Savory sausage teams up with juicy, tangy pineapple for a winning combination that you can prep in a flash. The sweet barbecue-style sauce is a tasty way to tie them together.
—LOUISE KLINE FORT MYERS, FL
PREP: 15 MIN. • COOK: 3 HOURS • MAKES: 12 SERVINGS
2 pounds smoked kielbasa or Polish sausage, cut into 1-inch pieces
1 can (20 ounces) unsweetened pineapple chunks, undrained
1/2 cup ketchup
2 tablespoons brown sugar
2 tablespoons yellow mustard
1 tablespoon cider vinegar
3/4 cup lemon-lime soda
2 tablespoons cornstarch
2 tablespoons cold water
1. Place sausage in a 3- or 4-qt. slow cooker. Drain pineapple, reserving 3/4 cup juice; set the pineapple aside. In a small bowl, whisk together ketchup, brown sugar, mustard and vinegar. Stir in soda and the reserved pineapple juice. Pour over the sausage; stir to coat. Cover and cook on low for 2-3 hours or until heated through.
2. Stir in the pineapple. In a small bowl, combine cornstarch and water until smooth. Stir into the slow cooker. Cover and cook 30 minutes longer or until sauce is thickened. Serve with toothpicks.