Sweet and Sour Smoked Sausage over Rice

Susan Bickta


I recently had "keilbasa Chips" at a party , served with a sweet and sour sauce. What a great flavor combination! So, I created this recipe to try to duplicate that great combination of flavors... sweet, sour, garlic and "smoke" from the smoked sausage. This recipe really works well using shrimp or chicken! Hope you'll enjoy it!

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10 Min


25 Min


Stove Top


3 Tbsp
vegetable oil
1 lb
smoked sausage, sliced
1 c
green bell pepper, cut into chunks
1 c
red bell pepper, cut into chinks
1 medium
onion, roughly chopped
2 clove
garlic, peeled and finely diced
1 can(s)
sliced water chestnuts, undrained (5 ounces)
2-3 Tbsp
1 can(s)
pineapple chunks (20 ounces) , drained, liquid reserved
2/3 c
light corn syrup
1/2 c
apple cider vinegar
3 Tbsp
soy sauce
3 Tbsp
1-2 tsp
toasted sesame oil
servings cooked white rice

Directions Step-By-Step

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.
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.
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.
Serve over rice.

About this Recipe

Course/Dish: Other Main Dishes, Pork
Main Ingredient: Pork
Regional Style: Hawaiian/Polynesian
Other Tag: Quick & Easy
Hashtags: #rice, #sausage