The sausage and veggie skillet is a simple, hearty meal that brings together juicy sausage pieces and a colorful mix of fresh vegetables, all cooked in one pan. The mix of flavors and textures—warm, savory sausage paired with tender, slightly crisp vegetables—makes this dish a favorite for busy weeknights or anytime you want something satisfying without too much fuss.
I love making this skillet because it’s easy to customize. Sometimes I add bell peppers, zucchini, and onions, and other times I toss in whatever veggies I have in the fridge. The sausage adds a nice punch of flavor, and cooking everything in the skillet means all those tasty juices mingle together for a one-pan wonder.
One of my favorite ways to serve this is with some crusty bread on the side to soak up all the delicious bits left in the pan. It’s a meal that seems simple but always hits the spot, and the best part is how quick it comes together. Plus, it’s a fun way to make veggies feel more exciting for everyone at the table!
Key Ingredients & Substitutions
- Sausage
- Italian or smoked sausage adds great flavor. If you want less fat or pork-free, try turkey sausage or veggie sausage. Just slice it into rounds to cook evenly.
- Vegetables
- Zucchini and bell peppers give color and texture. If you don’t have these, try summer squash or carrots for a sweet crunch. Red and yellow peppers add sweetness, but any bell pepper works.
- Onion & Garlic
- These create a tasty base. Use yellow or white onion, and fresh garlic is best. Garlic powder can work if you’re in a pinch, but the fresh garlic flavor is richer.
- Oil & Seasoning
- Olive oil is classic for sautéing. You can swap for avocado or vegetable oil if preferred. Red pepper flakes add a nice kick, but feel free to skip or adjust the heat.
How Can I Get Perfectly Cooked Sausage and Tender Veggies Without Overcooking?
Balancing cooked sausage and tender veggies is key. Here’s how I do it:
- Cook sausage first to brown well and release fat. This also flavors the pan.
- Remove sausage before starting veggies so you don’t overcook the meat.
- Sauté onions and garlic first for deep flavor but watch garlic closely—it burns fast.
- Add firmer veggies like zucchini and yellow pepper first since they take longer.
- Add red bell peppers last—they cook faster and keep some crunch.
- Return sausage last, heat just enough to warm through without drying it out.
This way, your sausage stays juicy, and veggies are cooked just right with nice color and texture.
Equipment You’ll Need
- Large skillet or cast-iron pan – great for even heat and browning the sausage and veggies perfectly.
- Knife and cutting board – to chop all your veggies and slice the sausage safely and quickly.
- Wooden spoon or spatula – helps stir without scratching your pan and lets you scrape up tasty browned bits.
- Measuring spoons – handy for getting the right amount of oil, spices, and seasonings.
Flavor Variations & Add-Ins
- Swap sausage for chicken sausage or ground turkey to lighten the dish without losing flavor.
- Add mushrooms or cherry tomatoes for extra texture and a burst of umami.
- Sprinkle shredded mozzarella or Parmesan cheese on top for a melty, cheesy finish.
- Mix in fresh herbs like basil or thyme instead of parsley for a different fresh taste.
How to Make Sausage and Veggie Skillet
Ingredients You’ll Need:
- 1 lb sausage links (Italian or smoked sausage), sliced into 1/2 inch rounds
- 1 medium zucchini, sliced into rounds
- 1 yellow bell pepper, diced
- 1 red bell pepper, sliced into strips
- 1 small onion, chopped
- 3 cloves garlic, minced
- 2 tbsp olive oil
- Salt and black pepper to taste
- 1/2 tsp red pepper flakes (optional, for a bit of heat)
- 2 tbsp fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This dish takes about 20 minutes total, including prep and cooking time. You’ll spend around 10 minutes chopping veggies and slicing the sausage, then about 10 minutes cooking everything in the skillet until it’s nicely browned and tender. It’s quick and perfect for a weeknight meal!
Step-by-Step Instructions:
1. Cook the Sausage:
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the sliced sausage and cook it for 6-8 minutes, turning occasionally, until it’s browned and cooked through. When done, remove the sausage from the skillet and set it aside.
2. Sauté Onions and Garlic:
In the same skillet, add the remaining tablespoon of olive oil. Toss in the chopped onion and cook for 2-3 minutes until it becomes translucent. Then add the minced garlic and cook for another minute until you can smell its aroma.
3. Cook the Vegetables:
Add the diced yellow bell pepper and zucchini slices to the skillet. Stir occasionally and cook for about 5-6 minutes until the veggies are tender and a little caramelized. Next, add the red bell pepper strips and cook for an additional 3 minutes to soften them slightly.
4. Combine and Season:
Return the cooked sausage to the skillet and stir everything together. Sprinkle salt, black pepper, and red pepper flakes (if you like a little heat). Cook for 2 more minutes to heat everything through.
5. Serve:
Remove the skillet from heat. Sprinkle the chopped fresh parsley over the top for a burst of fresh flavor, then serve your hearty sausage and veggie skillet warm. Enjoy!
Can I Use Frozen Sausage for This Recipe?
Yes! Just make sure the sausage is fully thawed before cooking. Thaw it overnight in the fridge or use the defrost setting on your microwave, then pat dry to avoid extra moisture in the pan.
Can I Substitute Different Vegetables?
Absolutely! Feel free to swap zucchini and bell peppers with vegetables like mushrooms, carrots, or cherry tomatoes depending on what you have on hand or prefer.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet or microwave, stirring occasionally to heat evenly.
Can I Make This Recipe Spicier or Milder?
Yes! Adjust the red pepper flakes to your taste or omit them for a milder dish. You can also add a pinch of smoked paprika or chili powder for extra depth and heat.