Polynesian Sausage Supper Food

POLYNESIAN SAUSAGE SUPPER

Steps:

• In a large skillet, cook the sausage, onion and green pepper until the vegetables are tender., Add the 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 with rice.

POLYNESIAN SAUSAGE SUPPER

Steps:

• 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 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.

SHEETPAN SAUSAGE SUPPER

Steps:

• Preheat the oven to 375 degrees F.
• Add the Brussels sprouts, parsnips, sweet potatoes and onions to a baking sheet. Add the olive oil, sage, salt and pepper and toss. Put the sausages in and around the vegetables.
• Bake until the sausages are cooked through and the vegetables are tender, 40 to 45 minutes. Serve.

SPANISH SAUSAGE SUPPER

Steps:

• In a large skillet, saute the green pepper, celery and onion in oil until tender. Stir in the remaining ingredients. Cover and simmer for 15-20 minutes or until rice is tender and liquid is absorbed, stirring occasionally.

HAWAIIAN SAUSAGE SKILLET

Steps:

• Heat oil in a large skillet over medium heat. Cook and stir sausage, onion, and green bell pepper until vegetables start to become tender, about 8 minutes; add pineapple and cook, stirring occasionally, until the pineapple is hot, about 5 minutes more.
• Beat pineapple juice and cornstarch together in a bowl using a whisk. Stir brown sugar, cider vinegar, soy sauce, and minced garlic with the pineapple juice until the sugar dissolves into the liquid; pour over the sausage mixture and cook until the sauce thickens, 5 to 8 minutes.

CROCKPOT POLYNESIAN SAUSAGE SUPPER

Steps:

• Place onion, green peppers, tomatoes, drained pineapple chunks (reserve juice), tomatoes, bouillon cube, brown sugar, garlic powder, ginger and pepper. Top with water chestnuts then sliced sausage. Cook low for about 6 - 8 hours. (Note my crockpot only needs about 6 hours.)
• Approximately 30 minutes prior to doneness, combine reserved pineapple juice and cornstarch; add to the crockpot and stir to combine. Replace the lid on the crockpot and turn the heat up to high for about the remaining 30 minutes of cooking time. Serve over rice.
• Note: As an alternative method to thicken, drain juices from crockpot into a saucepan. Combine reserved pineapple juice and cornstarch. Add cornstarch mixture to the pan of juices and boil for about 2 minutes. (If tasting, refrain from redipping spoon. Enzymes in salvia break down the starch and will make watery.) Return the sauce to the crockpot and stir to glaze.

POLYNESIAN SAUSAGE SUPPER

Steps:

• In a large skillet, cook the sausage, onion and green pepper until the meat is no longer pink; drain. Add the 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.