SWEET 'N' SOUR SAUSAGE
Carrots, green pepper and pineapple lend gorgeous color to this slow-cooked sausage supper from Barbara Schutz of Pandora, Ohio. "Serve this combination stir-fry style over rice or chow mein noodles," she suggests.
Provided by Taste of Home
Categories Dinner
Time 4h45m
Yield 6 servings.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 250 calories, Fat 4g fat (1g saturated fat), Cholesterol 34mg cholesterol, Sodium 869mg sodium, Carbohydrate 43g carbohydrate (0 sugars, Fiber 1g fiber), Protein 10g protein. Diabetic Exchanges
SWEET AND SOUR SAUSAGE
This is a great, hearty recipe--a family favorite. Serve over rice or noodles.
Provided by LisaH
Categories 100+ Everyday Cooking Recipes
Time 35m
Yield 6
Number Of Ingredients 10
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.
Nutrition Facts : Calories 596 calories, Carbohydrate 41.9 g, Cholesterol 77.2 mg, Fat 36.3 g, Fiber 2.4 g, Protein 27 g, SaturatedFat 12.9 g, Sodium 2015.8 mg, Sugar 30.1 g
SWEET-AND-SOUR SAUSAGE
This main dish is a nice change of pace from traditional sweet-and-sour meatballs. It's much quicker to make, too. For variety, I like to substitute a different kind of sausage, like spicy Italian.-Nova MacIsaac, Souris, Prince Edward Island
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 8
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.
Nutrition Facts :
SWEET AND SOUR NOODLES WITH SAUSAGE AND APPLE
This came to me via a Woman's Day Cookbook. I just modernize it a little. This goes very well with Red Cabage Cole Slaw recipe#136493 by LUv2BaKE
Provided by Happy Harry 2
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Mix water and cider together and set aside.
- Brown sausage and add apple wedges to cook until fork-tender.
- Pour off any drippings from sausage and stir in sugar, cornstarch, and salt together in skillet.
- Put water to boil for the noodles.
- Add water and vinegar mixture to skillet a little bit at a time, stirring continously until sauce is smooth and thickened.
- Cook noodles as package directed and drain.
- Arrange noodles on a platter and make a well in the middle. Put sausage and apples in the well and pour in the sauce.
- Warm Rye bread with caraway seeds or homemade corn bread adds just the extra goodness.
Nutrition Facts : Calories 284.3, Fat 15.8, SaturatedFat 5.1, Cholesterol 49.1, Sodium 657.9, Carbohydrate 25.3, Fiber 2, Sugar 14, Protein 10
JOHNSONVILLE APPLE CHICKEN SAUSAGE SWEET AND SOUR STIRFRY
Smoky apple chicken sausage, fresh vegetables and sweet pineapple are combined with a sweet and sour sauce to create a delicious rice dish.
Provided by Johnsonville Sausage
Categories Pork
Time 30m
Yield 5 serving(s)
Number Of Ingredients 9
Steps:
- In a large skillet, heat oil; stir-fry vegetables until crisp-tender.
- Add sausage and pineapple; cook and stir until heated through.
- In a small bowl, combine water, cornstarch, soy sauce, sugar and reserved pineapple juice.
- Add to skillet; bring to a boil, stirring constantly until thickened, about 2 minutes.
- Serve immediately over rice.
Nutrition Facts : Calories 72, Fat 2.8, SaturatedFat 0.2, Sodium 215.2, Carbohydrate 11.8, Fiber 0.4, Sugar 9.3, Protein 0.5
SWEET AND SOUR NOODLES AND PORK
Sweet-and-sour sauce balances spicy chili sauce in a tasty, one-dish dinner that's ready in 30 minutes.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- In 12-inch nonstick skillet, heat oil over medium-high heat. Add pork to skillet; sprinkle with garlic-pepper blend. Cook 3 to 5 minutes, stirring frequently, until brown.
- Stir in broth, sweet-and-sour sauce and chili sauce. Heat to boiling. Stir in noodles. Cover and cook over medium heat 5 minutes.
- Stir in pea pods and bell pepper. Cover and cook 5 to 8 minutes, stirring occasionally, until vegetables and noodles are tender. Sprinkle with cashews.
Nutrition Facts : Calories 410, Carbohydrate 32 g, Cholesterol 90 mg, Fat 1, Fiber 4 g, Protein 33 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 700 mg, Sugar 11 g, TransFat 0 g
SHEET-PAN SAUSAGES WITH CARAMELIZED SHALLOTS AND APPLES
In this rustic sheet-pan dinner, apples and shallots roast slowly alongside pork sausage, becoming fragrant and caramelized in the process. A quick toss with whole-grain mustard and apple cider vinegar adds a savory edge, making the apple and shallot mixture almost reminiscent of chutney. This recipe works equally well with both sweet and hot pork sausage, as well as any crisp apples, though a mix of red and green apples looks particularly nice. Serve with French green lentils and a green salad, with plenty of Dijon mustard on the side.
Provided by Lidey Heuck
Categories dinner, easy, weekday, sausages, main course
Time 50m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat the oven to 425 degrees. Cut the shallots lengthwise into 1/2-inch-thick wedges. Core the apples and cut into 1/2-inch-thick wedges. Place the shallots and apples on a sheet pan, drizzle with the 1 tablespoon olive oil, sprinkle with salt and pepper, and toss to coat. Roast the mixture for 10 to 15 minutes, until the shallots are just starting to brown at the edges.
- Meanwhile, place the sausages on a plate. Using a fork, prick a few holes in each sausage. Drizzle the sausages with olive oil and toss to coat.
- Add the rosemary and mustard to the pan with the apples and shallots, and toss, spreading everything out into one even layer. Arrange the sausages on the pan, evenly distributed, and roast for 25 to 30 minutes, flipping the sausages and tossing the apples and shallots with the juices released from the sausages halfway through, until the sausages are browned and cooked to 160 degrees and the shallots are tender and caramelized.
- Transfer the sausages to a serving platter and discard the rosemary sprigs. Pour the vinegar over the apples and shallots, and toss well, scraping up any browned bits from the pan. Transfer to the serving platter with the sausages, sprinkle with parsley, if using, and serve immediately.
SWEET AND SOUR COLE SLAW
Ever since she was a child, Maribeth couldn't stand the sight of mayonaisse, and mommy went to great lengths to hide it in recipes where it was required - but there was simply no hiding it in cole slaw. So she turned to a local cookbook at the time - the old River Road Recipes II - A second Helping - put out by the Junior League of Baton Rouge, Louisiana. Here is a GREAT tasting, non-creamy cole slaw - particuarily good with barbequed chicken. Notice that this recipe is made the night before - and also, as it contains no eggs or dairy, it would be perfectly safe for travel on picnics. This recipe is credited to Mrs. Ben Miller, Jr.
Provided by Metlantis
Categories Lactose Free
Time 15m
Yield 15 , 15 serving(s)
Number Of Ingredients 9
Steps:
- Shred cabbage into a large container, top with the onions,sliced into thin rings and sprinkle with 3/4 cup of sugar.
- Combine vinegar, salt, remaining sugar, mustard, and celery seeds and bring to a boil. Add the salad oil and pour over cabbage mixture while hot.
- Cover and refrigerate overnight.
- In the morning, stir well.
VEGETARIAN SWEET AND SOUR NOODLES
I found this recipe on Beyond Bariatric Blog. I have not tried this recipe, but I'm posting it for safe keeping.
Provided by internetnut
Categories Weeknight
Time 15m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In a large skillet sauté onion, bell peppers and celery in juice from pineapple chunks until tender. Add pineapple chunks, heat through.
- Prepare Shirataki noodles according to package directions. Add to skillet, heat through.
- Combine all the sauce ingredients in small bowl, whisk thoroughly. Add sauce to skillet, heat until thickened.
Nutrition Facts : Calories 103.9, Fat 0.2, Sodium 767.6, Carbohydrate 25.1, Fiber 2, Sugar 17.6, Protein 2.4
SWEET AND SOUR VEGETABLE NOODLES
Lots of veggies and thick Chinese noodles soak up the delicious sauce I was lucky enough to try out in a food demo. Feel free to use your favourite, the Blue Dragon Sweet and Sour variety is similar to thick plum sauce with a touch more heat.
Provided by YummySmellsca
Categories Spaghetti
Time 25m
Yield 4 bowls, 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat oil in a large non-stick sauté pan over medium heat and add the onion, carrots, celery, broccoli and mushrooms.
- Cook for 6-7 minutes, until the vegetables begin to soften and the mushrooms begin to brown.
- Raise the heat and add the pepper strips, zucchini, garlic and pepper flakes and cook 3-4 minutes.
- Stir in the noodles, Blue Dragon Sweet and Sour Stir Fry Sauce and water or broth. Toss well and simmer 2 minutes. Serve hot.
Nutrition Facts : Calories 105.7, Fat 1.4, SaturatedFat 0.2, Sodium 104.3, Carbohydrate 20.9, Fiber 7.4, Sugar 8.2, Protein 6.6
SAUSAGE WITH APPLE SAUERKRAUT
Dress up sauerkraut with apple and fennel and serve it with Polish sausage or bratwurst. Top with your favorite mustard or relish.
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, saute onion in butter for 15 minutes or until lightly browned. , In a large bowl, toss apples with lemon juice. Add the apples, sauerkraut, apple juice, caraway and fennel to the onion. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Meanwhile, heat sausage according to package directions; cut into slices. Serve with sauerkraut.
Nutrition Facts : Calories 505 calories, Fat 39g fat (17g saturated fat), Cholesterol 104mg cholesterol, Sodium 1426mg sodium, Carbohydrate 21g carbohydrate (13g sugars, Fiber 3g fiber), Protein 15g protein.
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SWEET AND SOUR SAUSAGES-30 MIN, ONE PAN MEAL
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5/5 (2)Total Time 25 minsCategory Dinner, Main CourseCalories 634 per serving
- In a large 12 inch skillet over medium high heat, brown the sausage 5 minutes on each side. Remove the sausage from the pan and slice into 1 inch pieces. Drain any grease from the pan.
- While the vegetables and sausage are cooking, in a separate bowl combine the pineapple juice, lemon juice, brown sugar, soy sauce, ginger and cornstarch.
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- Cook pasta in a large pot of salted boiling water until al dente. Reserve 1/2 cup pasta cooking water then drain and set aside.
- Meanwhile, heat extra virgin olive oil in a very large skillet over medium-high heat. Add shallots and sausage then saute until sausage is golden brown, about 3 minutes. Add apple, garlic, and red chili pepper flakes, season with salt and pepper, and then saute until apple is tender, about 5 minutes. Add chicken broth, beans, and spinach then toss with tongs until spinach is wilted, about 1 minute.
- Pour sausage and apple mixture into pot with pasta then add parmesan cheese. Stir until combined, adding reserved pasta cooking water to reach desired consistency.
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