Sausage and Veggies Skillet

This sausage and veggies skillet is my weeknight hero whenever I want a fast dinner with tons of color and flavor. Everything cooks in the same pan for quick cleanup and it always disappears fast at my table.

After the first time I made this, my family requested it again the following night. The combination of juicy sausage and sweet corn quickly became a favorite. Now I turn to this recipe anytime my fridge is full of veggies that need using up.

Ingredients

• Corn kernels: bring juicy bursts of sweetness into every bite choose fresh corn if possible and cut it off the cob for best flavor
• Olive oil: helps veggies and sausage brown and adds richness always use a fresh and aromatic olive oil
• Sausage: find a good quality smoked or spicy sausage for depth of flavor in every bite I love using Cajun or Andouille styles
• Red bell pepper: gives beautiful vibrant color plus a faint sweetness look for a pepper that feels heavy and glossy
• Zucchini: brings a tender bite and soaks up the savory notes choose firm zucchini with shiny skins for the best texture
• Chili powder: adds gentle warmth and an earthy lift use your favorite chili powder blend for a personalized touch
• Fresh cilantro: is sprinkled over the top for brightness and fresh flavor always add just before serving for the freshest taste

Step-by-Step Instructions

Heat the Skillet:

Pour one tablespoon olive oil into a large cast-iron skillet and set it over medium heat wait until the oil shimmers and you can smell its aroma

Sauté the Sausage:

Slice your cooked sausage into coins or half moons add to the hot skillet cook undisturbed for five minutes to caramelize the first side then flip each piece and cook three more minutes for even browning transfer sausage to a plate and save some of the flavorful rendered oil

Cook the Bell Pepper:

Add diced red bell pepper to the now empty skillet let it cook for four minutes stirring frequently until edges soften and colors brighten add a spoonful of reserved oil if the pan seems dry

Brown the Zucchini:

Put the sliced zucchini into the skillet right after the peppers are done let each side hit the heat for roughly three minutes this builds a roasty flavor and keeps the zucchini from turning mushy add oil if needed to prevent sticking

Slice and Add Corn:

Carefully cut kernels off the cooked corn cobs pile them straight into the skillet for a burst of sweetness keep the pan over medium heat so nothing burns

Combine Everything:

Return the cooked sausage and peppers to the pan along with the zucchini and corn pour in any extra reserved sausage oil add chili powder stir very well and let everything mingle on low heat to rewarm and meld the flavors

Finish and Serve:

Switch off the heat sprinkle generously with chopped cilantro for a fresh herbal pop taste and add salt only if needed as sausage is often salty enough on its own

Save

Zucchini is my secret weapon in this dish I love how it soaks up the sausage’s smoky flavors and turns almost buttery with just a few minutes of pan contact The first time my mom tasted this she immediately scribbled down the recipe since it reminded her of family cookouts when she was a child

Storage tips

Keep leftovers in an airtight container in the refrigerator for up to four days The dish reheats well in a skillet with a splash of water or in the microwave Sometimes the flavors deepen and get even better on day two

Ingredient substitutions

Hungarian sausage or chorizo also work wonderfully if you prefer different flavor profiles Yellow squash can replace zucchini and frozen corn works in a pinch if fresh is out of season

Save

Serving suggestions

Pile the skillet mixture over fluffy rice or spoon it into toasted buns Top each serving with an extra handful of fresh herbs or a dollop of sour cream for a creamy finish For brunch I sometimes add a fried egg on top

Cultural context

One pan dinners have roots in American and European farmhouse traditions where farm families made use of whatever vegetables and cured meats were available I love that this modern version captures the spirit of using up produce and keeping things simple

Frequently Asked Questions About Recipes

→ How do I keep the vegetables crisp and not soggy?

Cook vegetables in batches on medium heat and avoid overcrowding the skillet. Add oil as needed to prevent sticking, and cook just until tender-crisp.

→ Can I use different types of sausage?

Absolutely. Cajun, andouille, or smoked sausage all work well, each adding its own unique flavor profile to the dish.

→ What other vegetables can I add?

Try adding mushrooms, cherry tomatoes, or yellow squash for more color and texture. Aim for quick-cooking vegetables.

→ Is this meal good for meal prep?

Yes, it stores well in the fridge for up to 3 days. Reheat gently in a skillet or microwave before serving.

→ Do I need to add extra salt?

Salt may not be necessary since sausage is often quite salty. Taste before seasoning and adjust as needed.

→ Can I make this dish vegetarian?

Yes, substitute sausage with plant-based sausage or extra veggies for a meatless option. Adjust seasonings to taste.