Sweet and Sour Kielbasa and Rice

This one's from the Maine schooner "Stephen Taber" galley cookbook:

Put 3 lb kielbasa cut in 1" slices, in a deep flat pan. In a bowl combine 1 c. ketchup, 1 c. sugar, 1 can crushed pineapple with juice. Stir. Add the sausage. Bake at 375, stirring occasionally until the sauce bubbles and the sauce browns the sausage. Good as an appetizer, or served over cooked white or brown rice.

Former schooner owners Capt. Ken and Ellie also owned the Rockland restaurant, Water Works. For years we heard the haunting notes of Ken's bagpipes wafting over the still waters of Penobscot Bay as he played Taps and Amazing Grace at dusk and dawn. It was a plaintive, sad sound we got to enjoy anytime we were anchored overnight within a couple miles of the Taber.