Sweet and Sour Sausage with Rice

Description
Makes 6 servings.

Ingredients

 * 1 pound smoked country-style link sausage
 * water
 * 1 20-ounce can pineapple chunks
 * 1 large green pepper, thinly sliced
 * 1 tablespoon butter
 * 1/3 cup honey
 * 3 tablespoons soy sauce
 * 1 tablespoon vinegar
 * 2 tablespoons cornstarch
 * 2 teaspoons ground ginger
 * 1/2 teaspoon garlic powder
 * 3 cups hot cooked rice
 * 2 eggs, beaten
 * 1 1/2 cups cottage cheese
 * 2 tablespoons grated Parmesan cheese
 * 2 cups grated Cheddar cheese, divided
 * 2 eggs, beaten
 * 1 1/2 cups cottage cheese
 * 2 tablespoons grated Parmesan cheese
 * 2 cups grated Cheddar cheese, divided
 * 2 eggs, beaten
 * 1 1/2 cups cottage cheese
 * 2 tablespoons grated Parmesan cheese
 * 2 cups grated Cheddar cheese, divided
 * 2 eggs, beaten
 * 1 1/2 cups cottage cheese
 * 2 tablespoons grated Parmesan cheese
 * 2 cups grated Cheddar cheese, divided
 * 2 eggs, beaten
 * 1 1/2 cups cottage cheese
 * 2 tablespoons grated Parmesan cheese
 * 2 cups grated Cheddar cheese, divided
 * 2 eggs, beaten
 * 1 1/2 cups cottage cheese
 * 2 tablespoons grated Parmesan cheese
 * 2 cups grated Cheddar cheese, divided
 * 2 eggs, beaten
 * 1 1/2 cups cottage cheese
 * 2 tablespoons grated Parmesan cheese
 * 2 cups grated Cheddar cheese, divided
 * 2 eggs, beaten
 * 1 1/2 cups cottage cheese
 * 2 tablespoons grated Parmesan cheese
 * 2 cups grated Cheddar cheese, divided
 * 2 tablespoons grated Parmesan cheese
 * 2 cups grated Cheddar cheese, divided

Directions
Cover and simmer sausage in small amount of water for about 10 minutes. Remove sausage to absorbent paper and cut into 2-inch pieces.

Drain pineapple, reserving liquid. Add water to liquid to make 1-1/2 cups. Cook green pepper and pineapple in butter about 2 minutes. Add sausage, honey, soy sauce and vinegar.

Mix cornstarch with ginger and garlic; blend in measured liquid. Pour over sausage. Cook and stir over medium heat until thickened. Serve over rice.