For those nights where dinner begins to feel like a drag, make Sausage Stir-Fry with Mustard Sauce! A delicious sauce using dijon mustard, a change in protein with sausage, veggie loaded, and pretty much everything you can ask for in a weeknight meal. Did I mention it only takes about 20 minutes? You really can’t go wrong here!
This one pan wonder of a meal is here for all of you who are busy adulting. Because let’s be honest, you just want to hit the easy button and get something flavorful, healthy, and simple on the table.
That’s exactly what we are doing with this Sausage Stir-Fry with Mustard Sauce.
What’s not to love about a good stir-fry? The sauteed and toasty flavorful veggies, a flavorful sauce, and a complete meal all in one.
We’re flipping the traditional stir-fry on it’s side a little bit with this one. Using cut sausage, and a yummy mustard sauce. One that feels unique, yet familiar and comforting.
So let’s get started!!
How to make Sausage Stir-Fry with Mustard Sauce:
We’ll gather up these ingredients:
- Pre-cooked sausage of your choice!
- avocado oil or olive oil
- yellow onion
- bell pepper
- dijon mustard
- coconut aminos
- chives for serving (optional)
- Prep your vegetables and sausage. Dice up the veggies and mince the garlic. Slice each pre-cooked sausage into pieces. Heat up a large skillet to medium high heat.
- Brown the sausage, since it’s already cooked we are doing this to heat it up and give it that nice toasty look and flavor. It should only take a few minutes. Set aside.
- Add oil to the skillet, and toss in the onion, garlic, zucchini, bell pepper, and broccolini. This amount of veggies should fill up your skillet! Let them saute for about 10-12 minutes, it might take a little longer than you think because we’re doing a large portion of vegetables.
- Now add the sausage back to the skillet. Make the sauce by whisking together the dijon mustard with coconut aminos. Pour the sauce on top of the veggie/sausage mixture and stir.
- Serve hot with optional chives.
You can serve this over cauliflower rice or regular rice. Alternatively, it tastes delicious over potatoes!
It also makes a perfect pairing with my Cilantro Lime Cauliflower Rice!
You can refrigerate the leftovers and heat up the next day. This recipe does best when eaten right away. Otherwise, the veggies start to get soggy. This is not a recipe to freeze!
A note about the ingredients in this recipe:
Sausage: Use your favorite pre-cooked sausage. I used Trader Joe’s Chicken Apple Sausage for this recipe. Aidell’s is also a great option. Check labels if you are following Whole30, but most of the Aidell’s sausage flavors are compliant.
Dijon Mustard: My favorite dijon mustard is Trader Joe’s Garlic Aioli Dijon. It’s sooooo delicious. Use what you love, if you are doing Whole30 or Keto, just check for any added sweeteners.
Veggies: You can easily swap the veggies around this dish! I just chose some that I thought pair well with sausage. You can always sub in green beans, regular broccoli, mushrooms, etc. Another option is just to up the amount of zucchini and bell pepper, while skipping the broccolini. Totally customizable!
Coconut Aminos: I would definitely use coconut aminos in this recipe because it gives us a sweetness to the sauce, and also a little salty/umami flavor. If you want to use GF tamari or soy sauce, you will need to cut back on the amount (it’s a lot saltier), and also possibly add in a bit of honey.
Sausage Stir-Fry with Mustard Sauce
- 6 pre cooked sausage links
- 1 tbsp olive oil or avocado oil
- 1 cup diced white onion
- 2 cloves minced garlic
- 1 large zucchini (diced)
- 1 red bell pepper (diced)
- 8 oz broccolini
- 3 tbsp coconut aminos
- 2 tbsp dijon mustard
- salt and pepper to taste
Heat a large skillet to medium high heat. Prepare the vegetables by dicing (if not already done), and slice the sausage into bite sized pieces.
Once hot, add a bit of oil to the pan and saute the sausage until browned. Once toasty and brown (about 4-5 minutes), set aside. Keep the pan hot.
Add the remaining oil, and more if needed. Toss in all of the veggies. Continue to stir and saute until lightly browned. This will take about 10-12 minutes. Now add the sausage back to the pan.
Meanwhile, make the sauce. Whisk together the coconut aminos and dijon mustard until smooth. Toss in the hot skillet with the veggies and sausage. Stir until well coated.
Serve hot with chopped chives (optional), over a bed of rice or cauliflower rice.