Skillet Pineapple and Sausage Links
“Skillet Pineapple and Links” cooks in about 20 minutes.
Vegetables can be cut and sliced ahead and kept
chilled until ready to cook. If the crowd’s big or the feasters
extra hungry, the recipe will expand nicely. A good suggestion
for quick buffet get togethers.
1 (20 oz) can pineapple chunks (reserve juice)
3 tablespoons butter or margarine
1 cup sliced onion
1 cup sliced celery
1/2 cup green bell pepper strips
3/4 teaspoon salt
8 smoky link sausages or frankfurters, scored
1/2 cup syrup (juice) from canned pineapple
2 tablespoons vinegar
1 tablespoon catsup
2 teaspoons cornstarch
2 cups hot cooked rice
Drain pineapple, saving syrup. Melt butter in 10-inch
skillet. Add onions. cover and saute 5 minutes. Add celery
and green bell pepper; sprinkle with salt. Top with drained
pineapple and sausages. Cover and cook slowly 10 to 15
minutes, until vegetables are tender—crisp. Combine 1/2
cup reserved pineapple syrup, vinegar, catsup, and cornstarch.
Stir into contents of pan. Cook, stirring until sauce
boils and thickens. Serve with cooked rice.
Makes 4 servings.
Source: April 1976 newspaper clipping