Sweet & Sour Sausage

By Addie

"Get dinner on the table in no time with this yummy twist on sweet and sour using smoked sausage. “We always keep Polish sausage in the freezer for this fast-fixing meal on busy nights.” - Carol Matthews, Lima, New York (Taste of Home)

Ingredients

• 1 can (20 ounces) pineapple chunks in juice, drained
• 1/4 cup pineapple juice from above
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• 1/2 cup apricot preserves
• 2 teaspoons cornstarch
• 1 tablespoon cider vinegar
• 1 tablespoon soy sauce
• 1/2 teaspoon ground ginger
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• 1 pound smoked Polish sausage, cut into 1/2-inch slices
• 1 large onion, cut into 1-inch pieces
• 1 medium green pepper, cut into 1-inch pieces
• 1 tablespoon vegetable oil
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• Hot cooked rice

Preparation

Step 1

1. Drain pineapple, reserving 1/4 cup juice; set pineapple aside.

2. In a small bowl, combine the preserves, cornstarch, vinegar, soy sauce, ginger and the reserved juice.

3. In a large skillet, saute the sausage, onion and pepper in oil until vegetables are tender. Add sauce mixture and pineapple. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice. Yield: 4 servings.