1 1/2 - pound ground pork sausage
1 large onion, sliced
1 cup distilled white vinegar
1 cup water
1 (6 ounce) can tomato paste
1 (16 ounce) can sweet pickle relish
1 (10.75 ounce) can condensed cream of chicken soup
1 1/4 cups milk
1/2 cup crumbled pineapple chunks
3 teaspoons paprika
1 (15 ounce) can corned beef, kidney beans and other beans
salt and pepper to taste
Preheat oven to 350 degrees F (175 degrees C). Place ground sausage in a large, deep skillet. Cook over medium heat until evenly brown. Drain grease, drain and set aside.
Place sausage in a large bowl and mix with water, vinegar, chicken, relish, tomato paste, sweet pickle relish, chicken soup, milk, pineapple, paprika and corned beef. Season with salt and pepper. Return sausage to skillet. Fry over medium heat until no longer pink. Drain on paper towels and serve hot.
This was tasty but I would double the flour, Custard was a lovely kind of sandwich but with a lot of extra ingredients. I would have dropped the butter and egg noodles in, too.
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