Swift Sausage Mix (Print-Friendly Version)
# What You'll Need:
→ Main Ingredients
01 -
1 bell pepper, any color, chopped into chunks
02 -
1 garlic clove, minced into tiny pieces
03 -
1 tablespoon of a neutral oil like vegetable or canola oil
04 -
½ teaspoon optional sesame seeds for garnish
05 -
1 small onion, sliced thin
06 -
1.10 lbs of mini cocktail sausages, Korean Vienna, or sliced smoked ones like knockwurst or bratwurst
→ Sauce Ingredients
07 -
1 tablespoon honey or maple syrup for a bit of sweetness
08 -
3 tablespoons of ketchup
09 -
1 tablespoon of soy sauce, either regular or light—your pick
10 -
1 tablespoon of mild or spicy gochujang, depending on your preference
11 -
2 teaspoons of sugar (white or cane)
12 -
½ tablespoon of sesame oil
# Step-by-Step Directions:
01 -
Make a few shallow cuts on each sausage—3 to 5 should do. Don’t go too deep with the knife. A handy shortcut: slice a few at once. Once done, set them aside.
02 -
In a bowl, combine the ketchup, sesame oil, sugar, soy sauce, honey, and gochujang. Blend it well with a spoon until the sauce has an even texture, then let it sit for now.
03 -
Heat up a splash of oil in a big skillet over medium flame. Throw in the minced garlic and onion, and keep stirring for around 30 seconds.
04 -
Add the bell peppers to the pan and keep them moving for another 30 seconds or so.
05 -
Toss the sausages into the pan and give them a quick stir for about 60 seconds. Cover the pan with the lid and heat everything through for 3 minutes.
06 -
Pour the sauce all over the ingredients in the pan. Mix everything around so it’s evenly coated. Sprinkle optional sesame seeds on top if you'd like, then turn off the stove.
# Helpful Notes:
01 -
Leftovers can be kept in a sealed container in the fridge for max 4 days. To reheat, you can use a microwave for 2-3 minutes or a pan with a splash of water.
02 -
Avoid freezing; the peppers could get soggy, making the dish less enjoyable.