Bad Dawg Sausage Skillet
Servings: 4
Ingredients
- 4 Bad Dawg Sausages
- 1 tbsp olive oil
- ⅓ cup red onion diced
- 1 red bell pepper chopped
- 1 orange bell pepper chopped
- 1 medium carrot julienned
- 2 zucchini quartered
- 1 –2 ears grilled corn kernels removed
- 1 medium tomato chopped
- 1 small Scotch bonnet finely chopped
- ½ tsp garlic salt
- ⅛ cup chopped basil
- ⅛ cup chopped cilantro
- Salt & black pepper to taste
Basil-Cilantro Crema
- ½ cup mayo
- ¼ cup sour cream
- ⅓ cup fresh basil
- ¼ cup fresh cilantro
Instructions
- To make the crema, blend mayo, sour cream, basil, cilantro, lime juice, olive oil, garlic salt, and white pepper until smooth. Chill until ready to use.
- Heat olive oil in a skillet over medium-high. Add sausage slices and sear 3–4 minutes per side until browned. Remove and set aside.
- Grill corn over direct heat or stovetop until charred (about 4 minutes per side). Once cooled, slice kernels off the cob.
- In the same pan, sauté red onion for 2–3 minutes. Add bell peppers, carrot, tomato, and chopped scotch bonnet. Cook another 4–5 minutes until slightly charred but still vibrant.
- Toss in zucchini, garlic salt, and black pepper. Let zucchini cook undisturbed for a minute to get color, then stir and cook 3 more minutes.
- Return sausage and corn to skillet. Toss everything together and cook for 2–3 minutes. Remove from heat. Stir in chopped basil and cilantro.
- Plate on its own or over rice. Drizzle with crema and top with extra herbs, if desired
- Enjoy!
