It has been a while since I shared a favorite recipe.
I am not sure if my son would consider this a favorite since he does not like kielbasa. 🙂 MaryEllen and I are the ones who enjoy it the most, so it is one of our favorites.
This is another tried and true recipe that has made it to my ‘keep’ folder. We’ve been enjoying it for many years now. I only make it once in a while because the kielbasa I buy has sodium nitrates in it and I try to limit the nitrates.
I like it too because it is a fast meal, done in 30 minutes or less. The times I put in the recipe below are approximates, but I consider it a 30 minute dish.
- 1 pound fully cooked smoked sausage, cut into ½ inch slices
- 1 medium onion, chopped
- 1 medium green pepper, cut into 1-inch chunks
- 1 can (14.5 oz.) diced tomatoes, undrained
- ½ cup beef broth
- 1 Tablespoon brown sugar
- ¼ teaspoon garlic powder
- ¼ teaspoon pepper
- 1 can (20 oz.) unsweetened pineapple chunks
- 2 Tablespoons cornstarch
- Hot cooked rice
- Cook the sausage, onion and green pepper until the sausage is lightly browned.
- 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 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.
Since I am trying my best to eliminate grains from my diet, I had this the other day with quinoa. It was pretty good. The family had rice, but maybe next time they will try it with quinoa…Donnie had cereal. LOL!