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Sweet 'n' Sour Polish Sausage Recipe

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. YIELD:6 servings

Ingredients

  • 1 pound Johnsonville® Polish Kielbasa Split Rope 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

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.

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 Pairings

Medium-Bodied White Wine

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