Sausage and Veggies Skillet – 30-Minute One-Pan Meal Recipe
Hey there! If you’re on the lookout for something speedy, flavorful, and fuss-free, this Sausage and Veggies Skillet – 30-Minute One-Pan Meal Recipe is a total winner. I love how everything cooks in one pan—fewer dishes and more time to savor your meal or kick back after a busy day. Plus, it’s packed with juicy sausage and vibrant veggies, making it as hearty as it is colorful.
This recipe shines any night you want a wholesome dinner without the hassle. I often turn to this skillet when I’m juggling work, family, and the usual whirlwind of life. The flavors come together beautifully in just half an hour, and you’ll enjoy how easy it is to customize it based on what’s in your fridge or what you’re craving. Trust me, this Sausage and Veggies Skillet – 30-Minute One-Pan Meal Recipe is one to keep in your regular meal rotation.
Ingredients You’ll Need
All the ingredients in this Sausage and Veggies Skillet – 30-Minute One-Pan Meal Recipe complement each other perfectly, delivering a balanced mix of savory protein and fresh veggies. When shopping, I recommend picking a sausage you really like—smoked, spicy, or mild—because it sets the tone for the whole dish.
- Corn kernels: Fresh from the cob is best for sweetness, but frozen works well too if you’re short on time.
- Olive oil: Adds a subtle fruitiness and helps everything come together nicely in the pan.
- Sausage (cajun, andouille, smoked): Pre-cooked sausage saves time and brings lots of flavor; pick your favorite type.
- Red bell pepper: Adds a lovely sweetness and crunch; I like to dice it evenly so it cooks through quickly.
- Zucchini: Goes soft but still holds shape; slice it on the thicker side to avoid turning mushy.
- Chili powder: Adds a warm kick without overpowering the dish—adjust according to your spice preference.
- Fresh cilantro: Brightens everything up and adds a fresh herbal note that I just can’t get enough of.
Variations
I love tweaking this Sausage and Veggies Skillet – 30-Minute One-Pan Meal Recipe based on what’s in my pantry or what mood I’m in. It’s super forgiving, so don’t be shy about making it your own!
- Swap the sausage: I’ve made this with turkey sausage for a lighter twist, and it still gives great flavor.
- Add more veggies: Sometimes I toss in cherry tomatoes or spinach at the end for extra color and freshness.
- Make it spicy: A pinch of cayenne or a dash of hot sauce kicked this up a notch when I was craving more heat.
- Use different herbs: If cilantro’s not your thing, fresh parsley or basil work beautifully too.
- Go plant-based: For a vegetarian version, swap sausage for your favorite plant-based sausage or hearty mushrooms.
How to Make Sausage and Veggies Skillet – 30-Minute One-Pan Meal Recipe
Step 1: Cook the sausage to savory perfection
Heat your olive oil in a cast-iron skillet over medium heat—it gives a great sear and even cooking. Slice the cooked sausage into coins and lay them out in the skillet. Cook for about 5 minutes on one side so you get those nice browned edges, then flip and cook another 3 minutes. When done, transfer the sausage to a plate but leave the flavorful oil in the skillet—you’ll use that for your veggies. If there’s too much oil (we don’t need a swimming pool), save the extra in a small heat-proof bowl for later. This step locks in a fantastic smoky, spicy foundation for the whole dish.
Step 2: Sauté your peppers and zucchini just right
In the same skillet, toss in your diced red bell pepper. Cook on medium for about 4 minutes, stirring occasionally, until it softens but still has a little crunch. If the veggies start sticking, add a bit of that reserved sausage oil back to the pan—it adds flavor and keeps everything moving. Remove the peppers to your plate with the sausage. Next, add the sliced zucchini and cook for about 3 minutes, again tossing in a touch of oil if needed. The goal here is to let the zucchini get tender without turning mushy. It helps to keep the pieces on the thicker side as you slice, which I’ve found really improves texture.
Step 3: Bring it all together with fresh corn and spices
Slice the corn kernels off the cob with a sharp knife—fresh corn adds a sweet crunch that I love here. Now, back into the skillet goes the sausage, bell pepper, zucchini, and corn. Stir everything together gently. Drizzle in the reserved sausage oil for an extra flavor boost, sprinkle with chili powder, and let it reheat on low for just a couple of minutes so the spices bloom.
Once it’s all warmed through, taste before adding any salt—I usually skip it since most sausages are already nicely seasoned. But if you feel it needs a pinch, go ahead. Finish off by sprinkling chopped fresh cilantro on top—this little step elevates all those warm, smoky flavors with a fresh herbal zing.
How to Serve Sausage and Veggies Skillet – 30-Minute One-Pan Meal Recipe
Garnishes
I’m a big fan of extra cilantro on mine, but sometimes I throw on a squeeze of fresh lime juice or a dollop of sour cream to balance the spice. A scattering of sliced green onions or even some crumbled queso fresco adds a nice touch if you want to jazz it up a bit.
Side Dishes
This skillet works fantastically as a one-pan meal, but if you want sides, I often serve it alongside a simple green salad or some warm, crusty bread to soak up all those delicious oils. It’s also great with a light cucumber and tomato salad for contrast and freshness.
Creative Ways to Present
For casual dinners, I love plating it right from the skillet family-style, which feels so warm and inviting. For special occasions, I’ve served this inside hollowed-out bell peppers as edible bowls—everyone gets a colorful serving, and the presentation wows your guests without extra effort.
Make Ahead and Storage
Storing Leftovers
After dinner, I usually let the leftovers cool down before transferring them to airtight containers. They keep beautifully in the fridge for up to 3 days. The veggies maintain their texture surprisingly well, and the flavors actually deepen overnight—bonus!
Freezing
I’ve frozen this skillet meal a few times, especially when prepping for busy weeks. Just place cooled portions into freezer-safe containers or bags, and it stores well for up to 2 months. When thawed, the texture of the veggies softens a bit more, but the sausage flavor stays rich and delicious.
Reheating
I reheat leftovers gently on the stove over low heat, stirring occasionally, to keep everything from drying out. You can add a splash of water or a drizzle of olive oil if the skillet seems a bit dry. Microwave works too, but the stovetop is my go-to for best texture.
FAQs
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Can I use raw sausage for this Sausage and Veggies Skillet – 30-Minute One-Pan Meal Recipe?
Yes! If you want to use raw sausage, slice it and cook it longer in the skillet to ensure it’s fully cooked through—usually about 7-8 minutes per side on medium heat. Just be sure to check that the internal temperature reaches 160°F (71°C) to stay safe. The cooking time will increase slightly, but the end result is equally delicious.
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What can I substitute for fresh corn kernels in this recipe?
If fresh corn isn’t available, frozen corn kernels work great and save prep time—just add them to the skillet straight from frozen. Canned corn is another option; just drain it well before adding. Each will add a slightly different texture, but all keep the dish vibrant and tasty.
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Is this recipe gluten-free?
It can be! Most sausages are naturally gluten-free, but always double-check the label since some brands include fillers or seasonings with gluten. The rest of the ingredients are naturally gluten-free, making this a great meal option if you’re avoiding gluten.
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Can I make this Sausage and Veggies Skillet – 30-Minute One-Pan Meal Recipe spicier?
Definitely! Adding extra chili powder, cayenne pepper, or a dash of hot sauce does the trick. You can also choose a spicier sausage variety to kick up the heat without changing the cooking process.
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What’s the best skillet to use for this recipe?
I prefer a cast-iron skillet because it heats evenly and helps develop that lovely sear on the sausage. But a heavy stainless steel or non-stick skillet works fine too if that’s what you have on hand.
Final Thoughts
This Sausage and Veggies Skillet – 30-Minute One-Pan Meal Recipe has become one of my go-to weeknight dinners because it’s fast, comforting, and packed with flavor. It ticks so many boxes: quick to make, easy cleanup, and flexible enough to make your own. Give it a try the next time you want a fuss-free meal that still feels special—I think you’ll be as hooked as I am!
PrintSausage and Veggies Skillet – 30-Minute One-Pan Meal Recipe
A quick and flavorful one-pan meal featuring savory cooked sausage combined with colorful sautéed vegetables like bell pepper, zucchini, and sweet corn. Perfect for a balanced, easy-to-make dinner in just 30 minutes.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Ingredients
Main Ingredients
- 2 cups corn kernels (from 3 ears, completely cooked)
- 1 tablespoon olive oil
- 12 oz cooked sausage (Cajun sausage, andouille sausage, or smoked sausage)
- 1 large red bell pepper, diced
- 1 large zucchini, sliced
- ½ teaspoon chili powder
- Fresh cilantro, chopped for garnish
Instructions
- Heat the oil and cook the sausage: Heat 1 tablespoon of olive oil in a cast-iron skillet over medium heat. Slice the cooked sausage into coins and add them to the skillet. Cook for about 5 minutes on one side, then flip and cook for an additional 3 minutes. Remove sausage from the skillet and set aside on a large plate.
- Manage sausage oil: Keep some of the oil rendered from the sausage in the skillet for cooking the vegetables, and transfer any extra oil to a small heat-proof bowl for later use.
- Sauté the bell pepper: Add the diced red bell pepper to the same skillet and cook over medium heat for about 4 minutes. Add some reserved sausage oil if needed to prevent sticking. Once cooked, remove to the same plate as the sausage.
- Sauté the zucchini: In the same skillet, add the sliced zucchini and cook for about 3 minutes on medium heat, again adding reserved oil if necessary to prevent sticking.
- Prepare the corn kernels: Slice the cooked corn kernels off the cobs with a knife.
- Combine and reheat: Return the cooked sausage, bell pepper, zucchini, and corn kernels to the skillet. Mix well, add the reserved sausage oil, sprinkle ½ teaspoon chili powder, and warm everything together over low heat.
- Finish and garnish: Remove from heat and top with freshly chopped cilantro before serving. Optionally, season with salt if desired, keeping in mind the sausage already provides saltiness.
Notes
- Use cooked sausage of your choice such as Cajun, andouille, or smoked sausage for best flavor and time efficiency.
- Reserve rendered sausage oil to enhance the flavor of the vegetables while cooking.
- Be cautious with additional salt since the sausage is typically salty.
- This recipe is flexible – substitute vegetables based on availability or preference.
- A cast-iron skillet provides even heat but other heavy-bottomed pans can be used.
- The dish is best served fresh and warm, but leftovers can be reheated gently on the stovetop.
Keywords: sausage skillet, one-pan meal, quick dinner, sautéed vegetables, easy recipe, cajun sausage, andouille sausage, smoked sausage, corn, bell pepper, zucchini
