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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Get dinner on the table in no time with this yummy twist on sweet and sour using smoked sausage. âWe always keep Polish sausage in the freezer for this fast-fixing meal on busy nights.ââCarol Matthews, Lima, New York Ingredients:
1 can (20 ounces) pineapple chunks |
1/2 cup apricot preserves |
2 teaspoons cornstarch |
1 tablespoon cider vinegar |
1 tablespoon soy sauce |
1/2 teaspoon ground ginger |
1 pound smoked polish sausage, cut into 1/2-inch slices |
1 large onion, cut into 1-inch pieces |
1 medium green pepper, cut into 1-inch pieces |
1 tablespoon canola oil |
hot cooked rice |
Directions:
1. Drain pineapple, reserving 1/4 cup juice; set pineapple aside. In a small bowl, combine the preserves, cornstarch, vinegar, soy sauce, ginger and reserved juice.
2. In a large skillet, saute the sausage, onion and pepper in oil until vegetables are tender. Add sauce mixture and pineapple. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice. Yield: 4 servings.
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