3 tablespoons of butter or margarine
One large onion, finely chopped (170g)
One green pepper, finely chopped (150g)
One cup of pineapple chunks, drained and cut into cubes
Two small tomatoes, deseeded and cut into cubes (100g)
2 tablespoons of cornstarch
One-half cup of pineapple juice
One tablespoon of white wine vinegar
Half a kilogram of sausages, cut into 5cm pieces
Salt and black pepper to taste
3 tablespoons of butter or margarine
One large onion, finely chopped (170g)
One green pepper, finely chopped (150g)
One cup of pineapple chunks, drained and cut into cubes
Two small tomatoes, deseeded and cut into cubes (100g)
2 tablespoons of cornstarch
One-half cup of pineapple juice
One tablespoon of white wine vinegar
Half a kilogram of sausages, cut into 5cm pieces
Salt and black pepper to taste
Melt the butter or margarine
Combine the onion and green pepper, pineapple, and tomatoes
Mix well
Cook over low heat for 7 minutes
Mix the cornstarch with the pineapple juice and vinegar
Add to the mixture above
Add the sausages and season to taste with salt and black pepper
Cover and cook slowly for 10 minutes, stirring frequently
If it becomes too dry, add a little hot water, one tablespoon at a time
Serve with white rice
Serves 6 portions.
