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Prep Time: 15 Minutes Cook Time: 180 Minutes |
Ready In: 195 Minutes Servings: 12 |
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Salty, savory sausage teams up with juicy, tangy pineapple for a winning combination that you can prep in a flash. The sweet barbecue-style sauce is a tasty way to tie them together. Ingredients:
2 pounds johnsonville® polish kielbasa sausage or polish sausage, cut into 1-inch pieces |
1 can (20 ounces) unsweetened pineapple chunks, undrained |
1/2 cup ketchup |
2 tablespoons brown sugar |
2 tablespoons yellow mustard |
1 tablespoon cider vinegar |
3/4 cup lemon-lime soda |
2 tablespoons cornstarch |
2 tablespoons cold water |
Directions:
1. Place sausage in a 3- or 4-qt. slow cooker. Drain pineapple, reserving 3/4 cup juice; set pineapple aside. In a small bowl, whisk the ketchup, brown sugar, mustard and vinegar. Stir in soda and reserved pineapple juice. Pour over sausage; stir to coat. Cover and cook on low for 2-3 hours or until heated through.
2. Stir in pineapple. In a small bowl, combine cornstarch and water until smooth. Stir into slow cooker. Cover and cook 30 minutes longer or until sauce is thickened. Serve with toothpicks. Yield: 12 servings.
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