- 3 pounds Johnsonville® Polish Kielbasa Split Rope Sausage or Polish sausage, cut into 3-inch pieces
- 2 bottles (12 ounces each) chili sauce
- 1 can (20 ounces) pineapple tidbits, undrained
- 1/4 cup packed brown sugar
- 12 hoagie buns, split
- Place kielbasa in a 3-qt. slow cooker. Combine the chili sauce, pineapple and brown sugar; pour over kielbasa. Cover and cook on low for 3-4 hours or until heated through. Serve on buns. Yield: 12 servings.
Originally published as Hawaiian Kielbasa Sandwiches in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2010, p9
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Reviewed Sep. 2, 2012
"Really good taste not to overpowering. Everyone enjoyed it"
Reviewed May. 30, 2012
"These were delicious and easy. I've even just made them in a skillet. Even my very picky daughter liked it."