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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
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    4 servings


  • 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 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.

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  • Chesiel Nam
    Sep 9, 2017

    I think it will be better if you let the cornstarch dissolve first in water before you put the other ingredients. Because when I follow the Step 2, the cornstarch become solid when I mix it to sugar.

  • trudybmk
    Dec 22, 2010

    A very good recipe, my family really enjoyed it. I added 1/2 bellpepper, 1/2 onion and 1 carrot all cut into 1" cubes. Next time I prepare this, I plan to use chunk pineapple and replace 1/2 the water with the juice from the can.Will definately make again.Mrs.B

  • Delanie
    Oct 14, 2010

    Wonderful! Made it with meatballs instead of sausage. So good!:)