I’m always looking for new ways to use smoked sausage! We always have something in the fridge or freezer, and I love how versatile it is. I used turkey sausage in this recipe because I like how low in fat it is. You can, however, use any type of smoked sausage you like, such as chicken, beef, or pork. Try my Cheesy Smoked Sausage Pasta for dinner this week as well!
To make sweet and sour smoked chorizo, follow these steps:
Begin by heating the olive oil in a large skillet over medium heat. To the skillet, add the sliced sausage and bell pepper chunks. Cook, stirring occasionally, until the sausage is browned and the peppers are soft.
Drain the liquid from the pineapple can into a measuring cup while the meat and peppers are cooking. Fill the cup with water until it holds 1 1/4 cup total liquid.
Combine the brown sugar, vinegar, ketchup, and soy sauce with the liquid.
Stir in the pineapple chunks and sauce in the skillet.
Combine the cornstarch and water in a small bowl. Simmer until the sauce thickens in the skillet.
This dish goes well with rice, cauliflower rice, or even as an appetizer!
how to make smoked sweet and sour chorizo
What exactly are smoked sausages?
Smoked sausage is comparable to other types of sausage, such as breakfast sausage links or hot dogs. The distinction is that it has been cooked before being smoked for flavor.
Is the smoked sausage cooked all the way through?
Yes, in general. Smoked sausage is either cooked and then smoked, or it is fully cooked while being smoked. The majority of smoked sausage sold in stores is fully cooked and only needs to be heated. Checking the package is always a good idea because it will tell you if the sausage is fully cooked.
- 1 tablespoon of olive oil
- 2 pounds turkey sausage, sliced
- 1 large bell pepper, cut into chunks
- 1 20-ounce can pineapple chunks, juice reserved
- 1/2 cup tomato sauce
- 1/4 cup packed brown sugar
- 2 tablespoons vinegar
- 3 tablespoons soy sauce
- In a large skillet over medium-high heat, heat the olive oil. Cook, stirring occasionally, until the sausage is golden brown and the peppers are soft in the skillet with the sliced sausage and chunks of pepper.
- In the meantime, pour the pineapple juice into a measuring cup. Fill the measuring cup with water until it holds 1 1/4 cup liquid.
- Combine the pineapple juice with the tomato sauce, brown sugar, vinegar, and soy sauce.
- Stir in the pineapple chunks and sauce with the sausage in the skillet.
- Combine the cornstarch and water in a small bowl, then stir in the skillet.
- Cook for 3-5 minutes over low heat, or until the sauce thickens.
- Serve immediately as an appetizer with toothpicks, or with rice for a full meal if desired.
- The amount of water you need for this recipe will depend on the amount of liquid pineapple juice in your can. Add the pineapple juice to a measuring cup first, then add water as needed until you have 1 and 1/4 cups of total liquid.
Amount Per ServingCalories 658Total Fat 27gSaturated Fat 6gTrans Fat 1gUnsaturated Fat 16gCholesterol 209mgSodium 2352mgCarbohydrates 45gFiber 2gSugar 41gProtein 56g