Skillet sausage and veggies is a one-pan dinner with barely any cleanup. Smoked sausage gets deeply browned and caramelized before mini bell peppers, celery, red onion, and smashed garlic braise with rosemary and thyme in a rich pan sauce. It is a cozy, keto-friendly meal at just 3.9 g net carbs per serving.
There’s a special kind of magic in a meal born from a near-empty fridge, and this Skillet Sausage and Veggies is my go-to masterpiece. It’s the dinner that saves the day when you’re low on groceries but high on cravings for something hearty and comforting. The secret is a brilliant one-two punch of cooking: first, we pan-fry the sausages to get a beautiful, caramelized crust, and then we braise everything together in an herby broth. This simple technique coaxes out an incredible depth of flavor from the most basic ingredients, turning a humble sausage and a few stray vegetables into a truly spectacular, rustic meal. It’s fast, it’s easy, and it fills the whole house with an irresistible aroma.
Ingredients
• 2 tablespoons (30 ml / 1 fl oz) avocado oil or olive oil
• 6 large smoked sausages (about 1.5 lbs / 680g / 24 oz), sliced on a bias into 1-inch pieces
• 6 mini bell peppers, assorted colors, halved and seeded
• 4 large ribs celery, cut into fourths
• 1 small red onion, cut into large chunks
• 8 cloves garlic, peeled and smashed with the side of a knife
• 1 cup (240 ml) beef or chicken stock or bone broth
• 3 sprigs fresh rosemary
• 2 sprigs fresh thyme
Instructions
1. Directions
2. Position a rack in the center of the oven and preheat to 400°F (200°C). Heat the oil in a large, ovenproof skillet over medium-high heat until shimmering.
3. Add the sliced sausage to the hot skillet in a single layer. Cook, turning occasionally, until deeply browned and caramelized on all sides.
4. Toss the bell peppers, celery, onion, and smashed garlic directly into the skillet with the sausage. Sauté for 1 to 2 minutes, stirring frequently, until the vegetables begin to soften and get lightly charred in spots.
5. Pour in the stock, then tuck the fresh rosemary and thyme sprigs into the pan. Bring the liquid to a simmer, then cover the skillet and carefully transfer it to the preheated oven.
6. Braise for 12-15 minutes, or until the vegetables are perfectly tender-crisp and the stock has reduced by at least half, creating a rich pan sauce. Remove from the oven and serve hot.
Nutritional Information
• Nutrition Per Serving
• CALORIES: 167
• FAT: 13.8g
• PROTEIN: 5g
• TOTAL CARBS: 5.2g (0.18 oz)
• FIBER: 1.3g
• NET CARBS: 3.9g (0.14 oz)
Pro Tips
• For a touch of acidity, deglaze the pan with a splash of dry white wine or red wine vinegar after sautéing the vegetables and before adding the stock.
• Don’t be afraid to swap the vegetables based on what you have. Broccoli florets, sliced mushrooms, or zucchini chunks are all fantastic additions.
• Serve this dish over creamy polenta, mashed cauliflower, or crusty bread to soak up every last drop of the savory pan sauce.
• For a bit of heat, add a pinch of red pepper flakes along with the garlic and vegetables.
FAQ
Q: What kind of sausage works best for this skillet recipe
A: Large smoked sausages like kielbasa or andouille are perfect for this recipe as they add a deep, smoky flavor. You can also use sweet or hot Italian sausage, but you’ll need to ensure it’s cooked through completely before moving on to the next steps.
Q: Can I use different vegetables in this sausage and veggie skillet
A: Absolutely! This recipe is incredibly versatile. Feel free to substitute the bell peppers and celery with what you have on hand. Broccoli florets, sliced mushrooms, zucchini chunks, or green beans are all fantastic options for this one-pan meal.
Q: Is this Skillet Sausage and Veggies recipe keto-friendly
A: Yes, with only 3.9g (0.14 oz) of net carbs per serving, this is an excellent low-carb and keto-friendly recipe. To keep it keto, serve it as is or with a side of mashed cauliflower instead of polenta or bread.
Q: What can I serve with this sausage and vegetable skillet
A: This dish is wonderful served over creamy polenta, mashed potatoes, or mashed cauliflower to soak up the rich pan sauce. For a simpler option, a side of crusty bread is perfect for dipping.
Pro Tips
- Brown the sausage slices in a single layer until deeply caramelized on all sides first. That fond flavors the broth and vegetables as they braise.
- Deglaze the pan with a splash of dry white wine or red wine vinegar after sautéing the vegetables and before adding the stock for a welcome hit of acidity.
- Do not skip smashing the garlic cloves with the side of a knife — smashed garlic melts into the braising liquid instead of scorching like minced garlic can.
- Swap in broccoli florets, sliced mushrooms, or zucchini chunks based on what you have; keep the pieces large so they stay tender-crisp after the 12-15 minute braise.
- For a bit of heat, add a pinch of red pepper flakes along with the garlic and vegetables.
Frequently Asked Questions
Can I make this skillet meal ahead of time?
Yes, it reheats beautifully. Cool it quickly, refrigerate for up to 3 days, and rewarm covered in a low oven or on the stovetop.
Can I use other vegetables?
Absolutely — broccoli florets, sliced mushrooms, or zucchini chunks are all good additions. Keep the cuts chunky so they hold up during the braise.
Is this sausage and veggie skillet keto-friendly?
Yes. Each of the 6 servings has 5.2 g total carbs and 1.3 g fiber — 3.9 g net carbs — with 5 g protein and 13.8 g fat.
What kind of sausage works best?
Any large smoked sausage works here — the recipe uses about 1.5 lbs sliced on the bias into 1-inch pieces so the cut sides caramelize in the hot skillet.
Recipe card below.
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Skillet Sausage and Veggies
Ingredients
Method
- Directions
- Position a rack in the center of the oven and preheat to 400°F (200°C).
- Heat the oil in a large, ovenproof skillet over medium-high heat until shimmering.
- Add the sliced sausage to the hot skillet in a single layer.
- Cook, turning occasionally, until deeply browned and caramelized on all sides.
- Toss the bell peppers, celery, onion, and smashed garlic directly into the skillet with the sausage.
- Sauté for 1 to 2 minutes, stirring frequently, until the vegetables begin to soften and get lightly charred in spots.
- Pour in the stock, then tuck the fresh rosemary and thyme sprigs into the pan.
- Bring the liquid to a simmer, then cover the skillet and carefully transfer it to the preheated oven.
- Braise for 12-15 minutes, or until the vegetables are perfectly tender-crisp and the stock has reduced by at least half, creating a rich pan sauce.
- Remove from the oven and serve hot.
- Don't be afraid to swap the vegetables based on what you have. Broccoli florets, sliced mushrooms, or zucchini chunks are all fantastic additions.
