Best Sweet N Sour Polish Sausage Recipes

TOP 10 POLISH SAUSAGE RECIPE COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a Polish sausage recipe in 30 minutes or less!

SWEET AND SOUR KIELBASA

Steps:

• In a large sautee pan, heat the olive oil over medium high heat.
• Add the onion slices and sear for a few minutes until they start to caramelize.
• Add the pepper chunks and cook, stirring occasionally, until they start to soften, about 3-5 minutes. Remove from pan and set aside.
• Add in the garlic and the sliced kielbasa and cook until the kielbasa is warm and starting to turn brown on the sides.
• In a small bowl, stir together the honey, apple cider vinegar, tomato puree and minced ginger.
• Add the sauce and the pineapple to the pan and cook, stirring occasionally, until the sauce is thickened.
• Serve with rice.

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 'N' SOUR SAUSAGE APPETIZER

Steps:

• Drain pineapple, reserving juice. Set the pineapple and juice aside. In a large saucepan, combine the cornstarch, salt, maple syrup, water, vinegar and reserved pineapple juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the green pepper; cook 2 minutes longer., Meanwhile, in a skillet, brown sausage over medium heat; drain. Cut each link into thirds. Add the sausage, cherries and reserved pineapple to saucepan; heat through.

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-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.

SWEET 'N' SOUR SAUSAGE STIR-FRY

Steps:

• Stir-fry sausage in a large nonstick skillet for 3-4 minutes or until lightly browned. Add onions and carrots; stir-fry until crisp-tender. Drain pineapple, reserving juice. Add pineapple to sausage mixture. , Combine cornstarch and ginger. Stir in the water, soy sauce and reserved pineapple juice until smooth. Add to the skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve over rice if desired.

SWEET AND SOUR KIELBASA

Steps:

• In a slow cooker set for low heat, mix the ketchup, brown sugar, Worcestershire sauce, butter, onion, lemon juice, water, salt and pepper. Place the kielbasa sausage in the mixture. Cook 30 minutes, until the onions are soft, or as desired.

SLOW COOKER SWEET AND SOUR KIELBASA WITH PINEAPPLE

Steps:

• Place pineapple, kielbasa sausage, and onions into the bottom of a slow cooker.
• Combine water and cornstarch in a bowl and whisk until smooth.
• Whisk together reserved pineapple juice, rice vinegar, brown sugar, ketchup, and soy sauce in a saucepan. Bring mixture to a simmer; pour in cornstarch slurry. Whisk until well combined and thickened slightly, 3 to 5 minutes. Remove from heat and pour over the ingredients in the slow cooker. Mix well to coat.
• Cover and cook on High until kielbasa is cooked through, and mixture has thickened and reduced, 3 to 4 hours.

SWEET 'N' SOUR SAUSAGE

Steps:

• In a 3-qt. slow cooker, combine the first 10 ingredients. Cover and cook on low for 4-5 hours or until vegetables are tender. , Mix cornstarch and water until smooth; stir into sausage mixture. Cover and cook on high for 30 minutes or until thickened. Serve with rice.

SLOW COOKER SWEET AND SOUR KIELBASA

Steps:

• Melt butter in a large skillet over medium heat. Saute onions until tender. Stir in brown sugar, ketchup, vinegar, mustard, Worcestershire sauce and pepper sauce. Simmer, stirring occasionally, for 20 minutes.
• Place sausage in a slow cooker with the sauce and onions. Cook on low for 4 to 5 hours. The longer it simmers the better!

SWEET 'N' SOUR POLISH SAUSAGE

Steps:

• In a large skillet, saute the sausage, onion, green pepper and celery in butter over medium heat until meat is no longer pink and vegetables are tender; remove with a slotted spoon and set aside., In the same skillet, combine the brown sugar, ketchup, vinegar and salt. Drain pineapple, reserving juice; set pineapple aside. Add juice to skillet; bring to a boil. Return sausage mixture to pan. Combine the cornstarch and water until smooth; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in reserved pineapple; heat through. Serve over rice.

HOT, SWEET, AND SOUR GRILLED KIELBASA SAUSAGE

Steps:

• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Combine sausage, bell peppers, onion, and jalapeno in a large bowl. Pour sweet and sour sauce on top and mix until vegetables are evenly coated.
• Layer 2 to 3 sheets of aluminum foil; transfer sausage and vegetables to the foil and wrap up tightly so that no liquid is able to leak out.
• Cook on the preheated grill until sausage is browned and no longer pink in the center and peppers and onions are tender, 20 to 30 minutes. An instant-read thermometer inserted into the center of a sausage should read 160 degrees F (70 degrees C).

SWEET POLISH SAUSAGE

Steps:

• Place sausage in a large saucepan. Add water to cover and simmer over low heat for 1 hour. Drain, remove sausage and set aside.
• Preheat oven to 350 degrees F (175 degrees C).
• In the same saucepan combine the Worcestershire sauce, lemon juice, onion, sugar, hot pepper sauce and water. Bring all to a boil, stirring. Place reserved sausage in a 9x13-inch baking dish and cover it with the sauce mixture.
• Bake at 350 degrees F (175 degrees C) for 1 hour.

SWEET & SOUR KIELBASA

Steps:

• Drain pineapple, reserve juice (*for a substitute to the chicken broth, you can use 1 cup juice/water with 1 bouillon cube and omit the salt); set aside.
• Slice sausage into 1/2 inch thick slices; set aside.
• In a 9x13 baking dish, blend cornstarch, soy sauce, vinegar, sugar, salt & broth with a whisk until smooth.
• Add meat and pineapple chunks. Mix well.
• Bake, uncovered, at 350 degrees for 45-50 minutes, until hot, bubbly, and sauce has thickened.
• Serve hot with a container of cocktail picks. Servings listed are for appetizer portion.

CROCK POT SWEET AND SOUR POLISH SAUSAGE

Steps:

• Slice polish sausage into 1/2 inch wide pieces.
• Put into bottom of crock pot.
• Mix grape jelly and cocktail sauce.
• Pour over sausage.
• Cook for about 3 hours.
• Being that crock pots are all different, yours might be done a little sooner or a little later.
• I make these with Cheesy Potato Casserole #102296, very good meal.
• Enjoy!

SWEET AND SOUR CABBAGE AND SMOKED SAUSAGE SOUP RECIPE

Steps:

• Heat the oil in a 4-quart pot over medium-high heat. When hot, add the onion. Cook, stirring often, until softened, about 5 minutes. Add the cabbage, crushed tomatoes, beef and chicken broths, sugar, paprika, red pepper flakes, allspice, salt, pepper to taste and the water. Stir well. Bring to a boil, then reduce the heat and simmer, covered, 20 minutes. Add the sausage and tomato soup. Simmer 10 minutes longer. (This can be made 2 days ahead and refrigerated or frozen up to 1 month. To serve, gently reheat until hot. Add more water if the soup is too thick.) Stir in 3 tablespoons of lemon juice. Taste; adjust the lemon juice and seasoning. Serve hot, garnished with parsley or chives, if using. This recipe yields 6 main-course servings. Each serving: 327 calories; 1,713 mg sodium; 38 mg cholesterol; 19 grams fat; 6 grams saturated fat; 30 grams carbohydrates; 12 grams protein; 2.77 grams fiber.