Best Crockpot Polynesian Sausage Supper Recipes

POLYNESIAN SAUSAGE SUPPER

Steps:

• In a large skillet, cook the sausage, onion and green pepper until the vegetables are tender., Add the tomatoes, broth, brown sugar, garlic powder and pepper. Drain pineapple, reserving juice. Stir pineapple into sausage mixture. Bring to a boil; cook, uncovered, for 5 minutes., Combine cornstarch and reserved pineapple juice until smooth; gradually add to sausage mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice.

ISLAND KIELBASA IN A SLOW COOKER

Steps:

• Place the sausage, ketchup, sugar and pineapple in the slow cooker and mix together.
• Cook on low setting for 5 to 6 hours, until sausage is cooked through.

CROCKPOT POLYNESIAN SAUSAGE SUPPER

Steps:

• Place onion, green peppers, tomatoes, drained pineapple chunks (reserve juice), tomatoes, bouillon cube, brown sugar, garlic powder, ginger and pepper. Top with water chestnuts then sliced sausage. Cook low for about 6 - 8 hours. (Note my crockpot only needs about 6 hours.)
• Approximately 30 minutes prior to doneness, combine reserved pineapple juice and cornstarch; add to the crockpot and stir to combine. Replace the lid on the crockpot and turn the heat up to high for about the remaining 30 minutes of cooking time. Serve over rice.
• Note: As an alternative method to thicken, drain juices from crockpot into a saucepan. Combine reserved pineapple juice and cornstarch. Add cornstarch mixture to the pan of juices and boil for about 2 minutes. (If tasting, refrain from redipping spoon. Enzymes in salvia break down the starch and will make watery.) Return the sauce to the crockpot and stir to glaze.

HAWAIIAN SAUSAGE SKILLET

Steps:

• Heat oil in a large skillet over medium heat. Cook and stir sausage, onion, and green bell pepper until vegetables start to become tender, about 8 minutes; add pineapple and cook, stirring occasionally, until the pineapple is hot, about 5 minutes more.
• Beat pineapple juice and cornstarch together in a bowl using a whisk. Stir brown sugar, cider vinegar, soy sauce, and minced garlic with the pineapple juice until the sugar dissolves into the liquid; pour over the sausage mixture and cook until the sauce thickens, 5 to 8 minutes.

POLYNESIAN SAUSAGE SUPPER

Steps:

• In a skillet, cook the sausage, onion and green pepper until the sausage is lightly browned; drain.
• Add tomatoes, broth brown sugar, garlic powder, and pepper.
• Drain pineapple, reserving juice.
• Stir pineapple into sausage mixture.
• Bring to a boil; cook uncovered for 5 minutes.
• Combine cornstarch and reserved pineapple juice until smooth; gradually add to sausage mixture.
• Bring to a boil; cook and stir for 2 minutes or until thickened.
• Serve over rice.

HAWAIIAN SAUSAGE CASSEROLE

Steps:

• Drain pineapple, saving juice.
• Add enough water to juice to measure 1 and 1/4 cups. Set aside.
• Place pineapple, sweet potatoes, and sausage in 8x8x2 inch casserole dish.
• Combine sugar, cornstarch, and salt in saucepan. Gradually add pineapple juice/water, and stir until blended.
• Cook, stirring constantly, on med/low heat until it thickens and comes to a boil.
• Boil for 1 minute, stirring constantly.
• Remove from heat and add butter until melted.
• Pour over sausage mixture in casserole dish.
• Cover and bake 35-40 minutes at 350°F.
• Serve over rice.

HAWAIIAN KIELBASA

Steps:

• Place sausage in a 3- or 4-qt. slow cooker. Drain pineapple, reserving 3/4 cup juice; set pineapple aside. In a small bowl, whisk the ketchup, brown sugar, mustard and vinegar. Stir in soda and reserved pineapple juice. Pour mixture over sausage; stir to coat. Cover and cook on low until heated through, 2-3 hours. , Stir in pineapple. In a small bowl, combine cornstarch and water until smooth. Stir into slow cooker. Cover and cook until sauce is thickened, 30 minutes longer. Serve with toothpicks.