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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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Carrots, green pepper and pineapple lend gorgeous color to this slow-cooked sausage supper from Barbara Schutz of Pandora, Ohio. Serve this combination stir-fry style over rice or chow mein noodles, she suggests. Ingredients:
1 pound johnsonville® polish kielbasa sausage or polish sausage, sliced |
1 can (20 ounces) unsweetened pineapple chunks, undrained |
1-1/2 cups fresh baby carrots, quartered lengthwise |
1 large green pepper, cut into 1-inch pieces |
1 medium onion, cut into chunks |
1/3 cup packed brown sugar |
1 tablespoon reduced-sodium soy sauce |
1/2 teaspoon chicken bouillon granules |
1/4 teaspoon garlic powder |
1/4 teaspoon ground ginger |
2 tablespoons cornstarch |
1/4 cup cold water |
hot cooked rice or chow mein noodles |
Directions:
1. In a 3-qt. slow cooker, combine the first 10 ingredients. Cover and cook on low for 4-5 hours or until vegetables are tender.
2. Mix cornstarch and water until smooth; stir into sausage mixture. Cover and cook on high for 30 minutes or until thickened. Serve with rice. Yield: 6 servings.
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