If you’re searching for a vibrant, flavor-packed meal that screams sunny days and outdoor gatherings, look no further than Summer Sausage Skillet with Andouille Sausage. This irresistible skillet combines smoky Andouille, sweet charred corn, colorful peppers, and zesty herbs all in one pan. The velvety basil cilantro crema swirled on top transforms every bite into a summertime celebration — and it all comes together faster than you’d think. There’s a reason this one is on heavy rotation at my house!

Summer Sausage Skillet with Andouille Sausage Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient in this Summer Sausage Skillet with Andouille Sausage is chosen to balance flavor, texture, and that joyful summer color. Don’t be tempted to skip or swap too many — these basics are each essential in their own way.

Extra virgin olive oil: Adds a subtle richness and helps char the veggies and sausage just right.
Andouille Sausage (13.5 oz, sliced): The star of the show, providing bold smoky flavor and spicy kick.
Diced red onion (1/3 cup): For sweetness and crunch, balancing the heat of the sausage.
Red pepper (chopped): Bursts of color and juicy sweetness that brighten the dish.
Orange pepper (chopped): Even more color and sweet pepper flavor, making the skillet pop visually and in taste.
Zucchini (2 small to medium, sliced and quartered): Adds tender texture and a lovely green contrast.
Garlic salt (1/2 tsp): For easy, punchy seasoning that ties everything together.
Sea salt (1/4 tsp): Delicate, clean saltiness to finish the flavors.
Fresh cracked black pepper (1/8 tsp): Just enough warmth to perk everything up.
Corn on the cob (2 ears): Grilled or charred, this sweet corn takes the skillet from good to absolutely addictive.
Additional sea salt and black pepper: Perfect for finishing and adjusting flavors to your taste.
Basil and cilantro (1/8 cup each, for topping): Freshness and herby flair liven up the whole dish just before serving.
Optional: Poblano or jalapeno pepper: Add this for an optional kick if everyone at your table loves a little extra heat.
Mayonnaise (1/2 cup): The creamy base for the basil cilantro crema — don’t skip it!
Sour cream (1/4 cup): Lends tang and smooth texture to the crema.
Basil (1/3 cup packed for crema): Brings grassy, peppery brightness to the sauce.
Cilantro (1/4 cup packed for crema): Pops with bold fresh flavor in every spoonful.
Extra virgin olive oil (1 tbsp for crema): Blends the crema to luscious, pourable consistency.
Garlic salt (1/2 tsp for crema): Just enough to enhance without overpowering those beautiful herbs.
White pepper (1/4 tsp for crema): A softer, milder heat compared to black pepper — perfect for a creamy topping.
Lime juice (from half a lime): A zippy acidic touch brightens everything and wakes up your tastebuds.

How to Make Summer Sausage Skillet with Andouille Sausage

Step 1: Blend the Basil Cilantro Crema

Start by whipping up your basil cilantro crema: In a food processor, blend mayonnaise, sour cream, basil, cilantro, olive oil, garlic salt, white pepper, and a generous squeeze of lime juice. Process until completely smooth, scrape down the sides when needed, and chill the sauce in the fridge. This gives the flavors time to mix and mingle while you prep the rest of your Summer Sausage Skillet with Andouille Sausage.

Step 2: Brown the Andouille Sausage

Add a swirl of olive oil to a hot skillet. Once the oil shimmers, scatter in those beautiful slices of Andouille sausage in a single layer. Sear them for about 3 minutes per side. You’re looking for deep browning and crispy edges. Remove the sausage and set aside on a plate, but don’t wipe the skillet — all those yummy bits add flavor!

Step 3: Char the Corn

While your skillet is working, get the corn going. Preheat your grill or a second skillet to medium-high. Place the shucked corn cobs directly on the heat and cook about 4 minutes per side, turning to get char marks all around. If you like, do this over an open flame for unbeatable smokiness. Once cool enough to handle, cut the kernels off the cobs and reserve them for later.

Step 4: Saute the Onions and Peppers

Add the diced red onion straight into your sausage-flavored skillet. Cook for 3 to 5 minutes, stirring now and then, until the onions soften and pick up a little color. Next, toss in the red and orange peppers. Let these cook for another 3 to 5 minutes, stirring only as needed so they develop a little char and caramelization while staying crisp-tender.

Step 5: Add Zucchini and Seasonings

Scatter the quartered zucchini into the pan along with garlic salt, sea salt, and cracked black pepper. Stir thoroughly, making sure the zucchini makes contact with the skillet. Cook for 3 to 5 minutes, moving everything around just enough for even blistering and to keep the zucchini from getting soggy.

Step 6: Combine Everything and Finish

Return the sausage to the skillet along with the charred corn kernels. Saute everything for a final 2 minutes, letting the flavors marry. Remove the skillet from the heat and set aside for 3 minutes to let it cool slightly, then sprinkle with basil and cilantro. Summer Sausage Skillet with Andouille Sausage is almost ready to serve!

Step 7: Serve with Basil Cilantro Crema

Spoon the luscious, fragrant crema generously over the skillet, or serve it alongside for dipping and drizzling. If you prefer, pile the sausage and veggies over steaming rice before adding crema. Taste and season with extra sea salt and cracked pepper as needed — then dig in!

How to Serve Summer Sausage Skillet with Andouille Sausage

Garnishes

A handful of freshly torn basil and chopped cilantro right before serving brings a superstar touch of green and herby aroma to your platter. You can also scatter a few thin slices of jalapeno or poblano for a pop of heat and color, or even a little shredded cheese for extra decadence if you’re feeling cheeky.

Side Dishes

This skillet can absolutely stand alone, but if you love a fuller plate, try spooning it over fluffy rice, creamy polenta, or even a bed of garlicky mashed potatoes. For picnics or backyard meals, serve with hunks of crusty bread or a chilled cucumber salad to play off the smoky heat of the sausage.

Creative Ways to Present

If you want to impress (or just switch things up), serve your Summer Sausage Skillet with Andouille Sausage as taco filling in charred flour tortillas with a drizzle of crema on top. Or pile it into lettuce cups for a light, handheld summer meal. For potlucks, transfer everything to a cast iron skillet or rustic platter, garnish heavily, and let everyone help themselves.

Make Ahead and Storage

Storing Leftovers

Any leftovers of your Summer Sausage Skillet with Andouille Sausage will keep well in an airtight container in the refrigerator for up to 3 days. The flavors deepen and mellow a touch overnight, making for an even more vibrant lunch the next day. Keep the basil cilantro crema separate for best results.

Freezing

You can freeze the sausage and vegetable mixture (without the crema or fresh herbs) in a sturdy freezer-safe container for up to two months. When ready to use, simply thaw in the refrigerator overnight. Hold off on adding the finishing herbs and crema until after reheating for maximum freshness.

Reheating

To reheat, add the skillet contents to a pan over medium-low heat, stirring until everything is hot and sizzling again. If you’re short on time, the microwave works too, though the veggies may soften further. Stir well and garnish with basil, cilantro, and heaps of crema right before serving to recapture all those peak-summer flavors.

FAQs

Can I use another sausage instead of Andouille?

Yes! While Andouille sausage brings smoky spice and classic flavor, you can easily swap in kielbasa, chorizo, or your favorite smoked sausage. Just keep in mind that it will change the taste, but it’ll still be delicious!

What if I don’t have a grill for the corn?

No grill? No problem. Just char the corn in a hot dry skillet or even under your broiler. The important thing is getting a bit of color and sweetness before cutting off the kernels for your Summer Sausage Skillet with Andouille Sausage.

Can I make the basil cilantro crema ahead?

Definitely! In fact, it’s even tastier after a few hours in the fridge when the flavors have had time to meld. The crema will stay fresh for 3 to 4 days. Give it a stir before serving for the best texture.

Is this dish spicy?

Andouille sausage can have some heat, but this skillet is balanced by all the sweet corn and creamy topping. Want it milder? Use a mild sausage and skip the jalapeno. Hungry for more spice? Add poblano or jalapeno as suggested in the recipe.

Can I double this recipe?

Absolutely! If you’re feeding a crowd, double all the ingredients and use your largest skillet (or two). Summer Sausage Skillet with Andouille Sausage is always a hit and is easily scalable for weeknight dinners or weekend gatherings.

Final Thoughts

There’s just something magical when bold sausage, crisp-tender veggies, and that luscious crema come together in this easy skillet. If your summer needs a little more color and a whole lot of flavor, go for this Summer Sausage Skillet with Andouille Sausage — I promise, it’ll become a favorite you return to all season long!

Summer Sausage Skillet with Andouille Sausage Recipe

★★★★★

5.1 from 5 reviews

Author: Lila
Total Time: 35 minutes
Yield: 4 servings 1x
Diet: Gluten Free

Print Recipe

Description

This Summer Sausage Skillet recipe is a delicious and colorful dish packed with flavorful Andouille sausage, fresh vegetables, and a zesty Basil Cilantro Crema. Perfect for a quick and easy summer meal!

Instructions

Blend the ingredients for the Basil Cilantro Crema in a food processor and set aside. Refrigerate if not using immediately.
For the sausage skillet, cook the sausage in a pan until browned. Grill the corn cobs.
Cook the vegetables: sauté red onion, peppers, and zucchini until tender. Add seasonings.
Combine: Add corn and sausage to the skillet. Stir in cilantro and basil. Serve alone or over rice with Basil Cilantro Crema.

Notes

You can adjust the spice level by adding more jalapeno or poblano peppers.
Feel free to customize the vegetables based on your preferences.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Sauté, Grill
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 6g
Sodium: 1150mg
Fat: 34g
Saturated Fat: 9g
Unsaturated Fat: 20g
Trans Fat: 0g
Carbohydrates: 17g
Fiber: 3g
Protein: 20g
Cholesterol: 70mg

Keywords: Summer Sausage Skillet, Andouille Sausage Recipe, Basil Cilantro Crema, Summer Meal