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Sweet and Sour Sausage

Sweet and Sour Sausage

This sweet and sour sausage combines kielbasa with pineapple, peppers, and onions in a tangy, sticky sauce that's irresistible. Make it in the slow cooker for hands-off convenience or on the stovetop in just 20 minutes. Perfect as an appetizer with toothpicks or as a main dish over rice, it's the ultimate crowd-pleasing recipe for potlucks, game day, or easy weeknight dinners.
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Prep Time 20 minutes
Slow Cook 4 hours
Course Appetizer
Servings 8 appertizers

Ingredients
  

  • 2 pounds kielbasa or smoked sausage sliced into 1/2-inch rounds
  • 1 cup brown sugar packed
  • 1/2 cup ketchup
  • 1/4 cup soy sauce low sodium preferred
  • 2 tablespoons apple cider vinegar
  • 1 can 20 oz pineapple chunks in juice, drained (reserve 1/4 cup juice)
  • 1 large bell pepper red or green, cut into 1-inch pieces
  • 1 medium onion cut into 1-inch pieces
  • 2 cloves garlic minced
  • 1 tablespoon fresh ginger grated (or 1 teaspoon ground ginger)
  • 1 tablespoon cornstarch mixed with 2 tablespoons water optional, for thickening
  • 2 green onions sliced (for garnish)
  • Sesame seeds for garnish
  • Cooked rice for serving as a main dish

Instructions
 

Slow Cooker Method

  • In your slow cooker, combine the brown sugar, ketchup, soy sauce, apple cider vinegar, reserved pineapple juice, garlic, and ginger. Whisk until the sugar dissolves and everything is well mixed.
  • Add the sliced kielbasa, bell pepper, onion, and pineapple chunks to the slow cooker. Stir gently to coat everything in the sauce.
  • Cover and cook on LOW for 3-4 hours or on HIGH for 1.5-2 hours. The sauce will thicken somewhat naturally, but don't expect it to get really thick in the slow cooker without help.
  • If you prefer a thicker sauce, about 30 minutes before serving, whisk together the cornstarch and water until smooth. Stir this mixture into the slow cooker, then cover and continue cooking for the remaining time until thickened.
  • Garnish with sliced green onions and sesame seeds before serving.

Stovetop Method

  • Heat a large skillet over medium-high heat. Add the sliced kielbasa and cook until it begins to brown, about 3-4 minutes.
  • Add the bell pepper and onion to the skillet. Cook for another 3-4 minutes until they begin to soften.
  • In a bowl, whisk together the brown sugar, ketchup, soy sauce, apple cider vinegar, reserved pineapple juice, garlic, and ginger until well combined.
  • Pour the sauce over the sausage and vegetables in the skillet. Add the pineapple chunks.
  • Bring to a simmer, then reduce heat to medium-low and cook for about 10 minutes, stirring occasionally, until the sauce has reduced and thickened slightly.
  • If a thicker sauce is desired, whisk together the cornstarch and water, then stir into the skillet. Cook for another 2 minutes until thickened.
  • Garnish with sliced green onions and sesame seeds before serving.

Notes

  • For a spicier version, add 1/2 teaspoon of red pepper flakes or 1-2 tablespoons of sriracha to the sauce.
  • If you prefer a less sweet sauce, reduce the brown sugar to 3/4 cup.
  • This dish keeps well in the refrigerator for 3-4 days and reheats beautifully.
  • For a lovely caramelized flavor, consider broiling the finished dish for 2-3 minutes if your slow cooker insert is broiler-safe.
  • Turkey kielbasa can be substituted for a lighter option with less fat.