Veggie Skillet Sausage (Printable Version)
Dig into a vibrant mix of sausage, bell peppers, corn, and zucchini. It’s speedy, super simple, and ideal for any night you’re in a rush.
# What You'll Need:
→ Main Ingredients
01 -
Some chopped fresh cilantro, for sprinkling
02 -
Half a teaspoon chili powder
03 -
One big zucchini, sliced up
04 -
One big red bell pepper, diced
05 -
Twelve ounces of already cooked sausage—grab something smoky like Cajun, andouille, or any you like—just slice into chunky coins
06 -
Tablespoon of olive oil
07 -
Roughly 2 cups of corn kernels (should be about 3 cooked ears)
# Step-by-Step Guide:
01 -
Toss all your sausage, bell pepper, zucchini, and cut-off corn kernels right back in the skillet. Pour in that saved sausage oil and give everything a good stir. Sprinkle over the chili powder. Warm everything gently on low until it’s nice and hot. Take it off the heat, then throw on the cilantro right before you eat.
02 -
Stand the cooked corn on its end. Slide a sharp knife down the sides so the kernels drop off. Be careful with your fingers!
03 -
Toss the sliced zucchini into your hot skillet and cook on medium for about 3 minutes. Add a splash of that saved sausage oil if things look dry. Once done, move the zucchini onto your big plate with the sausage and bell pepper.
04 -
Drop diced red bell pepper into the same pan and stir it around on medium heat for around 4 minutes. Drizzle some extra oil if it sticks. Scoop bell pepper onto the plate with your cooked sausage.
05 -
Pour about a tablespoon of olive oil into a cast-iron skillet and set to medium heat. Lay down those sausage coins and let one side sizzle for 5 minutes. Flip and cook the other side for 3 more minutes. Take sausage out onto a large plate. Keep a bit of the sausage oil in your pan—pour the rest into a heatproof bowl for next steps.
# Additional Notes:
01 -
Taste first before adding more salt. Sausage usually brings plenty of salty flavor already.
02 -
Save some sausage oil—it boosts taste and keeps your veggies from sticking.