Sweetandsourkielbasa Recipes

SWEET & SOUR KIELBASA

Steps:

• Drain pineapple, reserve juice (*for a substitute to the chicken broth, you can use 1 cup juice/water with 1 bouillon cube and omit the salt); set aside.
• Slice sausage into 1/2 inch thick slices; set aside.
• In a 9x13 baking dish, blend cornstarch, soy sauce, vinegar, sugar, salt & broth with a whisk until smooth.
• Add meat and pineapple chunks. Mix well.
• Bake, uncovered, at 350 degrees for 45-50 minutes, until hot, bubbly, and sauce has thickened.
• Serve hot with a container of cocktail picks. Servings listed are for appetizer portion.

SWEET & SOUR SAUSAGE

Steps:

• Drain pineapple, reserving 1/4 cup juice; set pineapple aside. In a small bowl, combine the preserves, cornstarch, vinegar, soy sauce, ginger and reserved juice., In a large skillet, saute the sausage, onion and pepper in oil until vegetables are tender. Add sauce mixture and pineapple. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice.

SLOW COOKER SWEET AND SOUR KIELBASA WITH PINEAPPLE

Steps:

• Place pineapple, kielbasa sausage, and onions into the bottom of a slow cooker.
• Combine water and cornstarch in a bowl and whisk until smooth.
• Whisk together reserved pineapple juice, rice vinegar, brown sugar, ketchup, and soy sauce in a saucepan. Bring mixture to a simmer; pour in cornstarch slurry. Whisk until well combined and thickened slightly, 3 to 5 minutes. Remove from heat and pour over the ingredients in the slow cooker. Mix well to coat.
• Cover and cook on High until kielbasa is cooked through, and mixture has thickened and reduced, 3 to 4 hours.

SWEET AND SOUR KIELBASA

Steps:

• Slice kielbasa into 1/2-inch wide rounds and place into a saucepan.
• Add remaining ingredients and stir until combined.
• Heat over low covered for 90 minutes on the stovetop. Heat for 2 hours on low setting if using a slow cooker or crock pot.
• Serve when heated through.

SWEET AND SOUR KIELBASA

Steps:

• In a large sautee pan, heat the olive oil over medium high heat.
• Add the onion slices and sear for a few minutes until they start to caramelize.
• Add the pepper chunks and cook, stirring occasionally, until they start to soften, about 3-5 minutes. Remove from pan and set aside.
• Add in the garlic and the sliced kielbasa and cook until the kielbasa is warm and starting to turn brown on the sides.
• In a small bowl, stir together the honey, apple cider vinegar, tomato puree and minced ginger.
• Add the sauce and the pineapple to the pan and cook, stirring occasionally, until the sauce is thickened.
• Serve with rice.

SWEET & SOUR KIELBASA

Steps:

• Mix together the chili sauce and grape jelly in a large baking pan.
• Cut the Kielbasa into 1 to 2 inch thick slices and add to the chili / jelly mixture.
• Bake at 350 degrees Fahrenheit for 30 to 40 minutes.
• Spoon off grease; serve.
• This can be made ahead and kept warm in a crockpot for serving.
• The amounts of chili sauce and grape jelly can be different. Don't sweat it. Use medium bottles/jars. :).

CROCK POT SWEET AND SOUR KIELBASA

Steps:

• Place a sieve or colander over a bowl and drain the pineapple, reserving the juice.
• Put the pineapple chunks in the slow cooker and set the juice aside.
• Cut kielbasa into 1-inch to 2-inch lengths.
• Peel the onion and cut it into quarters. Cut the onion quarters crosswise into 1/4-inch slices.
• Cut the bell pepper into 1-inch chunks.
• Add the kielbasa pieces to the slow cooker along with the onion and bell pepper.
• To the bowl with the reserved juice, add the cornstarch and stir the mixture until smooth. Add the vinegar, soy sauce, and brown sugar; stir to blend.
• Pour the juice mixture over the kielbasa.
• Cover and cook on low for 4 to 6 hours.

SWEET AND SOUR KIELBASA

Steps:

• In a slow cooker set for low heat, mix the ketchup, brown sugar, Worcestershire sauce, butter, onion, lemon juice, water, salt and pepper. Place the kielbasa sausage in the mixture. Cook 30 minutes, until the onions are soft, or as desired.

SWEET & SOUR KIELBASA

Steps:

• Slice kielbasa, less than 1/2 inch thick. Boil in juice of the canned pineapple for around 15 minutes. Remove and place in deep baking dish 12x12x2 is good. Do not drain, add pineapple, sugar and ketchup, mix well.
• Put in 350°F oven uncovered for 1 hour. Stir occasionally, remove when done.
• Add the cherries. Mix cornstarch with a little water and add that also; stir well. Put back in oven for 10 minutes. Enjoy!!