15-min Sausage Stir Fry (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 garlic clove, finely chopped up
02 -
1.10 lbs of small cocktail sausages, Korean Vienna sausages, or sliced smoked options like bratwurst or knockwurst
03 -
1 small onion, thinly sliced
04 -
2 bell peppers, any variety, chopped into small pieces
05 -
½ teaspoon sesame seeds for optional topping
06 -
1 tablespoon neutral oil, such as vegetable oil
→ Sauce Ingredients
07 -
0.5 tablespoon of sesame oil
08 -
3 tablespoons ketchup
09 -
2 teaspoons of cane or white sugar
10 -
1 tablespoon of mild or spicy gochujang, your call
11 -
1 tablespoon of soy sauce, regular or light—whatever you prefer
12 -
1 tablespoon honey or maple syrup for sweetness
# Instructions:
01 -
Cut shallow slashes across one side of every sausage, about 3-5 cuts each. Go light on the knife. Pro tip: line up four at once to save time. Put them off to the side for now.
02 -
Take a mixing bowl and toss in soy sauce, gochujang, sesame oil, ketchup, sugar, and honey. Stir until it’s smooth, then leave it alone for now.
03 -
Add some oil to a large pan, heat it over medium, and toss in the garlic and onions. Stir for half a minute.
04 -
Throw the diced bell peppers in the same pan. Keep stirring for the same amount of time: 30 seconds.
05 -
Pop the sausages in next and stir for about a minute. Cover the pan with a lid, then let it cook for 3 minutes to heat through.
06 -
Pour the sauce into the pan, making sure it coats everything well. Sprinkle sesame seeds on top if you're feeling fancy, then turn off the heat.
# Notes:
01 -
Store leftovers in an airtight container in the fridge, where they’ll stay good for up to 4 days. Heat them up in the microwave for 2-3 minutes, or toss them into a pan with a splash of water for reheating.
02 -
Freezing isn’t a great idea for this dish since the peppers might go soggy.