This recipe like all stir fry types is good to use up leftover vegetables. We are not as fond of the Asian type of stir-fry so this is a welcome change of pace. I had some V8 juice that really needed to be used and some peppers left from another meal so this was the night to try this out.
Everyone liked it, including Bettie who does not like rice dishes or for that matter tomato sauce type things. The V8 is spicy and if you want something fast and easy to fix this is it. I did add about a Tablespoon of sherry to the sauce when it was thickening, it is optional. You could add some mushrooms if you have some needing to be used.
The original recipe is from The Taste of Home Casserole Cookbook magazine.
Sausage Stir Fry
1 14 ounce package of smoked sausage sliced (I used smoked brats)
⅔ cup chopped green or red pepper or combination of both
½ cup chopped onion
1 teaspoon dried Oregano
1 teaspoon dried Basil
1 tablespoon vegetable or olive oil
1 small clove garlic minced
1 ½ cups V8 juice
1 tablespoon sherry optional
2 cups cooked rice
In a large skillet, while rice is cooking, saute the pepper, onion, sausage, oregano and basil in oil until crisp tender. Add minced garlic and saute 1 minute longer.
Stir in the V8 juice; bring to a boil and simmer for 7 to 8 minutes until thickened and heated through. Add the sherry and cook one minute longer if using. Serve over rice.