Wednesday, August 20, 2008

Polynesian Sausage Supper


1 pound fully cooked smoked sausage, cut into 1/2-inch slices
1 medium onion, chopped
1 medium green pepper, cut into 1-inch chunks
1 can (14-1/2 ounces) diced tomatoes, undrained
1/2 cup beef broth
1 tablespoon brown sugar
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1 can (20 ounces) unsweetened pineapple chunks
2 tablespoons cornstarch
Hot cooked rice


In a skillet, cook the sausage, onion and green pepper until the sausage is lightly browned; drain. Add tomatoes, broth, brown sugar, garlic powder, and pepper. Drain pineapple, reserving juice. Stir pineapple into sausage mixture. Bring to a boil; cook, uncovered, for 5 minutes.

Combine the cornstarch and reserved pineapple juice until smooth; gradually add to sausage mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over rice.

Makes 6 servings.
1 cup of this (without rice) is 4 points

This recipe comes from Quick Cooking March/April 2001.

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