Sausage Stir-fry

Sausage Stir-fry Recipe


Makes 6 to 8 servings

Recipe from

Southern Living

Recipe Time

Prep: 15 Minutes
Cook: 25 Minutes


1 (10-oz.) box plain couscous
1/4 cup chopped pecans
1 pound hot Italian sausage links
1 yellow bell pepper, thinly sliced
1 red bell pepper, thinly sliced
1/2 medium-size red onion, halved and thinly sliced
1 garlic clove, minced
1/2 (20-oz.) package bite-size dried plums
2 Granny Smith apples, chopped
1 1/4 cups chicken broth
2 tablespoons brown sugar
1 tablespoon cornstarch
1 teaspoon grated orange rind
2 tablespoons fresh orange juice
1/2 teaspoon salt


1. Prepare couscous according to package directions. Keep warm.

2. Heat pecans in a large nonstick skillet over medium-low heat, stirring often, 3 to 4 minutes or until toasted. Remove from skillet.

3. Remove casing from sausage, and cut into 1/2-inch slices.

4. Heat skillet or wok at medium-high heat 1 minute. Add sausage, and stir-fry 7 to 8 minutes or until done and no longer pink.

5. Add bell peppers, onion, and garlic to skillet, and stir-fry 3 to 4 minutes or until tender. Add plums and apples, and stir-fry 1 1/2 to 2 minutes. Stir together chicken broth and next 5 ingredients until cornstarch is dissolved. Add to sausage mixture, and bring to a boil. Boil 1 to 2 minutes or until thickened. Serve over couscous. Sprinkle with toasted pecans.

Letha Burdette, Greenville, South Carolina,

Southern Living

September 2007
My Notes

Only you will be able to view, print, and edit this note.

Add Note