Bright, bold, and bursting with the flavors of the season, this Summer Sausage Skillet with Andouille Sausage is proof that a weeknight dinner can be both effortless and unforgettable. Smoky, spicy sausage mingles with sweet bell peppers, tender zucchini, and juicy tomatoes for a rainbow of color and flavor in every bite. In just 25 minutes, you’ll have a one-pan wonder that serves up big summer energy—no sweat, no fuss, just pure deliciousness.
Ingredients You’ll Need
Every component of this Summer Sausage Skillet with Andouille Sausage is chosen to maximize punchy flavor, gorgeous color, and satisfying texture. With a short and sweet ingredient list, you get the perfect harmony of smoky, spicy, and fresh—all in one skillet!
- Olive oil: A splash to start everything off, keeping the sausage crisp and the veggies glistening.
- Andouille sausage: The spicy, smoky heart of the dish; pre-sliced links save prep time and deliver bold flavor.
- Red onion: Adds gentle sweetness and deep color as it softens.
- Red and yellow bell peppers: These bring vibrant color and natural sweetness for balance.
- Zucchini: Sliced into half-moons, it soaks up flavors and provides tender, juicy bites.
- Cherry tomatoes: Burst into sweet, tangy pockets when sautéed—don’t skip this!
- Garlic: Just a bit goes a long way for rounding out and deepening the sauce.
- Smoked paprika: Infuses warmth and brings out the sausage’s smokiness.
- Red pepper flakes (optional): For those who like a little extra sizzle.
- Salt and black pepper: Essential for seasoning and elevating all the flavors.
- Fresh parsley: A light, herbal garnish that makes everything taste fresher and more vibrant.
How to Make Summer Sausage Skillet with Andouille Sausage
Step 1: Brown the Andouille Sausage
Start by heating the olive oil in a roomy skillet over medium-high heat. Add those irresistible rounds of andouille sausage and cook for about five minutes until they’re crisped and browned around the edges. This not only brings out the sausage’s flavor but leaves behind delicious drippings to build the rest of the dish. Scoop out the sausage and set aside—you’ll want to add it back later!
Step 2: Sauté the Onions and Peppers
In the same skillet, toss in the sliced red onion, red bell pepper, and yellow bell pepper. Sauté for 3 to 4 minutes, stirring regularly until they soften and the onions look slightly translucent. They’ll soak up the flavor of the sausage, turning incredibly sweet and savory.
Step 3: Add Zucchini, Tomatoes, and Garlic
Next, add in your zucchini half-moons, halved cherry tomatoes, and minced garlic. Cook for another 4 to 5 minutes, stirring occasionally, until the zucchini is tender (but not mushy!) and the tomatoes give up some of their juiciness. The veggies should look glossy and bright—this skillet dinner is a feast for the eyes as much as for the palate.
Step 4: Season and Bring It All Together
Return the browned sausage slices to the skillet. Sprinkle smoked paprika, red pepper flakes (if you want a kick), and season with salt and black pepper. Stir everything together, letting the sausage mingle with the veggies and spices for about 2 minutes until heated through and fragrant.
Step 5: Finish with Fresh Parsley
Take your skillet off the heat and top generously with chopped fresh parsley. This last touch delivers a pop of color and a fresh, herbal boost that makes the Summer Sausage Skillet with Andouille Sausage taste as lively as it looks.
How to Serve Summer Sausage Skillet with Andouille Sausage
Garnishes
A big shower of fresh parsley is classic, but you can also add thinly sliced chives or a squeeze of lemon over your Summer Sausage Skillet with Andouille Sausage for brightness. If you love a hint of tang, a few crumbles of creamy feta or a dollop of Greek yogurt on top bring a dreamy contrast to the smoky flavors.
Side Dishes
This skillet shines on its own, but it’s also perfect alongside fluffy rice, a scoop of quinoa, or hunks of warm, crusty bread for mopping up those juicy veggies. For a lighter touch, serve it over a bed of arugula or baby spinach—you’ll have a nearly-instant dinner salad loaded with hearty flavor.
Creative Ways to Present
Serve this dish straight from the skillet at the table for rustic charm (and minimal cleanup!), or try spooning your Summer Sausage Skillet with Andouille Sausage into warm pita or tortillas for an easy, build-your-own wrap bar. For a crowd, serve buffet-style and let everyone pick their favorite toppings and sides for a fun, interactive meal.
Make Ahead and Storage
Storing Leftovers
Once the Summer Sausage Skillet with Andouille Sausage has cooled to room temperature, transfer leftovers into airtight containers. They’ll keep beautifully in the fridge for up to three days, making this the dish that keeps on giving—lunch, snack, or a speedy dinner, sorted.
Freezing
You can absolutely freeze this skillet for longer storage! Place cooled portions in freezer-safe bags or containers. Squeeze out extra air and seal tightly. It’ll stay fresh for up to two months. When you’re ready for a taste of summer, thaw it overnight in the refrigerator.
Reheating
To reheat, simply warm your Summer Sausage Skillet with Andouille Sausage on the stove over medium-low heat until hot, adding a splash of water if needed to keep things saucy. Microwave reheating works too, just stir halfway through for even warming.
FAQs
Can I use a different sausage instead of andouille?
Absolutely! While andouille brings a wonderful smoky spice, kielbasa, smoked chorizo, or even a milder chicken sausage all work great. Just note that the flavor profile will shift a bit depending on what you choose.
How spicy is this Summer Sausage Skillet with Andouille Sausage?
The base recipe has a little kick, mostly from the andouille sausage and a hint of red pepper flakes. For extra heat, add more flakes or try a hot andouille; for less, use mild sausage and leave the flakes out altogether.
Can I make this skillet vegetarian?
Yes! Swap the sausage for your favorite plant-based links and follow the same steps. Try to find a smoky, well-seasoned substitute to maintain that classic flavor foundation.
Which vegetables can I substitute or add?
Feel free to get creative with what’s in season! Summer squash, corn, green beans, or even asparagus fit right in. Just be mindful of cook times—harder veggies go in earlier, tender ones later.
Is Summer Sausage Skillet with Andouille Sausage gluten-free?
Yes, as written, this dish is naturally gluten-free—just double-check your sausage and spices, as some brands may contain hidden gluten.
Final Thoughts
If you’re searching for a meal that screams “summer” from the first bite to the last, the Summer Sausage Skillet with Andouille Sausage truly delivers. It’s fast, flavorful, fuss-free, and absolutely guaranteed to make any weeknight a celebration of the season’s best veggies and smoky sausage. Grab your skillet and give it a try—I promise it’ll be on heavy rotation all summer long!
Print
Summer Sausage Skillet with Andouille Sausage Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Non-Vegetarian
Description
This Summer Sausage Skillet with Andouille Sausage is a flavorful and hearty dish that combines spicy sausage with a medley of summer vegetables. Perfect for a quick and satisfying weeknight dinner.
Ingredients
- 1 tablespoon olive oil
- 12 ounces andouille sausage (sliced into 1/2-inch rounds)
- 1 small red onion (sliced)
- 1 red bell pepper (sliced)
- 1 yellow bell pepper (sliced)
- 1 zucchini (sliced into half-moons)
- 1 cup cherry tomatoes (halved)
- 2 cloves garlic (minced)
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
- 2 tablespoons chopped fresh parsley (for garnish)
Ingredients:
Instructions
- Heat the olive oil: In a large skillet over medium-high heat, add olive oil.
- Cook the sausage: Brown the andouille sausage slices for about 5 minutes. Remove and set aside.
- Sauté vegetables: In the same skillet, sauté onion and bell peppers until softened. Add zucchini, cherry tomatoes, and garlic; cook until tender.
- Combine ingredients: Return sausage to the skillet, add paprika, red pepper flakes, salt, and pepper. Heat through.
- Garnish and serve: Sprinkle with fresh parsley before serving.
Notes
- This dish pairs well with rice, quinoa, or crusty bread.
- For a spicier kick, use hot andouille sausage or add more red pepper flakes.
- You can substitute other summer vegetables like corn or green beans depending on availability.
Nutrition
- Serving Size: 1 1/4 cups
- Calories: 320
- Sugar: 6g
- Sodium: 890mg
- Fat: 24g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 45mg
