Polynesian Sausages Recipes

POLYNESIAN SAUSAGE SUPPER

Steps:

• In a skillet, cook the sausage, onion and green pepper until the sausage is lightly browned; drain.
• Add 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 over rice.

HAWAIIAN-STYLE SAUSAGE AND RICE

Steps:

• Bring rice and 2 cups water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.
• Place sausages into a skillet with 1/2 cup water over medium heat, cover, and cook until heated through, about 5 minutes. Thinly slice sausages. Combine sausages with onion, green pepper, and celery in a large skillet over medium heat; cook and stir until vegetables start to soften, about 5 minutes.
• Stir tomatoes, beef broth, pineapple, garlic powder, black pepper, and brown sugar into sausage mixture. Cook and stir until brown sugar has dissolved and mixture comes to a simmer. Whisk reserved pineapple juice with cornstarch in a small bowl until smooth. Stir cornstarch mixture into sausage mixture and cook until sauce thickens and turns clear, about 2 minutes. Serve sausage mixture over cooked rice.

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.

CROCKPOT POLYNESIAN SAUSAGE SUPPER

Steps:

• Place onion, green peppers, tomatoes, drained pineapple chunks (reserve juice), tomatoes, bouillon cube, brown sugar, garlic powder, ginger and pepper. Top with water chestnuts then sliced sausage. Cook low for about 6 - 8 hours. (Note my crockpot only needs about 6 hours.)
• Approximately 30 minutes prior to doneness, combine reserved pineapple juice and cornstarch; add to the crockpot and stir to combine. Replace the lid on the crockpot and turn the heat up to high for about the remaining 30 minutes of cooking time. Serve over rice.
• Note: As an alternative method to thicken, drain juices from crockpot into a saucepan. Combine reserved pineapple juice and cornstarch. Add cornstarch mixture to the pan of juices and boil for about 2 minutes. (If tasting, refrain from redipping spoon. Enzymes in salvia break down the starch and will make watery.) Return the sauce to the crockpot and stir to glaze.

POLYNESIAN KABOBS

Steps:

• Drain pineapple, reserving 1 tablespoon juice (discard remaining juice or save for another use). Thread the sausages, water chestnuts, pineapple and red pepper alternately onto 14 metal or soaked wooden skewers. , In a small bowl, combine the honey, soy sauce, nutmeg, pepper and reserved pineapple juice., Grill kabobs, uncovered, over medium-hot heat for 6-7 minutes on each side or until the sausages are browned, basting occasionally with marinade.

HAWAIIAN SAUSAGES

Steps:

• Prick the sausages. Fry or grill them until cooked and brown. Add 1 or 2 pineapple rings and heat through with the sausages for a minute or two. Save 2 sausages, and keep hot with the pineapple rings (for decoration). Slice the rest of the sausages.
• Peel and slice the onion, or wash and chop the spring onions. Chop another 1 or 2 pineapple rings.
• Heat the butter in a saucepan over a moderate heat, and fry the onion and pineapple pieces until soft (2-3 minutes). Add the beans, sliced sausages, vinegar, salt and pepper, and simmer for 3-4 minutes.
• Pour into a warm serving dish. Decorate with the whole sausages and pineapple rings you are keeping hot. Serve with crispy bread rolls or hot toast.

HAWAIIAN PINEAPPLE SWEET & SOUR SMOKED SAUSAGE

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.

HAWAIIAN KIELBASA

Steps:

• Place sausage in a 3- or 4-qt. slow cooker. Drain pineapple, reserving 3/4 cup juice; set pineapple aside. In a small bowl, whisk the ketchup, brown sugar, mustard and vinegar. Stir in soda and reserved pineapple juice. Pour mixture over sausage; stir to coat. Cover and cook on low until heated through, 2-3 hours. , Stir in pineapple. In a small bowl, combine cornstarch and water until smooth. Stir into slow cooker. Cover and cook until sauce is thickened, 30 minutes longer. Serve with toothpicks.