This main dish is a nice change of pace from traditional sweet-and-sour meatballs. It's much quicker to make, too. For variety, I like to substitute a different kind of sausage, like spicy Italian.—Nova MacIsaac, Souris, Prince Edward Island
- 1 package (12 ounces) uncooked sausage links
- 1 cup sugar
- 3 tablespoons cornstarch
- 1 cup water
- 1/2 cup vinegar
- 1/2 cup ketchup
- 1 can (8 ounces) crushed pineapple, drained
- Hot cooked rice
- In a large skillet, cook sausage until a meat thermometer reads 160° drain. When cool enough to handle, cut into bite-size pieces; set aside.
- Combine the sugar, cornstarch, water, vinegar and ketchup; add to skillet. Bring to a boil. Reduce heat; cook for 2 minutes or until thickened. Add pineapple and sausage; heat through. Serve with rice. Yield: 4 servings.
Originally published as Sweet-and-Sour Sausage in Country Woman March/April 1999, p37
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