Polynesian Sausage Supper
"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."6 ServingsPrep/Total Time: 30 min.
Ingredients
- 1 pound 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
- In a large skillet, cook the sausage, onion and green pepper until
- the vegetables are tender; drain. 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.
- 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.
Nutrition Facts: One 1-cup serving (prepared with reduced-fat turkey sausage; calculated without rice) equals 201 calories, 7 g fat (2 g saturated fat), 48 mg cholesterol, 851 mg sodium,