Tangy Brunch Sausages
Cocktail wieners and sausage slices are combined with a tangy and sweet sauce to create a delicious and flavorful dish for a brunch or other gathering.
Yield
8 servingsPrep
10 minCook
30 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | ounces |
pineapple rings
canned |
|
| ⅓ | cup |
brown sugar
firmly packed |
*
|
| ¼ | cup |
water
|
|
| 1 | tablespoon |
cornstarch
|
|
| 2 | tablespoons |
red wine vinegar
|
|
| 2 | tablespoons |
horseradish
repared white |
|
| 2 | pounds |
pork sausage meat
|
* |
| 1 | pound |
cocktail sausages, mini-party, ready to serve
cocktail wieners |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 231.2 | ml/g |
pineapple rings
canned |
|
| 79 | ml |
brown sugar
firmly packed |
*
|
| 59 | ml |
water
|
|
| 15 | ml |
cornstarch
|
|
| 3E+1 | ml |
red wine vinegar
|
|
| 3E+1 | ml |
horseradish
repared white |
|
| 1 | package |
pork sausage meat
|
* |
| 1 | package |
cocktail sausages, mini-party, ready to serve
cocktail wieners |
* |
Directions
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.
Cut pork-sausage meat into ¼ inch slices. With sharp knife, make a few slashes in each cocktail frankfurter.
In 12 inch 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.
In same 12 inch 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.
