Show Subscription Form




Barbecue Sausage Skillet Recipe

Read Reviews (1)
3 1
Publisher Photo
"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.
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:4-6 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 4-6 servings

Ingredients

  • 1 pound Johnsonville® Mild Italian Sausage Links 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 barbecue sauce
  • 1 envelope onion soup mix
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • Hot cooked noodles or rice

Directions

  1. 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.
  2. 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

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

Reviews for Barbecue Sausage Skillet(1)

AVERAGE RATING
   (1)
RATING DISTRIBUTION
5 Star
 (0)
4 Star
 (0)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Sep. 20, 2011

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.

Loading Image
Advertise with us
ADVERTISEMENT

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT