Ingredients
- 1 lb hot bulk pork sausage
- 1 lb mild bulk pork sausage
- 1 1/4 cup catsup
- 1/4 cup water
- 1/4 cup firmly packed brown sugar
- 1 T soy sauce
- 1 T lemon juice
- 1 (15 1/4 oz) can pineapple chunks, drained.
- Recipe #2
- 1 8oz can pineapple chunks
- 3/4 lb lean ground beef
- 3 T minced green onion
- 1 egg, beaten
- 1/4 t salt
- 1/4 t ground ginger
- 2 T soy sauce
- 2 T vegetable oil
- 1 small green pepper, cut in thin strips
- 1 cup cooked sliced carrots
- 1/4 cup sliced water chestnuts
- 1 1/2 T vinegar
- 2 T soy sauce
- 1 T cornstarch
- 1 1/2 T sugar
- Hot cooked rice
Preparation
Step 1
Combine first 2 ingredients, mix well. Shape into 1 inch meatballs. Cook in large skillet over medium heat till browned. Drain drippings. Combine remaining ingredients except pineapple; mix well and pour over meatballs. Simmer 10 minutes, stirring. Add pineapples, simmer additional 10 minutes, stirring often.
Recipe #2
Drain pineapple, reserve juice. Set aside. Shape mixture into 1 1/2" meatballs. Brown in oil over medium heat in large skillet. Remove meatballs from skillet, drain on paper towels. Add green pepper to pan drippings, saute 2 minutes. Add pineapples, carrots and water chestnuts; saute 3 minutes. Remove mixture from skillet and set aside with meatballs. Combine reserved pineapple juice, vinegar and 2 T soy sauce in a measuring cup. Add enough water to make 1 cup liquid. Dissolve cornstarch and sugar in a small amount of vinegar mixture; stir into remaining liquid. Add meatballs and vegetables to sauce and simmer 5 minutes or tillwell heated. Serve over rice.
Yield 3-4 servings