12 oz. sausage
1 lg. onion, sliced
1 lg. green pepper, cut in 1 inch pieces
1 c. celery, cut in 1 in. pieces
2 tbsp. cornstarch
1 can (14 1/2 oz.) tomatoes
1 c. beef broth
1 can (8 oz.) pineapple chunks
Juice from pineapple
1 tbsp. brown sugar

Cook sausage in 1/2 c. water and cut into chunks. Add onion, green pepper and celery. Cook until tender crisp. Add tomatoes, broth and pineapple juice. Pour into mixture. Simmer until thick. Serve plain or over rice. Serves 6.