16 Easy Sausage and Veggie Skillet Recipes
Weeknight dinner hits a wall when you are tired and hungry. You want real food, not a pile of dishes. These sausage and veggie skillet recipes solve that. One pan. Twenty to forty five minutes. Protein and vegetables together. This list covers 16 easy sausage and veggie skillet recipes for busy weeknights. You get gluten free sausage and veggie skillet ideas plus lighter healthy sausage skillet recipes. Grab your cast iron and pick one.
1. Kielbasa and Cabbage Skillet
This skillet has been saved on Pinterest for years for good reason. It needs almost no prep. The kielbasa turns crisp at the edges. The cabbage goes glossy and sweet. It suits busy parents and anyone cooking from a bare fridge.
Ingredients
| Ingredient | Amount |
|---|---|
| Kielbasa, sliced into rounds | 1 lb (450 g) |
| Green cabbage, shredded | 1 small head (about 2 lb or 900 g) |
| Yellow onion, sliced | 1 medium (150 g) |
| Garlic, minced | 3 cloves |
| Olive oil | 1 tbsp (15 ml) |
| Apple cider vinegar | 1 tbsp (15 ml) |
| Stone ground mustard | 1 tbsp (15 g) |
| Salt | 1 tsp (5 g) |
| Black pepper | 1/2 tsp (1 g) |
How to Make It
- Heat olive oil in a large skillet over medium high heat.
- Add the kielbasa rounds in a single layer. Cook until the edges turn deep golden, about 4 minutes per side. Move them to a plate.
- Add the onion to the same pan. Cook until soft and translucent, about 3 minutes.
- Stir in the garlic. Cook until it smells warm and nutty, about 30 seconds.
- Add the cabbage in handfuls. Toss until it starts to wilt.
- Cook until the cabbage turns glossy and slightly see through at the edges but still has bite, about 8 to 10 minutes.
- Stir in the vinegar and mustard. Return the kielbasa to the pan.
- Toss everything together. Taste and adjust salt and pepper.
Use a plant based smoked sausage for a vegetarian version. This dish is naturally gluten free and dairy free as written. Add caraway seeds and a splash more vinegar for a German style twist.
| Nutrition (per serving, estimate) | Amount |
|---|---|
| Calories | 380 kcal |
| Protein | 18 g |
| Carbs | 16 g |
| Fat | 27 g |
2. Italian Sausage, Peppers, and Onions Skillet
This is the classic that never leaves the rotation. Sweet peppers and soft onions soak up the sausage fat. The colors look great on the plate. It suits anyone feeding a crowd fast, and it works as a sandwich filling too.
Ingredients
| Ingredient | Amount |
|---|---|
| Italian sausage links | 1 lb (450 g) |
| Red bell pepper, sliced | 1 large (150 g) |
| Yellow bell pepper, sliced | 1 large (150 g) |
| Green bell pepper, sliced | 1 large (150 g) |
| Sweet onion, sliced | 1 large (200 g) |
| Garlic, minced | 3 cloves |
| Dried oregano | 1 tsp (2 g) |
| Olive oil | 1 tbsp (15 ml) |
| Salt | 1/2 tsp (2 g) |
| Black pepper | 1/4 tsp (0.5 g) |
How to Make It
- Heat olive oil in a large skillet over medium high heat.
- Add the sausage links. Sear until browned on all sides and the juices run clear, about 10 to 12 minutes. Move them to a plate.
- Add the peppers and onion to the same pan. Cook until softened and slightly charred at the edges, about 8 minutes.
- Stir in the garlic and oregano. Cook until fragrant, about 30 seconds.
- Slice the sausage and return it to the pan. Toss until everything is coated in the pan juices.
- Taste and adjust salt and pepper.
Use chicken Italian sausage for a leaner option that is still gluten free. Pile the whole skillet into hoagie rolls for a sandwich night.
| Nutrition (per serving, estimate) | Amount |
|---|---|
| Calories | 420 kcal |
| Protein | 22 g |
| Carbs | 12 g |
| Fat | 32 g |
3. Sausage and Gnocchi Skillet with Spinach
Gnocchi skillets took over Pinterest and TikTok because the dumplings cook right in the sauce. No second pot. The gnocchi turn plump and pillowy. The spinach folds in at the end and keeps its bright color. It suits anyone who wants comfort food with one pan to wash.
Ingredients
| Ingredient | Amount |
|---|---|
| Italian sausage, casings removed | 1 lb (450 g) |
| Potato gnocchi | 16 oz (450 g) |
| Baby spinach | 5 oz (140 g) |
| Garlic, minced | 4 cloves |
| Tomato sauce | 2 cups (480 ml) |
| Heavy cream | 1/2 cup (120 ml) |
| Olive oil | 1 tbsp (15 ml) |
| Salt | 1/2 tsp (2 g) |
| Black pepper | 1/4 tsp (0.5 g) |
| Fresh basil, torn | 1/4 cup (10 g) |
| Parmesan, grated | 1/4 cup (25 g) |
How to Make It
- Heat olive oil in a large skillet over medium high heat.
- Add the sausage. Break it into small pieces. Cook until browned and cooked through, about 6 minutes.
- Stir in the garlic. Cook until fragrant, about 30 seconds.
- Pour in the tomato sauce and cream. Stir to combine.
- Add the gnocchi. Simmer until plump and glossy, about 5 minutes. They should float rather than sit dense at the bottom.
- Fold in the spinach. Cook until wilted, about 1 minute.
- Taste and adjust salt and pepper.
- Top with basil and parmesan.
Use plant based sausage and dairy free cream for a vegan version. Cauliflower gnocchi works for a lower carb take, though the texture turns softer.
| Nutrition (per serving, estimate) | Amount |
|---|---|
| Calories | 560 kcal |
| Protein | 24 g |
| Carbs | 48 g |
| Fat | 30 g |
4. Chorizo and Sweet Potato Skillet
This one works for breakfast, brunch, or dinner. The smoky chorizo balances the natural sweetness of the potato. It has been gaining traction because it feels hearty without much work. It suits anyone who likes a little heat with their sweet.
Ingredients
| Ingredient | Amount |
|---|---|
| Fresh Mexican chorizo, casings removed | 12 oz (340 g) |
| Sweet potato, peeled and cubed | 1 large (about 1 lb or 450 g) |
| Yellow onion, diced | 1 medium (150 g) |
| Red bell pepper, diced | 1 medium (120 g) |
| Ground cumin | 1 tsp (2 g) |
| Olive oil | 1 tbsp (15 ml) |
| Salt | 1/2 tsp (2 g) |
| Avocado, sliced | 1 medium |
| Cilantro, chopped | 1/4 cup (10 g) |
| Eggs | 4 large |
How to Make It
- Heat olive oil in a large skillet over medium heat.
- Add the chorizo. Break it into small pieces. Cook until browned, about 5 minutes.
- Add the onion and bell pepper. Cook until soft, about 4 minutes.
- Stir in the cumin and salt.
- Add the sweet potato cubes. Toss to coat in the fat.
- Cover and cook until the cubes pierce easily with a fork but still hold shape, about 12 to 15 minutes. Stir once or twice.
- Fry the eggs in a separate pan until the whites set and the yolks stay runny.
- Top the skillet with eggs, avocado, and cilantro.
Use soy or plant based chorizo for a vegetarian version. This dish is naturally gluten free as written.
| Nutrition (per serving, estimate) | Amount |
|---|---|
| Calories | 480 kcal |
| Protein | 22 g |
| Carbs | 28 g |
| Fat | 30 g |
5. Cajun Andouille Sausage and Rice Skillet
This is a one pan take on Louisiana flavors. It skips the long simmer of a full jambalaya but keeps the deep spice. The rice soaks up the tomato and sausage juices. It suits anyone who wants a filling dinner with real backbone.
Ingredients
| Ingredient | Amount |
|---|---|
| Andouille sausage, sliced | 12 oz (340 g) |
| Long grain white rice | 1 cup (185 g) |
| Celery, diced | 2 stalks (80 g) |
| Green bell pepper, diced | 1 medium (120 g) |
| Yellow onion, diced | 1 medium (150 g) |
| Garlic, minced | 3 cloves |
| Cajun seasoning | 2 tsp (4 g) |
| Diced tomatoes | 1 can (14.5 oz or 410 g) |
| Chicken broth | 1 1/2 cups (360 ml) |
| Olive oil | 1 tbsp (15 ml) |
| Green onion, sliced | 2 stalks |
How to Make It
- Heat olive oil in a large skillet over medium high heat.
- Add the andouille. Cook until browned at the edges, about 4 minutes.
- Add the celery, bell pepper, and onion. Cook until soft, about 5 minutes.
- Stir in the garlic and Cajun seasoning. Cook until fragrant, about 30 seconds.
- Add the rice, diced tomatoes, and broth. Stir once.
- Bring to a simmer. Cover and cook on low until the rice is tender and the liquid absorbs, about 20 minutes.
- Let it rest off heat for 5 minutes. Fluff with a fork.
- Top with green onion.
Use cauliflower rice for a lower carb version. Add it at the end and cook just until heated through. Stir in shrimp during the last few minutes for a surf and turf spin.
| Nutrition (per serving, estimate) | Amount |
|---|---|
| Calories | 520 kcal |
| Protein | 20 g |
| Carbs | 52 g |
| Fat | 24 g |
6. Sausage, Egg, and Veggie Breakfast Skillet
Breakfast skillets are their own Pinterest category. This one doubles as a low carb, protein packed dinner. The eggs cook into pockets across the top. It suits anyone who wants breakfast for dinner without a pile of pans.
Ingredients
| Ingredient | Amount |
|---|---|
| Breakfast sausage, casings removed | 12 oz (340 g) |
| Red bell pepper, diced | 1 medium (120 g) |
| Yellow onion, diced | 1 medium (150 g) |
| Mushrooms, sliced | 8 oz (225 g) |
| Eggs | 8 large |
| Cheddar, shredded | 1 cup (100 g) |
| Olive oil | 1 tbsp (15 ml) |
| Salt | 1/2 tsp (2 g) |
| Black pepper | 1/4 tsp (0.5 g) |
| Fresh parsley, chopped | 2 tbsp (8 g) |
How to Make It
- Heat olive oil in a large skillet over medium heat.
- Add the sausage. Break it into crumbles. Cook until browned, about 6 minutes.
- Add the pepper, onion, and mushrooms. Cook until soft and the mushroom liquid cooks off, about 6 minutes.
- Whisk the eggs with salt and pepper. Pour them over the skillet.
- Cook until the eggs set at the edges, about 3 minutes. Stir gently to form soft curds.
- Sprinkle the cheddar on top. Cover until the cheese melts, about 1 minute.
- Top with parsley.
Skip the cheese and use dairy free shreds for a dairy free version. This dish is naturally gluten free and low carb as written. Add diced potatoes for a heartier brunch.
| Nutrition (per serving, estimate) | Amount |
|---|---|
| Calories | 440 kcal |
| Protein | 26 g |
| Carbs | 8 g |
| Fat | 34 g |
7. Turkey Sausage, Zucchini, Corn, and Tomato Skillet
This is the lighter, summer leaning pick. It uses garden produce and comes together fast. The zucchini stays firm. The tomatoes just start to burst. It suits anyone cooking for one pan and minimal cleanup.
Ingredients
| Ingredient | Amount |
|---|---|
| Turkey sausage, sliced | 12 oz (340 g) |
| Zucchini, sliced into half moons | 2 medium (400 g) |
| Corn kernels | 2 cups (300 g) |
| Grape tomatoes, halved | 1 cup (150 g) |
| Garlic, minced | 3 cloves |
| Olive oil | 1 tbsp (15 ml) |
| Salt | 1/2 tsp (2 g) |
| Black pepper | 1/4 tsp (0.5 g) |
| Fresh basil, torn | 1/4 cup (10 g) |
| Lemon | 1/2 medium |
How to Make It
- Heat olive oil in a large skillet over medium high heat.
- Add the turkey sausage. Cook until browned, about 5 minutes.
- Add the zucchini and corn. Cook until just tender, about 5 minutes.
- Stir in the garlic. Cook until fragrant, about 30 seconds.
- Add the tomatoes. Cook until they just start to burst, about 3 minutes.
- Taste and adjust salt and pepper.
- Finish with basil and a squeeze of lemon.
Use plant based sausage for a vegetarian version. This dish is naturally gluten free and dairy free as written.
| Nutrition (per serving, estimate) | Amount |
|---|---|
| Calories | 340 kcal |
| Protein | 24 g |
| Carbs | 22 g |
| Fat | 18 g |
8. Chicken Sausage, Spinach, and Mushroom Skillet
This is the lighter weeknight option for the health conscious crowd. The mushrooms go deeply golden. The spinach wilts in at the very end. It suits anyone who wants real flavor without the heaviness.
Ingredients
| Ingredient | Amount |
|---|---|
| Chicken sausage, sliced | 12 oz (340 g) |
| Mushrooms, sliced | 16 oz (450 g) |
| Baby spinach | 5 oz (140 g) |
| Yellow onion, diced | 1 medium (150 g) |
| Garlic, minced | 4 cloves |
| Olive oil | 2 tbsp (30 ml) |
| Low sodium broth | 2 tbsp (30 ml) |
| Salt | 1/2 tsp (2 g) |
| Black pepper | 1/4 tsp (0.5 g) |
How to Make It
- Heat olive oil in a large skillet over medium high heat.
- Add the chicken sausage. Cook until browned, about 5 minutes. Move it to a plate.
- Add the onion. Cook until soft, about 3 minutes.
- Add the mushrooms. Cook until their liquid releases and cooks off and they turn deeply golden, about 8 minutes.
- Stir in the garlic. Cook until fragrant, about 30 seconds.
- Return the sausage to the pan. Add the broth and scrape up the browned bits.
- Add the spinach. Cook until wilted but still bright green, about 1 minute.
- Taste and adjust salt and pepper.
Use broth instead of butter for a dairy free finish. This dish is naturally gluten free. Stir in a splash of cream and parmesan for a richer version.
| Nutrition (per serving, estimate) | Amount |
|---|---|
| Calories | 320 kcal |
| Protein | 26 g |
| Carbs | 10 g |
| Fat | 20 g |
9. Smoked Sausage, Potato, and Green Bean Skillet
This is a Southern leaning comfort classic. It shows up in family dinner roundups for good reason. It is hearty and budget friendly. The potatoes crisp at the edges. It suits anyone feeding a hungry family.
Ingredients
| Ingredient | Amount |
|---|---|
| Smoked sausage, sliced | 1 lb (450 g) |
| Baby potatoes, halved | 1 1/2 lb (680 g) |
| Green beans, trimmed | 12 oz (340 g) |
| Yellow onion, sliced | 1 medium (150 g) |
| Garlic, minced | 3 cloves |
| Smoked paprika | 1 tsp (2 g) |
| Olive oil | 2 tbsp (30 ml) |
| Salt | 1 tsp (5 g) |
| Black pepper | 1/2 tsp (1 g) |
| Fresh thyme | 1 tbsp (4 g) |
How to Make It
- Microwave the potatoes in a covered bowl until nearly tender, about 5 minutes. This step is a little fussy but it saves 15 minutes.
- Heat olive oil in a large skillet over medium high heat.
- Add the sausage. Cook until browned, about 4 minutes. Move it to a plate.
- Add the potatoes cut side down. Cook until golden and crisp at the edges, about 6 minutes.
- Add the onion and green beans. Cook until the beans turn bright and just tender, about 5 minutes.
- Stir in the garlic and smoked paprika. Cook until fragrant, about 30 seconds.
- Return the sausage to the pan. Toss to heat through.
- Taste and adjust salt and pepper. Top with thyme.
Use turkey smoked sausage for a leaner option. This dish is naturally gluten free and dairy free.
| Nutrition (per serving, estimate) | Amount |
|---|---|
| Calories | 520 kcal |
| Protein | 20 g |
| Carbs | 40 g |
| Fat | 30 g |
10. Sausage and Cauliflower Rice Skillet
This is the low carb pick that fills a real search gap. It still feels like comfort food. The cauliflower rice steams fast without turning mushy. It suits keto and grain free eaters.
Ingredients
| Ingredient | Amount |
|---|---|
| Italian sausage, casings removed | 12 oz (340 g) |
| Riced cauliflower | 4 cups (480 g) |
| Red bell pepper, diced | 1 medium (120 g) |
| Yellow onion, diced | 1 medium (150 g) |
| Garlic, minced | 3 cloves |
| Olive oil | 1 tbsp (15 ml) |
| Salt | 1/2 tsp (2 g) |
| Black pepper | 1/4 tsp (0.5 g) |
| Fresh chives, chopped | 2 tbsp (6 g) |
How to Make It
- Heat olive oil in a large skillet over medium high heat.
- Add the sausage. Break it into crumbles. Cook until browned, about 6 minutes.
- Add the pepper and onion. Cook until soft, about 4 minutes.
- Stir in the garlic. Cook until fragrant, about 30 seconds.
- Add the riced cauliflower. Stir to combine.
- Cook until tender and slightly see through at the edges, about 5 minutes. Do not let it turn watery or gray.
- Taste and adjust salt and pepper. Top with chives.
This dish is naturally gluten free, dairy free, and low carb as written. Stir in a scrambled egg and a soy sauce alternative for a fried rice style twist.
| Nutrition (per serving, estimate) | Amount |
|---|---|
| Calories | 340 kcal |
| Protein | 20 g |
| Carbs | 12 g |
| Fat | 24 g |
11. Vegan Sausage and Veggie Skillet
Plant based sausage is now easy to find. This fills a real gap in most sausage roundups. The sausage firms up and browns. The vegetables pick up all that flavor. It suits vegan and dairy free eaters.
Ingredients
| Ingredient | Amount |
|---|---|
| Plant based sausage links, sliced | 12 oz (340 g) |
| Zucchini, sliced into half moons | 2 medium (400 g) |
| Red bell pepper, sliced | 1 medium (120 g) |
| Mushrooms, sliced | 8 oz (225 g) |
| Garlic, minced | 3 cloves |
| Olive oil | 2 tbsp (30 ml) |
| Smoked paprika | 1 tsp (2 g) |
| Salt | 1/2 tsp (2 g) |
| Black pepper | 1/4 tsp (0.5 g) |
| Lime | 1 medium |
How to Make It
- Heat olive oil in a large skillet over medium high heat.
- Add the plant based sausage. Sear until the exterior firms up and browns, about 5 minutes.
- Add the zucchini, pepper, and mushrooms. Cook until tender but not falling apart, about 6 minutes.
- Stir in the garlic and smoked paprika. Cook until fragrant, about 30 seconds.
- Taste and adjust salt and pepper.
- Finish with a squeeze of lime.
This dish is naturally dairy free and vegan. It is gluten free if the sausage brand confirms it. Toss with lime and extra paprika for a Southwest leaning version.
| Nutrition (per serving, estimate) | Amount |
|---|---|
| Calories | 300 kcal |
| Protein | 18 g |
| Carbs | 14 g |
| Fat | 20 g |
12. Bratwurst and Sauerkraut Skillet
This is the Oktoberfest season favorite. Searches spike every autumn across the US, Canada, and UK. The apple adds a soft sweetness that balances the tang. It suits anyone who loves bold, savory flavors.
Ingredients
| Ingredient | Amount |
|---|---|
| Bratwurst | 1 lb (450 g) |
| Sauerkraut, drained | 2 cups (400 g) |
| Apple, sliced | 1 medium (180 g) |
| Yellow onion, sliced | 1 medium (150 g) |
| Caraway seeds | 1 tsp (2 g) |
| Olive oil | 1 tbsp (15 ml) |
| Apple cider | 1/4 cup (60 ml) |
| Salt | 1/4 tsp (1 g) |
| Black pepper | 1/4 tsp (0.5 g) |
How to Make It
- Heat olive oil in a large skillet over medium high heat.
- Add the bratwurst. Brown on all sides, about 8 minutes total. They do not need to cook through yet.
- Add the onion and apple. Cook until soft, about 4 minutes.
- Stir in the caraway seeds.
- Add the sauerkraut and cider. Stir to combine.
- Cover and simmer until the apples turn tender but hold shape and the bratwurst cooks through with clear juices, about 10 minutes.
- Taste and adjust salt and pepper.
This dish is naturally gluten free if you use a certified bratwurst. It is dairy free as written. Add a splash of beer instead of cider for extra depth.
| Nutrition (per serving, estimate) | Amount |
|---|---|
| Calories | 460 kcal |
| Protein | 20 g |
| Carbs | 18 g |
| Fat | 34 g |
13. Sausage, Broccoli, and Bell Pepper Stir Fry Skillet
This is the Asian inspired crossover. It appeals to stir fry fans while keeping sausage as the star. The broccoli stays bright and crisp tender. It suits anyone who wants a fast dinner with big flavor.
Ingredients
| Ingredient | Amount |
|---|---|
| Smoked sausage or kielbasa, sliced | 12 oz (340 g) |
| Broccoli florets | 4 cups (300 g) |
| Red bell pepper, sliced | 1 medium (120 g) |
| Garlic, minced | 3 cloves |
| Fresh ginger, grated | 1 tbsp (6 g) |
| Soy sauce | 3 tbsp (45 ml) |
| Honey | 1 tbsp (20 g) |
| Sesame oil | 1 tbsp (15 ml) |
| Cornstarch | 1 tsp (3 g) |
| Sesame seeds | 1 tbsp (9 g) |
| Green onion, sliced | 2 stalks |
How to Make It
- Whisk the soy sauce, honey, sesame oil, and cornstarch in a small bowl.
- Heat a large skillet over high heat.
- Add the sausage. Sear until browned, about 4 minutes. Move it to a plate.
- Add the broccoli and pepper. Stir fry until bright green and just tender with a slight bite, about 5 minutes. Do not let the broccoli turn olive drab.
- Stir in the garlic and ginger. Cook until fragrant, about 30 seconds.
- Return the sausage to the pan. Pour in the sauce.
- Toss until the sauce thickens and coats everything, about 1 minute.
- Top with sesame seeds and green onion.
Use tamari or coconut aminos for a gluten free version. Add pineapple chunks for a sweet and savory spin.
| Nutrition (per serving, estimate) | Amount |
|---|---|
| Calories | 400 kcal |
| Protein | 18 g |
| Carbs | 20 g |
| Fat | 28 g |
14. Sausage, Butternut Squash, and Kale Skillet
This is the fall favorite. It pairs seasonal produce with sausage for a cozy, sweet and savory mix. It performs well every autumn. The squash stays tender. The kale wilts and goes glossy. It suits anyone who wants a dinner party worthy plate.
Ingredients
| Ingredient | Amount |
|---|---|
| Italian sausage or maple sausage | 1 lb (450 g) |
| Butternut squash, peeled and cubed | 4 cups (560 g) |
| Kale, stems removed and torn | 6 cups (200 g) |
| Yellow onion, diced | 1 medium (150 g) |
| Garlic, minced | 3 cloves |
| Fresh sage, chopped | 1 tbsp (4 g) |
| Olive oil | 2 tbsp (30 ml) |
| Salt | 1/2 tsp (2 g) |
| Black pepper | 1/4 tsp (0.5 g) |
| Balsamic vinegar | 1 tbsp (15 ml) |
| Pecans, toasted | 1/4 cup (30 g) |
How to Make It
- Heat olive oil in a large skillet over medium high heat.
- Add the sausage. Break it into pieces. Cook until browned, about 6 minutes.
- Add the onion. Cook until soft, about 3 minutes.
- Stir in the garlic and sage. Cook until fragrant, about 30 seconds.
- Add the squash. Toss to coat. Cover and cook until nearly tender, about 12 minutes. Stir once or twice.
- Add the kale. Cook until wilted and glossy, about 3 minutes.
- Taste and adjust salt and pepper.
- Finish with balsamic and pecans.
This dish is naturally gluten free and dairy free as written. The squash should pierce easily with a fork but still hold its cube shape.
| Nutrition (per serving, estimate) | Amount |
|---|---|
| Calories | 480 kcal |
| Protein | 20 g |
| Carbs | 30 g |
| Fat | 32 g |
15. Shrimp and Sausage Skillet
This is the Cajun and Creole crossover. It brings in a second protein for variety. It appeals to the surf and turf crowd. The shrimp curl into a loose C when done. It suits anyone who wants something a little special on a weeknight.
Ingredients
| Ingredient | Amount |
|---|---|
| Andouille or smoked sausage, sliced | 8 oz (225 g) |
| Shrimp, peeled and deveined | 1 lb (450 g) |
| Red bell pepper, sliced | 1 medium (120 g) |
| Yellow onion, sliced | 1 medium (150 g) |
| Garlic, minced | 3 cloves |
| Cajun seasoning | 2 tsp (4 g) |
| Olive oil | 1 tbsp (15 ml) |
| Diced tomatoes | 1 cup (240 g) |
| Fresh parsley, chopped | 2 tbsp (8 g) |
| Lemon wedges | 2 medium |
How to Make It
- Heat olive oil in a large skillet over medium high heat.
- Add the sausage. Cook until browned, about 4 minutes.
- Add the pepper and onion. Cook until soft and charred at the edges, about 5 minutes.
- Stir in the garlic and Cajun seasoning. Cook until fragrant, about 30 seconds.
- Add the diced tomatoes. Simmer until slightly thickened, about 3 minutes.
- Add the shrimp. Cook until opaque and pink and curled into a loose C, about 3 minutes. A tight O means they overcooked.
- Taste and adjust seasoning.
- Top with parsley. Serve with lemon wedges.
This dish is naturally gluten free and dairy free as written. Toss with cooked pasta and a splash of cream for a Cajun pasta skillet.
| Nutrition (per serving, estimate) | Amount |
|---|---|
| Calories | 380 kcal |
| Protein | 34 g |
| Carbs | 12 g |
| Fat | 22 g |
16. Sausage, Black Bean, and Corn Skillet
This is the budget friendly, Southwest leaning skillet. It stretches easily for meal prep. It appeals to batch cooking fans. The beans and corn heat through without turning mushy. It suits anyone feeding a crowd on a budget.
Ingredients
| Ingredient | Amount |
|---|---|
| Smoked sausage or chorizo, diced | 12 oz (340 g) |
| Black beans, drained and rinsed | 1 can (15 oz or 425 g) |
| Corn kernels | 2 cups (300 g) |
| Red bell pepper, diced | 1 medium (120 g) |
| Yellow onion, diced | 1 medium (150 g) |
| Garlic, minced | 3 cloves |
| Ground cumin | 1 tsp (2 g) |
| Olive oil | 1 tbsp (15 ml) |
| Salt | 1/2 tsp (2 g) |
| Lime | 1 medium |
| Avocado, sliced | 1 medium |
| Cotija, crumbled | 1/4 cup (30 g) |
How to Make It
- Heat olive oil in a large skillet over medium high heat.
- Add the sausage. Cook until browned, about 5 minutes.
- Add the pepper and onion. Cook until tender with a little bite left, about 4 minutes.
- Stir in the garlic and cumin. Cook until fragrant, about 30 seconds.
- Add the beans and corn. Stir until glossy and heated through, about 3 minutes.
- Taste and adjust salt.
- Finish with a squeeze of lime.
- Top with avocado and cotija.
This dish is naturally gluten free and dairy free if you skip the cotija. It is high in fiber from the beans. Skip the cheese for a taco bowl style finish.
| Nutrition (per serving, estimate) | Amount |
|---|---|
| Calories | 440 kcal |
| Protein | 20 g |
| Carbs | 34 g |
| Fat | 26 g |
A few things to keep in mind before you start cooking. Do not overcrowd the skillet or the sausage will steam instead of browning. Brown the sausage first and set it aside so the vegetables cook in flavorful fat. Cut vegetables to a similar size so everything finishes at the same time. Deglaze the pan with a splash of broth or wine after browning to lift the browned bits. Season in layers and adjust at the end.
Most of these skillets keep well in the fridge for three to four days in an airtight container. Reheat gently in a skillet or microwave until warmed through. Rice, potato, and gnocchi versions freeze well for up to three months. Dishes with fresh greens like spinach or kale taste best fresh since the texture softens a lot after freezing. Serve with crusty bread, a simple green salad, rice, or mashed potatoes. Lighter versions pair well with farro or quinoa.
One quick note on sausage. Fully cooked smoked sausage or kielbasa only needs to brown. Raw Italian or breakfast sausage needs to cook through, which adds a few minutes. Match the spice level to your household. UK and AU eaters often prefer milder heat than US fans of Cajun and spicy options.
These 16 easy sausage and veggie skillet recipes cover nearly every night. You get 20 minute weeknight staples, cozy fall dinners, and lighter low carb options. Save this list for your next quick dinner idea. Pin it for later. Try one tonight and leave a comment with your favorite. Most of these are easy to riff on with whatever sausage or produce is already in your fridge.
