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This Summer Sausage Skillet with Andouille Sausage delivers vibrant flavor and satisfying textures with minimal effort. Packed with colorful vegetables and topped with a lively Basil Cilantro Crema, this dish is ideal for easy weeknight dinners or casual weekends when you want something both fast and memorable.
My family cannot get enough of this dish when corn and zucchini are in season. The crema topping takes it to a whole new level and always gets rave reviews.
Ingredients
- Andouille Sausage: sliced thick brings spicy smokiness and a satisfying bite. Seek out sausage with natural casings and no fillers for the best result.
- Extra Virgin Olive Oil: used for sautéing adds richness and helps infuse flavor. Choose a fruity or peppery variety for a deeper taste.
- Red Onion: adds gentle sweetness and a pop of color. Look for firm onions with deep red skin.
- Red and Orange Pepper: bring natural sweetness and a juicy crunch. Pick peppers with glossy skin free of soft spots.
- Zucchini: sliced and quartered is mild and takes on charred flavor. Use small zucchini to avoid excess seeds.
- Garlic Salt and Sea Salt: for seasoning and layering deep flavor. Use flaky sea salt if possible.
- Fresh Cracked Black Pepper: builds heat complexity. Always use a fresh grind for brightness.
- Corn: Fresh off the cob adds sweetness and texture. Choose bright green husks and plump kernels.
- Basil and Cilantro: Fresh herbs brighten and finish the dish. Always pick vibrant, non-wilted bunches.
- Poblano or Jalapeno Pepper (optional): for a spicy kick. Add to your preference.
- Mayonnaise: the creamy base for crema. Full-fat, good quality mayo works best.
- Sour Cream: brings tanginess and soft texture to crema.
- White Pepper: included in crema for a subtle earthy heat.
- Lime: for a burst of citrus and balance.
Step-by-Step Instructions
- Prepare the Crema:
- Blend mayonnaise, sour cream, basil, cilantro, olive oil, garlic salt, white pepper, and lime juice in a food processor. Blend until smooth with flecks of herbs showing. Refrigerate while you make the skillet for maximum flavor infusion.
- Brown the Sausage:
- Heat olive oil in a large skillet over medium high heat until shimmering. Add sliced Andouille sausage and brown it for about three minutes on each side until deeply caramelized and slightly crisp. Remove sausages and set aside on a plate to keep the texture perfect.
- Char the Corn:
- While the sausage is browning, heat up your grill or skillet. Place corn cobs directly over the heat and turn every four minutes until each side is lightly charred and kernels are still juicy. This adds a touch of smokiness and intensifies the corn’s sweetness.
- Sauté the Vegetables:
- Return to your skillet without wiping it out to keep the fond. Add diced red onion and cook for three to five minutes until soft and fragrant. Toss in chopped red and orange peppers and let them blister for three to five minutes. The high heat pulls out their natural sugars and flavors.
- Add Zucchini and Spices:
- Mix in zucchini along with garlic salt, sea salt, and black pepper. Cook for another three to five minutes, letting zucchini contact the pan for light charring. Stir often but do not overcook—the goal is zucchini with a bit of bite and color.
- Finish with Corn and Sausage:
- Once corn is cool enough to handle, slice kernels off each cob. Add corn and browned sausage back into the skillet. Sauté together for two minutes to marry all the flavors without drying the sausage.
- Add Fresh Herbs and Serve:
- Turn off the heat and let the skillet cool for three minutes. Stir in chopped basil and cilantro right before serving to preserve their freshness. Serve warm drizzled with Basil Cilantro Crema and add extra salt or pepper to taste.
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You Must Know
- A colorful medley of summer vegetables provides vitamins and fiber
- Can be made ahead and leftovers taste even better
- Pairs well with rice for a more substantial meal
Corn off the cob is my favorite part of this dish the sweetness balances the smoky heat from the sausage and reminds me of family picnics growing up. Even my herb skeptic father goes back for seconds when the crema is on the table.
Storage Tips
Let leftovers cool completely and store in an airtight container in the fridge for up to three days. The crema should be kept in a separate sealed jar and lasts about the same. For the best texture reheat gently on the stove with a splash of water.
Ingredient Substitutions
Chicken or turkey sausage works well if you prefer a lighter option. For dairy-free crema try using your favorite plant-based yogurt in place of sour cream and a vegan mayonnaise. Swap in other in-season veggies as needed like eggplant or green beans.
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Serving Suggestions
Spoon this sausage skillet over steaming bowls of white or brown rice for a heartier dinner. It also works beautifully with warm tortillas to make wraps or with a loaf of crusty bread to mop up the juices and crema.
Cultural Touch
Skillet sausage and veggies are a classic combination across American Southern and Cajun kitchens. The garden-fresh basil cilantro crema borrows inspiration from both Mexican and Mediterranean flavors bringing a fresh twist to this comforting summertime meal.
Frequently Asked Questions
- → What kind of sausage is best for this skillet?
Andouille sausage offers a smoky, spicy flavor that complements fresh vegetables, but you can substitute with kielbasa or another smoked sausage if desired.
- → Can I add more vegetables?
Absolutely! This skillet works beautifully with seasonal veggies such as squash, asparagus, or snap peas for added variety and color.
- → Is the basil cilantro crema spicy?
The crema is cool with herbal notes, but you can increase the heat by adding a little jalapeno or poblano pepper to the mixture.
- → Can I prepare the dish ahead of time?
You can make the crema and prep the veggies in advance. For best texture, sauté the ingredients fresh before serving.
- → What's the best way to serve this skillet?
Serve as is, family-style, or spoon it over rice, quinoa, or even piled onto toasted bread for a creative twist.