Sausage and veggie skillet
Sausage and veggie skillet is a quick and hearty meal that brings together juicy sausage slices with a colorful mix of fresh vegetables. You get a nice balance of flavors…
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Sausage and veggie skillet is a quick and hearty meal that brings together juicy sausage slices with a colorful mix of fresh vegetables. You get a nice balance of flavors and textures, from the savory sausage to the tender-crisp peppers, zucchini, and onions. It’s the kind of dish that warms you up and fills you up without any fuss.
I love making this skillet because it’s easy to customize depending on what veggies I have on hand. Sometimes I add mushrooms or cherry tomatoes, and other times I toss in some garlic and herbs for extra flavor. It’s a simple recipe that feels homey every time I cook it, and it always makes my kitchen smell amazing.
My favorite way to serve this dish is straight from the skillet with a side of crusty bread or over rice for a fuller meal. It’s perfect for a busy weeknight when I want something tasty but don’t want to spend hours in the kitchen. Plus, it’s a great way to get some veggies in without making a separate salad or side dish.
Key Ingredients & Substitutions
Smoked Sausage: This gives the dish its rich, smoky flavor. If you want a lighter option, try chicken or turkey sausage. For a vegetarian twist, use smoked tofu or plant-based sausage.
Bell Peppers: The red and yellow peppers add sweetness and color. If you don’t have these, green peppers work fine but have a slightly sharper taste.
Asparagus: Adds crunch and freshness. You can swap with green beans or broccoli florets if asparagus isn’t available or in season.
Smoked Paprika: This spice boosts the smoky depth. If you don’t have smoked paprika, regular paprika is okay, but add a tiny pinch of cumin for extra warmth.
How Do You Get the Best Texture When Cooking Sausage and Veggies in One Skillet?
Balancing the cooking times is key so everything cooks evenly without becoming mushy.
- First, brown the sausage well to develop flavor and texture. Don’t crowd the pan.
- Cook onions until just soft to keep some bite, then add firmer veggies like bell peppers and asparagus.
- Keep veggies crisp-tender by sautéing on medium heat and not overcooking.
- Add garlic last since it cooks fast and can burn easily.
- Return sausage at the end to warm through so it doesn’t dry out.
Following these steps, your skillet will have a nice mix of tender, crisp, and juicy bites.
Equipment You’ll Need
- Large skillet – big enough to hold all ingredients and cook them evenly without crowding.
- Wooden spoon or spatula – gentle for stirring without scratching your skillet.
- Knife and cutting board – to slice sausage, peppers, and chop herbs neatly.
- Measuring spoons – for accurate spices like smoked paprika and salt.
Flavor Variations & Add-Ins
- Try Italian sausage instead of smoked sausage for a spicier, herb-rich taste.
- Add zucchini or mushrooms for extra veggies and earthiness.
- Sprinkle some shredded cheddar or mozzarella at the end for a melty twist.
- Stir in a splash of balsamic vinegar or lemon juice before serving for a bright, tangy finish.
Sausage and Veggie Skillet
Ingredients You’ll Need:
Main Ingredients:
- 1 lb (450g) smoked sausage, sliced into 1/2 inch rounds
- 1 tablespoon olive oil
- 1 medium yellow onion, sliced
- 1 red bell pepper, sliced into strips
- 1 yellow bell pepper, sliced into strips
- 1 cup asparagus spears, cut into 2-inch pieces
- 2 cloves garlic, minced
- 1/2 cup diced tomatoes or 1/4 cup tomato sauce
- 1/4 cup fresh parsley, chopped
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
Time You’ll Need:
This recipe takes about 25 minutes in total, including all the prep and cooking time. It’s a quick and wholesome skillet meal you can have ready in less than half an hour!
Step-by-Step Instructions:
1. Brown the Sausage:
Heat the olive oil in a large skillet over medium heat. Add the sliced sausage and cook it until browned on both sides, which usually takes about 5 to 7 minutes. Once browned, remove the sausage from the skillet and set it aside for later.
2. Cook the Onions:
In the same skillet, add the sliced onions. Cook them for 3 to 4 minutes until they start to soften and become slightly translucent.
3. Add the Veggies:
Next, toss in the red and yellow bell peppers along with the asparagus pieces. Cook everything together for another 4 to 5 minutes. You want the vegetables to be tender but still a little crisp.
4. Add Garlic and Return Sausage:
Stir in the minced garlic and cook for about 30 seconds until you can smell its fragrance. Now, put the browned sausage back into the skillet.
5. Finish with Tomatoes and Seasoning:
Add diced tomatoes or tomato sauce to the skillet. Sprinkle the smoked paprika, salt, and pepper over everything. Stir well to mix all the flavors. Let it cook for another 3 to 4 minutes until it’s all heated through and well combined.
6. Garnish and Serve:
Turn off the heat, sprinkle the chopped fresh parsley on top, and serve your delicious sausage and veggie skillet hot. Enjoy your meal!
Can I Use Frozen Sausage for This Recipe?
Yes, you can use frozen sausage, but be sure to thaw it completely in the refrigerator overnight before cooking. This helps it cook evenly and prevents extra moisture in the skillet.
Can I Substitute Other Vegetables?
Absolutely! Feel free to swap asparagus with green beans, zucchini, or broccoli florets. Bell peppers can also be replaced with poblano or any sweet pepper you prefer.
How Should I Store Leftovers?
Store any leftover skillet in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or microwave, stirring occasionally for even warming.
Is It Possible to Make This Recipe Vegan?
Yes! Use plant-based sausage or smoked tofu instead of smoked sausage. Ensure your tomato sauce or diced tomatoes don’t contain animal products for a fully vegan dish.
