Sweet Sour Sausage Bites Food

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.

SAUSAGE BITES WITH SWEET & SOUR DIPPING SAUCE

Steps:

• Remove the sausages from the package and allow them to warm up to room temperature for a few minutes.
• Preheat oven to 400 F degrees.
• Layer a baking pan with aluminum foil or parchment paper.
• Place the sausages in a single layer on the prepared baking pan, but separate them, should not be touching.
• Take a fork and lightly prick each one a few times, about 3 times in each link.
• Bake sausages for 25 - 30 minutes, until they are fully brown and cooked through.
• Remove from the oven. Use a fork and sharp knife to slice them into 4 equal parts.
• In a small saucepan, and on low heat, stir Teriyaki Marinade & Sauce with light brown sugar, ketchup, and vinegar, until the sugar is fully dissolved and allow the sauce to thicken a little, about 2 minutes. Turn off heat.
• Drop a few already cooked sausage bites (in small batches) into the heated sauce to coat them. Pick up each sausage bite (allowing the excess sauce to drip back into the pan) and place it onto a serving platter. Place toothpicks into each one. Garnish with a sprinkle on top with dried or fresh chopped chives and serve. If you need more dipping sauce, repeat the ingredients and heat up the additional sauce.
• Serve warm with extra dipping sauce on the side.

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-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 SAUSAGES

Steps:

• In a large skillet, brown sausages in butter. In a large bowl, combine the remaining ingredients; stir in the sausages. Transfer to a greased 2-qt. baking dish. , Bake, uncovered, at 350° for 30 minutes. Stir; bake 15 minutes longer or until bubbly.

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 & 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 SOUR SAUSAGE BALLS

Steps:

• Mix together sausage, eggs and bread crumbs.
• Using the palms of your hands, shape into balls the size of small walnuts.
• Saute in frying pan until browned on all sides.
• Drain.
• Combine catsup, brown sugar, vinegar and soy sauce in bowl.
• Pour over sausage balls and simmer 30 minutes, stirring occasionally.
• Serve hot in chafing dish with small container of decorative toothpicks for spearing.
• Makes 150 cocktail sized balls.