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Hawaiian Smoked Sausage

Hawaiian Smoked Sausage
Recipe provided by Smucker's®
4-6 ServingsReady In Time 15 minutes

Ingredients

  • 3 tbsps. Crisco® Pure Canola Oil
  • 1 medium green pepper, cut into 1-inch pieces
  • 1 medium yellow onion, cut in half vertically, then sliced into 1/4-inch rings
  • 3 medium ripe tomatoes, seeded and chopped
  • 1 lb. fully cooked smoked sausage, sliced into 1/2-inch pieces
  • 1 tbsp. cornstarch
  • 1 tbsps. ground ginger
  • 1 tbsp. vinegar
  • 1 tbsp. soy sauce
  • 1/2 cup Smucker's® Apricot Preserves
  • 2 cups fresh pineapple chunks, or canned pineapple chunks, drained

Directions

  • Add vegetable oil to 10-inch skillet and heat over medium heat. Cook
  • and stir sliced sausage, green pepper, onion and tomatoes 5 to 10
  • minutes, until sausage is heated through and vegetables begin to
  • soften.
  • Combine cornstarch, ginger, vinegar, soy sauce and apricot preserves;
  • stir into sausage mixture. Stir until mixture is bubbly and sauce
  • begins to thicken.
  • Add two cups of drained pineapple chunks. Reduce heat to low and stir
  • until pineapple is heated through. Serve over cooked rice. Yield:
© Taste of Home 2013

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Hawaiian Smoked Sausage (continued)

Directions (continued)

  • 4-6 Servings.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
© Taste of Home 2013