1 lb. Polish sausage, fully cooked, cut into 1/4 inch thick slices
1 lg. onion, thinly sliced
1 green pepper, cut into strips
2 tbsp. cooking oil
1 (16 oz.) can sliced peaches, undrained
2 tbsp. sweet pickle relish
1/4 c. cold water
1 tbsp. cornstarch
2 tsp. prepared mustard
1/2 tsp. instant chicken bouillon granules
Dash of pepper
2 c. hot cooked rice

Peaches are a sweet counterpart to the spiciness of the sausage.

In large skillet cook sausage, onion and green pepper in hot oil 5 minutes or until onion is tender. Drain off fat. Add undrained peaches and relish. Bring to boiling; reduce heat. Simmer, covered, for 5 minutes.

In small bowl combine cold water and cornstarch; stir in mustard, bouillon and pepper. Stir into the sausage mixture. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. Serve over rice. Makes 4 servings.