You know those nights? The ones where the clock is ticking, the kids are hovering, and the thought of figuring out dinner feels like scaling Mount Everest? Yeah, I’ve been there. So many times, in fact, that I’ve developed a few trusty recipes that are basically my culinary superheroes. This sausage and veggies skillet is absolutely one of them. It’s colorful, packed with flavor, and comes together so quickly, it’s almost unbelievable. It’s the kind of meal that makes you feel like you’ve accomplished something major, even if you only had about 30 minutes to spare. Think of it as a vibrant, hearty hug in a pan, way more satisfying and way less fuss than your average weeknight stir-fry. It’s become such a staple in our house that my youngest actually yells “Sausage veggies night!” when they see me pulling out the ingredients, which, honestly, is the best compliment I could ask for.
What is a sausage and veg skillet?
So, what exactly is this magical sausage and veggies skillet I keep raving about? At its heart, it’s a one-pan wonder that throws together savory sausage with a medley of fresh, colorful vegetables, all seasoned to perfection and usually finished with a little something extra to tie it all together. There’s no fancy technique involved; it’s all about chopping, sautéing, and letting the flavors meld. The name itself is pretty straightforward, but the magic is in the execution. You can think of it as a really flexible, incredibly tasty base for pretty much any vegetable you have hanging out in your fridge. It’s the kind of dish that doesn’t demand perfection, but it rewards your effort with something truly delicious. It’s the antithesis of a complicated, multi-step recipe – more like a delicious culinary conversation with your ingredients.
How do I make a sausage and veg skillet?
Quick Overview
This recipe is all about quick cooking and maximum flavor in one pan. We’ll start by browning some delicious sausage, then toss in a colorful array of chopped vegetables, sautéing them until they’re tender-crisp and bursting with flavor. A simple seasoning blend brings it all together. It’s honestly one of the most straightforward, yet satisfying, meals you can put on the table. The beauty is in its simplicity and the way the ingredients cooperate to create something truly special with minimal fuss. You’ll be amazed at how quickly a wholesome, delicious dinner can come together.
Ingredients
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1 pound Italian sausage (sweet or spicy, your preference – I often use a mix!)
1 tablespoon olive oil (if your sausage is lean, otherwise you might not need it)
1 large onion, chopped (yellow or red, both work great!)
2 bell peppers (any color, I love a mix of red and yellow for sweetness), chopped
1 medium zucchini, chopped (or a mix of zucchini and yellow squash)
1 cup broccoli florets (or cauliflower, or even green beans!)
2 cloves garlic, minced (don’t skimp on the garlic!)
1 teaspoon dried Italian seasoning (or a mix of oregano, thyme, and basil)
1/2 teaspoon salt (or to taste)
1/4 teaspoon black pepper (freshly ground is best!)
Optional: A pinch of Red Pepper flakes for extra warmth
For Serving (Optional but Recommended!):
Fresh parsley, chopped, for garnish
Shredded Parmesan cheese
Crusty bread for dipping
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
Grab your largest skillet, ideally a cast-iron one if you have it – they’re fantastic for even heating. Place it over medium-high heat. If your sausage isn’t super fatty, add about a tablespoon of olive oil to coat the bottom. Let the pan heat up while you get your veggies ready. This ensures everything starts cooking immediately when it hits the pan.
Step 2: Brown the Sausage
If you’re using links, slice them into about 1/2-inch rounds. If you’ve got bulk sausage, just break it up into bite-sized pieces. Add the sausage to the hot skillet. Let it cook, stirring occasionally, until it’s nicely browned on all sides and cooked through. This usually takes about 7-10 minutes. Once it’s done, use a slotted spoon to remove the sausage from the pan and set it aside on a plate, leaving the rendered fat in the skillet. If there’s an excessive amount of grease, you can drain off all but about a tablespoon.
Step 3: Sauté the Aromatics & Harder Veggies
Add the chopped onion and bell peppers to the hot skillet with the sausage drippings. Cook, stirring frequently, for about 5 minutes until the onions start to soften and become translucent, and the peppers are beginning to tenderize. This is where the magic starts to happen, as the onions and peppers soak up all that delicious sausage flavor.
Step 4: Add Softer Veggies & Garlic
Now, toss in the chopped zucchini (and/or squash) and broccoli florets. Stir everything together with the onions and peppers. Cook for another 5-7 minutes, stirring occasionally, until the zucchini is tender-crisp and the broccoli is bright green and starting to soften. Add the minced garlic, Italian seasoning, salt, pepper, and red pepper flakes (if using) to the pan. Stir well to combine and cook for just another minute until the garlic is fragrant. Be careful not to burn the garlic!
Step 5: Combine Everything
Return the browned sausage to the skillet with the vegetables. Stir everything together to coat the sausage with the vegetables and seasonings. Let it all cook together for another 2-3 minutes, allowing the flavors to meld and the sausage to heat through. Taste and adjust seasonings if needed. You might want a little more salt or pepper, depending on your preference and the sausage you used.
Step 6: Serve It Up!
This is the best part! Ladle the sausage and veggies directly from the skillet onto plates. Garnish generously with fresh chopped parsley and a sprinkle of shredded Parmesan cheese, if you like. Serve immediately with crusty bread on the side for soaking up any extra delicious juices. It’s that simple!
What to Serve It With
This sausage and veggies skillet is incredibly versatile, which is a huge part of why I love it so much. It’s a complete meal on its own, but here are some of my favorite ways to serve it up, depending on the mood or the occasion.
For Breakfast: Yes, you read that right! This skillet makes an amazing breakfast hash. Serve it topped with a fried or poached egg. The runny yolk mixes with everything and is just divine. A side of toast or some home fries and a hot cup of coffee, and you’ve got a breakfast that will power you through anything. My kids love it when I top it with a little shredded cheddar and serve it with some scrambled eggs on the side – they think it’s so fancy!
For Brunch: To elevate it for a weekend brunch, I like to serve this in the skillet itself (if it’s a nice one!) or transfer it to a warm platter. It looks so vibrant and inviting. Pair it with some fresh Fruit Salad, maybe some pancakes or waffles if you’re feeling indulgent, and a refreshing mimosa or a big pitcher of iced tea. The heartiness of the sausage and veggies balances out the sweetness of other brunch items perfectly.
As Dessert: Okay, this one’s a stretch, but hear me out! If you make a milder version (using sweet Italian sausage and perhaps omitting the red pepper flakes), and serve it with a dollop of ricotta cheese or a creamy polenta, it feels almost like a rustic, savory main course that leads beautifully into a light dessert. But usually, I’m thinking more along the lines of what to serve *with* it, not that it *is* dessert!
For Cozy Snacks: This is where it really shines as a weeknight wonder. Serve it as is, with that crusty bread for dipping. Sometimes I’ll spoon it over a bed of fluffy rice or quinoa for an even more substantial meal. If I’m feeling a bit decadent, a little sprinkle of mozzarella or a drizzle of my favorite hot sauce takes it to another level. It’s the kind of meal that’s comforting and satisfying without being heavy, perfect for a relaxed evening at home.
Top Tips for Perfecting Your Sausage and Veggies Skillet
I’ve made this dish more times than I can count, and over the years, I’ve picked up a few tricks that really make it shine. These aren’t complicated steps, just little things that make a difference.
Sausage Choice is Key: Don’t be afraid to experiment with different types of sausage. Sweet Italian is a classic, but spicy Italian adds a nice kick. You can also try a maple-flavored breakfast sausage for a slightly different vibe, though it tends to be sweeter. The quality of your sausage really impacts the overall flavor, so pick a good one you enjoy!
Don’t Overcrowd the Pan: This is crucial for getting a nice sear on the sausage and allowing the veggies to sauté rather than steam. If you’re doubling the recipe, I highly recommend using two large skillets. Overcrowding leads to soggy results, and we definitely don’t want that!
Veggies in Stages: I add the veggies in stages based on how long they take to cook. Onions and peppers go in first because they need a bit more time. Then come the zucchini and broccoli, which cook faster. This ensures everything is perfectly tender-crisp at the same time. If you’re adding heartier veggies like carrots or potatoes, you’ll need to chop them smaller or give them a head start before adding the other ingredients.
Garlic Timing Matters: I always add the garlic towards the end of the sautéing process. If you add it too early, it can burn and turn bitter. Just a minute or two is all it needs to become fragrant and infuse its flavor into the dish without overcooking.
Seasoning is Personal: The initial seasoning is a guide. Always taste and adjust! Different sausages have different salt levels, and your preference for herbs might vary. Don’t be afraid to add a little more salt, pepper, or even a touch of garlic powder if you feel it needs it. A little splash of balsamic vinegar at the end can also add a wonderful depth of flavor.
Embrace the Fat: That rendered fat from the sausage is pure flavor gold! It’s what helps sauté the vegetables and gives the dish its rich, savory base. You want to leave some of it in the pan. If you’re using very lean sausage, you might need to add a bit of olive oil to get things started, but don’t be tempted to drain *all* the fat away.
Fresh Herbs Make a Difference: While dried herbs are great for cooking, finishing the dish with fresh parsley (or even a bit of fresh basil or chives) adds a burst of freshness and color that really brightens everything up. It’s a simple step that makes a big impact.
Storing and Reheating Tips
One of the best things about this sausage and veggies skillet is how well it keeps, making it perfect for leftovers. I often make a double batch specifically so I have lunches for the next few days!
Room Temperature: You can leave leftovers at room temperature for about 2 hours. After that, it’s best to refrigerate it to prevent bacterial growth. It’s not really a dish that holds up well for long periods at room temp.
Refrigerator Storage: Once completely cooled, transfer the leftovers to an airtight container. It will stay fresh in the refrigerator for about 3-4 days. I find that the flavors actually meld and get even better on the second day! Make sure to seal the container well to keep it from drying out.
Freezer Instructions: This dish freezes quite well, though the texture of the vegetables might change slightly upon thawing. Let the cooked mixture cool completely, then portion it into freezer-safe containers or bags. It can be stored in the freezer for up to 2-3 months. When you’re ready to eat it, thaw it overnight in the refrigerator and then reheat.
Reheating: The best way to reheat this is in a skillet over medium heat. This helps bring back some of that nice texture and ensures it heats through evenly. You can also reheat it in the microwave, but stir it halfway through to ensure even heating. If it seems a little dry after reheating, a tiny splash of water or broth can help revive it.
Glaze Timing Advice: Since this recipe doesn’t have a specific glaze component that needs to be applied right before serving (like a sweet baked good), you don’t need to worry about timing it specially for storage. Any garnishes like cheese or fresh herbs are best added just before serving for the freshest taste and appearance.
Frequently Asked Questions
Final Thoughts
So there you have it – my absolute favorite, tried-and-true sausage and veggies skillet. It’s the kind of recipe that makes you feel like a culinary rockstar without breaking a sweat. It’s proof that delicious, satisfying, and healthy meals don’t need to be complicated or time-consuming. I truly hope you give this one a try, especially on those nights when you need a dinner lifesaver. It’s hearty, flavorful, and endlessly adaptable. I can’t wait to hear how yours turns out and what delicious vegetable combinations you come up with! If you love this recipe, you might also enjoy my [link to another recipe, e.g., Sheet Pan Sausage and Peppers] or my [link to another recipe, e.g., Quick Chicken Stir-Fry]. Happy cooking, and I’d love to see your creations in the comments below!
Sausage and Veggie Skillet
Ingredients
Main Ingredients
- 1 pound Italian sausage sweet or spicy, casing removed
- 1 tablespoon olive oil
- 1 large onion chopped
- 2 cups bell pepper any color, chopped
- 1 cup broccoli florets
- 1 cup cherry tomatoes halved
- 0.5 teaspoon garlic powder
- 0.25 teaspoon dried oregano
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Preparation Steps
- Heat olive oil in a large skillet over medium-high heat. Add the Italian sausage and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
- Add the chopped onion and bell pepper to the skillet. Cook, stirring occasionally, until softened, about 5-7 minutes.
- Stir in the broccoli florets, cherry tomatoes, garlic powder, oregano, salt, and pepper. Cook for another 5-7 minutes, or until the broccoli is tender-crisp and the tomatoes have slightly softened.
- Taste and adjust seasonings if necessary. Serve hot.
Notes
Featured Comments
“Impressed! Clear steps and creamy results. Perfect for busy nights.”
“New favorite here — so flavorful. crowd-pleaser was spot on.”
“Super easy and turned out amazing! My family asked for seconds. Saving this one.”
“This sweet treat was absolutely loved — the buttery really stands out. Thanks!”
“Made it tonight and wow — turned out amazing! Will definitely make Sausage and veggies again.”
“Packed with flavor and so simple. Exactly what I wanted from Sausage and veggies.”
