Tangy Brunch Sausages



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  • Cooking Time: N/A

Tangy Brunch Sausages

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Posted by ADMIN at 09/26/2007 06:36 | 0 comments

Directions:

1. Drain and reserve syrup from pineapple. Cut each pineapple slice in
half; set aside. In medium-sized bowl, mix brown sugar, water, cornstarch,
vinegar, horseradish, and reserved syrup from pineapple; set mixture
aside.
2. Cut pork-sausage meat into 1/4" slices. With sharp knife, make a few
slashes in each cocktail frankfurter.
3. In 12" skillet over medium heat, cook sausage slices, a few at a time,
until well browned, removing slices as they brown to paper towels to drain
well; keep warm. Pour off fat from skillet.
4. In same 12" skillet, over medium heat, cook frankfurters until lightly
browned; add reserved pineapple slices and return sausage slices to
skillet. Gradually stir in reserved pineapple-syrup mixture and cook about
5 minutes, stirring frequently, until sauce thickens slightly and mixture
is heated through. If you like, serve sausage mixture in chafing dish to
keep it warm.

Ingredients:

1 cn Pineapple slices(20oz)
1/3 c Brown sugar,packed
1/4 c Water
1 tb Cornstarch
2 tb Vinegar,red-wine
2 tb Horseradish,prepared white
1 pk Pork sausage meat(32oz)
1 pk Cocktail frankfurters(16oz)

Serves:

8 Servings 		 
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