The changing of the seasons makes me long for the previous one. I love fall, don’t get me wrong, but when it really turns into fall I start to miss summer.
Just like when it turns into winter I miss fall. In the spring, I find myself yearning for snow. Summer, I miss those springtime blooms.
This dinner is all the best things about summer. You’ve got grilled sausage (or pan-fried, in my case), delicate corn (frozen, since all the fresh corn cobs were gone at my store) and a colorful bounty of bell peppers (not homegrown, unfortunately).
I served this skillet dinner on top of a mound of mashed potatoes and it seriously was one of the best dinners I’ve made all summer. You’ve got this beautiful taste of everything in every bite and it’s something that should be celebrate! So what if summer is officially over?? If you want to whip out your grill, you can. If you want to eat ice cream, do it. Let’s not have the seasons dictate what we eat—unless you’re looking for fresh produce, of course.
Enjoy this “summer’s last blast” style dinner!
Summer Sausage Skillet Dinner
A simple, one-pan meal made with sausage, peppers and zucchini.
- 1 lb. turkey kielbasa, sliced
- 2 TBS. olive oil
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 green bell pepper, diced
- 2 zucchini, cut into half moons
- 1 (14 oz) pacakge frozen corn, thawed.
- 2 tsp. Creole or cajun seasoning
- Mashed potatoes, for serving
- Heat oil in a large skillet over medium-high heat. Add sausage and sear until browned on both sides. Stir in peppers and Creole/cajun seasoning. Cook until peppers are soft, about 3-4 minutes.
- Stir in zucchini and corn and continue cooking until zucchini are slightly tender, about another 3-4 minutes.
- Serve over a mound of mashed potatoes.
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