Sweet & Sour Kielbasa - cooking recipe

Ingredients

1 (16 ounce) can chunk pineapple (reserve juice)
3 -4 lbs smoked Polish sausage (Kielbasa)
3 tablespoons cornstarch
2 tablespoons soy sauce
1/2 cup cider vinegar
1/2 cup granulated sugar
1/2 teaspoon salt
1 cup chicken broth (*See note below)

Preparation

Drain pineapple, reserve juice (*for a substitute to the chicken broth, you can use 1 cup juice/water with 1 bouillon cube and omit the salt); set aside.
Slice sausage into 1/2 inch thick slices; set aside.
In a 9x13 baking dish, blend cornstarch, soy sauce, vinegar, sugar, salt & broth with a whisk until smooth.
Add meat and pineapple chunks. Mix well.
Bake, uncovered, at 350 degrees for 45-50 minutes, until hot, bubbly, and sauce has thickened.
Serve hot with a container of cocktail picks. Servings listed are for appetizer portion.