Tangy brunch sausages

8 servings

Ingredients

Quantity Ingredient
1 can Pineapple slices(20oz)
⅓ cup Brown sugar,packed
¼ cup Water
1 tablespoon Cornstarch
2 tablespoons Vinegar,red-wine
2 tablespoons Horseradish,prepared white
1 pack Pork sausage meat(32oz)
1 pack Cocktail frankfurters(16oz)

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 ¼" 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.

Submitted By MICHAEL ORCHEKOWSKI On 11-21-94

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