I have to be honest with you this did not turn out exactly as we had planned. The sausages were uncooked, so Matt put them to simmer in a pot with a little water. Well, the skins burst open and they completely fell apart. What we were left with was more of a ground Hawaiian sausage. Luckily, this would work just as well in the stir-fry as slices of sausage.
The sausage itself was really interesting. We picked it up at RJ's Meats last summer. They used a mixture of ham and pork along with the pineapple, cherries and spices. The flavor of the ham really stood out in this sausage, to tell you the true it reminded me a lot of Spam. And really can you get more Hawaiian than Spam?! Mixed with some red pepper, coconut and fresh pineapple, it gave us a little flavor of the tropics during a Minnesota winter.
Matt's Hawaiian Stir-Fry
1 T canola oil
1/2 a red pepper, chopped
4 scallions, sliced
1 1/2 c pineapple cubes
3/4 c cooked white rice (we used jasmine)
6 oz Hawaiian sausage, sliced or crumbled (or use Spam)
2 eggs, whisked
handful of unsweetened coconut flakes
2 T soy sauce
2 T oyster sauce
1 clove garlic, minced
1 T hoisin sauce
1 T honey
Mix sauce ingredients together and set aside.
In a wok or large skillet, heat the oil over high heat. Add the onion and pepper. Cook 1 minutes. Add the pineapple. Cook 2 minutes until the pepper is softened and the pineapple starts to brown. Add the rice and sausage. Stir to combine. Pour in the egg and stir until cooked. Add the sauce and coconut. Cook until everything is combined and hot.
By the way the left over red pepper, sausage and pineapple made for a great pizza later in the week.
We just added some red sauce and mozzarella.
If you are not reading this post in a feed reader or at http://agoodappetite.blogspot.com OR at http://agoodappetite.com then the site you are reading is illegally publishing copyrighted material. Contact me at katbaro AT yahoo DOT COM. All recipes, text and photographs in this post are the original creations & property of the author unless otherwise noted. © 2007-2012 Kathy Lewinski