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.