This Summer Sausage Skillet recipe is one of those dishes that just screams “summertime!” I remember throwing something similar together after a long day working in the garden – the smell of fresh basil and cilantro mixing with the spicy Andouille sausage was just heavenly. It was one of those “wing it” moments that turned into a family favorite, and now I make it all the time. What I love most is that it’s so versatile; you can really use whatever veggies you have on hand. Plus, that creamy Basil Cilantro Crema? Trust me, you’ll want to put it on everything! This easy sausage skillet dinner is a guaranteed crowd-pleaser. Let’s get cooking.
Why You’ll Love This Summer Sausage Skillet
Seriously, you’re going to adore this recipe! Here’s why:
- It’s a super quick and easy weeknight meal – ready in under 30 minutes!
- It’s packed with fresh, colorful vegetables, making it a guilt-free and delicious choice.
- The creamy Basil Cilantro Crema is absolutely divine! It takes this simple sausage skillet meal to the next level.
- It’s so customizable! Use your favorite veggies or whatever is in season.
- It’s naturally gluten-free and relatively healthy, meaning you can indulge without the guilt.
- The ingredients are budget-friendly, so you won’t break the bank making this.
- It’s a great way to use up fresh garden herbs – talk about farm-to-table freshness!
- The flavorful Andouille sausage adds a spicy kick that really elevates the dish.
Ingredients for the Best Summer Sausage Skillet
- 1 tbsp extra virgin olive oil
- 13.5 oz Andouille Sausage, sliced about 1/2 inch thick. Trust me on this one, use high-quality sausage for the best flavor – it makes all the difference!
- 1/3 cup diced red onion. Adds that perfect sharpness and a gorgeous pop of color.
- 1 red pepper, chopped. Provides sweetness and loads of vitamins!
- 1 orange pepper, chopped. Similar to red pepper, but with a slightly different flavor profile – I love the mix!
- 2 small to medium zucchini, sliced and quartered. Adds a mild, fresh flavor and the perfect texture.
- 1/2 tsp garlic salt
- 1/4 tsp sea salt
- 1/8 tsp fresh cracked black pepper
- 2 ears of corn. Adds a touch of sweetness and a satisfying crunch.
- Additional sea salt and fresh cracked pepper to taste
- 1/8 cup of basil and cilantro each, chopped. Fresh herbs add herbaceous notes that will make this dish sing!
- Optional: Poblano or Jalapeno pepper for those who like a little more heat or spice, minced.
- Basil Cilantro Crema:
- 1/2 cup mayonnaise. This is the base for that creamy sauce we all love.
- 1/4 cup sour cream. Adds that little bit of tanginess and richness every good sauce needs.
- 1/3 cup basil, packed. This is the key ingredient for our incredible crema’s flavor.
- 1/4 cup cilantro, packed. Complements the basil with its bright flavor.
- 1 tbsp extra virgin olive oil
- 1/2 tsp garlic salt
- 1/4 tsp white pepper
- Juice from half a lime (About 1/2 – 1 tbsp). Adds acidity and balances all the flavors beautifully.
How to Make This Delicious Summer Sausage Skillet
- Step 1: First, let’s whip up that Basil Cilantro Crema. Just toss the mayonnaise, sour cream, basil, cilantro, olive oil, garlic salt, white pepper, and lime juice into a food processor. Blend it until it’s smooth and creamy – you want a beautiful, vibrant green color! Set it aside, or pop it in the fridge if you’re not using it right away.
- Step 2: Now, for the main event – the Summer Sausage Skillet. Heat the olive oil in a large skillet over medium-high heat. Once it’s shimmering, add the sliced Andouille sausage. Cook it for about 3 minutes per side, until it’s nicely browned and crispy. The kitchen should start smelling amazing right about now! Remove the sausage from the pan and set it aside – we’ll add it back in later.
- Step 3: If you’re grilling the corn, preheat your grill or a separate skillet. Grill or cook the corn cobs for about 4 minutes per side over medium heat, until they’re slightly charred and those kernels are bursting with sweetness. That smoky aroma is just irresistible!
- Step 4: Don’t even think about wiping out that skillet! All those sausage bits are flavor gold. Add the diced red onion and cook for 3-5 minutes, until it softens and starts to turn translucent. Then, add the chopped red and orange peppers and cook for another 3-5 minutes, until they’re slightly tender and have a nice little char.
- Step 5: Time for the zucchini! Add the sliced and quartered zucchini, garlic salt, sea salt, and black pepper to the skillet. Mix everything well and cook for another 3-5 minutes, stirring regularly. You want the zucchini to be tender-crisp – not mushy. Make sure some of it touches the bottom of the pan so it gets a little color.
- Step 6: Once the corn is cool enough to handle, carefully cut the kernels off the cob and add them to the skillet along with the cooked sausage. Saute everything together for about 2 minutes, allowing all those delicious flavors to meld and mingle.
- Step 7: Turn off the heat and remove the skillet from the burner. Let it cool for about 3 minutes – just enough so the fresh herbs don’t wilt. Then, stir in the chopped cilantro and basil. Those fresh herbs will instantly brighten the whole dish!
- Step 8: Serve this amazing Summer Sausage Skillet warm, spooned into bowls and topped generously with that creamy Basil Cilantro Crema. Season with a sprinkle of additional sea salt and pepper to taste – because why not? Enjoy every single bite!
Pro Tips for the Best Summer Sausage Skillet
Want to take your skillet game to the next level? Here are a few tricks I’ve learned along the way to guarantee a perfect summer sausage and veggie skillet every time:
What’s the secret to perfect Summer Sausage Skillet?
Don’t overcrowd the skillet! Trust me, this is key. If you try to cram too much sausage in at once, it’ll steam instead of brown. Cook it in batches if necessary to ensure each piece gets that beautiful, crispy exterior.
Can I make Summer Sausage Skillet ahead of time?
Absolutely! Meal prep is your friend. You can chop all the vegetables a day ahead and store them in an airtight container in the refrigerator. The Basil Cilantro Crema can also be made 2-3 days in advance – the flavors actually meld together even more over time!
How do I avoid common mistakes with Summer Sausage Skillet?
The biggest pitfall? Overcooking the zucchini. It should be tender-crisp, not mushy and sad. Add it towards the end of cooking, and keep a close eye on it. You want it to have a little bite!
Best Ways to Serve Your Summer Sausage Skillet
For the ultimate taste experience, serve this vibrant Summer Sausage Skillet right away! I like to spoon generous helpings into bowls and then, the best part, drizzle it with an extra dollop of that Basil Cilantro Crema. If you’re looking to make it a more substantial meal, consider serving it over a bed of fluffy rice or even some quinoa. And don’t forget a simple side salad or some crusty bread – perfect for soaking up all those delicious, savory juices! Trust me, you’ll want to get every last bit.
Nutrition Facts for Summer Sausage Skillet
Okay, let’s talk numbers! Here’s a rough idea of what you’re getting per serving of this amazing Summer Sausage Skillet: Calories: 350, Fat: 25g, Saturated Fat: 10g, Unsaturated Fat: 12g, Trans Fat: 0g, Cholesterol: 75mg, Sodium: 800mg, Carbohydrates: 15g, Fiber: 3g, Sugar: 8g, Protein: 15g. Just remember, this is an estimate, and it can totally change depending on the exact brands and amounts you use. So, enjoy every bite without overthinking it!
How to Store and Reheat Summer Sausage Skillet
Got leftovers? Lucky you! To store your yummy Summer Sausage Skillet, first let it cool down completely – trust me, this helps keep it from getting soggy. Then, pop it into an airtight container and stash it in the fridge. It’ll stay good for up to 3 days. Want to keep it longer? No problem! You can freeze it for up to 2 months. When you’re ready to dig in again, you can either microwave it until it’s heated through (easy peasy!) or reheat it in a skillet over medium heat, stirring now and then. If it seems a little dry, just add a splash of water or broth – that’ll bring it right back to life!
Frequently Asked Questions About Summer Sausage Skillet
Got questions about making the perfect sausage and veggie skillet? I’ve got answers! Here are some common questions I get asked about this recipe:
Can I use different types of sausage in this Summer Sausage Skillet?
Absolutely! While I love the spicy kick of Andouille, feel free to experiment. What other kinds of sausage would work well? Italian sausage (either sweet or hot) is a fantastic choice, as is kielbasa. Even chicken sausage can be delicious and a bit lighter! Does the cooking time change with different sausages? Generally, no, but always make sure the sausage is cooked through before adding it back to the skillet with the veggies.
Is it possible to make this Summer Sausage Skillet vegetarian?
You bet! It’s easy to adapt this recipe for a vegetarian diet. What can I substitute for the sausage? Hearty vegetables like mushrooms, eggplant, or even chickpeas can add a similar texture and heartiness. Would tofu or tempeh be a good alternative? Definitely! Just be sure to press out any excess water from the tofu or tempeh before adding it to the skillet, and brown it nicely for the best flavor.
How can I add more spice to the Summer Sausage Skillet?
If you like it hot, there are plenty of ways to kick up the heat! What kind of peppers would you recommend? Jalapeños, serranos, or even a pinch of red pepper flakes can do the trick. Should I add the spices while cooking the vegetables or the sausage? I like to add them while cooking the vegetables so the flavors meld together nicely. You can also add a dash of hot sauce at the end for an extra zing!
Can I use frozen vegetables in Summer Sausage Skillet?
Yes, you can, especially if you’re in a pinch! Will frozen vegetables affect the texture or flavor? A little bit. They might be slightly softer than fresh vegetables, but it’s still a tasty and convenient option. Do I need to thaw the vegetables before cooking? It’s best to thaw them slightly so they cook more evenly. Just pat them dry with a paper towel to remove any excess moisture before adding them to the skillet.
Variations of Summer Sausage Skillet You Can Try
One of the best things about this dish is how easily you can tweak it! Here are a few fun ways to change up your sausage and vegetable skillet:
- Vegan Summer Sausage Skillet: Swap out the Andouille with your favorite plant-based sausage. For the crema, use vegan mayonnaise and sour cream – you won’t even notice the difference!
- Spicy Summer Sausage Skillet: Craving some extra heat? Toss a generous pinch of red pepper flakes or a finely chopped jalapeño pepper into the skillet while those veggies are cooking. 🔥
- Baked Summer Sausage Skillet: For a cheesy twist, transfer the cooked sausage and veggies to a baking dish. Sprinkle with your favorite shredded cheese (cheddar, mozzarella, pepper jack – go wild!) and bake until the cheese is melted and bubbly.
- Grilled Summer Sausage Skillet: Fire up the grill! Grill the sausage and veggies separately until they’re perfectly charred, then combine them in a bowl and toss with that amazing Basil Cilantro Crema. Talk about a summer barbecue upgrade!
Summer Sausage Skillet: Avoid This 1 Awful Mistake
- Total Time: 33 minutes
- Yield: 4 to 5 people 1x
- Diet: Gluten Free
Description
This Summer Sausage Skillet with Andouille Sausage is an easy and delicious meal packed with vegetables and flavor. It includes a creamy Basil Cilantro Crema made with fresh garden herbs.
Ingredients
- 1 tbsp extra virgin olive oil
- 13.5 oz Andouille Sausage, sliced about 1/2 in thick
- 1/3 cup diced red onion
- 1 red pepper, chopped
- 1 orange pepper, chopped
- 2 small to medium zucchini, sliced and quartered
- 1/2 tsp garlic salt
- 1/4 tsp sea salt
- 1/8 tsp fresh cracked black pepper
- 2 ears of corn
- Additional sea salt and fresh cracked pepper to taste
- For topping: 1/8 cup of basil and cilantro each
- Optional: Poblano or Jalapeno pepper for those who like a little more heat or spice.
- Basil Cilantro Crema:
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1/3 cup basil, packed
- 1/4 cup cilantro, packed
- 1 tbsp extra virgin olive oil
- 1/2 tsp garlic salt
- 1/4 tsp white pepper
- Juice from half a lime About 1/2 – 1 tbsp
Instructions
- Blend the ingredients for the Basil Cilantro Crema in a food processor and set aside. Refrigerate if you are not going to be using it in about 10 minutes.
- For the sausage skillet, add the extra virgin olive oil to a pan over medium to high heat. When it is shimmering, add in the sausage. Cook for 3 minutes per side and then remove it from the pan.
- Meanwhile, preheat the grill or skillet and then when it is hot, add the corn cobs. Cook for 4 minute per side over medium heat. If you are cooking on an outdoor grill, cook right over an open flame and close the grill.
- Back in the skillet, do not wipe it out. Instead, just add in the red onion and cook for 3-5 minutes until it softens. Then add in the pepper and cook for another 3-5 minutes. To get the char on the vegetables you want to keep the heat on a medium to high flame.
- Add in the zucchini, garlic salt, sea salt and fresh cracked black pepper. Mix it all in and cook for another 3-5 minutes. Make sure the zucchini is touching the bottom of the pan to enable it to char a little. Stir regularly to keep it from over cooking.
- When the corn is done, cut it off the cob and add the corn and sausage to the skillet. Saute for about 2 minutes. Then turn off the heat and remove the skillet from the burner. Allow to cool for about 3 minutes and add in the cilantro and basil.
- Serve alone with the Basil Cilantro Crema or serve over rice with the crema. Season with additional sea salt and fresh cracked pepper as desired.
Notes
- Optional: Add Poblano or Jalapeno pepper for those who like more heat.
- Serve with rice for a more filling meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 8g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 75mg
Keywords: sausage skillet, sausage skillet dinner, sausage skillet meal, summer sausage skillet
