or use frozen/canned corn, thawed or drained).
-
Beginner Tip: Hold cob upright in a bowl to catch kernels; use a serrated knife for easier cutting.
-
-
Combine and Season:
-
Return the sausage and bell pepper to the skillet with the zucchini.
-
Add the corn kernels and sprinkle with ½ tsp chili powder.
-
Stir gently over medium heat for 1–2 minutes to warm through and blend flavors.
-
Beginner Tip: Toss lightly to avoid mashing veggies; taste and adjust chili powder for desired heat.
-
-
Serve:
-
Remove from heat and garnish with chopped fresh cilantro.
-
Serve hot as a standalone dish, over rice, or with a side of crusty bread.
-
Beginner Tip: Serve immediately for vibrant flavors; use a large platter to showcase the colorful mix.
-
Cooking Tips
-
Sausage Choice: Cajun or andouille adds spice, while smoked sausage is milder; choose based on heat preference.
-
Oil Management: Reserve sausage oil for cooking veggies to enhance flavor; use sparingly to avoid greasiness.
-
Veggie Texture: Cook bell pepper and zucchini just until tender to retain color and slight crunch; avoid overcrowding the skillet.
-
Corn Prep: Use fully cooked corn cobs (boiled or grilled); frozen corn works well but pat dry to prevent excess moisture.
-
Skillet Size: Use a 10–12-inch cast-iron skillet for even cooking; a non-stick skillet works if cast-iron is unavailable.
FAQs
Q: Can I use raw sausage instead of pre-cooked?
A: Yes! Cook raw sausage coins for 8–10 minutes until fully cooked (165°F or 74°C), then proceed with the recipe.
Q: Why are my veggies soggy?
A: Sogginess can result from overcrowding or excess moisture. Cook veggies in a single layer and pat zucchini or corn dry before adding.
Q: Can I use canned or frozen corn?
A: Yes! Drain canned corn well or thaw frozen corn and pat dry to prevent excess water; sauté as directed.
Q: Is the dish very spicy?
A: The ½ tsp chili powder adds mild warmth. Use mild sausage or reduce chili powder for less heat; increase for more spice.
Q: How do I store leftovers?
A: Store in an airtight container in the fridge for 3–4 days or freeze for 2 months. See storage tips above for details.
Q: Can I make this vegan?
A: Yes! Use plant-based sausage and replace olive oil with vegan-friendly oil; ensure seasonings are vegan-friendly.