Effortless Summer Sausage Andouille Skillet (Print Version)
# Ingredients:
→ Summer Sausage Skillet
01 -
Optional: 1 poblano or jalapeño pepper, chopped
02 -
1/8 cup fresh cilantro, chopped, for serving
03 -
1/8 cup fresh basil leaves, chopped, for serving
04 -
Sea salt and freshly cracked black pepper, tossed in right before eating
05 -
2 fresh corn cobs
06 -
1/8 teaspoon cracked black pepper
07 -
1/4 teaspoon sea salt
08 -
1/2 teaspoon garlic salt
09 -
2 small or medium zucchini, sliced in quarters
10 -
1 orange bell pepper, diced
11 -
1 red bell pepper, diced
12 -
50 grams red onion, finely chopped
13 -
380 grams Andouille sausage, cut into 1.25 cm slices
14 -
1 tablespoon extra virgin olive oil
→ Basil Cilantro Crema
15 -
Juice from half a lime (7–15 ml)
16 -
1/4 teaspoon ground white pepper
17 -
1/2 teaspoon garlic salt
18 -
1 tablespoon extra virgin olive oil
19 -
10 grams fresh cilantro, packed
20 -
20 grams fresh basil leaves, packed
21 -
60 grams sour cream
22 -
120 grams mayonnaise
# Instructions:
01 -
Mix in fresh cilantro and chopped basil right at the end. Sprinkle more salt and pepper if you want. Enjoy everything right away with that basil cilantro crema on the side or scoop it over some steamed rice.
02 -
Slice off corn kernels from the cobs once they're ready. Put sausage and the corn kernels back into your skillet with everything else. Sauté for two minutes so it all heats together. Take the pan off the heat and wait three minutes before moving on.
03 -
Drop in those zucchini slices, black pepper, garlic salt, and sea salt. Give the mix a good toss around. Let everything sit for 3–5 minutes so the zucchini chars a little, making sure the cut sides hit the pan. Stir it up often so nothing burns.
04 -
Don’t clean the pan. Just toss in the red onion and cook for around 3–5 minutes until it’s all softened up. Next, pile in both bell peppers. Let that cook for another 3–5 minutes, keeping the heat medium-high, so the veggies get a quick char.
05 -
Start with a medium grill or a skillet. Pop the corn cobs on—char each side for about four minutes until you see grill marks. If you’re using a grill outside, use direct flame and close the lid.
06 -
Heat some olive oil in a big pan over medium-high. Toss in sausage slices. Let them sizzle for about three minutes per side—go for brown and a little crisp. Move sausage to a plate when you’re done.
07 -
Put the mayo, sour cream, basil, cilantro, olive oil, garlic salt, white pepper, and lime juice into your food processor. Blitz everything until it’s smooth and creamy. Stick it in the fridge if you’re saving it for later—should keep just fine for ten minutes or so.
# Notes:
01 -
To crank up the heat, just toss some chopped poblano or jalapeño into your veggie mix in the pan.
02 -
Let vegetables hit the skillet directly and keep space between them if you want those char marks and bold flavors.
03 -
If you want a jump start, the crema holds up great in the fridge—make it a day ahead if you feel like it.