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Smoked Sausage Supper Recipe

Smoked Sausage Supper Recipe

I don't recall where I first found this recipe, but it's been a favorite in our household for over 40 years. Our nine children now make it in their homes, too. I like to serve this dish as a main course with cabbage salad, but it works well on a brunch menu,too.
TOTAL TIME: Prep/Total Time: 30 min. YIELD:6 servings

Ingredients

  • 1 can (8 ounces) pineapple chunks
  • 1 tablespoon vegetable oil
  • 12 ounces Johnsonville® Polish Kielbasa Sausage or other link sausage, cut into 1/2-inch slices
  • 1 large onion, chopped
  • 1 medium green pepper, chopped
  • 1 cup sliced celery
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 can (10-1/2 ounces) condensed beef broth, undiluted
  • 1 garlic clove, minced
  • 1 tablespoon brown sugar
  • 1 teaspoon pepper
  • 3 tablespoons cornstarch
  • Hot cooked rice

Directions

  • 1. Drain pineapple, reserving juice; set pineapple and juice aside.
  • 2. Heat oil in a skillet; cook the sausage, onion, green pepper and celery until vegetables are crisp-tender. Add the tomatoes, beef broth, garlic, brown sugar and pepper; cover and simmer for 5 minutes.
  • 3. In a small bowl, combine the cornstarch and reserved pineapple juice until smooth; stir into skillet. Bring to a boil. Cook and stir for 1-2 minutes or until thickened. Stir in reserved pineapple. Serve with rice. Yield: 6 servings.

Wine Pairings

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer