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Barbecue Sausage Skillet

 Barbecue Sausage Skillet
"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.
4-6 ServingsPrep/Total Time: 25 min.


  • 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


  • 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.

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Barbecue Sausage Skillet (continued)

Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer