Smoked Sausage Stir-Fry Recipe
Smoked Sausage Stir-Fry Recipe photo by Taste of Home
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Smoked Sausage Stir-Fry Recipe

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For Sandi Towne of Sauk Village, Illinois, a dish needs to look as good as it tastes. "Appearance is important," she contends. "This eye-catching stir-fry is a prime example. The colorful peppers and tomatoes contrast nicely with the sausage, and the whole thing is delicious!"
Recommended: 52 Date Night Dinners
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 4 servings


  • 1 pound fully cooked smoked turkey sausage, cut into 1/2-inch slices
  • 2 tablespoons olive oil
  • 1/2 cup julienned green pepper
  • 1/2 cup julienned sweet red pepper
  • 1 small onion, sliced and separated into rings
  • 1-1/2 teaspoons garlic powder
  • 1-1/2 teaspoons dried basil
  • 1-1/2 teaspoons dried oregano
  • 1/4 teaspoon pepper
  • 2 medium tomatoes, cut into wedges
  • 4 cups hot cooked rice

Nutritional Facts

3/4 cup: 421 calories, 8g fat (3g saturated fat), 51mg cholesterol, 981mg sodium, 64g carbohydrate (0 sugars, 2g fiber), 20g protein. Diabetic Exchanges: 3 lean meat, 2-1/2 starch, 1 fat.


  1. In a nonstick skillet or wok, stir-fry sausage in oil over medium heat until lightly browned, about 10 minutes. Add the peppers, onion and seasonings. Cover and cook for 10 minutes or until the vegetables are crisp-tender, stirring occasionally. Add the tomatoes; cook 1 minute longer. Serve over rice. Yield: 4 servings.
Originally published as Smoked Sausage Stir-Fry in Light & Tasty June/July 2001, p48

Medium-Bodied White Wine

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

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Angliz User ID: 8684686 241781
Reviewed Jan. 14, 2016

"This is pretty good. Of six of us two loved it and the others didn't like or dislike it."

JHalfaker User ID: 6757037 79568
Reviewed Jul. 14, 2012

"This was a very good recipe, and quite a nice change from a thick tomato-based sausage gumbo. I added some crushed red peppers and some chopped sweet chilies to spice it up a bit. I will definitely make this again."

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