Sweet N Sour Sausage Crock Pot Recipes

Steps:

• Slice polish sausage into 1/2 inch wide pieces.
• Put into bottom of crock pot.
• Mix grape jelly and cocktail sauce.
• Pour over sausage.
• Cook for about 3 hours.
• Being that crock pots are all different, yours might be done a little sooner or a little later.
• I make these with Cheesy Potato Casserole #102296, very good meal.
• Enjoy!

Steps:

• In a slow cooker, combine the first 10 ingredients. Cover and cook on low for 4-5 hours. In a small bowl, combine the cornstarch and water until smooth. Pour into crock, turn on high for about 30 mins or till desired thickness. Serve over rice or noodles.

Steps:

• Combine potatoes, carrots, and onion in the bottom of a slow cooker.
• Heat canola oil in a large skillet over medium-high heat. Cook beef roast in the hot oil until browned completely, 2 to 3 minutes per side; place beef roast atop the vegetables.
• Stir tomato sauce, brown sugar, Worcestershire sauce, cider vinegar, and salt together in a bowl; pour over the roast.
• Cook on Low for 10 to 12 hours (or on High for 5 to 6 hours).
• Remove roast and vegetables to a serving platter. Pour sauce into skillet and cook over medium-high heat until thickened, 5 to 10 minutes; serve with the beef and vegetables.

Steps:

• In a small bowl combine brown sugar, cider vinegar, reserved pineapple juice, soy sauce and garlic.
• Add/stir in the brown sugar until completely dissolved; set aside.
• Heat oil in a skillet.
• Season the beef cubes with salt and pepper then brown in hot oil on all sides.
• Place the browned meat in the slow cooker along with the red pepper flakes.
• Add in carrots and onion to the slow cooker.
• Pour the pineapple juice mixture over the veggies and beef.
• Cover and cook on LOW setting for 7-9 hours or on HIGH heat for about 3-4 hours, or until the meat is tender.
• Increase the heat to HIGH.
• Dissolve the cornstarch and cold water in a small bowl.
• Add in the cornstarch mixture, pineapple chunks and green pepper into the beef mixture in the slow cooker.
• Continue to cook for about 30 minutes, or until the green pepper is crisply tender and the juices are thickened.
• Serve with cooked rice.

Steps:

• In a 3-qt. slow cooker, combine the first 10 ingredients. Cover and cook on low for 4-5 hours or until vegetables are tender. , Mix cornstarch and water until smooth; stir into sausage mixture. Cover and cook on high for 30 minutes or until thickened. Serve with rice.

Steps:

• Place pineapple, kielbasa sausage, and onions into the bottom of a slow cooker.
• Combine water and cornstarch in a bowl and whisk until smooth.
• Whisk together reserved pineapple juice, rice vinegar, brown sugar, ketchup, and soy sauce in a saucepan. Bring mixture to a simmer; pour in cornstarch slurry. Whisk until well combined and thickened slightly, 3 to 5 minutes. Remove from heat and pour over the ingredients in the slow cooker. Mix well to coat.
• Cover and cook on High until kielbasa is cooked through, and mixture has thickened and reduced, 3 to 4 hours.

Steps:

• Salt and pepper and dredge roast(or ribs)in flour.
• Heat 2 tablespoons oil in skillet; and brown meat on all sides; remove to crock pot.
• Saute fresh mushroom and onions to soften. Do not over cook! Place mushrooms and onions in crock pot over meat.
• In small mixing bowl, combine duck sauce, wine/water, and red pepper flakes. Pour over meat and veggies.
• Cook on LOW for 6-8 hours or HIGH for 4 hours.
• Remove meat and cut into chunks. Thicken sauce if needed; return meat to sauce.
• Serve with rice or chow mein noodles.

Steps:

• 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., 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.

Steps:

• In a large skillet, cook sausage until a thermometer reads 160° drain. When cool enough to handle, cut into bite-size pieces; set aside. , Combine the sugar, cornstarch, water, vinegar and ketchup; add to skillet. Bring to a boil. Reduce heat; cook for 2 minutes or until thickened. Add pineapple and sausage; heat through. Serve with rice.

Steps:

• Stir the sausage slices, chili sauce, red currant jelly, red pepper flakes, and water together in a slow cooker, cover, and set the cooker to Low. Cook at least 4 hours, stirring once every hour.

Steps:

• Heat a skillet over medium heat; cook and stir sausage, onion, and bell pepper in the hot skillet until vegetables are tender, about 5 minutes.
• Whisk apricot preserves, cornstarch, soy sauce, vinegar, and ginger in a small bowl; stir mixture into sausage mixture. Cook and stir until thickened, about 5 minutes. Add pineapple chunks and tomatoes. Continue to cook and stir until heated through, about 10 minutes more.

Steps:

• In a large skillet, brown sausages in butter. In a large bowl, combine the remaining ingredients; stir in the sausages. Transfer to a greased 2-qt. baking dish. , Bake, uncovered, at 350° for 30 minutes. Stir; bake 15 minutes longer or until bubbly.

Steps:

• Melt butter in a large skillet over medium heat. Saute onions until tender. Stir in brown 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!