Sweet ‘N’ Sour Polish Sausage

• 1 pound smoked kielbasa or Polish sausage, cut into 1/2-inch slices
• 1 medium onion, chopped
• 1 small green pepper, chopped
• 1 celery rib, chopped
• 1 tablespoon butter
• 1 cup packed brown sugar
• 3/4 cup ketchup
• 1/2 cup cider vinegar
• 1 teaspoon salt
• 1 can (20 ounces) pineapple chunks
• 3 tablespoons cornstarch
• 1/4 cup cold water
• Hot cooked rice

1. 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.
2. 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.

kielbasa, onion, green pepper, celery, butter, brown sugar, ketchup, cider vinegar, salt, pineapple, cornstarch, cold water, rice

Taken from www.tasteofhome.com/recipes/sweet-n-sour-polish-sausage/ (may not work)