Sweet Italian Turkey & Chicken Sausage Stir-Fry
So, every Wednesday over the summer, my job hosts a BBQ. All you can eat for $5! I’m talking all the goods: hamburgers, hot dogs, pulled pork, chicken, chips, watermelon, cookies, etc. Everyone looks forward to BBQ Wednesday’s and not only is there a ton of food, but it becomes a social gathering for co-workers.
The first BBQ came and left and I didn’t bother to go. Then week two rolled around and a big group of my colleagues wanted to attend together so I said “why not?!” and went for a bun-less burger with tons of pickles on top and watermelon on the side. Not too shabby! Today I brought my lunch with me, as I typically do, but it was so nice out that I wanted to enjoy the weather and the company of my co-workers so I took my lunch to the party and I did not even miss all that delicious food staring me in the face!
I used Applegate Farms Sweet Italian Chicken & Turkey Sausage as the base of my stir-fry and then threw in lots of filling veggies and served it on a bed of cauliflower rice. The best part about the Applegate Farms sausage is that it’s Whole30 Approved and has none of the bad stuff that comes with typical store-bought sausage.
Next time you are in a tempting food situation, I highly recommend bringing this recipe along!
Sweet Italian Turkey & Chicken Sausage Stir-Fry recipe
Prep time:10 minutes
Cook Time: 20 minutes
Total time: 30 minutes
Makes 3-4 servings
2 links, Applegate Sweet Italian Turkey & Chicken Sausage, chopped
½ Red, yellow and orange bell pepper, thinly sliced
½ Medium shallot, minced
½ red onion, minced
2 cups broccolini, chopped
1 cup mushrooms, chopped
1 tablespoon garlic
2 cups riced cauliflower
Cilantro, for garnish
Makes 2-3 servings
Heat 1 tablespoon olive oil on medium heat
Add bell peppers, onions and shallots to the pan once hot, reduce heat slightly
In separate pan, heat 1 tablespoon olive oil on medium-low heat
Add broccolini, mushrooms and sausage to the second pan
Once peppers and onions begin to caramelize (approx. 10-12 minutes), pour into second pan with the rest of the ingredients, add garlic and allow everything to cook together another 5-7 minutes
In empty pan, add riced cauliflower on low heat with ¼ cup of water then cover and let steam until water has evaporated, approx. 5-7 minutes (Note: if you are using frozen cauliflower, skip the water since it will already have it’s own water)
Once cauliflower is almost done, add a pinch of salt and any other desired seasoning
Once all ingredients are fully cooked, pour cauliflower into a bowl and stir-fry on top
Garnish with cilantro
Serve hot and enjoy!