Ingredients:
1 (16 ounce) package Premio Sausage (choose your favorite), cut into 1/2-inch-thick slices
3-1/3 cups broth or water
1 (20 ounce) can pineapple tidbits in juice, undrained
1/3 cup firmly packed brown sugar
3 tablespoons cornstarch
1/3 cup white wine vinegar
3 tablespoons soy sauce
2 medium carrots, diagonally sliced
2 medium bell peppers, coarsely chopped
- Always cook pork sausage to a minimum internal temperature of 160° F using a meat thermometer.
- Always cook chicken sausage to a minimum internal temperature of 165° F using a meat thermometer.
How to make Pacific Rim Premio Sausage Stir-fry:
1. Cook rice according to package directions, using 3-1/3 Cups broth or water.
2. Drain pineapple, reserving juice; set pineapple aside. Add enough cold water to juice to measure 1-1/2 cups; set aside.
3. Mix brown sugar and cornstarch in medium bowl until well blended. Gradually add juice mixture, mixing until well blended after each addition. Stir in vinegar and soy sauce; reserve.
4. In a medium skillet, cook and stir Premio Sausages, carrots and bell pepper for 6 minutes, or until carrots are crisp-tender. Add juice mixture; cook and stir until sauce is thickened and bubbly.
5. Stir in pineapple; cook until heated through, stirring occasionally. Remove and serve over rice.
SERVES: 4-6