Sweet and Sour Smoked Turkey Sausage

Serves: 6


For the Sweet and Sour Sauce: (makes about 1 cup)

1 can (20 ozs) Pineapple chunks in pineapple juice, drained with juice reserved

¼ cup Flying Olive Pineapple Balsamic Vinegar

1 Tbsp soy sauce

1/4 cup packed brown sugar (if you like more sweet than sour, up this to 1/3 cup)

1/3 cup water

3 Tbsp Cornstarch

For the dish:

½ Tbsp Flying Olive EVOO of Choice. Suggestions: A Single Varietal of Choice, Garlic, Chipotle (a mild smoky wit a little heat), or Harissa (a little spicy), Baklouti Green Chili (super spicy with a green pepper flavor), or Cayenne Red Chili (super spicy as well) or a Combination (I use a little Baklouti with mostly Garlic for just a hint of spiciness)

1 pkg smoked turkey sausage (approx 13 ozs), cut into 1/2” pieces

2 multicolored peppers, if you have them, cut into strips

1 red onion, cut into slices,

Pineapple chunks (from above)

1 cup sweet and sour sauce (from above)

½ cup halved cherry tomatoes, if desired

Hot cooked brown or white rice, if desired

½ cup sliced, toasted almonds, if desired


Drain the pineapple chunks but reserve the liquid (there should be about 1 cup of liquid). Put the pineapple juice, Flying Olive Pineapple Balsamic Vinegar, soy sauce, and brown sugar in a saucepan. Heat it on medium. Place the water in a small dish or cup and slowly add the cornstarch, stirring as it is added. Set aside.

When the brown sugar dissolves, add the cornstarch solution and continue stirring until the sauce is clear and thick about 3-5 minutes. Remove from the heat.

Add the Flying Olive EVOO of Choice to a large non-stick skillet. Heat on medium-high for about 3 minutes or until the oil begins to shimmer. Add the cut slices of sausage and brown on both sides. Remove from the pan and set aside on a plate with paper towels to drain. Add the peppers and onion and cook in the skillet, stirring constantly for 5-7 minutes until the veggies are crisp but tender.

Stir in the pineapple and, if using, the cherry tomatoes, and the sweet and sour sauce. Cook 4-5 minutes or until heated through and the sauce is bubbly.

Serve over rice. Garnish with the toasted almonds, if desired.

Submitted by Barb L.