Introduction: Ready for a Quick, Hearty One-Pan Meal?
Craving a flavorful, fuss-free dinner that’s ready in just 30 minutes? This Sausage and Veggies Skillet is your go-to! Packed with smoky sausage, sweet corn, crisp zucchini, and vibrant red bell pepper, this one-pan dish is a perfect balance of savory and fresh. With a touch of chili powder and fresh cilantro, it’s a simple yet bold meal that’s ideal for busy weeknights, meal prep, or a casual family dinner. Using just one skillet means minimal cleanup, so let’s fire it up and get cooking!
Overview: Why Sausage and Veggies Skillet Is a Must-Try
This Sausage and Veggies Skillet is a quick, one-pan meal that delivers big on flavor with minimal effort. The smoky, salty sausage pairs perfectly with the sweet corn and tender veggies, while a hint of chili powder adds a subtle kick. With a prep time of 10 minutes and a total time of about 30 minutes, it’s beginner-friendly and perfect for those short on time. This dish is versatile, customizable, and great for using up summer produce or pantry staples.
- Time Requirement: 10 minutes active prep, 20 minutes cooking (total: ~30 minutes).
- Difficulty Level: Easy—ideal for beginners or quick meals.
- Why It’s Special: The one-pan method, bold sausage flavor, and fresh veggies make this a hearty, satisfying dish with easy cleanup.
Essential Ingredients: What You’ll Need for Sausage and Veggies Skillet
This recipe uses simple, fresh ingredients to create a flavorful, colorful dish. Each component is key to building its hearty taste and varied textures. Here’s the list, with why each matters and substitution ideas.
- Corn Kernels (2 cups, from 3 fully cooked ears): Adds sweet, juicy texture.
- Why it’s important: Brings a fresh, summery sweetness that balances the savory sausage.
- Substitutions: Use canned corn (drained) or frozen corn (thawed and sautéed).
- Olive Oil (1 tablespoon): For cooking and flavor.
- Why it’s important: Prevents sticking and enhances the flavor of the sausage and veggies.
- Substitutions: Use avocado oil, vegetable oil, or butter.
- Sausage (12 oz, cooked, such as Cajun, andouille, or smoked): The flavor star.
- Why it’s important: Adds smoky, savory depth and protein to the dish.
- Substitutions: Use turkey sausage, chorizo, or plant-based sausage for a vegetarian option.
- Red Bell Pepper (1 large, diced): Adds sweet crunch and color.
- Why it’s important: Provides a vibrant, slightly sweet contrast to the sausage.
- Substitutions: Use yellow or orange bell pepper, poblano pepper, or diced carrots.
- Zucchini (1 large, sliced): Adds tender, mild flavor.
- Why it’s important: Brings a fresh, slightly earthy texture that complements the other ingredients.
- Substitutions: Use yellow squash, eggplant, or green beans.
- Chili Powder (½ teaspoon): Adds a mild, smoky kick.
- Why it’s important: Enhances the dish with a subtle, spicy warmth.
- Substitutions: Use smoked paprika, cumin, or a pinch of cayenne for more heat.
- Fresh Cilantro (chopped, for garnish): Adds bright, herbaceous flavor.
- Why it’s important: Provides a fresh, citrusy finish to balance the richness.
- Substitutions: Use fresh parsley, green onions, or skip for a simpler presentation.
Pro Tip: Use pre-cooked sausage for faster prep, and choose a flavorful variety like Cajun or andouille for maximum impact. If using fresh corn, boil or grill it first for easier kernel removal.
Step-by-Step Instructions: How to Make Sausage and Veggies Skillet
This one-pan recipe is quick, simple, and perfect for a flavorful meal with minimal cleanup. Follow these steps, with tips for success.
- Cook the Sausage:
- Heat 1 tablespoon olive oil in a cast-iron skillet over medium heat.
- 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 the rendered oil in the skillet. Reserve any excess oil in a small, heat-proof bowl for later use.
- Tip: If using raw sausage, cook until the internal temperature reaches 165°F (74°C), about 8–10 minutes total.
- Cook the Bell Pepper:
- In the same skillet (with residual sausage oil), add 1 large diced red bell pepper. Cook on medium heat for about 4 minutes until slightly softened but still crisp.
- If needed, add a bit of reserved sausage oil to prevent sticking.
- Remove bell pepper to the plate with the sausage.
- Tip: Stir occasionally to ensure even cooking, but don’t overcook to maintain crunch.
- Cook the Zucchini:
- In the same skillet, add 1 large sliced zucchini. Cook on medium heat for about 3 minutes until tender but still firm.
- Add a bit of reserved sausage oil if the skillet is dry to prevent sticking.
- Remove zucchini to the plate with the sausage and bell pepper.
- Tip: Slice zucchini evenly (about ¼-inch thick) for consistent cooking.
- Prepare the Corn:
- Slice 2 cups corn kernels off 3 fully cooked cobs using a sharp knife.
- Tip: Stand the cob upright in a wide bowl and slice downward to catch the kernels easily. If using canned or frozen corn, drain or thaw first.
- Assemble the Skillet:
- Return the cooked sausage, bell pepper, and zucchini to the skillet. Add the corn kernels and mix well.
- Drizzle in any reserved sausage oil and sprinkle with ½ teaspoon chili powder. Stir to combine and reheat on low heat for 1–2 minutes.
- Remove from heat and top with chopped fresh cilantro.
- Tip: Taste before adding salt, as sausage is often salty enough. Add a pinch if needed.
- Serve:
- Serve hot directly from the skillet or transfer to a serving platter for a rustic presentation.
- Tip: Garnish generously with cilantro for a fresh, vibrant look.
Cooking Tip: Use a cast-iron skillet for excellent heat retention and browning, but a large non-stick skillet works too. Cook veggies in batches to avoid overcrowding for the best texture.
Assembly: Serving Your Sausage and Veggies Skillet with Style
Your skillet meal is ready to enjoy! Here’s how to present and serve it for maximum flavor and appeal.
- Serve It Up: Serve hot to enjoy the smoky sausage and crisp veggies at their best.
- Plate with Flair: Serve straight from the skillet for a rustic vibe or transfer to a large platter to show off the colorful veggies and sausage. Garnish with extra cilantro for a pop of green.
- Presentation Tip: The vibrant red bell pepper, green zucchini, and golden corn make this dish a visual hit—pile it high for an inviting look.
- Serving Suggestion: Pair with crusty bread, rice, or a simple green salad to round out the meal. A cold beer or iced tea complements the smoky flavors.
Pro Tip: For a fun twist, serve in individual bowls with a dollop of sour cream or a sprinkle of crumbled feta for extra richness.
Storage and Make-Ahead Tips: Keeping Your Skillet Dish Fresh
This dish is great for meal prep or leftovers. Here’s how to store and reheat it properly.
- Storing Leftovers:
- Store in an airtight container in the fridge for up to 3–4 days.
- For longer storage, freeze for up to 1 month. Thaw in the fridge overnight before reheating.
- Tip: Store cilantro separately to maintain its freshness.
- Re-Serving:
- Reheat in a skillet over medium heat for 5–7 minutes with a splash of olive oil or water to keep it moist. Alternatively, microwave for 1–2 minutes, stirring halfway.
- Tip: Add a sprinkle of fresh cilantro or a squeeze of lime juice after reheating to refresh flavors.
- Make-Ahead Tips:
- Cook sausage and veggies up to 2 days in advance and refrigerate separately.
- Slice corn kernels and chop veggies a day ahead; store in the fridge to save time.
- Tip: Assemble and reheat just before serving to keep veggies crisp.
Pro Tip: Double the recipe and store in portioned containers for quick lunches or dinners throughout the week.
Recipe Variations: Get Creative with Your Sausage and Veggies Skillet
This skillet is super versatile—here are some fun ways to switch it up!
- Spicy Skillet: Use spicy sausage (like chorizo) and add a pinch of red pepper flakes or cayenne for extra heat.
- Cheesy Skillet: Sprinkle ½ cup shredded cheddar or crumbled feta over the dish before serving for a cheesy twist.
- Veggie-Packed Skillet: Add mushrooms, cherry tomatoes, or spinach for more color and nutrition.
- Vegan Skillet: Swap sausage for plant-based sausage or crumbled tofu, and use vegetable oil.
- Mexican-Inspired Skillet: Add black beans, diced jalapeños, and a sprinkle of cumin for a Tex-Mex vibe.
- Low-Carb Skillet: Replace corn with cauliflower florets or diced zucchini for a lighter option.
Experiment Tip: Try different sausages like Italian, bratwurst, or chicken sausage to change the flavor profile, or add a drizzle of hot sauce for a bold finish.
Conclusion: Savor Your Sausage and Veggies Skillet!
You’ve just created a Sausage and Veggies Skillet that’s hearty, flavorful, and perfect for any night of the week! This 30-minute, one-pan meal is ideal for busy evenings, family dinners, or meal prep, delivering smoky, savory goodness with minimal cleanup. With crispy sausage, fresh veggies, and a hint of spice, every bite is a delight. Play with veggies, seasonings, or garnishes to make it your own. Serve it up, sprinkle with cilantro, and enjoy the deliciousness—you’ve earned it! Share your skillet creations in the comments or on social media. Happy cooking!
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Sausage and Veggies Skillet – 30 Minute, One-Pan Meal
Description
Craving a flavorful, fuss-free dinner that’s ready in just 30 minutes? This Sausage and Veggies Skillet is your go-to! Packed with smoky sausage, sweet corn, crisp zucchini, and vibrant red bell pepper, this one-pan dish is a perfect balance of savory and fresh
Ingredients
This recipe uses simple, fresh ingredients to create a flavorful, colorful dish. Each component is key to building its hearty taste and varied textures. Here’s the list, with why each matters and substitution ideas.
- Corn Kernels (2 cups, from 3 fully cooked ears): Adds sweet, juicy texture.
- Why it’s important: Brings a fresh, summery sweetness that balances the savory sausage.
- Substitutions: Use canned corn (drained) or frozen corn (thawed and sautéed).
- Olive Oil (1 tablespoon): For cooking and flavor.
- Why it’s important: Prevents sticking and enhances the flavor of the sausage and veggies.
- Substitutions: Use avocado oil, vegetable oil, or butter.
- Sausage (12 oz, cooked, such as Cajun, andouille, or smoked): The flavor star.
- Why it’s important: Adds smoky, savory depth and protein to the dish.
- Substitutions: Use turkey sausage, chorizo, or plant-based sausage for a vegetarian option.
- Red Bell Pepper (1 large, diced): Adds sweet crunch and color.
- Why it’s important: Provides a vibrant, slightly sweet contrast to the sausage.
- Substitutions: Use yellow or orange bell pepper, poblano pepper, or diced carrots.
- Zucchini (1 large, sliced): Adds tender, mild flavor.
- Why it’s important: Brings a fresh, slightly earthy texture that complements the other ingredients.
- Substitutions: Use yellow squash, eggplant, or green beans.
- Chili Powder (½ teaspoon): Adds a mild, smoky kick.
- Why it’s important: Enhances the dish with a subtle, spicy warmth.
- Substitutions: Use smoked paprika, cumin, or a pinch of cayenne for more heat.
- Fresh Cilantro (chopped, for garnish): Adds bright, herbaceous flavor.
- Why it’s important: Provides a fresh, citrusy finish to balance the richness.
- Substitutions: Use fresh parsley, green onions, or skip for a simpler presentation.
Pro Tip: Use pre-cooked sausage for faster prep, and choose a flavorful variety like Cajun or andouille for maximum impact. If using fresh corn, boil or grill it first for easier kernel removal.
Instructions
- Cook the Sausage:
- Heat 1 tablespoon olive oil in a cast-iron skillet over medium heat.
- 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 the rendered oil in the skillet. Reserve any excess oil in a small, heat-proof bowl for later use.
- Tip: If using raw sausage, cook until the internal temperature reaches 165°F (74°C), about 8–10 minutes total.
- Cook the Bell Pepper:
- In the same skillet (with residual sausage oil), add 1 large diced red bell pepper. Cook on medium heat for about 4 minutes until slightly softened but still crisp.
- If needed, add a bit of reserved sausage oil to prevent sticking.
- Remove bell pepper to the plate with the sausage.
- Tip: Stir occasionally to ensure even cooking, but don’t overcook to maintain crunch.
- Cook the Zucchini:
- In the same skillet, add 1 large sliced zucchini. Cook on medium heat for about 3 minutes until tender but still firm.
- Add a bit of reserved sausage oil if the skillet is dry to prevent sticking.
- Remove zucchini to the plate with the sausage and bell pepper.
- Tip: Slice zucchini evenly (about ¼-inch thick) for consistent cooking.
- Prepare the Corn:
- Slice 2 cups corn kernels off 3 fully cooked cobs using a sharp knife.
- Tip: Stand the cob upright in a wide bowl and slice downward to catch the kernels easily. If using canned or frozen corn, drain or thaw first.
- Assemble the Skillet:
- Return the cooked sausage, bell pepper, and zucchini to the skillet. Add the corn kernels and mix well.
- Drizzle in any reserved sausage oil and sprinkle with ½ teaspoon chili powder. Stir to combine and reheat on low heat for 1–2 minutes.
- Remove from heat and top with chopped fresh cilantro.
- Tip: Taste before adding salt, as sausage is often salty enough. Add a pinch if needed.
- Serve:
- Serve hot directly from the skillet or transfer to a serving platter for a rustic presentation.
- Tip: Garnish generously with cilantro for a fresh, vibrant look.
Cooking Tip: Use a cast-iron skillet for excellent heat retention and browning, but a large non-stick skillet works too. Cook veggies in batches to avoid overcrowding for the best texture.
FAQs: Your Sausage and Veggies Skillet Questions Answered
Q: Can kids help make this dish?
A: Yes! Kids can chop soft veggies (with supervision), mix ingredients, or garnish with cilantro. Supervise when using the skillet or knives.
Q: How long does it take to make this dish?
A: Active prep takes about 10 minutes, cooking takes 20 minutes (total: ~30 minutes).
Q: Are there health benefits to this dish?
A: Sausage provides protein, corn and veggies offer fiber and vitamins. Use lean sausage or less oil for a lighter option, and enjoy in moderation.
Q: Can I use raw sausage?
A: Yes! Cook raw sausage coins for 8–10 minutes until fully cooked (165°F internally), then proceed with the recipe.
Q: How do I store leftovers?
A: Refrigerate in an airtight container for 3–4 days or freeze for 1 month.
Q: What if I don’t have fresh corn?
A: Use canned corn (drained) or frozen corn (thawed and sautéed) for similar sweetness and texture.
Q: Can I make it vegetarian?
A: Yes! Swap sausage for plant-based sausage, mushrooms, or chickpeas for a hearty alternative.