If you’re looking for a vibrant, lightning-fast dinner that’s loaded with color and flavor, the Sausage and Veggies Skillet is about to become your go-to dish! This one-pan wonder brings together smoky sausage, sweet corn, and a medley of crisp veggies all in under 30 minutes—perfect for busy nights or relaxed weekend feasts.
Why You’ll Love This Recipe
- Gloriously Fast: This Sausage and Veggies Skillet comes together in just 30 minutes, making it a lifesaver on even the busiest weeknights.
- All-in-One Pan: Minimal dishes, maximum flavor—everything cooks in one trusty skillet, for easy prep and clean-up.
- Packed with Color & Nutrition: Bursting with juicy corn, bell pepper, zucchini, and smoky sausage, every bite is bright, fresh, and totally crave-worthy.
- Crowd-Pleasing Flavor: The combination of sweet, spicy, and smoky notes makes this a hit with both kids and adults alike.
Ingredients You’ll Need
One of the joys of a Sausage and Veggies Skillet is how easy the ingredient list truly is. Each component brings its own flair—think bold sausage, juicy corn, and crisp-tender veggies that each pop with color and flavor.
- Corn Kernels (2 cups, from 3 ears cooked): Adds natural sweetness and juicy bites that contrast perfectly with the savory sausage.
- Olive Oil (1 tablespoon): Gives everything that beautiful gloss and helps veggies and sausage develop golden edges.
- Sausage (12 oz cooked, such as Cajun, andouille, or smoked): The main flavor booster—choose your favorite for a spicy, smoky, or mellow taste.
- Red Bell Pepper (1 large, diced): Brings crunch and vibrant color to the skillet.
- Zucchini (1 large, sliced): Delivers a tender, mild base that soaks up all the savory goodness.
- Chili Powder (½ teaspoon): Adds a dash of gentle heat, rounding out the flavors beautifully.
- Fresh Cilantro (chopped): For a bright, herbaceous garnish that wakes up every bite.
Variations
The best part about the Sausage and Veggies Skillet? It’s endlessly adaptable! Feel free to play around with veggies, switch up the protein, or tweak the spice level. Here are some fun variations to get you inspired:
- Change the Sausage: Try chorizo for extra heat, chicken sausage for a lighter option, or even a plant-based sausage for a vegetarian take.
- Mix Up the Veggies: Toss in mushrooms, cherry tomatoes, snap peas, or yellow squash to use up what’s in the fridge and keep things exciting.
- Add a Cheesy Finish: Sprinkle shredded cheddar or pepper jack over the top at the end and let it melt for a gooey twist.
- Make It Spicier: Stir in thinly sliced jalapeños or a pinch of smoked paprika for a smokier, spicier kick.
How to Make Sausage and Veggies Skillet
Step 1: Brown the Sausage
Start by heating olive oil in your favorite cast-iron skillet over medium heat. Slice the cooked sausage into coins and scatter them in a single layer. Let them get beautifully browned—about 5 minutes on one side, then flip and cook for another 3 minutes. Once they’re golden and a little crisp at the edges, move the sausage to a plate and keep any extra oil in the skillet (it’s flavor gold!).
Step 2: Sauté the Veggies
Add the diced red bell pepper to the hot skillet and cook for about 4 minutes, stirring occasionally for even softening. If the pan seems dry, drizzle in a bit of the reserved sausage oil—this not only prevents sticking but also infuses the veggies with an irresistible smoky flavor. Once done, remove the bell pepper and add it to the plate with the sausage.
Step 3: Cook the Zucchini & Prep the Corn
Toss the sliced zucchini into the skillet and sauté for about 3 minutes until just tender but still vibrantly green. Again, add a bit of that flavor-packed sausage oil if needed. Meanwhile, carefully cut the cooked corn kernels off the cob, so they’re ready to be added to the party.
Step 4: Bring It All Together and Finish
Add the browned sausage, cooked bell pepper, sautéed zucchini, and sweet corn kernels back into the skillet. Sprinkle over the chili powder and pour in any remaining reserved sausage oil. Gently fold everything together and warm through over low heat, allowing the flavors to mingle. Turn off the heat, toss in plenty of fresh cilantro, and serve hot—so simple, so satisfying!
Pro Tips for Making Sausage and Veggies Skillet
- Get a Good Sear: Browning the sausage until it’s deeply caramelized brings out delicious smoky flavor and adds irresistible texture.
- Stagger Your Veggies: Cook heartier veggies like bell peppers before delicate ones like zucchini so everything finishes perfectly tender-crisp—not mushy.
- Reserve the Sausage Oil: Don’t waste the flavorful oil left behind—use it for sautéing veggies and drizzling at the end for extra punch.
- Season to Taste: Since sausage can be salty, taste before adding any additional salt to avoid over-seasoning your Sausage and Veggies Skillet.
How to Serve Sausage and Veggies Skillet
Garnishes
This skillet absolutely loves a sprinkle of fresh cilantro for brightness, but you can also top it with thin-sliced green onions, a squeeze of fresh lime, or even crumbled queso fresco for a creamy, tangy touch.
Side Dishes
Pair your Sausage and Veggies Skillet with fluffy steamed rice, creamy polenta, or a crusty chunk of artisan bread to mop up every last bit of flavor. For a lighter touch, a crisp green salad on the side works beautifully as well.
Creative Ways to Present
Serve the skillet straight from your cast-iron for rustic, family-style charm, or spoon it into tortilla bowls for a fun twist. For meal prep, portion into colorful containers for grab-and-go weekday lunches that will turn heads in the break room.
Make Ahead and Storage
Storing Leftovers
Leftover Sausage and Veggies Skillet will keep beautifully in an airtight container in the fridge for up to 4 days. Let it cool before storing to keep the veggies just the right texture and the sausage from turning soggy.
Freezing
This dish actually freezes better than you might think! Allow it to cool completely, then transfer to a freezer-safe container or zip-top bag. It keeps nicely for up to 2 months—just be aware the zucchini may soften slightly upon thawing.
Reheating
Gently reheat the skillet on the stovetop over medium-low heat, adding a splash of water or broth to loosen if needed. For quick lunches, the microwave works too—just cover and heat until hot, stirring halfway for even warmth.
FAQs
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Can I use frozen vegetables instead of fresh?
Absolutely! Frozen veggies can be a huge time-saver for this Sausage and Veggies Skillet. Just add them straight to the skillet (no need to thaw), but keep in mind you may need to cook them a minute or two longer to let excess moisture evaporate.
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What sausage works best for this recipe?
Cajun or andouille sausage brings the most traditional flavor, but truly any cooked smoked sausage, kielbasa, or even chicken sausage will be delicious. Choose what you love or what matches your preferred spice level!
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How do I keep the veggies from getting mushy?
The trick is to cook the vegetables separately and for just a few minutes each—bell peppers first, zucchini last—and keep the pan hot. This way, each veggie stays crisp-tender and vibrant.
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Is this Sausage and Veggies Skillet gluten-free?
Most of the time, yes! All the veggies are naturally gluten-free, but be sure to double-check your sausage label to ensure no gluten-containing fillers or flavorings are included.
Final Thoughts
This Sausage and Veggies Skillet is hearty, wholesome, and bursting with personality in every bite. Trust me—once you taste how easy and joyful it is to make, you’ll have it on repeat for weeknight dinners, meal-prep lunches, and even casual get-togethers. Give it a try and let its comforting flavors brighten your table!
Print
Chicken Black Bean Enchilada Skillet Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 people 1x
- Category: Main Course
- Method: Sauté
- Cuisine: American
- Diet: Gluten Free
Description
This Sausage and Veggies Skillet is a flavorful and easy one-pan dish that combines savory sausage with colorful peppers, zucchini, and sweet corn. Perfect for a quick weeknight dinner.
Ingredients
Sausage:
- 12 oz sausage, cooked (cajun sausage, andouille sausage, or smoked sausage)
Veggies:
- 2 cups corn kernels (3 ears completely cooked)
- 1 tablespoon olive oil
- 1 large red bell pepper, diced
- 1 large zucchini, sliced
Seasoning:
- 1/2 teaspoon chili powder
- Fresh cilantro, chopped
Instructions
- Cook sausage: Heat olive oil in a cast-iron skillet over medium heat. Slice cooked sausage into coins, add to skillet, and cook for 5 minutes on one side and 3 minutes on the other. Remove from skillet.
- Prepare veggies: In the same skillet, cook diced bell pepper for 4 minutes, then add sliced zucchini and cook for 3 minutes. Slice corn kernels off the cob.
- Assembly: Combine sausage, bell pepper, zucchini, and corn in the skillet. Add reserved oil, chili powder, and heat on low. Top with cilantro before serving.
Notes
- Consider the saltiness of the sausage before adding additional salt to the dish.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 9g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 60mg
