Sausage and Veggies Skillet is exactly the kind of dinner I lean on after a wild day.
Ever come home rumbling with hunger, but the idea of a big meal feels… like climbing a mountain?
Yeah, this is for those days. Simple stuff, all cooked up in one pan (less mess, more couch time).
So if you’ve got twenty-ish minutes and a hungry crowd—or just yourself—let’s make it happen.
Why You Should Make It
Listen, I’ve tasted a LOT of “quick” meals, but most end up meh or somehow still a hassle. Not this one.
Sausage and Veggies Skillet is the unicorn of weeknight cooking—ridiculously easy, crazy tasty, and fast.
What’s wild is how fresh it tastes every time, even if you use what’s rolling around the veggie drawer.
You can feed picky eaters and veggie-lovers at the same table. (Unless someone despises sausage… but who does that?) I’ve found it’s cheaper than takeout, and honestly, faster than waiting for delivery. Plus, bonus: there’s just one skillet in the sink at the end.
My sister tried it on her super picky twins. Both kids cleaned their plates and asked for seconds. Nutty, right?
“I’ve made this Sausage and Veggies Skillet three times this month already. Fast, colorful, and somehow the leftovers taste even better the next day.” – Laura K.
What Kind of Sausage to Use
Hands down, any decent sausage works here. I’ve grabbed whatever looked good at the store—smoked, chicken, turkey, spicy, mild, you name it. I’m partial to something a little garlicky, but I’ve gone classic with beef sausage or Italian sausage if that’s what’s hanging out in the fridge.
One tip. Slice it about a half-inch thick, so it browns up nice. If you use something raw, just make sure it’s cooked through at the start before the veggies jump in. I even tried plant-based sausage once, and no one at the table noticed until I spilled the beans.
There’s a bit of a science—or maybe just pure luck?—with what flavor you use, but honestly, it just mixes in with the veggies and turns magical.
Can You Substitute Other Veggies?
Oh, you definitely can. The beauty of the Sausage and Veggies Skillet is, it forgives. Out of zucchini? Throw in broccoli. Got a lonely sweet potato? Dice it small and chuck it in first so it softens up. My go-to rotation is bell peppers, onion, zucchini, and maybe a handful of cherry tomatoes if they’re not looking sad.
Last week I scraped up some green beans, tossed ’em in, and I gotta say… not half bad. Even mushrooms join the party if you’re into that sort of thing (I am, but my husband isn’t and, well, compromise). Use what you like, skip what you don’t. Literally, I’ve never messed it up.
Brussels sprouts? Wild, but I’ve seen it done.
How to Store Leftovers
Here’s what I do: Let that Sausage and Veggies Skillet cool off before storing. Toss it in a lidded container and stick it in the fridge. It’ll hang out happily for up to three days, closer to four if you’re feeling brave (I play it safe at three).
Want it for lunch? Pop it in the microwave or reheat in a pan with just a splash of water so it doesn’t dry out. Oh, and it also freezes—seriously, just scoop it into freezer bags, lay flat, and freeze. Pull it out, defrost overnight, boom, almost as good as fresh.
Not gonna lie—sometimes I sneak a cold bite from the fridge. Midnight snack? Don’t judge, it’s that good.
How to Serve Sausage and Vegetables
So many ways to plate this up, seriously. Here’re a few of my regular routines:
- Serve it in warm tortillas for a lazy fajita night.
- Plop it over a bowl of white or brown rice (or cauliflower rice if you’re feeling extra).
- Pile on a crunchy baguette slice with some shredded cheese melted on top.
- Toss it onto salad greens for a low-carb dinner that’s—dare I say—restaurant level.
Don’t overthink it. Just scoop and eat, it’s really that versatile.
Common Questions
Can I make the Sausage and Veggies Skillet ahead of time?
Absolutely. You can slice your veggies and sausage in the morning, stash them in the fridge, and just toss everything into the skillet when you get home.
What do I do if it gets too dry while cooking?
Splash in a bit of broth or water. I’ve even dribbled in some tomato sauce—it’s forgiving.
Can I use pre-cooked frozen veggies?
You sure can, just toss them in straight from the freezer. Make sure the extra moisture cooks off.
Is this spicy?
Only if you want it to be. Choose a mild sausage for less heat, or crank it up with a spicy one.
Can I double the recipe for a crowd?
Of course. Just grab a bigger skillet or do it in batches so nothing steams.
One Skillet, Countless Dinners
So, to sum it up: Sausage and Veggies Skillet ticks all the boxes—easy, fast, and truly customizable.
You don’t need fancy skills. Heck, you barely need a plan. Just open your fridge and go wild. If you’re curious for more weeknight lifesavers
Trust me, one round of this, and you’ll want it on permanent rotation. Go try it. Just don’t blame me when you crave it every week!
Sausage and Veggies Skillet
Ingredients
Equipment
Method
- Heat olive oil in a cast-iron skillet over medium heat. Slice cooked sausage into coins and add to the skillet.
- Cook sausage 5 minutes on one side, flip, and cook 3 more minutes. Transfer to a plate. Reserve some rendered oil in skillet; store extra in a small heat-proof bowl.
- Add diced bell pepper to the same skillet. Cook about 4 minutes, adding reserved oil if needed. Transfer to plate with sausage.
- Add sliced zucchini to the skillet and cook about 3 minutes. Add reserved oil if sticking.
- Slice corn kernels off the cob if not already prepped.
- In the same skillet, combine sausage, bell pepper, zucchini, and corn. Add reserved oil and chili powder. Stir and reheat on low heat.
- Remove from heat and top with chopped cilantro. Serve hot.
