Sausage and Rice
4 cups rice, cooked and hot
12 oz. smoked link sausage
1/2 cup water
1 large onion, sliced
1 large green pepper, coarsely chopped
1 cup celery, sliced in 1-inch pieces
1 can (14-oz.) tomatoes, quartered
1 cup beef broth
1 can (8-oz.) pineapple slices, drain and reserve juice
1/4 tsp. garlic powder
1/4 tsp. pepper
1 tbsp. brown sugar
2 tbsp. cornstarch
Place sausage in 1/2 cup water and cook covered for 5 minutes. Remove sausage from the water then slice thin. Slice the onion, chop the green pepper, slice the celery and quarter the tomatoes.
Mix the sausage slices, onion, green pepper and celery in a large skillet and cook until the vegetables are tender but still crisp. Add the tomatoes, broth, pineapple and seasonings. Cover and simmer for 5 minutes.
Blend the cornstarch with the pineapple juice and pour into the sausage mixture. Cook and stir until the sauce is clear and thickened. Serve over rice. Serves 6.