Sweet and sour smoked sausage
An easy, sweet and sour recipe made in the slow cooker. The sauce that coats the smoked sausages is sweet, with just the right amount of tang. Serve as a side dish.
Ingredients
Serves: 8
- 90g butter
- 2 large onions, sliced
- 220g dark brown soft sugar
- 400g tomato ketchup
- 3 tablespoons cider vinegar
- 1 1/2 teaspoons spicy mustard
- 1 tablespoon Worcestershire sauce
- 2 teaspoons hot pepper sauce
- 450g kielbasa sausages, cut into 2.5cm pieces
Method
Prep:10min ›
Cook:5hr30min ›
Ready in:5hr40min
- Melt butter in a large frying pan over medium heat. Saute onions until tender. Stir in dark brown soft sugar, ketchup, vinegar, mustard, Worcestershire sauce and pepper sauce. Simmer, stirring occasionally, for 20 minutes.
- Place sausage in a slow cooker with the sauce and onions. Cook on low for 4 to 5 hours. The longer it simmers the better!
Ingredients
Kielbasa are smoked Polish sausages and are available at Polish delis. If unavailable, substitute in Mattessons smoked pork sausage.
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Reviews & ratings
Average global rating:
(184)
Reviews in English (140)
Very tasty sticky and sweet but with some punch. Used the mattesons smoked sausage. Will be making again. Couldn't be bothered to simmer the sauce just brought it to boil and chucked it in the pot and it worked just fine - 09 Jan 2013
Looks yummy ile b giving this a try x - 16 Aug 2013
i've made this recipe twice so far with different results. The first time I made it I had to wing it with a few of the ingredients (I was short on brown sugar), and I also used raw kielbasa instead of pre-cooked (smoked??) like hillshire farms or the like. When I made it the first time, it was good but didn't make me rave over it. I decided to give it another go for my superbowl party and this time I made sure I had all of the ingredients on hand (I also tripled the recipe to accomodate the amount of guests I had). I used hillshire farms kielbasa this time and WOW what a difference it was! This is a fantastic recipe and I will most definitely be using it again and again and again. - 06 Feb 2007 (Review from Allrecipes US | Canada)