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Sweet-and-Sour Sausage

 Sweet-and-Sour Sausage
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
4 ServingsPrep/Total Time: 20 min.


  • 1 package (12 ounces) uncooked Johnsonville® Smoked Sausage
  • 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.
Nutritional Facts: 1 serving (1 each) equals 595 calories, 27 g fat (9 g saturated fat), 71 mg cholesterol, 1,458 mg sodium, 73 g carbohydrate, 1 g fiber, 17 g protein.