During the heat of summer, we often like to eat light meals, especially when we’re busy with outdoor activities.
This Hawaiian Sausage Meal is both light and delicious. A great side dish to serve with it is this German Coleslaw. It’s the perfect sweet-sour combination.
HAWAIIAN SAUSAGE MEAL
(20-ounce) can pineapple chunks (packed in juice)
(17-ounce) can sweet potatoes, sliced 1 inch thick
(12-14-ounce) package cooked, smoked sausage, slashed at 1-inch intervals
3 tablespoons packed brown sugar
1 tablespoons cornstarch
1/4 teaspoon salt
1 tablespoon margarine or butter
Drain the pineapple, reserving juice. Add water to juice to make 1 1/4 cups. Arrange pineapple, sweet potatoes and sausage in a 10-by-6-by-2-inch baking dish.
In a saucepan, combine brown sugar, cornstarch and salt. Gradually blend in reserved juice. Cook and stir until thickened and bubbly; cook and stir 1 minute more. Remove from heat.
Stir in margarine or butter. Pour sauce over pineapple, potato and sausage mixture.
Cover and bake at 350 degrees until hot, about 30 to 35 minutes. Serve warm. Makes 4 to 6 servings.
GERMAN COLESLAW
8 cups finely shredded cabbage
1/2 medium-size green pepper, minced
1 cup finely chopped onion
Dressing:
3 tablespoons sugar
3 tablespoons hot water
3 tablespoons vinegar
1/2 teaspoon celery seed
Pinch of salt and pepper
1/4 cup vegetable oil
2 tablespoons real bacon bits and pieces
Place cabbage, green pepper and onion in a large bowl and toss well to mix.
For the dressing, combine sugar and hot water, stirring until sugar dissolves; stir in vinegar, celery seed, salt and pepper.
Pour over slaw and toss well; drizzle in oil and toss well again.
Cover and let marinate in the refrigerator 2 to 3 hours before serving. Toss well again and top with bacon bits before serving. Makes 6-8 servings.
Brotherton offers website readers one stellar recipe a week in the “My Leader Yummy” feature. Looking for a recipe you can’t find? Email me at kbrotherton42@gmail.com and I’ll see if I have it.
