Polynesian Sausage Supper |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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When my sister first served us this unusual medley, I couldn't believe how good it was because she had thrown it together so quickly, informs Laura McCarthy of Butte, Montana. Sweet pineapple really adds to the taste. Ingredients:
1 pound johnsonville® smoked sausage, cut into 1/2-inch slices |
1 medium onion, chopped |
1 medium green pepper, cut into 1-inch chunks |
1 can (14-1/2 ounces) diced tomatoes, undrained |
1/2 cup beef broth |
1 tablespoon brown sugar |
1/4 teaspoon garlic powder |
1/4 teaspoon pepper |
1 can (20 ounces) unsweetened pineapple chunks |
2 tablespoons cornstarch |
hot cooked rice |
Directions:
1. In a large skillet, cook the sausage, onion and green pepper until the vegetables are tender.
2. Add the tomatoes, broth, brown sugar, garlic powder and pepper. Drain pineapple, reserving juice. Stir pineapple into sausage mixture. Bring to a boil; cook, uncovered, for 5 minutes.
3. Combine cornstarch and reserved pineapple juice until smooth; gradually add to sausage mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice. Yield: 6 servings.
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