Quick Korean Sausage Mix (Printable Version)
Speedy sausage mix with bell peppers, flavorful spices, and a zesty Korean-style sauce.
# What You'll Need:
→ Main Ingredients
01 -
1.10 lbs mini cocktail sausages or Korean-style Vienna type (you can swap with sliced frankfurt, knockwurst, or bratwurst if needed)
02 -
2 bell peppers, chopped into small cubes, any color works
03 -
1 small onion, cut into thin strips
04 -
1 garlic clove, finely chopped
05 -
1 tablespoon neutral oil like vegetable or canola
06 -
½ teaspoon sesame seeds for topping if you want
→ Sauce Ingredients
07 -
3 tablespoons ketchup
08 -
1 tablespoon gochujang, pick hot or mild based on what you like
09 -
1 tablespoon maple syrup or honey
10 -
1 tablespoon light or regular soy sauce
11 -
0.5 tablespoon sesame oil
12 -
2 teaspoons cane or white granulated sugar
# Step-by-Step Guide:
01 -
Make 3-5 small cuts on one side of each mini sausage without going too deep. To save time, try cutting 4 sausages together at once. Put them aside for now.
02 -
Mix together ketchup, gochujang, maple syrup, soy sauce, sesame oil, and sugar in a small bowl. Stir it all up and set it aside.
03 -
Warm up the oil in a big pan on medium heat. Toss in onions and garlic, cooking them quickly for about 30 seconds.
04 -
Throw the bell pepper chunks into your pan and cook them for half a minute while stirring.
05 -
Put sausages in the pan and stir them around for 1 minute. Then cover the pan and let everything cook for another 3 minutes.
06 -
Pour your sauce mix into the pan and stir until everything gets nicely coated. Sprinkle with sesame seeds if you want, then take the pan off the heat.
# Additional Notes:
01 -
You can keep any leftovers in the fridge for up to 4 days in a sealed container. When you want to eat them again, just zap in the microwave for 2-3 minutes or warm up in a pan with a splash of water.
02 -
Don't try freezing this dish as your bell peppers will turn mushy and soggy.