Summer Sausage Skillet Andouille (Print Version)
# Ingredients:
→ Main Ingredients
01 -
Fresh cilantro, chopped up, for sprinkling on top
02 -
0.5 teaspoon chili powder
03 -
1 large zucchini, sliced into rounds
04 -
1 large red bell pepper, chopped small
05 -
340 grams cooked sausage, any smoky or spicy style you like
06 -
1 tablespoon olive oil
07 -
2 cups cooked corn, cut off the cob (from around 3 ears)
# Instructions:
01 -
Throw everything back in the skillet—the corn, bell pepper, zucchini, and sausage. Mix it all up well. Sprinkle on the chili powder, drizzle in any oil you saved. Warm it over low for a minute. Take off the heat and toss chopped cilantro across the top before digging in.
02 -
Stand the corn up and run a sharp knife straight down to shave off all those kernels. Set them aside for later.
03 -
With your skillet now empty, toss in zucchini slices on medium heat. Let them cook about 3 minutes, adding a trickle of leftover sausage oil if they look like they might stick.
04 -
Without washing the skillet, add the diced bell pepper. Stir now and then for around 4 minutes on medium. If the veggies start to stick, splash in a little of that leftover sausage oil you saved. Once softened, set bell pepper with the sausage on the waiting plate.
05 -
Heat olive oil in a big cast-iron pan on medium. Cut the cooked sausage into coins, then drop them in. Brown on one side for about 5 minutes, flip, then get a nice sear on the other side for 3 minutes more. Scoop sausage onto a plate, leaving some of that tasty oil in the pan, and pour extra oil into a heat-safe bowl to use soon.
# Notes:
01 -
You usually don't have to add any extra salt since most sausages are salty enough, but go ahead and taste if you're unsure.