Sweet and Sour Smoked Sausage is a mouthwatering one pan meal! This smoked sausage recipe is the perfect combination of tangy, sweet, and savory!
I am always looking for fun things to do with smoked sausage! We generally always have some stocked in the refrigerator or freezer, and I love that it's versatile. I used turkey sausage for this recipe because I like the lower fat content. However, you can use any kind of smoked sausage you prefer, like chicken, beef or pork. Be sure to try my Cheesy Smoked Sausage Pasta out for dinner this week too!
How to Make Sweet and Sour Smoked Sausage:
- Start by heating your olive oil in a large skillet. Add the sliced sausage and bell pepper chunks to the pan. Cook, stirring occasionally until the sausage has a nice sear and the peppers are soft.
- While the meat and peppers are cooking, drain the liquid from the can of pineapple into a measuring cup. Add just enough water to the cup until you have 1 ¼ cups of liquid total.
- Add the brown sugar, vinegar, ketchup, and soy sauce to the liquid and whisk to combine.
- Add the pineapple chunks and sauce to the skillet and stir.
- In a small bowl whisk together the cornstarch and water. Add to the skillet and simmer until the sauce has thickened.
- This dish is great served with rice, cauliflower rice, or even just by itself as an appetizer!
What are Smoked Sausages?
Smoked sausage is similar to any other kind of sausage, like a breakfast sausage link or a bratwurst. The difference is that it has been cooked, then smoked to infuse with flavor.
Is Smoked Sausage Fully Cooked?
Generally, yes. Smoked sausage is either cooked and then smoked, or cooked completely during smoking. Most of the smoked sausage you purchase from the store is fully cooked and just needs to be heated. I always recommend checking your package, it will tell you if the sausage has been fully cooked.
Sweet and Sour Smoked Sausage
- 1 Tablespoon Olive Oil
- 2 Pounds Turkey Sausage, Sliced into rounds
- 1 Large Bell Pepper, Cut into chunks
- 1 20 Ounce Can Pineapple Chunks, Juice Reserved
- Water As Needed**
- ½ Cup Ketchup
- ¼ Cup Packed Brown Sugar
- 2 Tablespoons Vinegar**
- 3 Tablespoons Soy Sauce
- Heat the olive oil in a large skillet over medium-high heat. Add the sliced sausage and chunks of pepper to the skillet and cook, stirring occasionally until sausage is golden and peppers are soft.
- Meanwhile, drain the pineapple juice into a measuring cup. Add just enough water to the measuring cup until you have 1 ¼ cups of liquid.
- Mix the ketchup, brown sugar, vinegar, and soy sauce into the pineapple juice mixture.
- Add the pineapple chunks and the sauce to the skillet with the sausage and stir.
- In a small bowl mix together the cornstarch and water, then stir into the skillet.
- Simmer for 3-5 minutes until sauce is thickened.
- Serve immediately with toothpicks as an appetizer, or with rice for a full meal if desired.