BEST SAUSAGE AND VEGETABLE SKILLET RECIPE
I’ve been obsessed with this super simple sausage and vegetable skillet lately, making it at least once a week. There’s no chopping, it only takes a few ingredients, it’s super filling, full of color and flavour, and it makes the perfect meal prep! In addition, it is quite flexible and can take many different random substitutions and add-ins!
WHAT’S IN THE SAUSAGE AND VEGETABLE SKILLET?
This meal is the result of me cleaning out my fridge and freezer of whatever was left and throwing it all into a pan. And wouldn’t you know it, it tasted great! The skillet basically consists of some type of cooked meat (sausage in this case), frozen cabbage, frozen peppers and onions, frozen bananas, and your favorite seasoning.
WHAT KIND OF MEAT TO USE
For maximum flavour, it is important to use pre-seasoned meat for this skillet. In the photos here, I used Italian sausage, but you could also use chorizo, or I used some leftover chili-rubbed pulled pork. If you plan to try it with plain ground meat (turkey, chicken, pork, beef) you’ll want to add seasoning to the meat as it cooks as well as eventually cooks the batter.
WHAT ELSE CAN I ADD?
You can experiment with adding other frozen vegetables, such as broccoli, corn, peas, green beans, etc. Another way to increase it is to increase the vegetables (you may want to increase the seasoning if you do this).
Extra toppings are always fun, like a fried egg, avocado, cream, cheese, salsa, or any other sauce or dressing you like. but I? I keep it simple and eat it as it is!
HOW TO SERVE SAUSAGE AND VEGETABLES
I’ve been eating this dish just as it is straight out of the wok, but if you want to make it even more, you can serve it over rice or mashed potatoes. A little garlic bread would be fantastic with this meal!
SAUSAGE AND VEGETABLE SKILLET
This super quick and easy Sausage & Vegetable Skillet is the ultimate busy day meal and perfect for meal prep!
Cook Time: 15 mins
Total Time: 15 mins
INGREDIENTS
1 Tbsp cooking oil ($0.04)
1 lb. Italian sausage ($5.99)
1/2 lb. frozen cauliflower florets ($1.00)
1/2 lb. frozen peppers and onions ($1.00)
1/4 lb. frozen kale ($0.83)
½ tsp seasoning salt or seasoning blend (or to taste) ($0.05)
INSTRUCTIONS
Add cooking oil and sausage to a pan. Cook the sausage over medium heat until brown and crispy.
Add the cabbage, pepper and onion, and kale to the pan with the sausage. Continue to stir and cook until the vegetables are heated through.
Add a liberal amount (or to taste) of your favourite seasoned salt or spice mix and stir to combine. Serve hot.
HOW TO MAKE SAUSAGE AND VEGETABLE SKILLET – STEP BY STEP GUIDE
Add a tablespoon of cooking oil to the pan and add the Italian sausage (or whatever cured meat you prefer). Cook the sausage until brown and crispy.
Add ½ pound frozen cauliflower, ½ pound frozen bell peppers and onions, and ¼ pound frozen cauliflower. You don’t need to measure them exactly, just estimate based on the weight of the bag (guess if it’s a 12 oz bag? ½ lb of bag to get).
Continue to stir and cook over medium heat until the vegetables are heated through. Do not overcook the vegetables.
Then just add a liberal amount of your favourite spice mix. I’m using Tony Chachere’s here, but you can use any spices you like. I tend to use seasoning mixes that already contain salt, but if yours doesn’t, just remember to add some salt to help build up the flavour in your skillet pop. would like
And that’s it! The skillet is done! The fat and spice from the sausage adds a ton of flavour and richness to the whole pan, and then the spice added at the end adds a final layer of flavour. It’s simple, but so cool.
And now that’s my lunch for the next few days!
