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Sweet 'n' Sour Sausage

 Sweet 'n' Sour Sausage
Carrots, green pepper and pineapple lend gorgeous color to this slow-cooked sausage supper from Barbara Schutz of Pandora, Ohio. "Serve this combination stir-fry style over rice or chow mein noodles," she suggests.
6 ServingsPrep: 15 min. Cook: 4-1/2 hours

Ingredients

  • 1 pound Johnsonville® Polish Kielbasa Sausage or Polish sausage, sliced
  • 1 can (20 ounces) unsweetened pineapple chunks, undrained
  • 1-1/2 cups fresh baby carrots, quartered lengthwise
  • 1 large green pepper, cut into 1-inch pieces
  • 1 medium onion, cut into chunks
  • 1/3 cup packed brown sugar
  • 1 tablespoon reduced-sodium soy sauce
  • 1/2 teaspoon chicken bouillon granules
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon ground ginger
  • 2 tablespoons cornstarch
  • 1/4 cup cold water
  • Hot cooked rice or chow mein noodles

Directions

  • In a 3-qt. slow cooker, combine the first 10 ingredients. Cover and
  • cook on low for 4-5 hours or until vegetables are tender.
  • Mix cornstarch and water until smooth; stir into sausage mixture.
  • Cover and cook on high for 30 minutes or until thickened. Serve with
  • rice.
  • Yield: 6 servings.

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Sweet 'n' Sour Sausage (continued)

Nutritional Facts: One 1-cup serving (prepared with smoked turkey sausage and reduced-sodium soy sauce; calculated without rice) equals 250 calories, 4 g fat (1 g saturated fat), 34 mg cholesterol, 869 mg sodium, 43 g carbohydrate, 1 g fiber, 10 g protein. Diabetic Exchanges: 2 fruit, 1 lean meat, 1 vegetable, 1/2 starch.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.