Best Sweet And Sour Sausage Recipes

SWEET-AND-SOUR SAUSAGE

Steps:

• 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.

SWEET AND SOUR SAUSAGE

Steps:

• Heat a skillet over medium heat; cook and stir sausage, onion, and bell pepper in the hot skillet until vegetables are tender, about 5 minutes.
• Whisk apricot preserves, cornstarch, soy sauce, vinegar, and ginger in a small bowl; stir mixture into sausage mixture. Cook and stir until thickened, about 5 minutes. Add pineapple chunks and tomatoes. Continue to cook and stir until heated through, about 10 minutes more.

HOT, SWEET, AND SOUR GRILLED KIELBASA SAUSAGE

Steps:

• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Combine sausage, bell peppers, onion, and jalapeno in a large bowl. Pour sweet and sour sauce on top and mix until vegetables are evenly coated.
• Layer 2 to 3 sheets of aluminum foil; transfer sausage and vegetables to the foil and wrap up tightly so that no liquid is able to leak out.
• Cook on the preheated grill until sausage is browned and no longer pink in the center and peppers and onions are tender, 20 to 30 minutes. An instant-read thermometer inserted into the center of a sausage should read 160 degrees F (70 degrees C).

SWEET AND SOUR CABBAGE AND SMOKED SAUSAGE SOUP RECIPE

Steps:

• Heat the oil in a 4-quart pot over medium-high heat. When hot, add the onion. Cook, stirring often, until softened, about 5 minutes. Add the cabbage, crushed tomatoes, beef and chicken broths, sugar, paprika, red pepper flakes, allspice, salt, pepper to taste and the water. Stir well. Bring to a boil, then reduce the heat and simmer, covered, 20 minutes. Add the sausage and tomato soup. Simmer 10 minutes longer. (This can be made 2 days ahead and refrigerated or frozen up to 1 month. To serve, gently reheat until hot. Add more water if the soup is too thick.) Stir in 3 tablespoons of lemon juice. Taste; adjust the lemon juice and seasoning. Serve hot, garnished with parsley or chives, if using. This recipe yields 6 main-course servings. Each serving: 327 calories; 1,713 mg sodium; 38 mg cholesterol; 19 grams fat; 6 grams saturated fat; 30 grams carbohydrates; 12 grams protein; 2.77 grams fiber.

SAUSAGE AND PEPPER GRINDER WITH SWEET AND SOUR MUSTARD

Steps:

• Cook sausages in a medium size skillet over medium-high heat until browned and cooked through, about 10 to 12 minutes.
• In a separate saute pan, heat oil over medium-high heat. Add onion and peppers stir-fry mix and salt and pepper. Cook until softened, about 4 to 5 minutes.
• In a small bowl whisk together mustard, brown sugar, vinegar, and hot sauce.
• For assembly, generously spread mustard on each side of the hot dog buns. Place a sausage in each bun and top with onion and pepper mixture.

SWEET AND SOUR SMOKED SAUSAGE OVER RICE

Steps:

• 1. Heat oil in a 12-inch non-stick skillet over medium high heat. Add sausage slices and cook until slices are browned around the edges, about 10-12 minutes. Remove from pan, cover and keep warm.
• 2. To the same pan, add the green pepper, red pepper, onion, garlic and water chestnuts. Cook for 3-4 minutes, stirring often, until crisp-tender.
• 3. Meanwhile, in a medium size bowl, combine the reserved pineapple juice, cornstarch, corn syrup, vinegar, soy sauce and ketchup. Mix well to incorporate cornstarch. Pour into skillet with vegetables. Cook for 4-5 minutes until thickened and heated through. Add the pineapple chunks, browned sausage and sesame oil. Mix well. Cook an additional 2-3 minutes to heat through.
• 4. Serve over rice.

SWEET AND SOUR SMOKED SAUSAGE

Steps:

• Mix the chili sauce, canned crushed pineapple with juice, and the brown sugar together in a large casserole dish (I use the stoneware from my crockpot).
• Add the bell pepper pieces and smoked sausage.
• Mix everything together.
• Bake uncovered at 350 for one hour, stirring occasionally.
• Enjoy!

CROCK POT SWEET AND SOUR POLISH SAUSAGE

Steps:

• Slice polish sausage into 1/2 inch wide pieces.
• Put into bottom of crock pot.
• Mix grape jelly and cocktail sauce.
• Pour over sausage.
• Cook for about 3 hours.
• Being that crock pots are all different, yours might be done a little sooner or a little later.
• I make these with Cheesy Potato Casserole #102296, very good meal.
• Enjoy!

KITTENCAL'S SWEET AND SOUR CABBAGE AND SAUSAGE TOMATO SAUTE

Steps:

• In an extra large saute pan or Dutch oven, brown the Italian sausages in oil then remove to a plate, drain some of the oil if desired.
• In the same pan, add in the onions, garlic and chili flakes; saute for about 5 minutes.
• Add in the chopped cabbage, chopped green bell pepper with the undrained stewed tomatoes; cover and cook for 15 minutes, stirring occasionally.
• Add in ALL remaining ingredients to the cabbage; mix well.
• Slice the sausages in smaller pieces and add in also.
• Cook for about 1-1/2 hours (or more or less until the cabbage is desied tenderness) stirring occasionally, adjusting ALL seasonings to suit taste, or until cabbage is tender.
• Season with salt and pepper to taste.
• Serve over rice.
• Delicious!

GRILLED ITALIAN SAUSAGE WITH SWEET AND SOUR PEPPERS

Steps:

• In a small non-stick skillet, toast almonds over medium heat for 1-2 minutes.
• Stir in raisins; remove from heat. Let stand for 1 minute.
• Add vinegar, sugar, salt and pepper.
• Return to medium-low heat, cook and stir until sugar is dissolved and set aside.
• Preheat gas grill to medium-low.
• If charcoal, allow it to burn until white ash has formed on coals.
• In a bowl, combine peppers and onion wedges.
• Drizzle with oil; toss to coat.
• Place sausages and vegetables on grill, and use tongs to turn often.
• Grill covered for 15-20 minutes or until cooked through and browned and vegetables are tender.
• While sausages and vegetables are grilling, brush polenta slices with Italian dressing.
• Carefully place on grill, grill for 2 minutes on each side or until lightly toasted.
• Remove vegetables from grill.
• Place in a large bowl, add prepared almond mixture; toss gently.
• On a large platter, arrange grilled sausages, vegetables and polenta.
• Serve.

ECKRICH® SWEET AND SOUR SAUSAGE

Steps:

• Drain pineapple, reserving juices. Add enough cold water to juice to measure 1-1/2 cups. In a bowl, combine brown sugar and cornstarch. Gradually whisk in juice mixture until well blended. Stir in vinegar and soy sauce; set aside., In a large skillet, stir-fry sausage, carrots and pepper until carrots are crisp-tender, about 6 minutes. Stir juice mixture; stir into skillet., Bring to a boil; cook and stir for 1 minute or until thickened. Stir in pineapple; cook until heated through, stirring occasionally. Serve with rice.

SWEET AND SOUR SMOKED SAUSAGE

Steps:

• Place the sliced sausage in a large skillet over medium high heat. Saute for 5 to 10 minutes, flipping often, until well browned. Drain excess fat and set sausage aside.
• In the same skillet over medium heat, combine the green bell pepper, red bell pepper, onion and butter or margarine and saute for 10 minutes, or until all vegetables are tender. Add the sausage and stir together well. Season with salt and pepper to taste.
• Then add the sweet and sour sauce, cayenne pepper and hot pepper sauce. Reduce heat to low and simmer for 5 to 10 minutes, allowing all the flavors to blend.

SWEET AND SOUR SAUSAGE CASSEROLE

Steps:

• 1. In a skillet in 2 tbsp oil cook the sausage, onion and red and green peppers are slightly tender add the tomatoes, broth, and garlic powder, and drained pineapple, cook 5 minutes..combine the pineapple juice and cornstarch and mix until well blended. cook stirring for 5 minutes or until sauce has thickened, serve over cooked rice.

SWEET AND SOUR SAUSAGE BALLS

Steps:

• Mix together sausage, eggs, and bread crumbs. Shape mixture into walnut-sized balls. Saute in frying pan until browned on all sides. Drain.
• Combine catsup, brown sugar, vinegar, and soy sauce. Pour over sausage balls and simmer for 30 minutes, stirring occasionally. Serve hot (I put them in a crock pot to keep them hot).
• If made ahead, refrigerate or freeze sausage balls in sauce. Reheat in a 350* oven for 20 minutes. Makes 150 balls-recipe can be cut in half.