If you’ve been searching for a dinner that screams flavor, simplicity, and summer vibes, the Sausage Skillet with Andouille Sausage is your new go-to. Right from the first sizzle of sausage to the final drizzle of creamy herb crema, this sausage skillet with Andouille sausage delivers smoky heat, fresh herbs, and colorful vegetables—all in one pan. Let’s dive into what makes this sausage skillet with Andouille sausage so satisfying, how to make it, variations, FAQs, and serving ideas.
Jump to
- Why the Sausage Skillet with Andouille Sausage Is a Must-Try Dinner
- Ingredients
- How to Make the Sausage Skillet with Andouille Sausage Step by Step
- Tips for Perfect Sausage Skillet with Andouille Sausage
- Variations & Flavor Twists
- Serving Suggestions & Pairings
- FAQs
- Nutritional & Time Breakdown
- Related recipes
- Final thoughts
Why the Sausage Skillet with Andouille Sausage Is a Must-Try Dinner
- It’s a one-pan wonder: fewer dishes, less fuss, maximum flavor.
- The Andouille sausage brings a spicy, smoky backbone.
- Summer vegetables add brightness and color.
- The Basil-Cilantro Crema finishes it with herbaceous creaminess.
- Perfect for quick weeknight dinners, casual gatherings, or a festive summer cookout.
- Leftovers reheat well, making it good for meal prep.
Ingredients
Here’s what you need to bring this sausage skillet with Andouille sausage to life:
- Andouille sausage (sliced into ½-inch rounds)
- Summer sausage (optional, sliced) if you want a combo of sausage textures/flavors
- Onion (diced)
- Bell peppers (mixed colors, diced)
- Garlic (minced)
- Olive oil (extra-virgin recommended) for browning
- Salt & black pepper (to taste)
- Optional extra vegetables: corn, zucchini, mushrooms for more texture and volume
For the Basil-Cilantro Crema:
- ½ cup mayonnaise
- ¼ cup sour cream
- ⅓ cup packed fresh basil leaves
- ¼ cup packed fresh cilantro leaves
- 1 tablespoon extra-virgin olive oil
- Salt & pepper to taste
How to Make the Sausage Skillet with Andouille Sausage Step by Step
Step 1: Prep everything
Before you heat up the skillet, slice the Andouille sausage into ½-inch rounds. Dice the onion, bell peppers, and any extra veggies. Mince the garlic. Wash and dry basil and cilantro for the crema.
Step 2: Brown the sausage
Heat olive oil in a large skillet over medium-high heat. Add the Andouille sausage slices and brown them for ~3 minutes per side, until nicely seared. Remove sausage pieces and set aside, leaving any flavorful browned bits in the skillet.
Step 3: Sauté the vegetables
In the same skillet, add the diced onion and bell peppers (plus optional veggies). Sauté until softened, about 5-7 minutes. Add minced garlic toward the end and cook 1 minute more to release aroma without burning.
Step 4: Return sausage & combine
Add the browned Andouille sausage (and summer sausage if using) back into the skillet. Stir everything together and let the flavors mingle for a few minutes. Adjust salt & pepper as needed.
Step 5: Make the Basil-Cilantro Crema
While the sausage skillet with Andouille sausage simmers, combine mayonnaise, sour cream, fresh basil, fresh cilantro, olive oil, salt & pepper in a blender (or use a food processor or by hand if you don’t mind bits of herb). Blend until smooth or leave slightly textured if you prefer herb flecks.
Step 6: Serve the sausage skillet with Andouille sausage
Plate the skillet hot. Drizzle the crema over top or serve it on the side for dipping. Garnish with extra cilantro or basil if you’d like.
Tips for Perfect Sausage Skillet with Andouille Sausage
- Let the sausage brown well—those brown edges carry flavor.
- Don’t overcrowd the pan; if needed cook in batches so everything browns rather than steams.
- Add garlic near the end of vegetable sauté to avoid bitterness.
- Taste and adjust seasoning: Andouille is salty/spicy, so you may need to balance with a bit more acid or sweetness (a splash of lime or a pinch of sugar if needed).
- Crema can be made ahead and stored, but keep refrigerated and use within 2-3 days.
Variations & Flavor Twists
- Swap the sausage: Try smoky chorizo, turkey sausage, or smoked Italian sausage instead of (or in addition to) Andouille.
- Vegetarian twist: Omit sausage and use smoked tofu, tempeh, or mushrooms + smoked paprika to mimic the smoky flavor.
- Extra veggies: Corn, zucchini, mushrooms, spinach work great. Add leafy greens at the end so they don’t overcook.
- Lighter crema: Use Greek yogurt or light sour cream + less mayo if you want lower fat.
- Make it spicy: Add crushed red pepper, a dash of hot sauce, cayenne, or jalapeños.
- Make it saucier: Add diced tomatoes with juice, or a splash of broth, or even canned Rotel if you want heat and tomato.
Serving Suggestions & Pairings
- Serve over rice (white, brown, jasmine) to soak up juices.
- Use cauliflower rice or quinoa for a lighter or gluten-free base.
- Pair with a green salad dressed simply (lemon vinaigrette or light citrus dressing) for freshness.
- Crusty bread or tortillas are great for scooping up flavors.
- Extra side ideas: roasted potatoes, grilled corn, or garlic bread.
FAQs
Andouille sausage tends to be smoky with a moderate heat. If you’re sensitive, select a milder Andouille or reduce spicy additions when making the sausage skillet with Andouille sausage.
Yes. You can prep sausage and veggies beforehand. The crema can also be made ahead. Reheat the skillet gently so sausage remains moist.
Store in an airtight container. The sausage skillet with Andouille sausage (no crema) lasts up to 3-4 days in fridge. Crema best for 2-3 days.
Absolutely. Freeze the cooked sausage-vegetable mix. Thaw overnight in fridge and reheat. Crema freezes less well; better to make fresh or keep refrigerated.
You can use dried herbs in a pinch, but fresh gives the brightest flavor. If using dried, reduce amount and expect less vibrancy. Or omit and use extra garlic/lemon for flavor.
Nutritional & Time Breakdown
- Total cook + prep time: approximately 30 minutes.
- Servings: about 4 generous servings.
- Key nutritional elements: protein from Andouille sausage, fiber & vitamins from peppers and other veggies, fat from crema and sausage.
- Tip: lighten by using reduced fat dairy in crema or leaner sausage, increase veggies to make more volume.
Related recipes
Here are a few recipes from Virile Recipes that pair nicely with or offer similar inspiration to this sausage skillet with Andouille sausage:
- Creamy Kielbasa Broccoli Skillet — another one-pan sausage skillet that balances smoky sausage and vegetables beautifully.
- Polish Sausage Skillet — great if you like sausage skillet meals with tomato and bell peppers.
- Air Fryer Chicken Sausage and Veggies — lighter take, similar sausage-and-veggie combo but in the air fryer.
- Sheet Pan Shrimp Boil — includes andouille sausage in a sheet pan style with corn and potatoes; good for when you want seafood too.
Sausage Skillet with Andouille Sausage
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
A bold, easy, and festive one-pan meal with smoky Andouille sausage, colorful vegetables, and a creamy Basil-Cilantro Crema. Perfect for weeknight dinners, gatherings, or summer cookouts.
Ingredients
- Andouille sausage (sliced into 1/2-inch rounds)
- Summer sausage (optional, sliced)
- Onion (diced)
- Bell peppers (mixed colors, diced)
- Garlic (minced)
- Olive oil (extra-virgin)
- Salt & black pepper (to taste)
- Optional vegetables: corn, zucchini, mushrooms
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1/3 cup fresh basil leaves
- 1/4 cup fresh cilantro leaves
- 1 tablespoon olive oil
- Salt & pepper (to taste)
Instructions
- Slice Andouille sausage into ½-inch rounds. Dice onion, peppers, and extra vegetables. Mince garlic. Prep basil and cilantro for crema.
- Heat olive oil in skillet. Brown sausage slices 3 minutes per side. Remove and set aside.
- Sauté onion and bell peppers (plus extras) until softened, 5-7 minutes. Add garlic for 1 minute.
- Return sausage to skillet. Stir and season with salt & pepper.
- Blend mayonnaise, sour cream, basil, cilantro, olive oil, salt & pepper until smooth for crema.
- Serve skillet hot, drizzling with crema or serving on the side. Garnish with fresh herbs.
Notes
Brown sausage well for flavor. Don’t overcrowd skillet. Add garlic at the end of sautéing. Taste and adjust seasonings. Crema lasts 2-3 days refrigerated.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 4g
- Sodium: 890mg
- Fat: 38g
- Saturated Fat: 14g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 80mg
Final thoughts
If you want a meal that brings bold flavor, minimal cleanup, and a festive feel to your table, the Sausage Skillet with Andouille Sausage is exactly what you need this summer (or anytime!). It’s smoky, satisfying, colorful—and the Basil-Cilantro Crema tie-off is just the right cool contrast. Whether it’s a busy weeknight or you want a crowd-pleaser, this sausage skillet with Andouille sausage delivers. Try the recipe as is, mix in your favorite veggies, or switch up the sausage for a twist. Either way: enjoy every bite.
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