Ingredients
2 pounds smoked kielbasa or Polish sausage, cut into 1-inch pieces1 can (20 ounces) unsweetened pineapple chunks, undrained1/2 cup ketchup2 tablespoons brown sugar2 tablespoons yellow mustard1 tablespoon cider vinegar3/4 cup lemon-lime soda2 tablespoons cornstarch2 tablespoons cold water
Preparation
Place sausage in a 3- or 4-qt. slow cooker. Drain pineapple, reserving 3/4 cup juice; set pineapple aside. In a small bowl, whisk the ketchup, brown sugar, mustard and vinegar. Stir in soda and reserved pineapple juice. Pour mixture over sausage; stir to coat. Cover and cook on low until heated through, 2-3 hours.
Stir in pineapple. In a small bowl, combine cornstarch and water until smooth. Stir into slow cooker. Cover and cook until sauce is thickened, about 30 minutes longer. Serve with toothpicks if desired.
