If you’re craving maximum flavor but short on time (and energy), this Sausage and Veggies Skillet – 30 Minute, One-Pan Meal is about to become your new go-to. Imagine golden coins of smoky sausage, sweet corn kernels just off the cob, vibrant bell pepper, and tender zucchini coming together in a cast-iron skillet. Everything mingles in sizzling, savory harmony, finished with a shower of fresh cilantro for a burst of color and freshness. There’s minimal prep, even less cleanup, and the reward is a comforting, complete meal perfect for busy weeknights or lazy weekends alike.

Sausage and Veggies Skillet - 30 Minute, One-Pan Meal Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient in this Sausage and Veggies Skillet – 30 Minute, One-Pan Meal has a role to play. The key is simplicity—each vibrant veggie and spice adds either that smoky-sweet depth, juicy texture, or pop of color that makes this dish so irresistible. Here’s exactly what you’ll need and why.

Corn kernels (2 cups, from about 3 ears completely cooked): Sweet, crisp, and bursting with fresh flavor, corn kernels bring a juicy bite and summery vibe to every forkful.
Olive oil (1 tablespoon): A drizzle of olive oil is all you need to get that perfect sizzle and golden edges on your sausage and veggies.
Cooked sausage (12 oz, Cajun, andouille, or smoked): Use your favorite smoked or spicy link—sausage is the hero ingredient, infusing the entire skillet with smoky, savory essence.
Red bell pepper (1 large, diced): Adds gorgeous color and juicy crunch, balancing the richness of the sausage.
Zucchini (1 large, sliced): Tender, mild, and speedy to cook, zucchini adds bulk and soaks up the seasoning beautifully.
Chili powder (1/2 teaspoon): Just the right touch of warmth, bringing everything together without overpowering the skillet.
Fresh cilantro (chopped): For a final burst of herby freshness that makes each bite feel lively and bright.

How to Make Sausage and Veggies Skillet – 30 Minute, One-Pan Meal

Step 1: Slice and Brown Your Sausage

Start by cutting your cooked sausage into bite-sized coins. Heat a tablespoon of olive oil in a cast-iron skillet over medium heat, then add your sausage slices in a single layer. Let them sizzle for about 5 minutes on one side to develop a crispy, caramelized surface, then flip and cook for another 3 minutes. Once browned and glistening, remove the sausage to a plate and keep the flavorful oil in the skillet—you’ll want it for the veggies!

Step 2: Sauté the Bell Pepper

With the sausage out, add your diced red bell pepper to the same skillet—no need to wipe it out because those meaty drippings equal more flavor. Sauté the pepper for about 4 minutes, adding a little of the reserved sausage oil if needed, until the pieces soften and pick up some golden edges. Transfer them to your sausage plate, keeping everything cozy and ready for the final mix.

Step 3: Cook the Zucchini

Add the sliced zucchini to your well-seasoned, still-hot skillet. Let it cook for around 3 minutes, stirring occasionally. The zucchini should soften just enough to be fork-tender but not mushy. Again, drizzle in extra reserved oil if the skillet looks dry. Once ready, add it to your waiting plate with the sausage and bell pepper.

Step 4: Slice the Corn Off the Cob

If you’re using fresh, cooked corn on the cob (which I highly recommend for sweetness), carefully slice the kernels off with a sharp knife. Fresh kernels add juicy pops of flavor, but thawed frozen corn also works nicely in a pinch!

Step 5: Bring It All Together

Now, for the magic part: Dump the sausage, bell pepper, zucchini, and those just-cut corn kernels back into the skillet. Pour in any reserved sausage oil for extra richness. Sprinkle over the chili powder, give everything a thorough mix, and let the whole skillet gently reheat on low. This is where the flavors marry, and you’ll know it’s ready when the dish is steaming and the delicious aroma has made its way through your kitchen.

Step 6: Finish and Serve

Once your Sausage and Veggies Skillet – 30 Minute, One-Pan Meal is piping hot, remove it from the heat and garnish generously with fresh chopped cilantro. Taste a bite and decide if it needs just a dash of extra salt (many sausages are quite salty already, so you might not need any at all). Serve straight from the skillet for that rustic, homey feeling and enjoy every colorful spoonful.

How to Serve Sausage and Veggies Skillet – 30 Minute, One-Pan Meal

Garnishes

This dish loves a scattering of fresh herbs. Go heavy on the chopped cilantro for brightness, or toss on sliced scallions or a dollop of Greek yogurt for extra creaminess. For a hint of luxury, a sprinkle of sharp crumbled cheese (think cotija or feta) works wonders.

Side Dishes

While the Sausage and Veggies Skillet – 30 Minute, One-Pan Meal is hearty enough on its own, it pairs beautifully with simple sides. Try spooning it atop fluffy steamed rice, quinoa, or herbed couscous. Crusty bread for mopping up every juicy bit is always a welcome addition, or keep things lighter with a crisp green salad.

Creative Ways to Present

Turn this skillet into a fun DIY taco night—serve the mixture in warm flour or corn tortillas with your favorite fixings. Or pile it into a shallow bowl and top with a fried or poached egg for a vibrant brunch. You can even stuff leftovers into a pita or wrap for a speedy lunch the next day.

Make Ahead and Storage

Storing Leftovers

Leftover Sausage and Veggies Skillet – 30 Minute, One-Pan Meal keeps like a champ in the fridge. Transfer cooled leftovers into airtight containers and refrigerate for up to 3 days. The flavors actually intensify, making it even more satisfying the next day!

Freezing

If you want to stash away some extra servings, this skillet freezes well. Let the cooked dish cool completely, then pack into freezer-safe bags or containers. Freeze for up to 2 months. For best results, thaw overnight in the fridge before reheating.

Reheating

Reheat your Sausage and Veggies Skillet – 30 Minute, One-Pan Meal gently in a skillet over low heat, adding a splash of water or broth if it looks dry. You can also microwave individual portions, stirring once or twice to keep things moist and evenly heated.

FAQs

Can I use frozen veggies instead of fresh?

Absolutely! Frozen corn, bell peppers, or even zucchini can be tossed right into the skillet, no thawing needed. Just keep an eye on the moisture—if things get a little watery, let them cook an extra minute or two to evaporate.

What’s the best type of sausage for this dish?

Any fully cooked, smoky or spicy sausage tastes great here. Cajun, andouille, or a classic smoked sausage all work well—just pick the flavor profile you love most or have on hand!

How can I make this dish vegetarian?

Swap the sausage for a plant-based sausage or even thick slices of smoked tofu. You’ll still get plenty of satisfying flavor and texture, and the dish will remain just as quick and easy.

Is this recipe spicy?

It’s only mildly spiced, thanks to the bit of chili powder. If you love heat, use a spicier sausage and bump up the chili or add some crushed red pepper flakes for an extra kick.

Can I prepare Sausage and Veggies Skillet – 30 Minute, One-Pan Meal ahead of time?

Definitely! You can chop all your veggies and slice the sausage a day in advance. When it’s time to eat, just follow the quick skillet steps and dinner will be on the table even faster.

Final Thoughts

There’s something downright irresistible about the ease and flavor packed into every bite of this Sausage and Veggies Skillet – 30 Minute, One-Pan Meal. Whether you’re feeding a hungry family or just want something cozy and colorful for yourself, give this skillet supper a try. It might just become your favorite last-minute lifesaver!

Sausage and Veggies Skillet – 30 Minute, One-Pan Meal Recipe

★★★★★

5.1 from 20 reviews

Author: admin2
Total Time: 25 minutes
Yield: 4 servings 1x
Diet: Gluten Free

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Description

This Sausage and Veggies Skillet recipe is a quick and flavorful one-pan meal that is perfect for busy weeknights. With a combination of savory sausage, sweet corn, and colorful vegetables, this dish is sure to be a hit with the whole family.

Ingredients

Scale

Sausage:

12 oz sausage (cooked, such as cajun sausage, andouille sausage, or smoked sausage)

Veggies:

2 cups corn kernels (from 3 ears completely cooked)
1 tablespoon olive oil
1 large red bell pepper (diced)
1 large zucchini (sliced)
1/2 teaspoon chili powder
Fresh cilantro (chopped)

Instructions

Cook sausage: Heat 1 tablespoon olive oil in a cast-iron skillet on medium heat. Slice cooked sausage into coins and add to the skillet. Cook on medium heat for 5 minutes on one side, then flip over and cook for about 3 minutes on the other side. Remove from skillet to a large plate.
Prepare veggies: To the same skillet, add diced bell pepper and cook for about 4 minutes on medium heat. Remove to the same plate with sausage. Add sliced zucchini to the skillet and cook for about 3 minutes. Slice corn kernels off the cob with a knife.
Assembly: Combine cooked sausage, bell pepper, zucchini, and corn in the skillet. Mix well. Add reserved oil, chili powder, and reheat on low heat. Remove from heat and top with chopped cilantro.