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Bright, bold flavors meet easy clean up in this delicious Summer Sausage Skillet. Easy to toss together, it’s loaded with crunchy veggies and a punchy Basil Cilantro Crema. Makes laid-back weeknights or lazy weekends fun, fast, and seriously tasty.
When zucchini and corn hit the farmers market, this is all we want to eat. The crema on top makes it extra special. There are never leftovers at our place because folks keep going for more.
Vibrant Ingredients
- White Pepper: Gives the crema a warm note that’s not too sharp.
- Sour Cream: Creams things up in the topping and adds just the right tang. Use the thicker kind if you can.
- Poblano or Jalapeno Pepper (optional): Throw some in if you like things spicy, or skip it.
- Basil and Cilantro: Fresh as can be, these herbs go in the skillet and the crema. Look for bright, perky bunches.
- Mayonnaise: Forms the silky backbone for that punchy crema. Go for the good stuff!
- Red and Orange Pepper: Crunchy and juicy, these give pop to every bite. Find ones that shine and feel firm.
- Red Onion: Lends light sweetness plus pretty color. Grab one that’s hefty with crisp skin.
- Garlic Salt and Sea Salt: These boost savory flavors. Flaky sea salt takes it to another level.
- Andouille Sausage: Thick strips bring smoky, spicy vibes. Natural casings make for the best snap.
- Corn: Cut it fresh for juicy bursts and tender crunch. Pick cobs with plump, hidden kernels.
- Extra Virgin Olive Oil: Adds fruity richness while helping things cook right. Peppery oil is a nice twist.
- Zucchini: Wedges take on griddle marks and flavor quickly. Tiny ones mean fewer pesky seeds.
- Lime: Squeeze at the end for a citrusy jolt.
- Fresh Cracked Black Pepper: Hits the skillet to layer in just enough heat.
Simple How-To
- Finish with Corn and Sausage:
- Cut kernels off the charred ears once they're cool enough. Mix them with sausage back into the pan. Toss together for a couple minutes so flavors hang out but sausage stays juicy.
- Add Fresh Herbs and Serve:
- Kill the heat, hang out for a few. Fold in cilantro and basil while it’s still warm but not piping—keeps herbs sparkly. Top with dollops of that lush crema and extra pepper if you’re into it.
- Add Zucchini and Spices:
- Zucchini, garlic salt, sea salt, and lotsa pepper go in next. Give it a few good stirs so the veg get golden and stay a bit firm.
- Brown the Sausage:
- Pour some olive oil in a hot skillet. Lay in sausage slices and give them a fierce sear so the edges get crispy. Let them rest while you keep on with veggies.
- Sauté the Vegetables:
- No need to wipe out the pan! Drop in red onions. Let them go soft and sweet, then scatter in your peppers so they char here and there.
- Prepare the Crema:
- Combine mayo, sour cream, a good pour of olive oil, torn basil, cilantro, garlic salt, white pepper, and plenty of lime juice in a processor. Whiz until it’s pale green and flecky. Chill while the rest cooks so flavors settle in.
- Char the Corn:
- Fire up another skillet or your grill and lay the cob on. Roll until lightly toasted all around but still bursting. Sets up that corn for max flavor.
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Need-to-Know
- Tons of fresh veggies mean fiber and vitamins galore
- Grab extra—it’s even better for lunch tomorrow
- Double up on rice for a filling, hearty spread
Corn off the cob is honestly the best bite here—it’s sweet and cools down that smoky sausage. Brings back childhood picnic memories. My dad (never an herb fan) asks for seconds as soon as that crema lands on the table.
How to Store
Don’t rush—let it cool fully first! Pack leftovers tight in a sealed box in the fridge. Keeps best for three days but eat the crema from a separate jar in about the same time. On the reheat, go low and slow on the stove with a splash of water so nothing dries out.
Switch It Up
Try chicken or turkey sausage if you want to keep things lighter. Dairy-avoiders can swap in any plain plant-based yogurt and vegan mayo for the crema. Toss in whatever fresh veggies you’ve got—eggplant and green beans are awesome, too.
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Serving Ideas
Scoop this mix over steamy rice bowls for comfort, or wrap it in warm tortillas for a grab-and-go dinner. Handy loaf of bread beside you? Mop up every last drop of sauce and crema.
Tradition Meets Fresh
Sausage with summer vegetables cooked in a skillet is a favorite all over Cajun and Southern kitchens. The basil cilantro crema throws in a nod to Mexican flavors and a bit of Mediterranean soul—a new spin on a classic warm-weather favorite.
Frequently Asked Questions
- → What's a good sausage choice here?
Andouille brings a smoky kick, but feel free to swap kielbasa or any smoked sausage you like for something a little different.
- → How about tossing in more veggies?
No problem! Try squash, asparagus, or snap peas to change up the color and give it a new twist.
- → Will that crema be spicy?
It’s mostly cool and fresh thanks to those herbs. But throw in some chopped jalapeno or poblano if you’re craving more heat.
- → Can I make it ahead?
Yep, prep your veggies and make the crema early. Just keep the sauté for last-minute so the dish stays crisp.
- → How’s the best way to serve?
Spoon it from the pan, heap it on some rice or quinoa, or just pile it on bread slices for a cozy meal.