Smoked Sausage Plate Recipe

Prep and slice

Pat the smoked sausage dry with paper towels. Cut into 3/4"–1" thick rounds or slice on the bias into 1/2" pieces for more surface area.

Heat a large heavy skillet or cast-iron pan over medium-high heat. Add 1 tablespoon olive oil and let shimmer but not smoke.

Add the sausage pieces in a single layer (work in two batches if necessary). Cook, undisturbed, 3–4 minutes until well browned on the first side.

Flip the sausage pieces and cook another 2–3 minutes until browned and heated through. Reduce heat if the pan is smoking or sausage is browning too fast. Transfer browned sausage to a warm plate and tent with foil.

Preheat oven to 425°F (220°C) if roasting in the oven. Alternatively, you can finish vegetables in the same skillet used for sausage.

In a bowl, toss bell peppers, red onion, and zucchini with 1 tablespoon olive oil, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, and 1/4 teaspoon smoked paprika until evenly coated.

If using the oven: spread vegetables in a single layer on a rimmed baking sheet and roast 15–20 minutes, tossing once at 10 minutes, until edges are caramelized and vegetables are tender. If finishing in the skillet: add vegetables to the same skillet used for sausage, turn heat to medium-high, sauté stirring occasionally 8–10 minutes until softened and lightly charred; deglaze the pan with a splash (about 1 tablespoon) of water if fond sticks.

Taste and adjust seasoning. Remove from heat and keep warm.

If you want a glaze for the sausage, wipe out excess fat from the skillet leaving about 1 teaspoon. Reduce heat to medium-low and add 1 teaspoon butter and 1 teaspoon minced garlic; cook 20–30 seconds until fragrant.

Add 1 teaspoon apple cider vinegar and 1 teaspoon maple syrup or honey; stir and scrape up any browned bits from the pan. Add 1 tablespoon reserved pan drippings or water to loosen the sauce and simmer 30–60 seconds until slightly thickened. Season with 1/8 teaspoon salt to taste.

Return the browned sausage to the pan and toss to coat in the sauce, heating through 1–2 minutes. Remove from heat.

Arrange the warmed sausage rounds on a large serving plate. Spoon the roasted vegetables alongside or on top of the sausage.

Add slices of cornbread or crusty bread to the plate. Place pickles or pickled jalapeños in a small ramekin or alongside the sausage.

Dot mustard on the plate or serve in a small bowl for dipping. Sprinkle chopped fresh parsley over the sausage and vegetables and add lemon wedges on the side if using.

Serve immediately so the sausage stays hot. Leftovers refrigerate in an airtight container up to 4 days.