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Sweet 'n' Sour Polish Sausage

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.

6 ServingsPrep: 10 min. Cook: 35 min.

Ingredients

1 pound smoked kielbasa 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

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.
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

2 of 2

Sweet 'n' Sour Polish Sausage (continued)

Directions (continued)

servings.

Nutrition Facts: 1 serving (1 cup) equals 501 calories, 22 g fat (9 g saturated fat), 59 mg cholesterol, 1,439 mg sodium, 66 g carbohydrate, 2 g fiber, 10 g protein.

Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer