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!
1Heat 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.
2To the same pan, add the green pepper, red pepper, onion, garlic and water chestnuts. Cook for 3-4 minutes, stirring often, until crisp-tender.
3Meanwhile, 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.