Sweet 'n' Sour Polish Sausage Recipe

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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.
TOTAL TIME: Prep: 10 min. Cook: 35 min.
MAKES:6 servings
TOTAL TIME: Prep: 10 min. Cook: 35 min.
MAKES: 6 servings

Ingredients

  • 1 pound Johnsonville® Polish Kielbasa Sausage 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

Nutritional 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.

Directions

  1. 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.
  2. 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 servings.
Originally published as Sweet 'n' Sour Polish Sausage in Taste of Home's Holiday & Celebrations Cookbook Annual 2004, p14

Nutritional 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.

Medium-Bodied White Wine

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

Reviews for Sweet 'n' Sour Polish Sausage

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   (2)
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MY REVIEW
Reviewed Apr. 26, 2014

Good kid friendly dish. My 13 year old son prepared as directed. A nice change from regular sausage recipe. It is very sweet and the sauce is very thick. Great way for young chefs to begin following directions and knife skills.

MY REVIEW
Reviewed Mar. 20, 2013

mt mom made it with polish kielbasa not polish sausage! but it still was awesome!!!

(because my mom made it and it's a good recipe!!!!!) i think the kielbasa is better than the sausage!$$:) YOU HAVE TO HAVE THIS RECIPE!!!!!!!!!!!!!!!!

:) :) :) :)

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