Wednesday, May 29, 2013

Sweet and Sour Smoked Sausage

We have been having some of the most extreme weather. 

It's definitely getting old...

I mean, storms with rain and more rain and ...

more rain. 

Hello! We can all use the moisture, but living in an area that is focused on farming, this is the extreme. Fields are flooded, gardens are flooded. 

We are under a Flood Watch. Goodness, the beautiful plants we got from our friends at Beaver Creek Gardens are just hanging out in our garage, still waiting to be planted in our garden. We can't plant yet though, because everything is so wet and muddy. 

I have to admit, they look great and are growing like weeds, even in their original 4" pots. We hope to be able to get them out in our raised beds soon, I hope. 

Cross your fingers!

Tonight I made a dish that we all agreed was stellar and delicious.  

So easy and ready on the table in a flash. 

 Sweet and Sour Smoked Sausage is so good, easy to whip up. It only takes as long as it takes to cook a pot of rice-20 minutes folks. 

Nice thing about this dish, is that it holds well also, if you have family members eating at different times, which we do with a daughter in sports. It reheats well and is still YUMMY!

The hubs and I had to make a stop to pay our respects at a Funeral visitation and then  came home to whip up dinner. So making this was not a big deal and ended up being a really delicious meal.

Given the fact that I was able to put this on the table in less than 30 minutes, it definitely can be a easy weeknight meal. 

1 lb. smoked sausage-Sliced in 1/4" coins, your favorite brand (I used a Smoked Turkey Kielbasa from Johnsonville)
1 sweet onion, chopped fairly large
2 celery stalks, sliced on the bias
1 red pepper, chopped
2 carrots, sliced 1/4" on the bias (I didn't use this time-didn't have)
2 tbsp butter
1/3 cup brown sugar, packed
2 tbsp Cornstarch
1 20oz. can Pineapple (I had rings that i chopped, but chunks work well)
1/4 cup apple Cider vinegar
2 tbsp Soy sauce

3 cups prepared white/brown rice

  1. Preheat a large saucepan and melt the butter, saute the onion, peppers and celery and carrots for 5-6 minutes, add in sausage and cook for another 8-10 minutes until sausage is heated through and veggies are still crisp tender. 
  2. Drain the pineapple and add enough water to the reserved pineapple juice to make 1 1/4 cup total.
  3. In a bowl whisk the brown sugar with the cornstarch until thoroughly mixed. Whisk in the pineapple juice mixture and then add in vinegar and soy sauce, set aside.
  4. After the veggies and sausage have cooked, add in the pineapple mixture. 
  5. Cook veggies and meat over medium heat until it thickens and becomes glossy. About 8-10 minutes. 
  6. Serve over the prepared rice or lower heat to simmer, cover and hold until ready to serve, about 30-40 minutes. (you can even put it in a slow cooker on low and hold for 2-4 hours on low at this point).

This recipe is shared on My Link Parties