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Fruited Sausage

Roseann Loker's glazed combination of sausage and fruit is a welcome addition to a breakfast buffet. "I often stretch it by adding whatever fruit I have on hand, such as apples, peaches or cranberries," notes the Vicksburg, Michigan reader. "I've also served it over noodles or rice as a skillet supper."
  • Total Time
    Prep/Total Time: 15 min.
  • Makes
    5 servings


  • 1 can (20 ounces) pineapple chunks, undrained
  • 1 package (16 ounces) fully cooked kielbasa or Polish sausage, cut into chunks
  • 1/4 cup packed brown sugar
  • 2 tablespoons cornstarch
  • 1 can (11 ounces) mandarin oranges, drained
  • 1 cup fresh or frozen blueberries


  • In a large skillet, bring the pineapple and sausage to a boil. Combine the brown sugar and cornstarch; add to the skillet. Stir in the oranges and blueberries. Return to a boil; cook and stir for 1-2 minutes or until thickened.
Nutrition Facts
1 each: 457 calories, 25g fat (9g saturated fat), 61mg cholesterol, 986mg sodium, 48g carbohydrate (39g sugars, 2g fiber), 13g protein.

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  • kedunham
    Nov 6, 2009

    I used frozen blueberries and everything turned blue. The picture looks better so I might use fresh next time.