If you’re looking for a dish that packs bold flavor, lively color, and loads of nostalgia into one skillet, the Summer Sausage Skillet with Andouille Sausage fits the bill perfectly. This easy weeknight meal bursts with vibrant veggies, sassy Andouille sausage, and a creamy basil-cilantro drizzle that will have you scraping up every last bite. Whether you’re serving it for a family dinner or inviting friends for a laid-back summer gathering, this recipe delivers on both heartiness and summertime charm.

Summer Sausage Skillet with Andouille Sausage Recipe - Recipe Image

Ingredients You’ll Need

The real magic of the Summer Sausage Skillet with Andouille Sausage lies in its handful of simple, carefully chosen ingredients. Every item plays a crucial role: fire-roasted sausage gives depth, while fresh summer vegetables add crunch and color, and that dreamy basil cilantro crema ties it all together.

Andouille Sausage (13.5 oz, sliced): Spicy and smoky, Andouille is the star that infuses a punch of southern flavor into every bite.
Extra Virgin Olive Oil (1 tbsp plus 1 tbsp for crema): Just enough to add richness and help veggies achieve those irresistible crispy edges.
Red Onion (1/3 cup, diced): Delivers a mellow, slightly sweet crunch—perfect for a skillet sauté.
Red Pepper (chopped): Adds pretty splashes of color and a subtle, juicy sweetness.
Orange Pepper (chopped): Lends mellow sweetness and a golden pop to the medley.
Zucchini (2 small/medium, sliced and quartered): The perfect seasonal veggie for tender bites and a touch of freshness.
Garlic Salt (1/2 tsp for skillet, and 1/2 tsp for crema): Gives everything a little savory backbone and keeps prep ultra easy.
Sea Salt (1/4 tsp for skillet, plus more to taste): Essential for making all the flavors sing.
Fresh Cracked Black Pepper (1/8 tsp for skillet, plus more to taste): Adds that classic peppery bite.
Corn (2 ears, grilled): Grilled cobs bring natural sweetness and a little smoky flavor—nothing says summer like fresh corn!
Basil and Cilantro (1/8 cup each for topping plus extra in crema): Fresh herbs add brightness as a topping and an herby burst in the crema sauce.
Poblano or Jalapeno Pepper (optional): For those who like a gentle or bold kick of heat—pick your pepper!
Mayonnaise (1/2 cup, for crema): The creamy base that ties the herbs together and sets off the spice of the sausage.
Sour Cream (1/4 cup, for crema): Balances the richness of the mayo with a gentle tanginess.
Basil (1/3 cup, packed, for crema): Brings a cool, aromatic lift to the crema.
Cilantro (1/4 cup, packed, for crema): Adds a peppery freshness that shines, especially with the sausage and grilled veggies.
White Pepper (1/4 tsp, for crema): A softer, earthier heat compared to black pepper—perfect for the creamy topping.
Lime Juice (from half a lime, for crema): Adds just the right tartness to brighten the sauce and the whole dish.

How to Make Summer Sausage Skillet with Andouille Sausage

Step 1: Prepare the Basil Cilantro Crema

Kick things off with the basil cilantro crema, because having this cool, vibrant sauce ready to dollop is half the joy of eating Summer Sausage Skillet with Andouille Sausage. In a food processor, combine mayonnaise, sour cream, basil, cilantro, olive oil, garlic salt, white pepper, and fresh lime juice. Blitz it all up until smooth and beautifully green, then set aside in the fridge until you’re ready to use (or at least for 10 minutes to let those flavors mingle).

Step 2: Brown Your Andouille Sausage

In a large skillet, heat olive oil over medium to high heat until shimmering. Toss in the sliced Andouille sausage and let each side cook for about 3 minutes until golden-brown and crispy, turning only once or twice for maximum caramelization. Remove the sausage from the pan and keep it covered so all those delicious juices stay put.

Step 3: Grill or Sear the Corn

Meanwhile, get your corn sizzling! If you have an outdoor grill, preheat it and grill the corn on the cob over a medium flame, turning every 4 minutes for a total of 8–10 minutes, until slightly charred and fragrant. No grill? No problem. Just use your skillet on medium heat for the same effect. Once cooked, let the corn cool for a moment before slicing off the kernels.

Step 4: Sauté the Aromatics and Peppers

Without wiping out the glorious sausage bits from your skillet, add the diced red onion and cook for 3–5 minutes until softened. Next, toss in the chopped red and orange peppers and continue to sauté for another 3–5 minutes. Keep the heat on medium-high for those irresistible little charred edges.

Step 5: Add Zucchini & Seasonings

Drop in the zucchini along with the garlic salt, sea salt, and fresh cracked black pepper. Stir everything together and let the zucchini have some quality skillet time—about 3–5 minutes, stirring occasionally to ensure everything gets direct contact with the pan for maximum flavor.

Step 6: Combine, Finish with Herbs

Once the corn is cool enough to handle, slice the kernels off and add them, along with the browned Andouille sausage, back into the skillet. Sauté everything together for just 2 minutes so the flavors come together. Remove from the heat, let the skillet rest for about 3 minutes, then sprinkle in plenty of fresh basil and cilantro. This brings freshness to every forkful of Summer Sausage Skillet with Andouille Sausage.

Step 7: Serve with the Crema

Spoon generous dollops of basil cilantro crema on top, and if you’re feeling fancy, serve the skillet over steamed rice with a final dash of sea salt and fresh cracked black pepper. Every bite is a flavor-packed party, with smoky sausage, sweet summer veggies, and herby, cool crema.

How to Serve Summer Sausage Skillet with Andouille Sausage

Garnishes

There’s nothing like a fresh shower of chopped cilantro and basil to finish off your Summer Sausage Skillet with Andouille Sausage. For a burst of color and flavor, toss on a few extra rings of grilled jalapeno or poblano peppers if you want to up the smoky heat. And don’t forget an extra drizzle of that basil cilantro crema right before serving—it comes together beautifully!

Side Dishes

This skillet is bold enough to stand alone, but it absolutely loves friends on the table. Pair it with buttery rice, a pillow of quinoa, or even some crispy roasted potatoes. If you’re after a lighter side, try a tangy green salad or a chilled cucumber-tomato salad for that perfect, refreshing contrast to the savory sausage and sweet corn.

Creative Ways to Present

Make your Summer Sausage Skillet with Andouille Sausage the centerpiece of a build-your-own rice bowl bar—set out bowls of rice, the skillet, the crema, and lots of fresh toppings so everyone can create their own perfect bite. Or, pile the skillet mixture into warm tortillas for impromptu summer tacos, with a slick of crema and extra herbs. For outdoor entertaining, serve straight from the skillet family-style with rustic bread to soak up every drop.

Make Ahead and Storage

Storing Leftovers

Cooling down leftovers of your Summer Sausage Skillet with Andouille Sausage is simple: let the dish come to room temperature, then scoop everything (ideally veggies and sausage together, sauce separately) into airtight containers. It’ll keep happily in the refrigerator for up to 4 days, making your next lunch a total treat!

Freezing

You can absolutely freeze the skillet mixture—just leave out the fresh herbs and crema until serving. Pack the sausage and veggie mixture into freezer-safe containers and freeze for up to 2 months. Thaw overnight in the fridge and add a fresh hit of cilantro and basil after reheating.

Reheating

To keep the veggies vibrant and the sausage snappy, reheat your Summer Sausage Skillet with Andouille Sausage in a skillet over medium heat until warmed through, adding a splash of water if it looks dry. The crema softens up beautifully with a quick stir, and you can even microwave individual servings (just add the herbs and crema after reheating).

FAQs

Can I use another type of sausage?

Definitely! While Andouille is traditional for its smoky kick, kielbasa, chorizo, or an herby chicken sausage all work great. Each brings its own unique personality, but the overall spirit of the Summer Sausage Skillet with Andouille Sausage will remain.

Is it possible to make this dish vegetarian?

Absolutely. Swap the sausage for your favorite plant-based sausage or hearty mushrooms like portobello or cremini. Just pump up the seasonings to keep that robust skillet flavor!

Do I have to grill the corn?

Grilling adds a wonderful smoky sweetness, but if you’re short on time, sliced kernels sautéed right in the pan will still taste fantastic—especially with everything mingling together in your Summer Sausage Skillet with Andouille Sausage.

How spicy is this recipe?

It’s pleasantly zesty without overwhelming heat, thanks to the Andouille. Want it milder? Use a milder sausage. Prefer more spice? Add in extra poblano or jalapeno, or sprinkle in some crushed red pepper.

Can I prep the sauce in advance?

Definitely! The basil cilantro crema can be made up to 2 days ahead and kept refrigerated. In fact, the flavors only deepen after a night together, making your Summer Sausage Skillet with Andouille Sausage even more irresistible.

Final Thoughts

If you’re craving a soul-satisfying meal that doesn’t skimp on color, flavor, or fun, you can’t go wrong with this Summer Sausage Skillet with Andouille Sausage. Try it for your next family get-together or summer night dinner and let everyone dig into a pan full of memories and bold, zesty bites!