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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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I don't recall where I first found this recipe, but it's been a favorite in our household for over 40 years. Our nine children now make it in their homes, too. I like to serve this dish as a main course with cabbage salad, but it works well on a brunch menu,too. Ingredients:
1 can (8 ounces) pineapple chunks |
1 tablespoon vegetable oil |
12 ounces johnsonville® polish kielbasa sausage or other link sausage, cut into 1/2-inch slices |
1 large onion, chopped |
1 medium green pepper, chopped |
1 cup sliced celery |
1 can (14-1/2 ounces) diced tomatoes, undrained |
1 can (10-1/2 ounces) condensed beef broth, undiluted |
1 garlic clove, minced |
1 tablespoon brown sugar |
1 teaspoon pepper |
3 tablespoons cornstarch |
hot cooked rice |
Directions:
1. Drain pineapple, reserving juice; set pineapple and juice aside.
2. Heat oil in a skillet; cook the sausage, onion, green pepper and celery until vegetables are crisp-tender. Add the tomatoes, beef broth, garlic, brown sugar and pepper; cover and simmer for 5 minutes.
3. In a small bowl, combine the cornstarch and reserved pineapple juice until smooth; stir into skillet. Bring to a boil. Cook and stir for 1-2 minutes or until thickened. Stir in reserved pineapple. Serve with rice. Yield: 6 servings.
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