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Sweet and Sour Sausage

Sweet and Sour Sausage Recipe via Kudos Kitchen By Renee

Here’s a delicious recipe for Sweet and Sour Sausage that I adapted lightly from my copy of Taste of Home: Winning Recipes cookbook (found on page 131). This colorful dish is quick to put on the table and has my favorite flavor combinations of sweet and savory.

Sweet and Sour Sausage Recipe via Kudos Kitchen By Renee

With the big bold flavors of the bell peppers and pineapple, this meal when served over rice will hit all the bells and whistles on your taste buds. This particular recipe calls for Polish sausage but will work equally well with chicken, beef or even shrimp. Just make sure that if you’re using chicken that you cook it all the way through so it’s no longer pink in the middle.

Yield: 4-6 Servings Prep Time: 10 minutes Cook Time: 15 minutes

1 pound of Polish sausage, cut into 1″ pieces
1 tablespoon canola oil
1 large green bell pepper, seeded and cut into 1″ chunks
1 large orange bell pepper, seeded and cut into 1″ chunks
1 large red onion, rough chopped into 1″ chunks
3/4 teaspoon salt
1/2 teaspoon pepper
1 small can pineapple chunks, drained and reserve the liquid
1/2 cup sugar free apricot preserves
1 tablespoon orange zest (1 navel orange, always zest first)
2 tablespoons orange juice (1 navel orange, after it’s been zested)
1 tablespoon low-sodium soy sauce
1 clove garlic, minced
1 1/2 teaspoons ground ginger
Hot cooked brown rice for serving
-In a large skillet over medium heat, cook the sausage in the canola oil until no longer pink. Remove to a bowl
and keep warm.
-Reduce the skillet heat to medium low. Add the bell peppers, onion, salt and pepper to the skillet and saute for
approximately 2-3 minutes.
-Meanwhile in a small bowl, combine the reserved pineapple liquid, apricot preserves, orange zest, juice, soy
sauce, garlic and ground ginger. Whisk thoroughly to combine.
-Add the cooked sausage back into the skillet with the bell peppers and onion.
-Gently stir the pineapple into the skillet and pour in the apricot/pineapple sauce.
-Bring to a boil to allow the sauce to reduce slightly (about 5 minutes).
-To serve, ladle over hot cooked rice

Come and get it! Dinner is served 🙂

Sweet and Sour Sausage Recipe via Kudos Kitchen By Renee

I’m choosing to coordinate this dish (because of the pineapple) with a pair of custom wedding wine glasses I painted recently for a couple who’s having a destination wedding in Hawaii. The design of these glasses were inspired by their wedding invitation. Aloha!!!

Hawaiian Themed Custom Wedding Wine glasses via Kudos Kitchen By Renee
If there is ever anything I can paint for you, please don’t hesitate to contact me or visit my shop which is located within the navigation bar. Custom orders are always welcome. I can work from any photo or description you send my way.

Kudos Kitchen By Reneé ~ Where food, art and fun collide on a regular basis!

Until we eat again,
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Tuesday 8th of April 2014

I love sweet and sour chicken and pork never thought of sausage I will give this a try.