Tasty Sausage Skillet

That night when I first threw together this sausage and veggie skillet changed everything for us at home. I was just staring blankly at my refrigerator, trying to figure out dinner from random stuff we had left. There was some sausage, a few wrinkly bell peppers, and a zucchini that wouldn't last another day. I tossed it all in my old cast iron pan out of pure desperation. Less than half an hour later, I was scraping up the last tasty bits while my husband asked if we had any more. Now whenever life gets crazy but we still want something colorful and filling without a sink full of dishes afterwards, this is what we make.

I've given this to kids who hate everything, my hard-to-impress in-laws, and even that friend who calls himself a "foodie" but just complains about all food. They all wanted more. My mother-in-law even asked how to make it, which feels like winning the cooking Olympics.

Amazing Flavor Components

• Sausage - The star that carries all the flavor. Already-cooked andouille or smoked sausage comes packed with seasoning that spreads through everything else. Go spicy if you're feeling bold, or mild if cooking for people with sensitive tastebuds.
• Bell Peppers - More colors make a prettier dish. I grab red and yellow for sweetness, and throw in green for that slight bite that balances everything.
• Zucchini - Gives a nice soft texture and mild taste that soaks up the sausage flavors. During summer when they're cheap and plentiful, I throw in twice as much.
• Fresh Corn - This is a must-have! Fresh corn brings little bursts of sweetness and crunch that canned stuff just can't deliver. If it's winter, frozen corn works okay too.
• Cilantro - Adds bright, lemony freshness that cuts through the richness. If cilantro tastes like soap to you, just swap in some parsley instead.
• Olive Oil - Don't use the cheap stuff here. Since we're using so few ingredients, you'll notice the difference with better quality oil.
• Seasonings - I usually go with salt, black pepper, and a bit of smoked paprika, but cajun mix or italian herbs work great too.

Pin it

Quick Cooking Steps

Get That Sausage Golden

First, cut your pre-cooked sausage into ¼-inch thick rounds. Warm up a big skillet over medium-high heat, pour in some olive oil, then lay out the sausage pieces without overlapping. Let them get nice and brown before you flip them – this takes about 2-3 minutes each side. This step creates all those tasty browned bits on the pan bottom that will make everything else amazing. Once they're golden, take them out and set them aside.

Add Your Colorful Veggies

In that same pan with all the tasty sausage drippings, throw in your chopped bell peppers. Let them cook for about 3-4 minutes until they start to soften but still have some bite to them. Then add your sliced zucchini and mix everything together. Sprinkle with salt, pepper, and a touch of smoked paprika. Cook another 3-4 minutes until the zucchini is just tender. Don't cook them too long – nobody wants soggy veggies.

Mix Everything Up

Toss your corn kernels into the pan along with the browned sausage. Gently stir everything together and let it all warm through for about 2 minutes. Take it off the heat and right away sprinkle fresh cilantro on top. The hot food will release the herb's smell without making it too wilted.

Add The Final Touch

A quick drizzle of good olive oil just before you serve it adds a nice richness that pulls everything together. Sometimes I squeeze half a lime over it for brightness, or add some crushed red pepper if we want it spicy.

My neighbor once sent me a text at 8pm asking what was making my kitchen smell so good. When I told her, she showed up at my door five minutes later with wine and an empty container "just in case there were leftovers." We hardly ever have any.

Delicious Serving Suggestions

Make this simple pan dinner into a full meal by putting it over some fluffy rice or quinoa, which soaks up all those yummy pan juices. If you're cutting carbs, cauliflower rice works great and sneaks in extra veggies. I often make twice as much of the sausage mixture so we can use it different ways all week.

Turn it into an amazing breakfast by warming up some of the sausage and veggies in a small pan, making a hole in the middle, and cracking in a couple eggs. Cover and cook until the eggs are done how you like them. The runny yolk makes an incredible sauce that takes everything up a notch. This is what my husband begs for on weekend mornings after we've had the regular version for dinner.

For a party-ready option, scoop the sausage and veggies into lettuce leaves for easy handheld bites, or serve it over creamy polenta with some sharp cheddar sprinkled on top. I brought this to a potluck last summer and three different people cornered me for the recipe before the night was over.

Fun Variations

Mediterranean Style

Try Italian sausage instead of andouille, use fresh basil instead of cilantro, and throw in a pint of halved cherry tomatoes and some olives during the final few minutes of cooking. Finish it off with crumbled feta on top.

Fall Favorite

When summer veggies aren't looking great, try using diced sweet potatoes, sliced brussels sprouts, and chopped apples with sage instead of cilantro. This sweet-savory mix is perfect when the weather turns cooler.

Morning Mix-Up

Use breakfast sausage links instead of andouille, add a diced potato with the peppers for extra heartiness, and finish with some shredded cheddar on top. Serve with fried or scrambled eggs for a filling weekend breakfast.

Storage Tips

In The Fridge

Keep leftover sausage and veggies in a sealed container for up to four days. The flavors actually get better overnight as everything mingles together, making this great for planning meals ahead.

When heating it up again, add a little splash of water or broth to the pan to create some steam, which keeps the vegetables from drying out. A fresh sprinkle of herbs and drizzle of olive oil makes leftovers taste brand new.

For a quick lunch upgrade, put cold leftovers on top of mixed greens with a simple dressing. The mix of warm and cold is really tasty, and your coworkers will be jealous of your lunch.

In The Freezer

If you're cooking ahead, you can freeze portions in sealed containers for up to two months. The zucchini texture will change a bit when thawed, but it'll still taste great.

When heating from frozen, don't thaw it first – that just makes it too watery. Instead, heat it straight from frozen in a covered pan with a tablespoon of water, stirring now and then until it's hot all the way through.

Pin it

Pro Cooking Tricks

Deeper Flavor

For even more taste, throw in a minced garlic clove and half a chopped onion when cooking the bell peppers.

Added Crunch

Scatter some toasted pine nuts or slivered almonds over the finished dish for a surprising crunch that makes the whole meal better.

Heat Options

Put a bottle of hot sauce on the table so heat-lovers can make theirs spicier without making it too hot for everyone else.

Last summer when our AC broke during the hottest week ever, this became our go-to meal because it didn't make the kitchen hotter like using the oven would, and we could eat it at room temperature when it was too hot for warm food. My daughter now asks for "emergency skillet" whenever she sees bad weather coming, totally convinced it's what you're supposed to eat during household disasters. Sometimes the best meals come from weird situations – and this one has saved dinner (and my sanity) more times than I can remember.

Frequently Asked Questions

→ What kind of sausage should I use?

You’ve got options—smoked, cajun, andouille, or even Italian sausage works great. Pre-cooked types are quickest. Go with what you’ve got or prefer.

→ Can frozen or canned veggies replace fresh ones?

Frozen corn is fine as-is, no thawing. Drain canned corn well. While frozen peppers are okay, fresh zucchini is best since frozen tends to release too much liquid.

→ How do I make it spicier?

Add more chili powder (up to 1 teaspoon), a pinch of cayenne, or diced jalapeño while cooking the veggies. Top it off with hot sauce or sprinkle with chili flakes.

→ What pairs well with this skillet?

It’s satisfying alone, but you can serve it over rice, low-carb cauliflower rice, or alongside crusty bread. A side salad would work too!

→ What’s the best way to store and reheat leftovers?

Keep leftovers in a sealed container in the fridge for up to three days. Reheat on the stove over medium heat for five minutes or use the microwave for 2-3 minutes, stirring halfway.