Description
Indulge in the savory, smoky blend of summer sausage and andouille sausage in this quick and easy skillet dish. Perfect for a weeknight meal or entertaining guests, this recipe is a real crowd-pleaser!
Ingredients
– 1 lb summer sausage, sliced into 1/2-inch pieces
– 1 lb andouille sausage, sliced into 1/2-inch pieces
– 1 large bell pepper, sliced
– 1 onion, diced
– 3 cloves garlic, minced
– 1 cup heavy cream
– 1 tsp smoked paprika
– 1/2 tsp dried thyme
– Salt and pepper to taste
Instructions
1. – In a large skillet over medium-high heat, cook the summer sausage and andouille sausage until lightly browned, about 5 minutes.
2. – Add the bell pepper, onion, and garlic to the skillet. Sauté until the vegetables are tender, about 5-7 minutes.
3. – Pour in the heavy cream and stir in the smoked paprika and dried thyme. Season with salt and pepper to taste.
4. – Reduce the heat to low and simmer, stirring occasionally, until the sauce has thickened, about 5-10 minutes.
5. – Serve the Summer Sausage Skillet With Andouille Sausage hot, over rice, pasta, or with crusty bread.
Notes
For a spicier version, add a dash of cayenne pepper or red pepper flakes. You can also use a mixture of different sausages, such as kielbasa or chorizo, in place of the summer and andouille sausages.
- Prep Time: 10
- Cook Time: 20
- Category: Main Courses
- Method: Stovetop
- Cuisine: American