Sausage Veggie Skillet

Our sausage veggie skillet recipe is an easy meal that’s loaded with protein, healthy carbs and lots of veggies. The one-skillet meal is hearty and filling—not to mention delicious! The sausage and vegetables simmer in broth, which brings everything together and draws out the flavors of the other ingredients. The broth also creates a sauce that you can thicken or customize.

This simple sausage and veggie skillet is so easy you don’t even have to cook the sausage. We use precooked Italian chicken sausage links to reduce the prep time, so the cooking time moves at the pace of the potatoes.

Ingredients for Sausage Veggie Skillet

• Sausage links: Use precooked Italian chicken sausage links, and cut them into same-size pieces.
• Onion and garlic: These aromatic vegetables are a classic pairing with sausages. Chop one large onion and mince a few garlic cloves to keep those Italian aromas going.
• Red pepper flakes: A little heat from these flakes goes a long way.
• Potatoes: Skillet meals are one of our favorite ways to use red potatoes. The waxy potatoes will hold their shape as they simmer, adding a wonderful texture to the dish.
• Corn: Drop in a package of frozen corn for color, bulk and sweetness. There’s no need to thaw the corn, so just grab it straight from the freezer.
• Vegetable broth: We use vegetable broth in this sausage and veggies recipe, but you can swap in any low-sodium broth (including homemade chicken broth).
• Baby spinach: Fresh spinach adds color and texture, as well as a whole lot of healthy nutrients, to the final dish.

Directions

Step 1: Saute the sausage and onion

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In a 12-inch skillet, heat the olive oil over medium-high heat. Saute the sausage and onion until the onion is tender. Add the minced garlic and pepper flakes. Cook and stir for one minute.

Step 2: Add the vegetables

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Add the red potatoes, frozen corn, pepper and vegetable broth. Bring the mixture to a boil, then reduce the heat. Cook, covered, until the potatoes are tender, 15 to 20 minutes. Stir in the spinach until wilted.

Kristina Vanni for Taste of Home

Recipe Variations

• Add heavy cream: Add a slug of heavy cream before adding the spinach to give the sauce a thicker, more velvety mouth feel.
• Thicken the broth: The vegetable broth creates a pleasantly light and clean sauce. If you want it to be thicker, you can add a thickener like cornstarch or flour.
• Spice it up: If there are sausages, there’s scope for added spice! Try including spicy Cajun seasoning, paprika or chili powder. Or, to give the broth a little more character, add fresh herbs or sprinkle grated Parmesan cheese on top just before serving.
• Bulk up the veggies: To stretch this simple dish into more servings to accommodate dinner guests (or to make enough to create several meals), add mushrooms, chopped zucchini, bell peppers or peas.

How to Store Sausage Veggie Skillet

Allow the dish to cool slightly, then transfer it to an airtight container. Store it in the refrigerator for up to four days. The flavors will be even fuller on day two!

Can you make sausage and veggies ahead of time?

You can do most of the prep work for this recipe the day before. Transfer the chopped vegetables to an airtight container and store them in the fridge overnight. The only exception is the potatoes, which should be sliced just before they’re added to the skillet. Otherwise, they may brown when they’re exposed to air.

Sausage Veggie Skillet Tips

Kristina Vanni for Taste of Home

What types of sausage can you use to make this sausage and veggie skillet?

We use Italian chicken sausage in this recipe because it’s leaner than pork sausage but has just as much flavor. You could also use turkey sausage, or turn this recipe into a potato kielbasa skillet with smoked sausage. Raw sausages like chorizo or meaty bratwurst also work well. You can slice the sausages and cook them as rounds, or take them out of the skin and crumble the meat in the pan like ground beef.

What can you serve with sausage veggie skillet?

Since it’s soupy, we like to serve this sausage veggie skillet with a side of crusty bread to soak up the sauce. Alternatively, you can serve this skillet meal over rice.