smoked sausage and summer vegetable skillet

Name: Smoked Sausage and Summer Vegetable Skillet
Prep time: 15 min
Cook time: 20 min
Yield: 4
Cuisine: American
Ingredients: 1 - 14 ounce(s) polska kielbasa or smoked sausage (pork preferred), sliced into 1/2 inch pieces; 1 large sweet onion, diced; 2 large carrots, scrubbed, peeled and cut into coins; 4 clove(s) minced garlic; 2 tablespoon(s) olive oil; 2 tablespoon(s) butter; 1 large bell pepper (any color); 1 large or 2 medium zucchini *see options below; 1 medium yellow squash *optional; see instructions); 1 1/2 cup(s) cherry tomatoes, split in half; 2 teaspoon(s) dried oregano; lowry's seasoned salt to taste; garlic salt to taste; white or black pepper to taste

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Alix E

The terminally messy desk, TX

Updated on Mar 18, 2023

This recipe is as versatile as it is different. Most smoked sausage skillets call for potatoes and cabbage; this is lighter, more summery, and more carb friendly. You can use andouille if you like things spicy, or leftover grilled smoked sausage if you need to use it up. You can go with all zucchini or all yellow squash; you can use any kind of bell pepper -- or leave it out entirely! It's a great go-to for using up garden or on-sale veggies and it's super quick, too! To serve, you can eat it as is or pour it over some hot, steamed rice for a fast, healthy meal.

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Delicious and versatile smoked sausage and summer vegetables.

prep time 15 Min

cook time 20 Min

method Stove Top

yield 4 serving(s)

Ingredients

1 - 14 ounces polska kielbasa or smoked sausage (pork preferred), sliced into 1/2 inch pieces
1 large sweet onion, diced
2 large carrots, scrubbed, peeled and cut into coins
4 cloves minced garlic
2 tablespoons olive oil
2 tablespoons butter
1 large bell pepper (any color)
1 large or 2 medium zucchini *see options below
1 medium yellow squash *optional; see instructions)
1 1/2 cups cherry tomatoes, split in half
2 teaspoons dried oregano
lowry's seasoned salt to taste
garlic salt to taste
white or black pepper to taste

How To Make smoked sausage and summer vegetable skillet

Step 1

Heat olive oil and butter in heavy skillet over medium-low heat.

Step 2

Add diced onion; cook 3-4 minutes or until onion begins to get soft.
Step 3

Add garlic. Cook and stir for 30 seconds, then add smoked sausage. Cook another 3-4 minutes to warm through. (See optional note below.)
Step 4

Add carrots, bell pepper and seasonings; cook another 4-5 minutes, covered, stirring occasionally, until the carrots and bell pepper are fork-tender.
Step 5

Add zucchini and yellow squash (if you are using it) and sliced cherry tomatoes. Cook, partly covered, for another 5 minutes or until the squash is tender (soft, but not soggy.)
Step 6

Adjust for seasonings, then serve and enjoy!
Step 7

Note: When I say this is versatile, I mean it. Pork smoked sausage is our favorite, but I've used turkey and andouille as well. Leftover grilled sausage is wonderful, as is diced patty pan squash in place of zucchini or yellow squash. Flex with what you have, be it an extra bell pepper you got on sale or zucchini from the garden. You can also punch up and tweak the seasonings to suit your taste. For example, I've used Cajun seasoning instead of the Lowry's and added some regular salt instead. It's easy, quick, is a good change from potatoes and cabbage in the winter, and cooks fast enough that you don't heat your kitchen up in the summer. Enjoy!
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