sausage stir fry on a plate

Easy Sausage & Vegetable Stir Fry

Easy Sausage and Vegetables Stir Fry that's ready 20 minutes from prepping to table and has a unique "sweet, sour, tangy" flavour combination. Is delicious, has very little oil and no carbs!!

Course Main Course
Cuisine venezuelan
Keyword easy recipe, recipe, sausage, sausage stir fry, stir fry
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2 people
500 kcal
Author Morella


  • 2 Sausages Any meat or veggie will do
  • 1/4 Green bell pepper
  • 1/4 Red bell pepper
  • 1 Garlic clove
  • 6 Mushrooms Any type of mushroom
  • 1/2 White onion
  • 3 tbsp Fresh dill
  • 4 tbsp Vegetable oil
  • 1 pinch Chilli flakes Optional
  • Salt & Black pepper to taste
  • Fresh parsley for decoration
  • 150 gr Sugarsnaps
  • 1 medium Carrot


  1. In a hot pan add the oil and leave to warm up. Once warm add the sausages cut in pieces and brown.

  2. Once the sausages are brown remove from the pan and set aside.

  3. In the same pan add the sliced onion and peppers, stir and leave to cook for a couple of minutes 

  4. Then add the garlic crushed with a garlic crusher or finely chopped. Stir and add the sugarsnap and stir again. Add a splash of water to get the cooking going without adding extra oil. Leave to cook for a couple of minutes

  5. Add the mushrooms chopped in small pieces and stir again. Leave to cook for a couple of minutes. Then add the carrot slices, which I previously made using a vegetable peeler to make very thing slices (see video), stir and leave to cook.

  6. Season with salt and black pepper to taste and add a pinch of chilli flakes (optional), stir and leave to cook for a couple of minutes.

  7. Once the onion and bell peppers are soft add the sausage back to the pan and stir everything together and leave to cook for another minute and serve hot!!

  8. Sprinkle some chopped parsley and squeeze lemon juice over the plate to add the zingyness to the dish.

Recipe Notes

  1. I like my veggies to be crunchy, following this method you're onions, peppers and mushrooms with be soft but the sugarsnaps will remain crunchy and green. If you want the sugarsnaps to be soft then leave to cook for longer adding splashes of water little by little until the veggies are completely cooked soft.
  2. I finished the dish squeezing lemon over the dish because I used pork sausages and pork and lemon work very well. If you're using any other type of meat or veggie/vegan sausages the lemon juice can be omitted.