(This post may possibly include affiliate links. That means if you click the link and purchase something, I will get a commission--but you won't pay any more than if I didn't get a commission. To learn more, please visit my Disclosure & Privacy Policies page.)
I’ve always loved stir-fry. Whenever we have leftover chicken or beef, I’ll heat it up with a handful of veggies such as broccoli or green beans, toss in some leftover rice or pasta, slide it onto a plate and sprinkle it with Parmesan cheese. Oh, my word! It’s the perfect way to use up leftovers and it’s ideal for single-serving meals. I eventually started making stir-fry (and this sausage stir-fry) for my family as well.
I started off with Pepper Steak Stir-Fry. Green and red peppers, onions, and some thin-cut steaks went into those early meals. This was served with my own rice side dish concoction (which I’ll have to share in a future post–it’s that good!) and it went over pretty well with everyone in the family.
Then I swapped out the steak for chicken fajita strips. Instead of serving this with rice, I set out soft taco shells. I also added colorful bell peppers and left out the green ones. We also tried the beef fajita strips and liked those as well.
Portobellos vs Onions
Most of my family members do not like onions, but I do, so I don’t use them in every stir-fry anymore. I discovered Portobello mushrooms several years ago — I say “discovered” because I never liked mushrooms until I tried these. They are amazing! So much better than the wimpy button mushrooms used in most recipes. But, alas, this is another ingredient that some members of the family don’t care for, so I trade off between Portobellos and onions when I make stir-fry (and every now and then I add them both).
About two years ago I thought it would be neat to try Kielbasa sausage and peppers in a stir-fry. The first time I added onions and Portobellos as well. The second time, I thought, “Why not add some pineapple?”
Although this also works with beef sausage, I’ve found my family likes Kielbasa the best. Be careful not to add too much pineapple if you plan to have leftovers. The juice will start to break down the sausage within 24 hours and make it a bit mushy.
This recipe is easily adaptable to your family’s tastes. Add onions. Leave out the Portobellos. Use all red bell peppers. Try adding green bell peppers.
Adapting the Recipe
Stir-fry is one of the most versatile meals you can make. It’s nothing more than heating up some meat and vegetables, and serving it over rice or wrapped in a flour tortilla. Get creative! How do you like your stir-fry? Leave a comment with some of your favorite combinations!
Sausage Stir-Fry with Pineapple and Peppers
(2) 1 lb Packages Polska Kielbasa
(1) Red Bell Pepper
(1) Yellow Bell Pepper
(1) Orange Bell Pepper
(1) 16 oz Package Portobello Mushrooms
(1/2) Fresh Pineapple
Lemon Pepper Seasoning (to taste)
Thinly slice the sausage and Portobello mushrooms; cut the peppers into strips; slice the pineapple into thin wedges. Add (2) tablespoons coconut oil to a saute pan and allow to melt over medium-high heat. Add sliced sausages to oil and heat, stirring often. Sprinkle with lemon pepper seasoning (as desired). When heated through (only takes a few minutes), remove from pan and place in bowl temporarily. Add more oil to pan and add mushrooms. Cook just until heated through, then add sliced bell peppers. (Add more oil if needed.) Sprinkle with lemon pepper seasoning (as desired); stir often to avoid burning. When peppers and mushrooms are done to desired consistency, add sausage back to pan. Add pineapple and heat for a couple more minutes, stirring constantly.
Serve over rice.