Eckrich Sweet And Sour Sausage Recipes

Steps:

• Cook and stir sausage and bell peppers over medium-high heat for 5 minutes or until sausage is lightly browned and peppers are tender.
• Add chili garlic sauce and pineapple; cook and stir for 5 minutes.
• Serve over cooked rice.

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.

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.

Steps:

• 1. Heat oil in a 12-inch non-stick skillet over medium high heat. Add sausage slices and cook until slices are browned around the edges, about 10-12 minutes. Remove from pan, cover and keep warm.
• 2. To the same pan, add the green pepper, red pepper, onion, garlic and water chestnuts. Cook for 3-4 minutes, stirring often, until crisp-tender.
• 3. Meanwhile, in a medium size bowl, combine the reserved pineapple juice, cornstarch, corn syrup, vinegar, soy sauce and ketchup. Mix well to incorporate cornstarch. Pour into skillet with vegetables. Cook for 4-5 minutes until thickened and heated through. Add the pineapple chunks, browned sausage and sesame oil. Mix well. Cook an additional 2-3 minutes to heat through.
• 4. Serve over rice.