Best 17 Sweet Sour Sausage Recipes

HAWAIIAN PINEAPPLE SWEET & SOUR SMOKED SAUSAGE

Steps:

• Cook and stir sausage and bell peppers over medium-high heat for 5 minutes or until sausage is lightly browned and peppers are tender.
• Add chili garlic sauce and pineapple; cook and stir for 5 minutes.
• Serve over cooked rice.

SWEET-AND-SOUR SAUSAGE

Steps:

• In a large skillet, cook sausage until a thermometer reads 160° drain. When cool enough to handle, cut into bite-size pieces; set aside. , Combine the sugar, cornstarch, water, vinegar and ketchup; add to skillet. Bring to a boil. Reduce heat; cook for 2 minutes or until thickened. Add pineapple and sausage; heat through. Serve with rice.

SWEET AND SOUR SAUSAGE

Steps:

• Heat a skillet over medium heat; cook and stir sausage, onion, and bell pepper in the hot skillet until vegetables are tender, about 5 minutes.
• Whisk apricot preserves, cornstarch, soy sauce, vinegar, and ginger in a small bowl; stir mixture into sausage mixture. Cook and stir until thickened, about 5 minutes. Add pineapple chunks and tomatoes. Continue to cook and stir until heated through, about 10 minutes more.

SWEET 'N' SOUR POLISH SAUSAGE

Steps:

• In a large skillet, saute the sausage, onion, green pepper and celery in butter over medium heat until meat is no longer pink and vegetables are tender; remove with a slotted spoon and set aside., In the same skillet, combine the brown sugar, ketchup, vinegar and salt. Drain pineapple, reserving juice; set pineapple aside. Add juice to skillet; bring to a boil. Return sausage mixture to pan. Combine the cornstarch and water until smooth; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in reserved pineapple; heat through. Serve over rice.

SWEET 'N' SOUR SAUSAGE STIR-FRY

Steps:

• Stir-fry sausage in a large nonstick skillet for 3-4 minutes or until lightly browned. Add onions and carrots; stir-fry until crisp-tender. Drain pineapple, reserving juice. Add pineapple to sausage mixture. , Combine cornstarch and ginger. Stir in the water, soy sauce and reserved pineapple juice until smooth. Add to the skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve over rice if desired.

SWEET & SOUR SAUSAGE

Steps:

• Drain pineapple, reserving 1/4 cup juice; set pineapple aside. In a small bowl, combine the preserves, cornstarch, vinegar, soy sauce, ginger and reserved juice., In a large skillet, saute the sausage, onion and pepper in oil until vegetables are tender. Add sauce mixture and pineapple. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice.

SWEET 'N' SOUR SAUSAGE

Steps:

• In a 3-qt. slow cooker, combine the first 10 ingredients. Cover and cook on low for 4-5 hours or until vegetables are tender. , Mix cornstarch and water until smooth; stir into sausage mixture. Cover and cook on high for 30 minutes or until thickened. Serve with rice.

CROCK POT SWEET AND SOUR POLISH SAUSAGE

Steps:

• Slice polish sausage into 1/2 inch wide pieces.
• Put into bottom of crock pot.
• Mix grape jelly and cocktail sauce.
• Pour over sausage.
• Cook for about 3 hours.
• Being that crock pots are all different, yours might be done a little sooner or a little later.
• I make these with Cheesy Potato Casserole #102296, very good meal.
• Enjoy!

SAUSAGE AND PEPPER GRINDER WITH SWEET AND SOUR MUSTARD

Steps:

• Cook sausages in a medium size skillet over medium-high heat until browned and cooked through, about 10 to 12 minutes.
• In a separate saute pan, heat oil over medium-high heat. Add onion and peppers stir-fry mix and salt and pepper. Cook until softened, about 4 to 5 minutes.
• In a small bowl whisk together mustard, brown sugar, vinegar, and hot sauce.
• For assembly, generously spread mustard on each side of the hot dog buns. Place a sausage in each bun and top with onion and pepper mixture.

KITTENCAL'S SWEET AND SOUR CABBAGE AND SAUSAGE TOMATO SAUTE

Steps:

• In an extra large saute pan or Dutch oven, brown the Italian sausages in oil then remove to a plate, drain some of the oil if desired.
• In the same pan, add in the onions, garlic and chili flakes; saute for about 5 minutes.
• Add in the chopped cabbage, chopped green bell pepper with the undrained stewed tomatoes; cover and cook for 15 minutes, stirring occasionally.
• Add in ALL remaining ingredients to the cabbage; mix well.
• Slice the sausages in smaller pieces and add in also.
• Cook for about 1-1/2 hours (or more or less until the cabbage is desied tenderness) stirring occasionally, adjusting ALL seasonings to suit taste, or until cabbage is tender.
• Season with salt and pepper to taste.
• Serve over rice.
• Delicious!

ECKRICH® SWEET AND SOUR SAUSAGE

Steps:

• Drain pineapple, reserving juices. Add enough cold water to juice to measure 1-1/2 cups. In a bowl, combine brown sugar and cornstarch. Gradually whisk in juice mixture until well blended. Stir in vinegar and soy sauce; set aside., In a large skillet, stir-fry sausage, carrots and pepper until carrots are crisp-tender, about 6 minutes. Stir juice mixture; stir into skillet., Bring to a boil; cook and stir for 1 minute or until thickened. Stir in pineapple; cook until heated through, stirring occasionally. Serve with rice.

SWEET & SOUR ITALIAN SAUSAGE WITH SAUCE

Steps:

• Brown sausage on both sides.
• Add all ingredients (except italian rolls) in crock pot and cook slowly for about 3 or 4 hours.
• If you do not have a crock pot just cook slowly on the stove until sausage is done to your taste.
• Slice a roll in half lenthwise (like a hot dog bun) and place on a plate, put a sausage inside. Spoon onions, peppers and some of the sauce on top.
• Enjoy!

SWEET-SOUR SAUSAGE BITES

Steps:

• In a large skillet, saute the sausage for 3-5 minutes or until lightly browned. Drain on paper towels; set aside. Drain pineapple, reserving juice; set the pineapple aside., In a large skillet, combine the cornstarch, salt and reserved pineapple juice until smooth. Stir in the syrup, water and vinegar. Bring to a boil; cook and stir for 2-3 minutes or until thickened. Add the sausage, green pepper, cherries and pineapple. Simmer, uncovered, for 5 minutes or until peppers are crisp-tender. Transfer to a shallow serving dish. Serve with toothpicks.

SWEET AND SOUR SAUSAGE CASSEROLE

Steps:

• 1. In a skillet in 2 tbsp oil cook the sausage, onion and red and green peppers are slightly tender add the tomatoes, broth, and garlic powder, and drained pineapple, cook 5 minutes..combine the pineapple juice and cornstarch and mix until well blended. cook stirring for 5 minutes or until sauce has thickened, serve over cooked rice.

SWEET 'N' SOUR SAUSAGE APPETIZER

Steps:

• Drain pineapple, reserving juice. Set the pineapple and juice aside. In a large saucepan, combine the cornstarch, salt, maple syrup, water, vinegar and reserved pineapple juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the green pepper; cook 2 minutes longer., Meanwhile, in a skillet, brown sausage over medium heat; drain. Cut each link into thirds. Add the sausage, cherries and reserved pineapple to saucepan; heat through.

SWEET-SOUR PORK SAUSAGE BALLS

Steps:

• 1. Mix sausage, egg, bread crumbs and sage. Shape into about 36 one inch balls. In ungreased skillet, brown balls slowly on all sides, about 15 minutes. Pour off grease. Combine ingredients for sauce; pour over meat balls. Cover and simmer for 30 minutes, stirring occasionally to coat. Transfer to a slow cooker on low, to keep warm.

SWEET AND SOUR SMOKED SAUSAGE

Steps:

• Place the sliced sausage in a large skillet over medium high heat. Saute for 5 to 10 minutes, flipping often, until well browned. Drain excess fat and set sausage aside.
• In the same skillet over medium heat, combine the green bell pepper, red bell pepper, onion and butter or margarine and saute for 10 minutes, or until all vegetables are tender. Add the sausage and stir together well. Season with salt and pepper to taste.
• Then add the sweet and sour sauce, cayenne pepper and hot pepper sauce. Reduce heat to low and simmer for 5 to 10 minutes, allowing all the flavors to blend.