Sausage pepper stir fry
This savory blend of sausage and peppers makes a complete meal when served over wild rice.
At one of our favorite vegetarian restaurants, my husband loved to order a dish called Sausage Pepper Cassoulet. The owners were kind enough to share their secret ingredient – Italian-style Tofurkey – and when they stopped serving the dish, I was determined to recreate it at home.
I wondered where the name came from and did some research. Turns out cassoulet is a French stew containing meat and/or sausage and beans, traditionally slow cooked in a pot with slanted sides called a cassole. Anyone hear casserole in there? I certainly do.
I took the main ingredients – sausages and beans (in this case soybeans, in the sausage instead of meat) – and quick-cooked it into a delicious stew in whatever shape pan I could find. So much for tradition. But hey, I’m Israeli, not French.
- 4 Italian-style sausages or Tofurkey
- 3 bell peppers, assorted colors
- 1 large onion
- 1 1/2 cup marinara sauce
- 2 cups wild rice blend
- 2 tablespoons olive oil
Cook rice according to package directions.
Wash and slice peppers and onions into strips. Slice sausages into rounds and set aside.
In a wok or frying pan, heat oil and sauté onions until fragrant and golden. Add pepper strips and sauté five minutes.
Transfer to a large bowl.
In the same pan, heat a bit more oil and fry the sausage slices until crispy. Add pepper, onions and marinara to pot and stir to heat through. Remove from heat.
Serve hot over wild rice.
Related Topics: Meat and Poultry