Opa's Beef Smoked Sausage and Vegetable Skillet

Opa's Beef Smoked Sausage and Vegetable Skillet

Opa's Beef Smoked Sausage is the all-beef one in the lineup — deeper and richer than the blends — and this skillet leans into it. Sliced into rounds and browned until the edges crisp, then simmered with bell peppers, onion, and zucchini in a quick pan sauce built from the browned bits and a splash of chicken broth. Smoked paprika doubles down on the smoke, the broth pulls it all together, and dinner comes out of one pan in about half an hour. It tastes like more effort than it took.

Author

Opa's Smoked Meats

Prep Time

10 minutes

Cook Time

20 minutes

Servings

4

Category

Main Course

Cuisine

American

Ingredients

• 1 package (16 oz) Opa's Beef Smoked Sausage, sliced into 1/2-inch rounds
• 2 tbsp olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, sliced into strips
• 1 yellow bell pepper, sliced into strips
• 1 medium zucchini, sliced into 1/2-inch half-moons
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 1/2 tsp salt (go light — the sausage and broth add salt)
• 1/2 tsp black pepper
• 1/2 cup chicken broth
• 2 tbsp fresh parsley, chopped, for garnish

Directions

1. Heat the oil. Set a large skillet over medium heat and add the olive oil. Let it heat about a minute, until shimmering.
2. Brown the sausage. Add the sliced Opa's Beef Smoked Sausage and cook 5–7 minutes, stirring occasionally, until the rounds are browned at the edges and heated through. The sausage is fully cooked — you're building color and waking up the smoke, not cooking it through.
3. Add the aromatics. Add the onion and garlic. Cook 2–3 minutes, until the onion turns translucent and fragrant.
4. Add the vegetables. Stir in the bell peppers and zucchini. Cook another 4–5 minutes, stirring occasionally, until tender but still crisp.
5. Season. Sprinkle the smoked paprika, oregano, salt, and pepper over everything and stir to coat. Cook 1–2 minutes to bloom the spices.
6. Build the pan sauce. Pour in the chicken broth, scraping up the browned bits from the bottom of the pan. Simmer 2–3 minutes, until slightly reduced and glossy.
7. Finish. Take it off the heat, scatter the parsley over the top, and serve hot, straight from the skillet.