Sausage Pineapple Tidbits Recipes

SAUSAGE & PINEAPPLE TIDBITS

Steps:

• Slice sausage into bite-size chunks.
• Drain pineapple chunks.
• Mix all ingredients in a saucepan.
• Simmer for 30 minutes.
• Serve hot.
• Keeps well in crock pot.

HOT FRUIT AND SAUSAGE

Steps:

• In a large cast-iron or other heavy skillet, cook sausage according to package directions; drain. Add pineapple, brown sugar and cinnamon; heat through. Stir in banana just before serving.

PINEAPPLE SAUSAGE BITES

Steps:

• 1. *** The only picture I could find of this was Taste of Home - this is their picture. The recipe is from my cookbook, Better Homes and Gardens, 75th Anniversary Addition.
• 2. In a large saucepan combine babecue sauce, orange marmalade, dry mustard, and allspice. Cook and stir until bubbly. Stir in brat and kielbasa slices, smoked minature links and pineapple chunks. Cover and cook over medium-low heat about 25 minutes, stirring occasionally. (I turn them to low heat and keep until I serve them)Stir occasionally.
• 3. CROCKERY directions: In a 3 1/2 or 4 qt crock pot, combine all ingredients except the pineapple chunks. Stir and cover and cook on high for 2 1/2 - 3 hours. Stir in pineapple chunks and serve immediately or keep warm on low for up to 2 hours.

HAWAIIAN SAUSAGE SKILLET

Steps:

• Heat oil in a large skillet over medium heat. Cook and stir sausage, onion, and green bell pepper until vegetables start to become tender, about 8 minutes; add pineapple and cook, stirring occasionally, until the pineapple is hot, about 5 minutes more.
• Beat pineapple juice and cornstarch together in a bowl using a whisk. Stir brown sugar, cider vinegar, soy sauce, and minced garlic with the pineapple juice until the sugar dissolves into the liquid; pour over the sausage mixture and cook until the sauce thickens, 5 to 8 minutes.

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.