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Sausage Stir-fry

Southern Living SEPTEMBER 2007

  • Yield: Makes 6 to 8 servings
  • Cook time:25 Minutes
  • Prep time:15 Minutes

Ingredients

  • 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

Preparation

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.

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Sausage Stir-fry recipe

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