Sweet and Sour Sausage

This easy recipe for Sweet and Sour Sausage is a treat for the eyes as well as the taste buds!!

*Disclaimer - This recipe was originally published in 2014. I'm working hard to update all my older recipes with recipe cards, new photos, and additional recipe information. But, getting to all of them will take time. Please bear with me. In the meantime let me assure you that this recipe is still a winner and one I'm sure you'll be well pleased with when you make it at home.

Here's a delicious recipe for Sweet and Sour Sausage that I adapted slightly 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.

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 you cook it all the way through so it's no longer pink in the middle.

SWEET AND SOUR SAUSAGE   {PRINT THIS RECIPE}
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, roughly chopped into 1" chunks
¾ teaspoon salt
½ teaspoon pepper
1 small can of pineapple chunks, drained, and reserve the liquid
½ 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 of garlic, minced
1 ½ 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 🙂