Smoked Sausage

Ingredients

• 907 g (2 pounds), cut into 6 mm (1/4 inch) slicessmoked sausage
• 10 ml (2 teaspoons)olive oil
• 113 g (1/2 cup)butter
• 2 cans, 425 g (15 ounces) each, drainedgreen beans
• 2 cans, 425 g (15 ounces) each, drainedwhole kernel corn
• 5 ml (1 teaspoon)paprika
• 5 ml (1 teaspoon)garlic powder
• 5 ml (1 teaspoon)Slap Ya Mama seasoning
• 5 ml (1 teaspoon)black pepper

Instructions

1. 1

   Heat the oil

   Warm the olive oil in a large skillet or frying pan over medium heat.

2. 2

   Brown the sausage

   Add the sliced sausage and cook until browned on both sides.

3. 3

   Cook in batches

   If the pan is crowded, brown the sausage in batches as needed.

4. 4

   Melt the butter

   Add the butter to the pan and leave it to melt.

5. 5

   Add the vegetables

   Tip the drained green beans and corn into the skillet.

6. 6

   Season and stir

   Sprinkle over the paprika, garlic powder, Slap Ya Mama seasoning and black pepper, then stir to combine.

7. 7

   Heat it through

   Continue cooking until the sausage and vegetables are heated through.

8. 8

   Serve hot

   Serve the skillet meal hot.

What is smoked sausage with green beans and corn?

This is an American-style skillet supper built around smoked sausage and familiar tinned vegetables. Rather than one fixed regional dish, it is a practical kind of home cooking: browned sausage, pantry staples and seasoning brought together in one pan.

Here, the sausage supplies a smoky, savoury base, while corn adds sweetness and green beans bring a tender, vegetal contrast. Butter and spices coat the ingredients and make the quick assembly feel like a complete meal.

Nutrition and macros by portion

The nutrition label shows one serving as written: 709 calories, 23g protein, 26g carbs, 58g fat.

The corn supplies much of the carbohydrate, while the sausage and butter contribute most of the fat; the sausage is also the main source of protein. Serve it with salad or another non-starchy vegetable for a fresher contrast, or pair it with rice or bread if you want a more substantial plate.

Choosing the ingredients

Sausage: Smoked sausage is already seasoned, so browning it adds colour and deepens its savoury flavour. Cut the slices to a similar thickness so they cook evenly.

Vegetables: Tinned green beans and corn keep preparation simple. Drain them well so excess liquid does not dilute the butter and seasoning.

Seasoning: Paprika, garlic powder, black pepper and the named seasoning blend provide the flavour. The sausage and seasoning may already be salty, so taste before adding any extra salt.

Getting a good sear

Brown the sausage over medium heat, giving the slices room to sit against the pan. If they are crowded, follow the method and cook them in batches; a packed skillet can leave them steaming rather than browning.

Once browned, the sausage goes back into the same pan with the butter and vegetables. This keeps the cooking straightforward and lets the ingredients mingle with the browned bits in the skillet.

How to judge when it is ready

Sausage: Look for browned surfaces on both sides before moving on. The recipe does not give a separate browning time, so use the colour as your cue.

Vegetables: After adding the drained beans and corn, cook until everything is heated through. Stir so the seasoning and melted butter are distributed rather than left in one patch.

Timing and pan space

The stated total time is 45 minutes, though the method itself gives no individual cooking times. Allow enough time to brown the sausage properly and warm the vegetables through.

A large skillet makes it easier to stir the full batch. If the sausage does not fit without crowding, cook it in batches before adding the butter and vegetables.

What to serve alongside

Serve it as written for a filling one-pan dinner, or add a simple green salad for a fresh contrast. Crusty bread or plain rice can also help make a larger meal and soak up the buttery juices.

If serving with another substantial side, start with a smaller helping of the skillet mixture and add more according to appetite.

Recipe notes & tips

• Drain the tinned vegetables thoroughly before adding them to the pan.
• Cut the sausage into evenly thick slices so they brown at a similar rate.
• Brown the sausage in batches if the skillet is crowded.
• Stir well after adding the seasonings so they coat the vegetables and sausage.
• Taste before adding extra salt, as the sausage and seasoning blend may already be salty.

Variations

• Add onion: Cook sliced onion in the skillet before adding the sausage.
• Bring the heat: Add chilli flakes with the other seasonings for a spicier finish.
• Use fresh vegetables: Cook prepared fresh green beans until tender before adding the corn.
• Change the sausage: Try another smoked sausage variety, keeping the slices evenly cut.
• Serve with rice: Spoon the hot mixture over cooked rice to make a more substantial plate.

Common mistakes to avoid

• Crowded skillet: The sausage may steam instead of brown; cook it in batches.
• Wet vegetables: Excess canning liquid thins the buttery coating; drain the beans and corn well.
• Uneven slices: Different thicknesses brown at different speeds; cut the sausage consistently.
• Uneven seasoning: Spices can clump in one spot; sprinkle them over the pan and stir thoroughly.
• Over-seasoning: The sausage and seasoning blend can be salty; taste before adding salt.

How to store

Refrigerate leftovers in a covered container and eat within 3–4 days. Reheat in a skillet over medium-low heat, stirring until hot throughout, or use a microwave and stir partway through.

Frequently asked questions