Ingredients
Scale
- 1 pound of smoked sausage, sliced into 1/4-inch rounds
- 2 tablespoons olive oil
- 1 medium onion, thinly sliced
- 2 bell peppers (any color), sliced
- 2 cloves garlic, minced
- 3 cups of fresh corn kernels (about 4 ears of corn)
- 1 zucchini, sliced into half-moons
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Feel free to swap in any veggies you have on hand. Green beans or asparagus work beautifully here too, adding their own crunch and color to the dish.
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the sliced sausage and cook until they are browned and a bit crispy around the edges, about 5-7 minutes. Remove the sausage from the skillet and set aside, leaving the oil in the pan.
- Add the onion and bell peppers to the skillet. Sauté until they start to soften, around 4 minutes. This is when I usually pause to steal a taste, just as my dad used to do while telling stories of his childhood.
- Stir in the garlic and cook for about 30 seconds until fragrant—nothing beats the aroma of garlic hitting a hot pan.
- Add the corn and zucchini to the skillet, along with the smoked paprika, salt, and pepper. Stir everything together, making sure the veggies are coated in all those lovely flavors.
- Return the sausage to the skillet. Cook everything for another 5 minutes, or until the veggies are tender and the sausage is heated through. Give it a taste and adjust the seasoning as needed.
- Garnish with chopped parsley before serving. I love how the fresh parsley adds a pop of color and a hint of freshness to the dish.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Summer Sausage Skillet, recipe, cooking, food