Effortless Summer Sausage Skillet (Print Version)

# Ingredients:

→ Summer Sausage Skillet

01 - Optional: 1 chopped jalapeño or poblano pepper
02 - 1/8 cup chopped cilantro leaves for topping
03 - 1/8 cup chopped basil for topping
04 - Sea salt and black pepper, toss in as much as you want
05 - 2 corn cobs, fresh
06 - 1/8 teaspoon black pepper, cracked fresh
07 - 1/4 teaspoon sea salt
08 - 1/2 teaspoon garlic salt
09 - 2 zucchini, small to medium, cut into slices and quartered
10 - 1 orange bell pepper, roughly chopped
11 - 1 red bell pepper, roughly chopped
12 - 50 grams diced red onion
13 - 380 grams Andouille sausage, sliced about 1.25 cm thick
14 - 1 tablespoon extra-virgin olive oil

→ Basil Cilantro Crema

15 - Juice from half a lime (roughly 7–15 ml)
16 - 1/4 teaspoon white pepper (ground)
17 - 1/2 teaspoon garlic salt
18 - 1 tablespoon extra-virgin olive oil
19 - 10 grams packed cilantro leaves
20 - 20 grams packed basil leaves
21 - 60 grams sour cream
22 - 120 grams mayonnaise

# Instructions:

01 - Add your cilantro and basil, both chopped, and give everything a quick toss. Add more salt and pepper if you think it needs it. Enjoy it right away with a big spoon of the Basil Cilantro Crema—eat it how you want, solo or with hot rice.
02 - When those corn cobs are done, slice off all the kernels. Toss the sausage and corn bits back in with the veggies in your skillet. Cook everything together another couple minutes till it’s all warmed up. Take your pan off the heat and let it cool just a few minutes.
03 - Toss zucchini into the pan along with garlic salt, sea salt, and black pepper. Make sure they touch the bottom, so they get a little char. Stir 'em now and then so they don’t overcook. You want them just soft, not mushy.
04 - Keep using the same pan, no rinsing. Drop in the red onions and let them get soft, about 3–5 minutes. Toss in the red and orange bell peppers next and cook for a few more minutes. You’re going for just a little browning.
05 - Fire up your grill or put a skillet on medium. Lay out the corn cobs and cook them on every side about 4 minutes each, till they look a bit scorched. If you’re cooking outside, put them right over the flame with the lid shut.
06 - Get your skillet nice and hot over medium-high, then drizzle in olive oil. Lay in the sliced sausage, and brown them on each side for 3 minutes. Pop the sausage onto a plate after, and leave the leftover oil in the pan.
07 - In a food processor, blend up mayonnaise, sour cream, basil, cilantro, olive oil, garlic salt, white pepper, and that squeeze of lime juice. Whirl it all until it's super smooth. If you don't plan to use it fast, stick it in the fridge.

# Notes:

01 - Toss in some chopped jalapeño or poblano for more heat when you sauté the veggies.
02 - Give your veggies space in the pan. The less crowded, the better the char.
03 - Whip up the crema a day early and keep it cold—no rush when it’s time to eat.

Back