Loaded with lots of crunchy, colourful veggies and succulent pork sausage, this sausage stir-fry recipe is perfect for a delicious, quick and satisfying weeknight dinner.
This sausage stir-fry recipe was inspired by my pop (grandfather). I speak with him every evening and usually always ask him what he had to eat for supper (I love the topic of food, ha ha). Pop is quite the cook and makes an awesome western sandwich.
This one particular day he had sausage stir-fry and I was quite intrigued. I’m no stranger to making stir-fry (it’s a such a delicious and quick meal), but I’ve never tried stir-fry with sausage. Boy, was I missing out!
Like pretty much all stir-fry recipes, it’s super easy to make and loaded with lots of colourful veggies. I mean, sausage and peppers is such an iconic combination, isn’t it?
How To Make Sausage Stir-Fry
Here is an overview of how to make sausage stir-fry (full details are in the recipe card below):
- Make the stir fry sauce: Whisk the soy sauce, chicken broth, garlic, ginger, sriracha, rice wine vinegar, honey and sesame oil together, then whisk in the cornstarch (this helps thicken the sauce).
- Grease your wok. Cook the sausage until cooked through, then transfer the sausage to a paper towel-lined plate and drain excess grease from the wok.
- Then add vegetable oil to the wok and heat. Add the veggies and cook until they’re just tender-crisp.
- Add the stir fry sauce and cooked sausage to the veggies. Cook until the stir-fry sauce has heated through and has reduced/thickened.
Type of Sausage To Use
I love to use pork sausage in this stir-fry recipe, particularly spicy pork sausage. You can use whatever variety you prefer or have on hand. Honey garlic sausage is another great option.
The recipe uses one pound of sausage, which is about 4 to 5 sausage. I like to cut the sausage into bite-sized chunks. Another option is to remove the sausage meat from their casings and cook the loose meat, or remove the sausage meat from their casings and roll into balls so you have little sausage meatballs. Use whatever method works for you.
Speaking of sausage, if you’d rather use another variety besides pork (like beef, turkey or chicken), go for it! Just cook them until they’re cooked through.
Add More Texture and Flavour
This sausage stir-fry recipe has ample texture and flavour. However, if you want to add even more, it’s quite easy to do so. Here are some of my favourite ways to add more crunch and deliciousness to stir-fry:
- Nuts: You can mix in some roasted cashews or peanuts (or top the finished dish with some). While I have been known to garnish with nuts, my favourite thing to do is add them into the stir-fry when the veggies are added. The nuts soften a tad when you do this and absorb some of the stir-fry sauce (yum!).
- Canned sliced water chestnuts: Oh man, these remind me of my favourite Chinese takeaway from when I was a kid. So good! These can be added when you add your veggies.
- Garnish: Topping your stir-fry with sesame seeds, sliced chili pepper or herbaceous cilantro and/or green onion is also yummy.
See, there are lots of ways to mix up this favourite weeknight dish!
What To Serve With It
My favourite thing to serve with this stir-fry is fluffy rice (I particularly love Jasmin or basmati rice, but you could use whatever variety you like best.
If you’re not into rice, noodles work great. You can either mix them into the stir-fry or serve the stir-fry over top.
For a lower carb alternative to rice or noodles, try cauliflower rice or simply serve the stir-fry as is.
This sausage stir-fry makes 4 generous servings and is perfect for a quick weeknight supper.
If, however, you find yourself with leftovers, properly store them in an airtight container in the refrigerator and enjoy within 3 days (reheating before serving).
To reheat leftover stir-fry, simply place the leftovers you are using in a frying pan and heat over medium heat, stirring occasionally, until heated through. Alternatively, you can reheat in a microwave. Place the leftovers in a microwave-safe dish and reheat in 30-second intervals until heated through (such a great lunch, by the way).
Tips for Making the Best Stir-Fry
- Have all your ingredients prepped and ready to go before starting to cook. Making stir-fry is typically a quick process (which is why it’s great for busy days), so doing the prep works makes the process go smoothly (and fast), meaning you get to devour that deliciousness sooner.
- Since you’re cooking those veggies over medium-high heat, don’t forget to regularly stir them. You definitely don’t want them to burn.
- Speaking of veggies, don’t overcook them. One of the best part about stir-fry is those crunchy veggies.
- Fresh is best. While you can certainly use garlic powder and ground ginger in a pinch, I highly recommend using freshly sliced garlic and freshly minced ginger for a really flavourful, fresh result.
- If you want extra garlic flavour, I find grating the garlic will give you a more pungent flavour than slicing it.
- I totally recommend using a low sodium (or lower sodium soy sauce) so your stir-fry is not overly salty.
- If you do want to add less soy sauce, you can swap out some of the soy sauce for low sodium chicken or vegetable broth.
More Yummy Recipes
If you make this sausage stir-fry recipe, be sure to leave a comment below!
- ½ cup low-sodium soy sauce
- 2 tablespoons chicken broth, or vegetable broth or cold water
- 4 cloves garlic, thinly sliced
- 1 tablespoon minced fresh ginger
- 1 tablespoon sriracha, or to taste
- 1 tablespoon rice wine vinegar
- 1.5 tablespoons honey, or brown sugar
- 2 teaspoons sesame oil
- 1 tablespoon cornstarch
- 1.5 tablespoons vegetable oil, divided (plus a little more to grease the wok)
- 1 pound pork sausage (spicy or honey garlic are yummy options), sliced into bite-sized chunks (about 4 sausage)
- 1 yellow onion, peeled and thinly sliced
- 2 bell peppers, cut into thin strips (whatever colour you prefer)
- 2 ribs celery, thinly sliced
- 2 small carrots, peeled and julienned (cut into thin strips)
For Serving (optional)
- Cooked rice or noodles
- In a small measuring cup or mixing bowl, whisk the soy sauce, chicken broth, garlic, ginger, sriracha, rice wine vinegar, honey and sesame oil together, then whisk in the cornstarch. Set aside.
- Dab some paper towels with a little vegetable oil (about 1 teaspoon) and rub it all over the inside of your wok to grease.Note: If you don't have a wok, you can use a large frying pan.
- Heat wok over medium heat. Add the sausage and cook, stirring often, until cooked through, about 8 to 10 minutes. Transfer the sausage to a paper towel-lined plate and drain excess grease from the wok. I like to also wipe out the wok to remove any crispy sausage bits before cooking the veggies.
- Then add 1.5 tablespoons of vegetable oil to the wok and heat over medium-high heat. Add onion, bell peppers, celery and carrots. Cook, stirring often, until the veggies are just tender-crisp, about 3 minutes.
- Give the stir-fry sauce another whisk (the honey tends to settle to the bottom so be sure to mix well). Then add the stir fry sauce and cooked sausage to the veggies. Cook, stirring often, until the stir-fry sauce has heated through and has reduced/thickened, about 2 minutes.
- Serve the stir-fry as is or over your favourite rice or noodles. Enjoy!
A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
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Tried this recipe?
If you do make this recipe, thank you!! It would mean so much if you could leave a comment below. Love to know how you enjoyed it, and it helps other readers too!