Title: Tangy Brunch Sausages
Categories: Main
Yield: 8 Servings
| 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) |
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.