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Sausage and Vegetable Skillet

Rated as 4.17 out of 5 Stars

"'This hearty stovetop entree has been a family favorite for years,' writes Ruby Williams of Bogalusa, Louisiana. 'The variety of vegetables makes this dish attractive. Cooking time is minimal.'"
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20 m servings
Original recipe yields 4 servings


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  1. In a skillet over medium heat, cook sausage in oil until no longer pink; drain. Add squash, onions and garlic; cook for 3 minutes. Stir in tomatoes, Worcestershire sauce and cayenne pepper; heat through.


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They all loved it. I didn't have yellow squash so I used zuccinni squash and added some cherry tomatoes halved, topped with alittle fresh marinia sauce and itl. cheeses, put in oven just to mel...

good but nothing special

I found this dish very enjoyable, added tobasco chipolte sauce, and made some cornbread to go with it.

The ONLY thing I changed was I used some venison link sausage we had in the freezer and a can of diced tomatoes instead of the chopped tomatoes. OMG YUM!!!!! My husband and I couldn't stay out...