Sausage and veggie skillet
Sausage and veggie skillet is a simple, colorful dish that brings together juicy sausage and a mix of fresh vegetables all cooked up in one pan. The sausages get a…
Tip: save now, cook later.Sausage and veggie skillet is a simple, colorful dish that brings together juicy sausage and a mix of fresh vegetables all cooked up in one pan. The sausages get a nice caramelized crust while the veggies stay tender and full of flavor. It’s a great way to get a hearty meal on the table quickly without a lot of fuss.
I love making this when I want something easy but still satisfying. It’s one of those meals where you can toss in whatever vegetables you have on hand—bell peppers, zucchini, onions, or even some spinach—and it always turns out great. The sausage adds a nice punch of flavor and protein that keeps everyone happy and full.
For serving, I like to sprinkle a little fresh parsley on top and maybe add a side of crusty bread to soak up all the yummy pan juices. It’s perfect for a casual weeknight dinner, and I find it’s a dish that gets better the next day, making it a great choice for leftovers too!
Key Ingredients & Substitutions
Sausage: Italian sausage adds great flavor, but you can swap it with chicken, turkey, or plant-based sausage for a lighter or vegetarian option. Just make sure it’s pre-cooked or cooks fully with the veggies.
Vegetables: Asparagus, zucchini, squash, and bell peppers bring color and freshness. Feel free to swap in green beans, broccoli, or mushrooms based on what’s in season or your preference.
Garlic: Fresh garlic really boosts flavor here. If you don’t have fresh, garlic powder works—but add it during cooking so it doesn’t taste raw.
Italian Seasoning: This blend brings herb goodness. If you don’t have it, a mix of dried basil, oregano, and thyme works well too.
How Do You Get Perfectly Cooked Veggies Without Losing Their Crunch?
Cooking vegetables so they’re tender but still crisp is all about heat and timing.
- Use medium heat and stir occasionally. This helps cook evenly without mushiness.
- Don’t cover the skillet; letting moisture escape helps veggies caramelize and keep texture.
- Start with veggies that take longer to cook, like asparagus and peppers, then add faster-cooking ones like zucchini and squash a few minutes later.
- Finish by tasting often to get the texture you like.
I find cooking 8-10 minutes just right for veggies that hold some crunch but develop nice flavor.
Equipment You’ll Need
- Large cast iron skillet or frying pan – perfect for even cooking and gives a nice sear to the sausage and veggies.
- Sharp knife – makes chopping all the vegetables quick and easy.
- Cutting board – a sturdy surface to chop your veggies safely.
- Wooden spoon or spatula – great for stirring without scratching your pan.
- Measuring spoons – to get your olive oil and seasoning just right.
Flavor Variations & Add-Ins
- Swap Italian sausage for chorizo to add a smoky, spicy kick.
- Add mushrooms or cherry tomatoes for extra texture and natural sweetness.
- Stir in fresh spinach or kale at the end for some leafy greens and added nutrition.
- Top with shredded mozzarella or Parmesan cheese for a melty, cheesy finish.
How to Make Sausage and Veggie Skillet
Ingredients You’ll Need:
- 1 lb sausage links (Italian or your preferred type), sliced into rounds
- 1 cup asparagus spears, trimmed and cut in half
- 1 medium zucchini, chopped
- 1 medium yellow squash, chopped
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 3 cloves garlic, minced
- 2 tbsp olive oil
- Salt and black pepper, to taste
- 1 tsp dried Italian seasoning or mixed herbs
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This dish takes about 5 minutes to prepare and 20 minutes to cook, so you’ll have a delicious, colorful meal ready in around 25 minutes. It’s quick and perfect for a weeknight dinner!
Step-by-Step Instructions:
1. Cook the Sausage:
Heat 1 tablespoon of olive oil in a large cast iron skillet or frying pan over medium heat. Add the sliced sausage and cook for 5 to 7 minutes until browned and cooked through. When done, remove the sausage from the skillet and set it aside.
2. Sauté the Vegetables:
In the same skillet, add the remaining tablespoon of olive oil. Toss in the minced garlic and sauté for about 30 seconds until you can smell that lovely garlic aroma. Next, add the chopped red and yellow bell peppers, zucchini, yellow squash, and asparagus. Sprinkle salt, black pepper, and dried Italian seasoning over the veggies. Stir occasionally, cooking them for approximately 8 to 10 minutes until they are tender but still have a little crunch and a nice caramelized edge.
3. Combine and Serve:
Return the cooked sausage to the skillet and mix everything together. Let the flavors blend by cooking all together for another 2 to 3 minutes. Give it a taste, and add more salt or pepper if you need. Finally, garnish with fresh chopped parsley before serving. Enjoy your delicious and hearty sausage and veggie skillet!
Can I Use Frozen Sausage for This Recipe?
Yes, you can! Just make sure to fully thaw the sausage in the refrigerator overnight before slicing and cooking to ensure it cooks evenly.
Can I Substitute the Vegetables?
Absolutely! Feel free to swap in seasonal or favorite veggies like mushrooms, broccoli, or green beans. Adjust cooking times slightly based on the veggies you choose.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally for even heating.
Is This Dish Suitable for Meal Prep?
Yes! This skillet meal reheats well, making it great for meal prep. Cook everything fully, cool to room temperature, then portion and refrigerate for quick, tasty lunches or dinners.
