How To Make Sausage And Vegetable Skillet? Budget, Ingredients

$8.91 RECIPE / $2.23 SERVING

I’ve been preparing this very simple Sausage and Vegetable Skillet at least once a week recently.

It requires minimal chopping, only a few ingredients, is extremely filling, colorful, and flavorful, and is the ideal meal prep! It’s also highly adaptable, accepting a variety of random swaps and additions!

WHAT’S IN THE SAUSAGE AND VEGETABLE SKILLET?

Sausage and vegetable skillet was created by rummaging through my refrigerator and freezer for whatever was left and dumping it all onto a skillet.

And, surprise, surprise, it was delicious! The skillet consists of frozen cauliflower, frozen peppers and onions, frozen kale, and your preferred flavor.

WHAT KIND OF MEAT SHOULD BE USED?

You get the most taste out of this skillet, make sure to use pre-seasoned meat. I used Italian sausage in these images, but you could also use chorizo or leftover Chili spiced pulled pork instead.

If you’re going to make this using simple ground meat (turkey, chicken, pork, or beef), season the meat as it cooks as well as season the skillet at the end.

CAN I ADD ANYTHING ELSE?

Other frozen veggies, such as broccoli, maize, peas, green beans, and so on, can be added to the mix. Alternatively, add some beans or roasted potatoes to bulk it up.

Increasing the vegetables is another method to bulk it up (you might want to increase the seasoning if you do so).

A fried egg, avocado, sour cream, cheese, salsa, or any other sauce or dressing you prefer are usually wonderful additions. But for me? I keep it simple and eat it straight up!

SAUSAGE AND VEGETABLES: HOW TO SERVE

I’ve been eating this straight from the skillet, but if you want to bulk it up, even more, serve it over rice or mashed potatoes. With this dish, a little garlic bread would be fantastic!

SAUSAGE AND VEGETABLE SKILLET

INSTRUCTIONS FOR MAKING SAUSAGE AND VEGETABLE SKILLET

1. In a skillet, combine the frying oil and sausage. Cook the sausage until it is brown and crispy over medium heat.
2. In the same skillet as the sausage, add cauliflower, peppers, onions, and kale. Stir and simmer until the vegetables are thoroughly cooked.
3. Stir in a generous amount (or to taste) of your preferred seasoning salt or seasoning blend. Serve immediately.

NUTRITION IN SAUSAGE AND VEGETABLE SKILLET

• Serving: 1.25 cups
• Calories: 484 kcal
• Carbohydrates: 12 g
• Protein: 20 g
• Fat: 40 g
• Sodium: 1178 mg
• Fiber: 5 g

STEP BY STEP INSTRUCTIONS FOR MAKING SAUSAGE AND VEGETABLE SKILLET

1. In a skillet, heat a tablespoon of frying oil and add the Italian sausage (or whatever seasoned meat you prefer). Cook until the sausage is golden and crispy.
2. 1/2 pound frozen cauliflower florets, 1/2 pound frozen bell peppers and onions, and 1/4 pound frozen kale You don’t have to measure these precisely; simply estimate based on the bag’s weight (if it’s a 1/2 oz. bag, guess 23% of the bag to reach 1/2 lb.).
3. Cook, stirring occasionally until the vegetables are well cooked. Make sure the vegetables aren’t overcooked.
4. Then season generously with your favorite seasoning blend. I used Tony Chachere’s seasoning blend, but any seasoning blend will do. I prefer spice mixes that include salt, but if yours doesn’t, bear in mind that you’ll need to add some salt to help the flavors in the skillet stand out.
5. That’s everything! The sausage and vegetable skillet has been finished! The fat and spice from the sausage infuse the entire skillet with flavor and richness, and the final seasoning provides a final layer of taste. It’s simple but delicious.

And that’s it for my lunches for the next few days!