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Summer Sausage Skillet with Andouille Sausage

Summer Sausage Skillet with Andouille Sausage
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If you’re in search of a satisfying meal that brings together vibrant flavors and wholesome ingredients, then this Summer Sausage Skillet with Andouille Sausage is your answer. This one-pan wonder features succulent Andouille sausage paired with a colorful medley of fresh vegetables like zucchini, bell peppers, and sweet corn, all sautéed to perfection. Topped off with a creamy Basil Cilantro Crema, it’s not only a feast for the eyes but also delivers on taste. Whether you’re cooking for a busy weeknight or a family gathering, this dish will quickly become a favorite. Plus, it’s highly customizable to fit your preferences!

Ingredients

Scale
  • 1 tbsp extra virgin olive oil
  • 13.5 oz Andouille Sausage (or chicken/turkey sausage), sliced about 1/2 inch thick
  • 1/3 cup diced red onion
  • 1 red pepper, chopped
  • 1 orange pepper, chopped
  • 2 small to medium zucchini, sliced and quartered
  • 1/2 tsp garlic salt
  • 1/4 tsp sea salt
  • 1/8 tsp fresh cracked black pepper
  • 2 ears of corn
  • Additional sea salt and fresh cracked pepper to taste
  • 1/8 cup of basil and cilantro each for topping
  • Optional: Poblano or Jalapeno pepper, if desired
  • 1/2 cup mayonnaise (for Basil Cilantro Crema)
  • 1/4 cup sour cream (for Basil Cilantro Crema)
  • 1/3 cup basil, packed (for Basil Cilantro Crema)
  • 1/4 cup cilantro, packed (for Basil Cilantro Crema)
  • 1 tbsp extra virgin olive oil (for Basil Cilantro Crema)
  • 1/2 tsp garlic salt (for Basil Cilantro Crema)
  • 1/4 tsp white pepper (for Basil Cilantro Crema)
  • Juice from half a lime (about 1/2 – 1 tbsp, for Basil Cilantro Crema)

Instructions

  1. Prepare the Basil Cilantro Crema by blending mayonnaise, sour cream, basil, cilantro, olive oil, garlic salt, white pepper, and lime juice until smooth; refrigerate.
  2. In a skillet over medium heat, add olive oil and brown the sliced Andouille sausage for about 3 minutes on each side.
  3. Grill corn cobs until charred; set aside.
  4. Sauté diced red onion in the same skillet until softened (3-5 minutes).
  5. Add chopped bell peppers and zucchini; cook for another 6-8 minutes with seasonings.
  6. Remove corn kernels from cobs and combine with sausage in the skillet; stir in fresh herbs before serving.

Nutrition

Find it online: https://cookingwithamanda.com/summer-sausage-skillet-with-andouille-sausage/