Title: Sausage and Pineapple Tidbits
Categories: Appetizer
Yield: 3 Servings
| 1 | pk | Ecrich smoky links |
| 1 | cn | Large pineapple slices |
| 1 | c | Pineapple juice |
| 1 | | Box of brown sugar |
| 1 | ds | Hot sauce |
| 1 | | Stick of margarine |
| 1 | ds | Worcestershire sauce |
| 1 | ds | Lemon juice |
| 1 | ts | Mustard |
Cut each sausage into 8 pieces. Cut each pineapple slice into 7 or 8
pieces. Alternate 2 sausage and 1 pineapple and 2 pineapple and 1 sausage
on toothpicks. In a saucepan, bring to a boil the remaining ingredients
and add sausage and pineapple toothpicks. Boil for a couple of minutes,
remove from heat and let sit for 2 to 3 hours. Before serving reheat and
serve warm. A fondue pot is real nice or a crockpot, to keep your tidbits
warm. Randy Rigg. U/l to NCE by Burt Ford 2/98 untried.