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Smoked Sausage Supper

 Smoked Sausage Supper
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.
6 ServingsPrep/Total Time: 30 min.


  • 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


  • Drain pineapple, reserving juice; set pineapple and juice aside.
  • 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.
  • 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

2 of 2

Smoked Sausage Supper (continued)

Directions (continued)

  • with rice. Yield: 6 servings.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer