Breakfast Stir Fry With Sausage Fritters Recipes

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BREAKFAST STIR FRY WITH SAUSAGE FRITTERS



Breakfast Stir Fry with Sausage Fritters image

B Smith, restauranteur, author, and respected expert in affordable-yet-elegant living shares a delicious recipe! Looking for a delicious breakfast made using Original Bisquick® mix? Then try this tasty vegetable and egg stir fry that's served with sausage fritters.

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 45m

Yield 4

Number Of Ingredients 15

3/4 cup Original Bisquick™ mix
3 tablespoons milk
1 egg
1/2 cup cooked, crumbled turkey breakfast sausage
1/4 cup chopped red bell pepper
1/4 cup finely chopped carrots
1/4 teaspoon pepper
Oil for frying
2 tablespoons vegetable oil
1 1/2 cups chopped green onions
4 eggs, beaten
2 cups chopped fresh kale
4 oz fresh snow pea pods (1 cup)
1 cup chopped carrots
1 to 2 tablespoons soy sauce

Steps:

  • Heat oil in deep fat fryer or deep skillet to 375 F. In medium bowl, mix Bisquick, milk and egg until smooth. Stir in remaining Fritter ingredients. Drop batter by tablespoonfulls into hot oil. Cook 2 to 3 minutes, turning once, until golden brown. Remove from fryer with basket or slotted spoon. Drain fritters on paper towels; keep warm.
  • In 10-inch nonstick skillet, heat oil over medium-high heat. Cook and stir green onions about 2 minutes or until soft. Stir in eggs; cook and stir about 2 to 3 minutes or until eggs are cooked completely. Remove egg mixture from skillet; keep warm. Add vegetables and soy sauce; cook and stir vegetables about 2 minutes or until crisp tender. Add egg mixture to vegetables.
  • Spoon vegetable/egg mixture onto plates; top with fritters.

Nutrition Facts : Calories 410, Carbohydrate 29 g, Cholesterol 275 mg, Fat 4 1/2, Fiber 4 g, Protein 16 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 960 mg, Sugar 7 g, TransFat 1 g

SAUSAGE STIR-FRY



Sausage Stir-Fry image

Convenient frozen veggies and canned broth shorten prep time for this deliciously different stir-fry from Nykii Chouteau. "Smoked kielbasa provides the hearty change of pace," reports the Clermont, Florida cook

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 6 servings.

Number Of Ingredients 11

1 medium onion, thinly sliced
2 garlic cloves, minced
1 to 2 tablespoons vegetable oil
1 pound fully cooked kielbasa or Polish sausage, halved lengthwise and sliced
1 package (16 ounces) frozen stir-fry vegetables, thawed
1 can (8 ounces) bamboo shoots, optional
2 tablespoons cornstarch
1/2 teaspoon cayenne pepper
1 can (14-1/2 ounces) beef broth
2 tablespoons soy sauce
Hot cooked rice

Steps:

  • In a large skillet or wok, stir-fry onion and garlic in oil until tender. Add sausage, vegetables and bamboo shoots if desired; stir-fry until heated through. Combine cornstarch, cayenne, broth and soy sauce until smooth; add to the pan. Bring to a boil; cook and stir for 2 minutes. Serve over rice.

Nutrition Facts :

ANDOUILLE SAUSAGE CORN FRITTERS



Andouille Sausage Corn Fritters image

Provided by Aaron McCargo Jr.

Categories     appetizer

Time 23m

Yield about 8 fritters

Number Of Ingredients 14

2 cups all-purpose flour
1 tablespoon baking powder
Pinch cayenne
1 teaspoon smoked paprika
1 teaspoon kosher salt
Pinch cracked black pepper
1/4 cup sugar
1/2 cup finely diced andouille sausage
1 1/2 cups frozen corn kernels, thawed
2 eggs
1 cup whole milk
1 tablespoon chopped fresh thyme leaves
1/2 cup butter, melted
3 tablespoons canola oil

Steps:

  • In a large bowl, whisk together the flour, baking powder, cayenne, paprika, salt, pepper and sugar. Add the sausage, corn, eggs, milk and thyme. Stir in the melted butter and combine well.
  • In a large skillet over medium-high heat, add the canola oil and evenly coat the pan. Ladle 2 to 3 ounces of batter into the pan and shape into a mini pancake. Repeat to fill the pan. Cook for 2 minutes before flipping and cooking the other side. Repeat with remaining batter. Transfer to a serving platter and serve.

SHRIMP AND SAUSAGE STIR-FRY RECIPE BY TASTY



Shrimp And Sausage Stir-fry Recipe by Tasty image

Here's what you need: oil, raw shrimp, chesapeake bay seasoning, sausage, water, yellow onion, red bell pepper, green bell pepper, zucchini, corn, carrot, garlic, chicken broth, salt, pepper, fresh parsley, rice

Provided by Betsy Carter

Categories     Dinner

Time 30m

Yield 4 servings

Number Of Ingredients 17

2 tablespoons oil, divided
1 lb raw shrimp, peeled and deveined
2 teaspoons chesapeake bay seasoning
6 oz sausage
½ cup water
½ yellow onion, diced
1 red bell pepper, diced
1 green bell pepper, diced
1 zucchini, chopped
½ cup corn
1 carrot, diced
2 cloves garlic, minced
¼ cup chicken broth
½ teaspoon salt
¼ teaspoon pepper
fresh parsley, chopped, for serving
rice, cooked, for serving

Steps:

  • Heat oil in a large skillet over medium-high heat.
  • Add shrimp to skillet and season with Chesapeake Bay seasoning.
  • Cook shrimp 3-4 minutes, or until opaque. Remove from skillet and set aside.
  • Heat oil in a large skillet over medium-high heat.
  • Add sausage to skillet.
  • Cook until browned, turning links frequently.
  • Reduce heat to medium-low and add water to skillet.
  • Cover and simmer for 12 minutes. Remove from skillet and set aside.
  • Add onions and bell peppers to the same skillet and cook for 2 minutes.
  • Add chopped sausage, zucchini, corn, and carrot and cook for additional 2 minutes.
  • Stir in shrimp and garlic.
  • Pour chicken stock into pan and stir until well-incorporated.
  • Add salt and pepper.
  • Remove from heat.
  • Top with parsley and serve over rice if desired.
  • Enjoy!

Nutrition Facts : Calories 416 calories, Carbohydrate 19 grams, Fat 23 grams, Fiber 3 grams, Protein 31 grams, Sugar 6 grams

BREAKFAST SAUSAGE FRIED RICE



Breakfast Sausage Fried Rice image

-Tami Thomas, Palmdale, California

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 20m

Yield 2 servings.

Number Of Ingredients 6

1/4 pound bulk pork sausage
1 egg, lightly beaten
3/4 cup cold cooked long grain rice
4 teaspoons soy sauce
1/4 teaspoon minced garlic
Pepper to taste

Steps:

  • Crumble sausage into a skillet; cook over medium heat until no longer pink. Remove with a slotted spoon and set aside. In same skillet, cook and stir egg over medium heat until completely set. Stir in the rice, sausage, soy sauce, garlic and pepper. Cook until heated through.

Nutrition Facts : Calories 232 calories, Fat 8g fat (3g saturated fat), Cholesterol 137mg cholesterol, Sodium 787mg sodium, Carbohydrate 23g carbohydrate (0 sugars, Fiber 1g fiber), Protein 15g protein. Diabetic Exchanges

SAUSAGE AND CORN FRITTERS



Sausage and Corn Fritters image

This is a variation on a corn fritter recipe to add sausage. As with my other recipes, a small amount of oil is used to keep the calorie count down.

Provided by Late Night Gourmet

Categories     < 30 Mins

Time 30m

Yield 6 serving(s)

Number Of Ingredients 9

1/2 cup cornflour
1/2 teaspoon baking powder
1 teaspoon kosher salt
1/2 teaspoon black pepper
4 ounces sausage
1/4 cup low-fat buttermilk
1 ear of corn
1 large egg
2 tablespoons olive oil

Steps:

  • Start boiling ear of corn. Alternately, frozen corn can be used instead.
  • Start heating 2 tablespoons of olive oil in a small cooking pot on MEDIUM heat. NOTES: 1) other kinds of oil can be used instead if desired; 2) a small pot will allow less oil to be used: the fritters need to be at least partly immersed in the oil.
  • Pan fry sausage and set aside.
  • Blend cornflour, baking powder, and 1/2 tablespoon of salt in a mixing bowl.
  • Beat egg separately, then combine with ingredients in bowl.
  • Add corn kernels and sausage to the mixture and blend thoroughly.
  • Carefully use a spoon to place spoonfuls of the mixture into the oil. Patty-shaped fritters work best in a shallow pan, but you can make them any size or shape. Don't drop the batter into the oil.
  • The fritters cook very quickly in a shallow pot because they're closer to the heat. Watch the underside of the fritter for browning. The fritter can brown in as little as 30 seconds, depending on how hot the pot is.
  • Carefully flip the fritter over with a fork. Remove from heat when the fritter is browned.
  • Placed finished fritters on a paper towel to remove excess grease.
  • Sprinkle remaining salt on the fritters while still hot.
  • Use a blend of sweet and sour sauce and hot sauce for dipping if desired.

Nutrition Facts : Calories 166.8, Fat 11.4, SaturatedFat 2.9, Cholesterol 42.4, Sodium 615.8, Carbohydrate 11.9, Fiber 1.1, Sugar 1.6, Protein 4.9

SAUSAGE & NOODLE STIR-FRY



Sausage & noodle stir-fry image

Forget sausage rolls, wrap your hands around a bowl of meatballs and steaming noodles, pepped up with a sticky sauce of orange and soy

Provided by Lesley Waters

Categories     Dinner, Snack, Supper

Time 30m

Number Of Ingredients 15

12 good-quality sausages
250g thick or medium egg noodle
4 tbsp soy sauce
2 tbsp clear honey
juice 1 large orange
2 tbsp groundnut or vegetable oil
2 garlic cloves , crushed
finger-length piece fresh root ginger , peeled and finely chopped
2 red chillies , deseeded and finely chopped
4 large carrots , cut into matchsticks
2 red peppers , deseeded and thinly sliced
1 yellow pepper , deseeded and thinly sliced
200g pack sugar snap peas
1 bunch spring onions , shredded lengthways
2 tbsp sesame seed , toasted

Steps:

  • Heat oven to 200C/fan 180C/gas 6. Squeeze the sausagemeat from the skins into a large bowl. Then, using your hands, roll the meat into meatballs, getting about three from each sausage. Place on a roasting tray, then cook for 10-12 mins until golden and cooked through. Can be made up to a day ahead. Reheat in the oven for 5 mins until piping hot.
  • Meanwhile, cook the noodles according to pack instructions. In a small bowl, mix together the soy sauce, honey and orangejuice. (If you want to get ahead, boil the noodles, cool under cold water, drain, toss with a little oil, then set aside until needed).
  • Heat a large non-stick wok or frying pan and add the oil. Add the garlic, ginger and chilli then fry for 1 min. Add the carrot and peppers, stir-fry for 3 mins, then add the sugar snaps and spring onions for the final min of cooking.
  • Drain the noodles, then add to the vegetables, along with the soy sauce mixture. Toss well, season, then scatter with the sesame seeds. Serve in warm bowls and top with the sausage meatballs.

Nutrition Facts : Calories 545 calories, Fat 28 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 19 grams sugar, Fiber 6 grams fiber, Protein 21 grams protein, Sodium 4.26 milligram of sodium

ASIAN BREAKFAST STIR-FRY



Asian Breakfast Stir-Fry image

Here is an under-an-hour recipe for an Asian-inspired, veggie-rich, breakfast stir-fry that could also work as a main dish lunch or dinner for 1.

Provided by Fellow Wanderlust, RN

Categories     Breakfast and Brunch     Meat and Seafood     Chicken

Time 55m

Yield 1

Number Of Ingredients 17

1 cup water
½ cup quinoa
1 large carrot, peeled and chopped
½ cup broccoli florets
¼ cup chopped onion
1 (1 inch) piece ginger, peeled, or to taste
1 tablespoon sesame oil
1 tablespoon minced garlic
1 cup kale
1 tablespoon reduced-sodium soy sauce
1 tablespoon water
½ cup shredded boneless, skinless baked chicken breast
1 cooking spray
2 large eggs
1 teaspoon chile-garlic sauce (such as Sriracha®), or to taste
1 teaspoon fresh cilantro, or to taste
1 teaspoon sesame seeds, or to taste

Steps:

  • Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes.
  • Combine carrot, broccoli, and onion in the bowl of a food processor and chop.
  • Heat sesame oil in a large skillet over medium heat and add garlic. Stir until fragrant, about 1 minute. Add chopped vegetable mixture from food processor. Cook and stir until onions are translucent, 3 to 5 minutes. Add kale; cook until wilted, about 1 minute. Add soy sauce and water; cook for 5 minutes more.
  • Add chicken and 1/4 cup cooked quinoa to the skillet with the vegetable mixture. Cook and stir until heated through, 2 to 3 minutes. Transfer stir-fry to a plate.
  • Spray the skillet with cooking spray and cook eggs to preference, 3 to 5 minutes. Place cooked eggs on top of stir-fry in the plate. Garnish with chile-garlic sauce, cilantro, and sesame seeds.

Nutrition Facts : Calories 814 calories, Carbohydrate 75.4 g, Cholesterol 424.5 mg, Fat 36.1 g, Fiber 10.8 g, Protein 48.2 g, SaturatedFat 7.4 g, Sodium 1015.5 mg, Sugar 7.1 g

ITALIAN SAUSAGE AND PEPPERS STIR FRY



Italian Sausage and Peppers Stir Fry image

You can cook it with hot Italian sausages as in the directions below or you can make it with mild or sweet sausages. If you do, you may want to omit the peppers and add either a touch of honey, syrup, or brown sugar, and sliced tart apples . Either way, I think I'd keep the onions...but that's a personal choice. You can also add chili flakes or parsley or any herb/spice that suits your tastes. If you want to serve it over pasta, you can add a can or two of spaghetti sauce and slice the sausauges before frying. This recipe is so versatile, you can't go wrong.

Provided by Ranikabani

Categories     Stew

Time 25m

Yield 5 serving(s)

Number Of Ingredients 9

1 tablespoon olive oil
6 -8 Italian sausages (hot or mild)
2 red onions (or one Spanish onion or any onion/onion combination of your choice)
4 cloves garlic, chopped finely
1 sweet red pepper, seeded and sliced into long,thin strips
1 yellow sweet pepper, seeded and sliced into long,thin strips
1 sweet orange bell pepper, seeded and sliced into long,thin strips
white pepper or black pepper
salt, as needed

Steps:

  • Heat olive oil in a large frying pan.
  • Add onions and garlic and fry till golden brown.
  • Add sausages and cook till almost done.
  • Add peppers and seasoning.
  • Cook until veggies are tender.

SAUSAGE AND BOK CHOY STIR-FRY



Sausage and Bok Choy Stir-Fry image

You are only 4 ingredients and 30 minutes away from a delicious meal! Serve with rice or mashed potatoes.

Provided by karamelized

Categories     Main Dish Recipes     Stir-Fry

Time 23m

Yield 6

Number Of Ingredients 4

2 tablespoons olive oil
1 onion, chopped
1 (13 ounce) package smoked sausage, cut into bite-size pieces
1 head bok choy, chopped

Steps:

  • Heat oil in a large skillet over medium-high heat. Add onion; saute until translucent, about 5 minutes. Add sausage; cook until browned, 2 to 3 minutes. Add bok choy; cook until wilted, about 1 minute.

Nutrition Facts : Calories 296.2 calories, Carbohydrate 4.7 g, Cholesterol 41.8 mg, Fat 24.2 g, Fiber 1.1 g, Protein 15 g, SaturatedFat 7.6 g, Sodium 972.5 mg, Sugar 3 g

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Heat a skillet over medium heat, and add coconut oil when hot. Add diced onions and sauté until slightly translucent. Add sausage and cook until browned, tossing frequently. Add greens, reduce heat to medium-low, and cover. Serve when the greens are wilted and soft (about 5 minutes).
From paleoplan.com


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