Vintage Eats Recipe: 1959 Sweet and Sour Sausage

We have certainly had the hot weather in the Midwest. It is somewhat unusual for us to have temps in the 90s in June – usually it would be mid to high 80s but not more.

So, I’ve searched for vintage dinner recipes that can be cooked without the oven. Today’s recipe is a great find.

Sweet and Sour Sausage uses items I had in my pantry and refrigerator, thus saving me a trip to the store!

I like the tanginess of the sauce. Link sausage was a delight to find in the freezer and include in this recipe.

This recipe can be prepared in 30 minutes, depending on your knife skills. You don’t have to be talented to cut up these vegetables since they will lose their shape in the cooking process.

Warning: I’m on a pineapple kick so you’ll be seeing that item show up in various forms in upcoming recipes. Stock up to be prepared!

I found this recipe in my copy of ‘Better Homes and Gardens Meat Cookbook’ (1959). I’ll be cooking this simple recipe again this summer and probably substituting other meats on hand for the sausage — ham, steak, or leaving out meat completely.

I may even throw in a frozen bag of pre-sliced peppers to save time and effort. I’m all for making cooking fun and tasty and economical.

Enjoy!

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1 8-ounce can pineapple tidbits

2 tablespoons butter

½ cup onion, chopped

1 medium green pepper, cut in 1-inch strips

1 beef bouillon cube

2 tablespoons cornstarch

1 tablespoon brown sugar

2 tablespoons vinegar

1 tablespoon soy sauce

½ pound sausages, sliced

Hot cooked rice (I cooked mine in the microwave)

Drain pineapple, reserving syrup.

In skillet cook sausage slices; set aside and leave juices in pan.

In same skillet melt butter.

Add onion and green pepper; cover and cook over low heat 5 minutes.

Dissolve bouillon cube in one cup boiling water.

Mix cornstarch, sugar, and dash salt.

Add pineapple syrup, vinegar, soy sauce and bouillon; pour over vegetables.

Cook and stir until thickened and bubbly.

Add sausage and pineapple and heat until heated through.

Serve over rice.

Yield: 4 servings