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Barbecue Sausage Skillet Recipe

"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.

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Barbecue Sausage Skillet Recipe

Prep/Total Time: 25 min.

Yield: 4-6 Servings

10 15 25

Ingredients

1 pound Italian sausage links
2 cups fresh broccoli florets
1 cup chopped onion
1/2 cup chopped celery
1/4 cup chopped sweet red pepper
1 tablespoon canola oil
1/2 cup water
1/2 to 2/3 cup KC Masterpiece®

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Bold BBQ Sauce

KC Masterpiece Original BBQ Sauce is great with all types of meat and in favorite sides like beans, casseroles and more.

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1 envelope onion soup mix
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon pepper
Hot cooked noodles or rice

Directions

In a large skillet, cook sausage over medium heat until no longer pink. Meanwhile, in another skillet, stir-fry the broccoli, onion, celery and red pepper in oil until onion is tender. Stir in the water, barbecue sauce, soup mix, thyme, salt and pepper.
Cut sausage into 1/2-in. slices; add to vegetable mixture. Reduce heat; cook uncovered, for 5-8 minutes, stirring occasionally. Serve over noodles or rice. Yield: 4-6 servings.

Originally published as Barbecue Sausage Skillet in Quick Cooking March/April 2005, p42

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

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Barbecue Sausage Skillet

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(1-1) of 1 reviews

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.