Pineapple Sausage Pasta Surprise Recipes

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.

SAUSAGE PINEAPPLE LETTUCE WRAPS

Steps:

• Drain pineapple, reserving 3 tablespoons juice. In a small bowl, combine the soy sauce, vinegar, cornstarch, garlic, ginger, pepper and reserved pineapple juice; set aside., In a large skillet, cook sausage over medium heat until no longer pink; drain. Stir in water chestnuts and crushed pineapple. Gradually stir in soy sauce mixture. Bring to a boil; cook and stir for 2 minutes or until thickened., Place about 2 tablespoons sausage mixture on each lettuce leaf; fold lettuce over filling. Top with a pineapple chunk; secure with a toothpick. Sprinkle with sesame seeds and serve with teriyaki sauce if desired.

DAME EDNA'S SAUSAGE PINEAPPLE SURPRISE

Steps:

• Fry up the sossies in a little cooking fat until browned all over (turn well to avoid those horrid grey tummies).
• Remove from cooking fat, keeping them nice and hot somewhere.
• In the same cooking fat (already flecked with deliciously crisp sausage oozings) fry the pineapple rings on both sides until cooked through and soggy.
• Drain the rings on kitchen paper and keep them hot while you sizzleup the peeled mushrooms and tomatoes, adding a dollop of extra cooking fat if necessary; but be careful they do not break.
• Thrust each hot plump sausage cheekily through the hole of each pineapple slice.
• Garnish with halved tomatoes seasoned with salt and pepper.
• A spicy tomato sauce is optional for serving.

SAUSAGES WITH TANGY, GINGERY PINEAPPLE

Steps:

• Heat oven to 450 degrees and, if you like, line a sheet pan with parchment paper.
• In a medium bowl, toss together pineapple, sugar, oil, ginger, lime zest, 1 teaspoon salt, 1/2 teaspoon pepper, allspice and cayenne until well combined. Stir in three-quarters of the onions. (Reserve remaining onions for serving.)
• Spread pineapple mixture onto the sheet pan in one layer. Nestle sausages among the pineapple mixture. Roast until fruit is caramelized and sausages are browned and cooked through, about 30 minutes. Halfway through baking, flip the sausages and toss the pineapple mixture.
• Meanwhile, make the vinaigrette: In a small bowl, combine lime juice, garlic, ginger and a big pinch each of salt and pepper. Slowly whisk in oil. Taste and season with more salt and lime juice if you'd like.
• Pull the pan out of the oven, drizzle vinaigrette over sausages and pineapple, and toss gently to combine. Garnish with reserved onion and cilantro, and serve.