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"I came up with this when I had to bring a dish for a church supper," notes Janis Plourde from Smooth Rock Falls, Ontario. "I got a lot of compliments on it—even our teenage boys requested I make it again. I usually serve it over a mixture of white and wild rice.
This recipe is:
Quick
Originally published as Barbecue Sausage Skillet in Quick Cooking March/April 2005, p42
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Reviewed on Sep. 20, 2011 by mkfrazier
We really wanted to like this recipe more, but in the end, it was just too heavy. It is possible that the honey-garlic barbecue sauce was a little too strong for the other ingredients, so anyone else trying this recipe might want to go with a mild sauce. We probably won't make this again as we can get some really good Chinese food for less trouble and little cost in Toronto. For those who aren't as lucky and want to try this recipe, take it easy on the stir-fry (don't overcook) and keep the sauce light.
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