Sweet 'n' Sour Polish Sausage |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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Since my sister, Evelyn Brower, shared this recipe with me, I've made it for many gatherings. It can be cooked in a skillet, then transferred to a slow cooker to keep warm. Ingredients:
1 pound johnsonville® polish kielbasa sausage or polish sausage, cut into 1/2-inch slices |
1 medium onion, chopped |
1 small green pepper, chopped |
1 celery rib, chopped |
1 tablespoon butter |
1 cup packed brown sugar |
3/4 cup ketchup |
1/2 cup cider vinegar |
1 teaspoon salt |
1 can (20 ounces) pineapple chunks |
3 tablespoons cornstarch |
1/4 cup cold water |
hot cooked rice |
Directions:
1. In a large skillet, saute the sausage, onion, green pepper and celery in butter over medium heat until meat is no longer pink and vegetables are tender; remove with a slotted spoon and set aside.
2. In the same skillet, combine the brown sugar, ketchup, vinegar and salt. Drain pineapple, reserving juice; set pineapple aside. Add juice to skillet; bring to a boil. Return sausage mixture to pan. Combine the cornstarch and water until smooth; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in reserved pineapple; heat through. Serve over rice. Yield: 6 servings.
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