Sausage Veggies Skillet (Printable Version)
# What You'll Need:
→ Main Ingredients
01 -
Fresh cilantro, roughly chopped, to sprinkle on top
02 -
1/2 teaspoon chili powder
03 -
1 large zucchini, cut into rounds
04 -
1 large red bell pepper, chopped up
05 -
12 ounces precooked sausage (like Cajun, andouille, or smoked styles), sliced
06 -
1 tablespoon olive oil
07 -
2 cups sweet corn kernels cut off 3 cooked ears
# Steps to Follow:
01 -
Toss the sausage, bell pepper, zucchini, and fresh corn back into your skillet. Give everything a good stir so it's all mixed together. Pour in that saved sausage oil you kept earlier and shake over the chili powder. Warm it on low heat until it's heated through. Take it off the burner and toss a bunch of cilantro on for a bright finish.
02 -
Hold a corn cob upright and slice down with a sharp knife to get all the kernels off nice and easy.
03 -
Drop the zucchini slices into your skillet. Let them sizzle over medium for 3 minutes or so. Drizzle in a little saved oil if things look too dry. Once they're tender, pile them onto the big plate with your other cooked veggies and sausage.
04 -
Toss those chopped red peppers into your skillet. Let them cook over medium for 4 minutes or so. If the pan starts sticking, just add a touch of oil you saved earlier. Once they're soft, scoop the peppers over to the same plate as your sausage.
05 -
Pour a tablespoon of olive oil into your cast-iron pan and warm it up over medium heat. Lay in the sausage slices and let them brown for about 5 minutes, then flip and cook 3 more minutes. Move them onto a large plate. Leave some of the tasty sausage oil in the pan, but scoop any extra into a heatproof bowl for later.
# Additional Tips:
01 -
Give it a taste first—lots of sausages are salty already so you might not have to add more.
02 -
Save that extra sausage oil! It kicks up the flavor and keeps your veggies from getting stuck to the skillet.