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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 5 |
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Roseann Loker's glazed combination of sausage and fruit is a welcome addition to a breakfast buffet. I often stretch it by adding whatever fruit I have on hand, such as apples, peaches or cranberries, notes the Vicksburg, Michigan reader. I've also served it over noodles or rice as a skillet supper. Ingredients:
1 can (20 ounces) pineapple chunks, undrained |
1 package (16 ounces) fully cooked johnsonville® polish kielbasa sausage or polish sausage, cut into chunks |
1/4 cup packed brown sugar |
2 tablespoons cornstarch |
1 can (11 ounces) mandarin oranges, drained |
1 cup fresh or frozen blueberries |
Directions:
1. In a large skillet, bring the pineapple and sausage to a boil. Combine the brown sugar and cornstarch; add to the skillet. Stir in the oranges and blueberries. Return to a boil; cook and stir for 1-2 minutes or until thickened. Yield: 5 servings.
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