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Sweet 'n' Sour Polish Sausage

 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.


  • 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


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